delicious

Same old tart; new and improved food photography

The reason for the title of this post: I made this tart over Thanksgiving and posted earlier about it, but I used frozen raspberries instead of fresh that time, so although it still tasted delicious, it wasn’t quite as picture- perfect! The good thing about this tart is that it is extremely rich, meaning that a little sliver goes a long way! Also sugar- free, gluten- free, and raw, although you would never ever guess how healthy it happens to be. 

Without further ado, bring on the foodporn!ImageImageImage

step 1: the crust

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step 2: chocolate filling

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step 3: after refrigerating; pile on the fresh raspberries and DIG IN :’)

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RAW BROWNIES

This recipe will change your life. Haha. But really.. soo simple and NUTRITIOUS and DELICIOUS.. what more could you ask for!? 

Here’s how ya make em:

In a food processor, blend up 1 Cup pecans. Add 1 1/2 Cups dates (pitted if you care about your food processor) + 2 Tablespoons cocoa powder + 3 Tablespoons Agave nectar.

Press “dough” into a brownie pan and either refrigerate for 3 hours of freeze for one. Then cut em up in squares, and voila! You got yourself some raw, vegan, gluten- free, sugar- free, but definitely not FLAVOR/indulgence/dessert- free brownies. 🙂 

Guilt- free pleasure, what’s not to love!? 😉 

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Midnight kale salad

Not much of a recipe per say, but if you need ideas for upping your kale intake, try it out by all means.
I recommend making this for lunches/ sides to- go, because when the kale soaks up the dressing it gives it a nice texture (basically saturates the leaves with flavor), whereas if you were using say, spinach, a pile of soggy leaves after a long shift just doesn’t sound appealing.
{I called it midnight kale salad because of the midnight grapes I used, but I’m sure it would make a great midnight snack as well. Lulz}

*1-2 cups fresh kale, loosely chopped
*1/3 cup midnight grapes, sliced in half
*handful pecans, sliced in half
*5 prunes, loosely chopped
*1T lemon juice (preference may vary of course)
*1/2 maple- agave syrup

{when I say “loosely chopped”, I basically mean bite- size pieces; doesn’t need to be finely chopped}

Feel free to mix lemon juice and agave separately before adding as the salad’s dressing.
Or you can do what I did (and recommend); toss the lemon juice with the kale, add fruit and nuts, toss again, then drizzle maple-agave on top!

Nothing astounding, but it’s a great way to choke those greens down;)
Turned out better than I expected, and as mentioned earlier, it’s the perfect lunch (or side) for those rushing-out- the door, on- the- go days! Somehow those days seem to come around a lot..;)

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