Red, White, and Blueberry Tart

You may remember this beauty being featured on WBNS 10TV in honor of National Pecan Month. This healthy dessert is easy to make and fun to decorate. Made from fruit and nuts, the tart is raw, vegan, gluten-free, and dairy-free. Did we mention delicious? Because it’s definitely that too! Enjoy it this holiday weekend.

Ingredients

Crust

1 cup chopped nut blend (we used 1/2 cup walnuts and 1/2 cup pecans)
1 cup chopped dates
1 cup flaked or shredded coconut
1 tbsp cinnamon
1 tsp vanilla extract
pinch of nutmeg, optional

Toppings

1-2 mashed bananas
Blueberries, strawberries, and kiwis to decorate (about 1 cup of each)

Instructions

Soak dates in warm water for about 10 minutes to soften them. Chop nuts with a knife or use a food processor. Drain dates and mix with nut blend, coconut, cinnamon, and vanilla extract in a bowl. Once well mixed, roll into balls and press into pie plate. Mash bananas and add a layer or ‘frosting’ to the crust. Top with berries and kiwi or your desired fruits. For extra pizazz, drizzle honey or melted chocolate over the tart.

Nori Veggie Wraps

We are about to blow your minds: nori isn’t just for making sushi. In fact this seaweed can be used to make what is arguably one of the best wraps. Ever. Someone here loves this so much she ate it for lunch every single day last week and then again today. There is something about the blending of all these flavors and yet still being able to taste them separately that drives our taste buds wild. Hopefully it does the same for you.

Prep time: 15 minutes
Serves: 4  (or two hungry people)

Ingredients
4 sheets of dried nori (typically found in the ethnic section of the grocery, or pick some up at your local Asian market)
4 big romaine or red leaf lettuce leaves
1.5 cups mung bean sprouts (we advise against canned; go for the fresh ones- we found some at Raisin Rack)
1 red bell pepper, chopped
4 radishes, sliced
1/2 bunch of cilantro, chopped
1/2 cucumber sliced
1 tomato, diced
1 avocado, sliced
1 cup peanuts (optional)
Dressing:
2 Tbsp tamari (gluten-free soy sauce, or use regular if you’re not gluten-sensitive)
2 Tbsp apple cider vinegar
3 tsp toasted sesame seed oil

Instructions

Chop all your veggies. Put each leaf of lettuce on a place and place nori sheet on top before filling with all the vegetables listed. For your dressing, mix the tamari, apple cider vineger, and toasted sesame seed oil all together in a small container and then pour over each open-faced veggie pile. Keep as-is to eat or roll up into a wrap. Caution: it’s a bit messy (mainly because we were devouring it) so keep a napkin or paper towel handy.

This is before we put even more veggies in!

Recipe: Dairy-free Veggie Dip

Every time I make this, it’s always a little different but this recent batch is a favorite. Use it on crackers, as a salad dressing, instead of mayo, poured over baked potatoes, and, of course, as the ultimate vegetable and chip dip.

Ingredients:
1 cup tahini
3 tbsp lemon juice or apple cider vinegar
3 tbsp nutritional yeast
2 tbsp tamari or soy sauce
3 cloves garlic, finely chopped
1/2 small onion, chopped
3/4 tsp cumin

Optional: add a pinch of cayenne pepper for a bit of a taste bud ‘pop’; curry powder added depth to the dip

Instructions:
Put all ingredients a food processor/blender and then blend! Add water to thin the mixture, if desired, for use as a dressing.

Top 4 Food Safety Tips

Wash Your Hands

• Wash hands in warm soapy water for at least 20 seconds (sing the happy birthday song or the alphabet!)
  Potentially can saver more lives than any vaccine or intervention

Use a Food Thermometer

• Cook food to a safe food temperature and use thermometer to check if food is fully cooked

Keep The Kitchen Clean

• Use hot, soapy water to wash counter tops and surfaces, cutting boards, rand refrigerator doors and handles.
• Avoid cross contamination
• Wash hands as described previously after handling raw meat, poultry, seafood and eggs
• Use separate cutting board for all meats, produce, and bread
• Store raw meat and poultry in sealed containers or plastic Ziploc bags

Store Leftovers Safely

• Do not leave perishable food items out for more than 2 hours
  Refrigerate or freeze leftovers within 2 hours of serving them

Source: EatRight.org