Yesterday, I had the honor of hosting a raw gathering for my new friends at How You Glow—a budding company bringing you everything from products to holistic advice on how to glow, inside and out. For me, November is all about bringing the season and nature into my dishes. I wanted to share the menu and my very seasonally raw persimmon tart recipe with you. It is so timely for Thanksgiving and easy to prepare. Enjoy.
MENU | raw
oregano | lavender | mint | sage | iced tea from the garden
lavender | sea salt | cacao | truffles
cayenne | salt | orange slices
shallot | avocado | butter lettuce | salad + oregano | garlic dressing
zucchini | cumin | hummus + flax | crackers
persimmon | walnut | spice | pecan | tart
PERSIMMON TART | raw
I N G R E D I E N T S
2 c walnuts
3 T maple syrup
1 T coconut oil
1/2 t salt
For the crust, place the walnuts in the food processor and blend for about 10 seconds. Add remaining ingredients and blend again, but keep the crust a bit chunky. Press the crust into a tart pan.
DEHYDRATOR | overnight at 115
BAKE | at lowest heat (200 degrees) in your oven for two hours
3 c walnuts | soaked 6 hours
3/4 c lemon juice
3/4 c maple syrup
3/4 c coconut oil
1.5 t salt
1 t cinnamon
1/2 t nutmeg
1 T vanilla extract
For the filling, place the soaked walnuts in the food processor and blend first. Then add the liquid ingredients. Lastly adding salt, cinnamon, and nutmeg at the end. Pour the filling into the prepared crust, and place in the freezer for 20-30 minutes to set up.
2-3 persimmons | sliced thin
Top the tart with persimmons, and place in the freezer until ready to serve.
B E N E F I T S
Most traditional desserts, this season, are high in dairy, processed sugar and processed flours lowering the immune system, taxing your adrenals, unbalancing your hormones, and secretly disrupting your quality of sleep. This dessert, on the other hand, is high in Omega-3, zinc, vitamin C, and blood stabilizing cinnamon.