Something’s been knocking at my Gluten Free Diva door and it just won’t go away and even though I’m in the middle of something called my gluten free diva life, it just wants me to pay attention and so it won’t stop knocking. Phew. Long sentence.
About five years ago, shortly after I was diagnosed with Celiac Disease, I started flirting with eating a Raw diet. Didn’t take long before I went into it with full, dogged force. It didn’t last. No way. Too hard. Too restrictive. Way, way, way too unconventional.
Fast forward to spring 2012. It appeared on my radar screen again. I met a fellow Holistic Health Coach (you can find her here
) and her client base includes people healing from cancer by following a raw diet. She blew me away.
I decided to give it another try, though this time I decided to employ moderation, a concept generally unknown to me, but necessary if I wanted to not bag out again like I did the first time. So, rather than expecting myself to eat 100% raw, I don’t even apply a percentage. Just doing it when I feel like it, cause I feel like it.
So, you’re probably wondering “What’s defying convention got to do with this post?”.
First, it’s pretty unconventional to follow/eat/believe in/subscribe to a Raw Diet, don’t ya’ think? Way more unconventional at this point in time than being gluten free.
Second, I’m participating in a blogging event called “101 Revolutionary Ways To Be Healthy” which I learned about from Sarah Kay Hoffman over at A Gutsy Girl
. Sarah is a fellow student at IIN (the Institute for Integrative Nutrition
) and I’ve learned a lot about social media from her. Today is post #1 of the challenge. The question remains: can I do the other 100 days of this challenge? Stick around.
Meanwhile, I’m determined this time to see what the big brou ha ha is about following a raw diet, albeit partially raw like I’m doing. So far, so good. I feel like a million bucks. With my new focus on eating more raw (than not), I NEVER have indigestion. I eat a TON of food. I NEVER have any produce-turned-fuzzy-science-experiment in my frig. I use everything I buy. That in and of itself is amazing! And I’m still eating cooked food, mostly plant-based, non-processed food. And I feel like a million bucks. Whoops, I think I said that already:).
This Raw Fig Tart with Cashew Creme and Date Nut Crust would fall under the category of raw. Nothing with a face spared its’ life for my little summer indulgence. I had it for breakfast two mornings in a row. Loved it! I think you will too. Won’t you give it a try? Feel free to substitute any other fresh fruit of your choice instead of the figs? I’ve already made it with fresh mango, strawberries, and blueberries.
Raw Fig Tart with Cashew Creme and Date Nut Crust
2 c. almonds or other nuts (I used walnuts for the tart in the picture)
1 c. dates, pitted
¼ c. water (plus extra if needed)
½ tsp sea salt
Cashew Creme Filling:
1 c. cashews, preferably soaked 4 hours and drained
1 tbsp agave syrup
pinch of cinnamon
water as needed
fresh figs (about 3 - 5 depending on size)
For the crust:
- Process almonds until desired consistency. Be careful not to over process or you'll have almond butter. Add dates, water and salt. Process until you can pinch some of the mixture and it holds together.
For the cashew creme filling:
- Process cashews, agave and cinnamon until creamy. Add water as needed.
For the fig topping:
- Slice the figs
- Cover tart pan with plastic wrap, letting some hang over sides. Put crust mixture in tart pan(s). Using your fingers, press into place, slightly wetting your fingers as needed to help press. Fill with Cashew Creme filling followed by sliced figs.
- Note: Crust can be lifted out of the pan and frozen before filling.