Grapefruit Torte

Fresh citrus in the winter is one of my favorite things. It’s dreary here in Seattle and the cloud cover and constant drizzle, really puts a damper on the mood. It’s no wonder people around here take Vitamin D supplements, fake-and-bake and become snowbirds to beat the winter blues. I’m a fan of Vitamin D and take it daily. (Feel free to send me a message to learn what my favorite brand is.) I’m also a fan of eating happy fruit. I don’t know why, but I consider citrus happy fruit. This breakfast dessert is fantastic. And super easy to make. So easy, in fact, that most people will think you slaved over it when they eat it (which makes it fantastic for a last minute Christmas brunch dessert). When they make those comments, smile sweetly and say “Thank you” – this recipe will be our little secret. Unless you decide to share it with them. I wouldn’t blame you if you did.

If you have never segmented and cleaned a grapefruit, here’s a short little video to help you out. It’s super easy. And looks fantastic. I squeeze the remaining fruit meat and use it to for a second ferment for my kombucha or water kefir. Talk about major yummy!

Grapefruit Torte
Serves: 8            Cook Time: 30 minutes

For the Crust:

  • 1/4 cup almond flour
  • 1/2 cup plus 2 tablespoons coconut flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 cup coconut oil, softened
  • 2 tbsp honey
  • 1 pasture-raised and organic egg, beaten
  • 1 1/2 teaspoons organic vanilla extract

For the filling:

  • 1 package organic pasture-raised cream cheese, softened (8 oz)
  • 1/3 cup crème fraîche (Trader Joe’s sells it for a reasonable price. If you can’t find it, grass-fed whole fat Greek yogurt will work)
  • 2 tbsp honey
  • 1 tsp organic ginger
  • 1 tbsp organic grapefruit zest
  • 3 cups organic grapefruit, peeled and segmented (About 2 grapefruit)
  • Coarse sea salt

To prepare the crust:

  1. Preheat the oven to 350 degrees.
  2. With a fork, sift the dry ingredients in a medium bowl.
  3. In a separate small bowl, whisk together the crust’s wet ingredients.
  4. Pour the wet ingredients into the dry ingredients and fold until incorporated.
  5. Using wetted (with water) fingers, press the dough evenly into a 9-inch pie or tart pan, making sure to cover the bottom and the sides of the pan. If you don’t have a torte pan, use a spring form pan.
  6. Let the crust cool and leave in the pan.

For the torte filling:

  1. Combine the cream cheese, creme fraiche, honey, ginger and grapefruit zest and mix at medium speed with a mixer until smooth.
  2. Spread mixture over crust with a spatula.
  3. Line grapefruit segments on filling to cover.
  4. Sprinkle coarse sea salt over tart, slice and serve immediately.

Chocolate “Ice Cream”

My roommate’s siblings were visiting this past weekend and one of them was off of refined sugar and gluten for a nice little elimination diet. As soon as she told me, I thought, “Welcome to the club!” It was fun spoiling them (they’re a lot younger than I am) and I decided to treat them to an “ice cream” that she could also partake in. It’s nothing fancy schmancy but it gets the job done for a last minute sweet treat. 

Enjoy! 

Chocolate “Ice Cream”

  • 1 14-fl oz can coconut fat (or full-fat coconut milk, chilled)
  • 2 ½ cups coconut milk, unsweetend
  • 1/3 cup organic, raw honey
  • 1 tsp gluten-free, organic vanilla extract
  • ¼ cup cocoa powder (I use Trader Joe’s)
  1. Mix all ingredients in a medium mixing bowl until well blended.
  2. Put in ice cream maker and churn until frozen, place in the freezer for ½ an hour or until more firmly set. 

Grapefruit Torte

Fresh citrus in the winter is one of my favorite things. It’s dreary here in NW Oregon and the cloud cover and constant drizzle (this year it’s just cold, not a lot of drizzle), really puts a damper on the mood. It’s no wonder people around here take Vitamin D supplements, fake-and-bake and become snowbirds to beat the winter blues. I’m a fan of Vitamin D and take a large dose of it a day. I’m also a fan of eating happy fruit. I don’t know why, but I consider citrus happy fruit. This breakfast dessert is fantastic. And super easy to make. So easy, in fact, that most people will think you slaved over it when they eat it. When they make those comments, smile sweetly and say “Thank you” – this recipe will be our little secret. Unless you decide to share it with them.

For the crust, I use Danielle Walker’s, of Against All Grain, honey graham pie crust. It’s good. It’s easy. And it hasn’t failed me yet. If you don’t know who she is, check her out. Her story is fascinating and an inspiration to those of us with digestive health problems. I had the pleasure of meeting her a few months back – she’s so sweet and if I lived in San Fran, I’m sure she and I would be the best of friends. Or so I tell myself. She’d also have to share with me where she gets her shoes. They were so totally cute.

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If you have never segmented and cleaned a grapefruit, here’s a short little video to help you out. It’s super easy. And looks fantastic. I squeeze the remaining fruit meat and drink it for a bit of fresh juice. 

And my sister being a super-nerd and getting excited for dessert:

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Enough of my rambling, on to the recipe:

Grapefruit Torte

  • One honey graham pie crust
  • 1 package organic pasture-raised cream cheese, softened (8 oz)
  • 1/3 cup creme fraiche (it’s bacteria cultured – and is sold at Trader Joe’s for a reasonable price)
  • 2 tbsp honey
  • 1 tsp ginger
  • 1 tbsp grapefruit zest
  • 3 cups fresh grapefruit segments
  • Coarse sea salt
  1. Prepare the crust, per Danielle’s instructions on Against All Grain. If you don’t have a torte pan, use a spring form pan. Let the crust cool and leave in the pan.
  2. For the filling, combine the cream cheese, creme fraiche, honey, ginger and grapefruit zest and mix at medium speed with a mixer until smooth. 
  3. Spread mixture over crust.
  4. Line grapefruit segments on filling to cover.
  5. Sprinkle coarse sea salt over tart, slice and serve immediately.

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Superfood Smoothie

Sounds… amazing. Doesn’t it? This is my favorite post-workout drink and might be my favorite pre-race healthy carb-loading beverage… at least the day or two before the race. Speaking of races, I have a 10k tomorrow at the Coast. Now, I live an hour and a half away from where the race will be and, thankfully, packet pick-up is at 8:30. But that still means that I’m up and out the door at the crack of dawn. I’m totally going to be stopping by Dutch Bros to pick up my decaf coconut milk honey latte (the poor baristas) and hoping it doesn’t affect my performance.

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But back to the race. It’s a 10k. Not too bad. When I signed up for it, it was before my detox and I had no idea how much that was going to affect my body – basically it annihilated any and all energy and strength I had. So when I realized that the trail run (pretty innocent, I’ve done plenty of those) was actually a half trail/half sand run, I almost cried. Here’s hoping that my arches and calves can keep up with me. I might have to slow my time a bit to get over the dunes but I will finish… hopefully in under an hour. Really, though. I am pumped. I love running at the Coast, especially in the morning. The air is fresh and crisp and super oxygenated. I can go for miles and miles and miles and not tire. It’s one time where my joints fatigue before my muscles or lungs. So, here’s praying for a bit of rain overnight to harden the dry sand and no breeze to fight. Let’s do this thing. Oh, and I guess you need the recipe, too. 🙂

 

Superfood Smoothie

  • 1 scoop Green Superfood 
  • 1 scoop Protein Powder (I use this one because it contains no dairy or soy or gluten)
  • 1 tbsp Beef Gelatin (I use Great Lakes Gelatin
  • ¼ cup Ground Flax Seeds
  • 2 cups packed Organic Spinach
  • 5 Frozen Organic Strawberries (for sweetness)
  • ½ banana (for sweetness)
  • ¾ – 1 cup Unsweetened Coconut Milk
  1. Put all ingredients in a blender and blend well. Enjoy!

Coconut Macaroons

If you’ve ever had the pleasure of eating a Hail Merry macaroon, you’ll know what heaven has to taste like. I don’t care what St. Brigid said when she thought that all of heaven had to be a great lake of beer – she had never tasted these macaroons. So it was only fitting that spending a ton of money for four macaroons wasn’t going to float my boat for a long period of time. I had to figure out how to make them. After a lot of reading and recipe comparing, I finally decided to venture off on my own. The first batch tasted like you were licking a salt lick. No bueno. The second batch was sweet, sweet heaven. And they were gone within 24 hours. All 24 of them. Whoops. My hips hate me.

They’re not officially “raw” since I used maple syrup – which isn’t raw in case you were ever wondering. It has to be cooked down. However, it’s as close as you’ll come to raw. And they’re still alive and not cooked so you get all of the health benefits of raw honey.

Anyway, I hope you enjoy them as much as my friends and family have!

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Bon appetit!

Coconut Macaroons

  • 1 cup blanched almond flour
  • 1 cup organic shredded coconut, non-sweetened
  • ¼ tsp kosher salt
  • 4 tsp raw local honey
  • 2 tsp organic Grade A maple syrup
  • 1 tsp organic vanilla extract
  • 1 tsp organic almond extract
  • ¼ cup organic coconut oil, room temperature
  1. Mix the dry ingredients together until salt is evenly mixed throughout.
  2. Add the wet ingredients and blend until moistened.
  3. Shape about a heaping teaspoon into the desired shape and place on a pan lined with parchment paper. Place in the fridge for a few hours until firm.
  4. Yields about 2 dozen, give or take.

Rhubarb Strawberry Almond Galette

I love rhubarb. And I love strawberries. And I love the two of them together. Especially in a wonderful galette. Especially one that’s my diet friendly and, moreover, fits my sister’s Specific Carbohydrate Diet (SCD). Especially when rhubarb is one of the vegetables (yes, it’s a vegetable) that I can eat a lot of. It’s in the 3% carb group which means the more, the merrier!

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I read up on a few gluten-free recipes that were floating around on the internet. But they used sugar, oat flour, potato starch – items she just can’t eat. (I’m off sugar and potato starch, too but could have used stevia or coconut sugar in place of cane sugar easily enough and tapioca starch in lieu of potato starch.) The strawberries have enough natural pectin to make the “gel” that the starch would have created anyway when it’s finally cooled.

This recipe was born because I didn’t want to leave her out of Sunday brunch. We Portlanders love our Sunday brunch. It’s a way of life. Go to church, go to brunch, work in your garden or go for a hike or go fishing.  They made a whole entire Portlandia episode entitled “Brunch Village” and it’s so true. All of Portlandia is so true – it’s a little creepy sometimes all of the time. But, I digress.

For those of you who are on the SCD, this is for you.

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Enjoy!

Rhubarb Strawberry Almond Galette

For the dough:

  • 1 ½ cups almond flour
  • 1 large organic egg, beaten
  • ¼ cup coconut oil, chilled until hard
  • 1 tsp lemon zest
  • 1 ½ tbsp raw honey
  • ¼ tsp ground ginger
  • pinch of salt

For the fruit filling:

  • 3 rhubarb stalks, cut into ½" sections, about 2 ½ cups
  • 2 cups strawberries, sliced (add more if you want to, it doesn’t matter)
  • 1 tbsp raw honey
  • 1 ½ tsp lemon zest
  • pinch of salt
  1. Preheat the oven to 350 Fahrenheit.
  2. Mix all of the dry ingredients together for the crust. With a pastry cutter, cut in the hardened coconut oil or put in a food processor and pulse until the coconut oil is broken up and evenly incorporated throughout the mixture – about 15-20 seconds in a food processor.
  3. Add the egg and blend just until just incorporated. Dough should be able to be made into a ball.
  4. Take some parchment paper or a Silpat and line your pan. (A flat cookie sheet works best or a jellyroll pan.)
  5. Cut the rhubarb and the strawberries and mix together with the remaining filling ingredients in a separate mixing bowl. Set aside.
  6. Form dough into a ball on the parchment paper or Silpat and with a rolling pin, roll out the dough until it is a ¼"-1/8" thick circle. Note – this dough will be very sticky and using the rolling pin for the whole thing might not work. I had to eventually use water-dampened fingers to pat out the dough to finish getting it to my desired thickness. 
  7. Dump the fruit filling into the middle and spread around, leaving a 2" uncovered ring all the way around the crust.
  8. In 4-5 incremented sections, fold the galette up. It will crumble, it’s the nature of the dough. Simply pinch the dough back to where you want it to be.
  9. Bake for 30 minutes on the center rack, or until the crust is lightly browned, the edges should be a dark golden brown. (See photo below.) Remove from oven and let cool. Transferring the galette will be a two-person job – find a plate big enough and a friend to help you transfer it. Also, there will be some juice that oozes out. Just break off the blackened part and no one will know the difference!
  10. Let fully cool before you serve it. Use a sharp knife to cut and a thin spatula to serve. Store remaining galette in the fridge. But, I very much doubt there will be any left!

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Thanks, Edible Perspective for the recipe idea!

Coconut Vanilla “Ice Cream”

This is just so good. I mean. Just so good. Being lactose-free, soy-free, sugar-free and processed foods-free, I’m limited as to what I can and can’t eat. And I can eat this. All day long. And it’s just so good. If you

Only downfall, it doesn’t firm up that well in the ice cream maker and it gets too hard in the freezer. So it’s an “eat as soon as it’s done” kind of ice cream. But that’s okay – if you’ll excuse me, I have a hot date with a random chick flick (suggestions welcome) and my “healthy” coconut ice cream.

I hope your tummy and taste buds enjoy this as much as mine do. 🙂

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Coconut Vanilla “Ice Cream”

  • 1 13.5-ounce can coconut milk
  • 1 1/4 cup vanilla almond milk
  • ¼ cup honey
  • 1 tablespoon vanilla extract
  • Toasted coconut or fresh fruit

Combine all ingredients in a medium-sized bowl and mix well until honey is dissolved.

Turn ice cream maker on and pour mixture in. When ice cream starts to firm a bit, toss in toasted coconut. If using fresh fruit, add right before the mixture is done. (Freezing the fresh fruit works best.)

Let ice cream maker operate for 30 minutes. Serve immediately.

Makes a quart.

Enjoy!