Raw vegan style fruit tart

Sorry for my prolonged absence. I landed myself a job! Don’t worry. I’ll still be posting, but my adventures may have a little more space between them for now.

So this job is awesome. It’s full of cool, like-minded individuals and I’m eager to let them know I’m glad to be a part of the team. I thought I’d make a nice little snack for everyone to enjoy tomorrow as my introduction, although I’ve already been there a week and a bit. This’ll give them a chance to drop by my desk and say hi if they haven’t already (and of course compliment me on how amazing my snack was.)

Fruit tart to the rescue. In LA there are a ton of health conscience people and I didn’t want my sweet tooth to turn anyone away who’s trying to stay healthy. I also wanted my first treat to tell people a little about myself too, and since I’m trying to eat healthy I figured something low in sugar and additives would be best. At minimum it’s a conversation starter. And, anyone can make chocolate chip cookies. I want to stand out!

This tart was easy and tasty to sample while assembling. I used a mix of fresh berries and kiwi, but use your own imagination here. Top it with whatever floats your boat. Raspberries and cherries would be yummy too.

All of my ingredients were organic and pre-washed.

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Fruit Tart

“Crust”

1:1 ratio of almonds to raisins, food processed together to form a sticky mixture. Make enough to cover your pan, or make individual sized tarts in a muffin pan

Lemon tart cream

1 cup of cashews

5 tbsp lemon juice

1 tbsp lemon zest

2 tsp agave syrup

water (added 1 tbsp at a time to reach desired consistency)

Blend all together and and spoon onto “crust.” Top with berries or your fruit of choice. Garnish with fresh mint!

 

Enjoy! I sure hope my new coworkers do!

Lately on Instagram

More often than not while my wrist has been healing, I’ve been shooting pics with my phone. Just haven’t had it in me to lug that big ol’ Nikon around while also trying to maneuver gracefully. If you follow me on Instagram you’ve already seen these photos, but if not (why not?¬†username: sarahseckk) here’s what I’ve been up to:

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I’ve been working hard at adding more beauty to my daily life. That involves getting outdoors, eating fresh and healthy food, juicing regularly, and redesigning some of my spaces. I also felt some love at a new friend’s birthday party.

Only have 2 more weeks left in my splint, then I’ll start gaining strength again. Have already started using my hand a bit and it feels wonderful! Can’t wait to get back on the bike and hopefully try snowboarding again… we’ll see!

How to prep and eat a prickly pear

Have you ever seen a prickly pear cactus? It’s one of the most peculiar things. It’s pricks look so rough, but it’s yellow spring flowers are so inviting. Imagine my excitement when I learned you could actually eat these things! Our neighbor has a prickly pear cactus that grows into our backyard and I didn’t think he’d mind if we plucked a few for tasting. After some advice on how to go about prepping one of these suckers, I finally got a taste of the sweet nectar.

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First, you’ve got to pick a prickly pear that looks good to you. These guys can get pretty battered and you want to choose one with little to no scarring or bruises. It should also be brightly colored. After you find one that’s to your liking, grab some kitchen tongs (to protect you from the pricks) and twist the pear while pulling it from the cactus.

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Next you’ll want to cover them with cold water. This will help you remove the pricks while washing them. As soon as you starting running water over them, you’ll see pricks in the water. Take your tongs and roll the fruit around, removing them as best you can. You can even rub them with the tongs to get more off. Once the majority of them are removed, you can carefully pick them up and pluck any small ones that might have “stuck” round. (Hehe)

From here, you’ll want to chop off the ends and slice the skin for easier peeling. Un-peel the fruit from the thick skin carefully,the fruit inside is fragile. We sliced ours and served it with goat cheese, pistachios, and homemade cranberry flax crackers. They were good and sweet.

*Note, I’ve been told you can eat the seeds, but I found them too hard, so I discarded them in a napkin.

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