Lime Tart *RAW* / Banana Berry ‘Greenish’ Smoothie *RAW*
Morning/Afternoon/Evening wherever you are in the world! Hope it’s looking bright and for my friends back home in Australia, I hope you are not being washed away….if you wish to donate to the Queensland Flood Appeal you can find out more here.
Some yummy eats over my weekend (Thursday/Friday).
Banana Berry ‘Greenish’ Smoothie
2 cups of homemade almond milk
1 frozen banana
1 cup of frozen blueberries
1 cup of packed frozen spinach
1 T hemp powder
1 T raw honey
1 t spirulina
squeeze of lemon
Chased by a good ole cooked breakfast:
His and Hers.
Ezekiel Bread (I think there is a version in Australia at Wray Organic or other healthfood stores?) with a smear of earth balance, baked beans and sauteed tomatoes and mushies with mixed herbs for ME 
Eggs sunny side up for HIM.
Although I am not celiac (my father is) or gluten intolerant, I do try to limit my gluten intake, however I do find ezekiel bread, which is sprouted wholegrain bread (found in the freezer section of Al Hosra in Bahrain) kinder to my tum tum. I just keep it in the freezer and chip off a piece when needed. They also have burger buns too.
Lunch was as unpictured baked sweet potato topped with leftover savoury green lentils (that I intended to make into a veggie soup but came out more like a stew), served with one of my favourite salads which I’ll post later Totally forgot to take photos or write down the recipe but I’ll make it again for sure!
Yesterday we rounded out the cooked breakfast with something I’ve been lacking for a while! A juice.
So out came the BEAST!
My Champion Juicer. This juicer is a masticating juicer and not a centrifugal juicer. You can read more about that here.
Some of the ingredients (parsley, celery, carrots, green apples, beetroot) – plus a bit of unpictured ginger.
Always a bit frothy afterwards, so I like to give it a whizz in the good ole Vitamix
Liquid Life.
Delish
Last night I attended my first ever Adult Education class offered on our compound. This course was on Natural Wellness and goes for 4 evenings. It is heavily geared towards eating raw food. Whilst I know quite a bit about this already, I love meeting other people who live this way, and keeping my focus high by sharing experiences, plus I think you are always learning and I certainly walked away learning ALOT last night. I loved that one of her juices incorporates almost everything I happened to chance and put in my juice above anyway. Great minds eh?
The instructor is a geologist on camp who lost her husband to a heart attack and made it her mission to research more about good health. And one thing I really loved that she said and that was no disease is hereditary, but lifestyle is. Diet and cooking styles are. Wow. So true. Next class is tomorrow night.
So finally here’s the Raw Vegan Lime Tart recipe I’ve been promising for a while:
Lime Tart
Base
1/4 cup almonds
1/4 cup of sunflower seeds
1/4 cup of pumpkin seeds
1/4 cup of shredded coconut
10 pitted dates
3 T coconut oil
Process all the above ingredients in a food processor fitted with an S blade until crumbly and sticky. Press into a coconut oil greased spring form pan/s and place in freezer while you make the tart filling. I used two small pans.
Tart Filling
2 avocados
1/3 cup of fresh squeezed lime juice
2 T agave
2 T coconut oil
1/2 t xantham gum
Blend all ingredients in a high speed blender.
I used my trusty pint sized tribest (great for travel and small blending purposes).
Pour into tart base and into freezer.
Sparkling grape juice next to tart to show real size
Keep in freezer until ready to serve, cut slices whilst still frozen.
Hey and don’t forget about Russell James’ great deal only available until tomorrow, so hurry and get in fast! Click here for more info!
The tart will begin to soften whilst as room temperature which is why it is important to slice whilst still frozen or partially frozen. Due to the nature of raw food quality and changeability, you always need to taste test as you go along. Ensure when you are making the tart filling that you taste test whilst adding in lime juice and agave nectar as I prefer a more tart flavour, others prefer more sweet and you want the avocado taste masked completely. You want to make sure the mixture is creamy enough without being too wet, so if you add too much liquid add small amounts of xantham gum to thicken up (you don’t need much at all).
This post fills me with happiness! Rob, that’s almost exactly the green-ish smoothie I’ve been making every day! I’m using an “antioxidant berry” frozen mix which is blackcurrants, blueberries, and bilberries, but apart from that I’ve been doing the non-dairy milk, berries, banana, spinach, agave, and today the protein powder too. It’s only been three days, but I think I’m already addicted
Also love seeing your cooked eats and hearing about the class you intended. So much admiration for the woman who let her loss lead her to enriching the lives of others.
Last but not least, so excited for the (amended
) key lime tart recipe! Would you believe I asked for, and received, coconut oil, agave, *and* mini springform tins for Christmas? It’s fate!
P.S. I should really try to write shorter comments in future…
That lime tart is so cute! I’d like a slice.
Also, juice = YUM! We like to use our trusty old champion juicer too.
I’ll fax you over a slice shall I Heidi?
Gotta love the champion! x
Your tart looks so light and refreshing! I’m also intrigued by your addition of sunflower and pumpkin seeds in the base. Very creative.
I know, it’s amazing you cannot even taste them!
I’m so excited to get this recipe. I can’t eat dairy or soy which really sucks because before this allergy I loved all things creamy and filled with dairy. I get really excited when I find recipes I can have! Thank you.
no worries Lexi, let me know if you make it. It certainly is decadent and creamy.
oh my goodness girl, this tart looks amazing!!! i must try it and head to WF’s today to get some more seeds!!
I hear you with the bread….I keep it in the freezer, but rarely eat it
I hope you are well!
xxoo
It was pretty freakin delicious (if you like tart flavours but you can play around with it if you like more sweet!)
I went to the store to get Xanthan gum and they were out so I was told that agar agar might work. I just thought I would check with you before I throw it all together. So you think it will work Robyn? I am very excited to try this! Thanks
Hey Sarah, try guar gum before agar agar but I actually just bought some agar agar myself, to test out, I haven’t really had much experience with it before. Maybe try the recipe without it but go easy on the lime juice and really make sure the tart is frozen when you slice it to keep it together. First time I made this I didn’t use any binder and it was still a hit.
You can also try coconut four as a thickener, it is extremely high in fibre and absorbs a lot of water. Maybe start with 1 tsp, mix and text. I’m going to make this pie soon, yum.
I am not a fan of avocados, but I would give them a go for the lime tart. It looks so good!
hey flmom! I actually am not a big fan myself but like to throw them in smoothies or in desserts to get my healthy fats. Guacamole is a sometimes like/dislike. Weird right?
Oooh this looks great!
Yeah it pretty much rocked! Let me know if you make it!
Thank you so much for sharing the key lime recipe. YUM. And lucky YOU on the natural wellness classes!