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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Paleo Breakfast Strata

I used to love stratas. Nothing beat stale bread, lots of butter, sauteed veggies, some kind of sweet meat and lots of eggs. Unfortunately, they didn’t like me so much. Fast forward to today. And I haven’t had a true strata in over two years. GASP!? I know. This week was looking to be busy (if only I knew HOW busy – a last minute trip to Seattle was tossed in the mix) and I needed a quick and easy breakfast that still fell within the Whole30 challenge I’m doing with a bunch of people at my gym. Cue this wonderful mistake.

I have a bunch of flax meal – I’m pretty sure my roommate wonders what it’s all for. But, I’m trying to use it up so I can make my own fresh meal (the Omega 3’s are even more potent in the fresh-made stuff). And really. I love Omega 3’s and this is a whole lot cheaper than buying salmon (which is on the menu for next week anyway). So, if you’re looking at a busy week ahead and only have time to blanch a few veggies for your breakfast and that’s about it, think about making this.

Enjoy!

p.s. A better picture is coming, I promise. I was trying to get out the house and all I had time for was my iPhone.

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Paleo Breakfast Strata

  • 12 organic, free-range eggs, beaten
  • 5 strips organic, grass-fed non-sugar cured beef bacon, chopped into small pieces
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 2 small organic zucchini, diced
  • 1 heirloom organic tomato, diced (omit if SCD)
  • 3 leaves organic swiss chard, diced (omit if SCD)
  • 1 organic yellow bell pepper, diced (omit if SCD)
  • 1 cup flax meal
  • ¼ tsp cayenne pepper
  • ½ tsp cumin
  • ¼ tsp chili powder
  • ½ tsp kosher salt
  • ¼ tsp fresh ground black pepper
  1. Preheat oven to 350 degrees Fahrenheit. Coat an 8"x8" pan with coconut oil.
  2. In a medium skillet and over medium heat, cook bacon until done. Remove bacon from pan and set aside.
  3. Add onions to bacon fat and cook until almost translucent. Add garlic and saute for a minute or two longer.
  4. Meanwhile, chop veggies and toss in a large bowl. Add onions, garlic and bacon (and remaining fat) when done. Stir until everything is incorporated.
  5. Mix in spices and flax meal. Stir. Mix in eggs. Let sit for a few minutes (this gives the flax meal a chance to “activate”) and stir again.
  6. Pour into prepared pan and bake for 20-30 minutes, or until a knife cut yields no runny egg in the middle.
  7. Serve hot with roasted delicata squash and blanched asparagus or cut into pre-portioned sizes and place in containers for the week. Re-heat in the oven, using an oven-safe container. 

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!