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Friday, June 7, 2013

Friday Recipe: Raspberry Coconut Cream Tart

I was looking for easy summer recipes that are refreshing and fruity. Fresh fruits in the summer are part of what makes summer so fantastic! That and the lack of snow and ice, the warm weather, the outdoor meals, and the knowledge that it's short enough and you should enjoy every single second of summertime!

I stumbled on this new diet called the 80/10/10 diet: 80% fruits and vegetables, 10% protein, and 10% fat. Apparently it's popular with athletes, especially Olympians. I'm not that athletic, and I'll probably never be disciplined enough to do 80/10/10 of anything, but I love the idea of Fruit Meals!
The 80/10/10 Diet: Balancing Your Health, Your Weight, And Your Life, One Luscious Bite At A Time,  'If you eat a relatively typical American diet, 80/10/10 is a program that allows you to continue eating the foods you are used to, while beginning to introduce the new foods that will lead you toward your goal.'
'If you adopt a diet of raw foods, your body can easily cope with cleansing itself of past toxic accumulations and normalise its weight.Common sense does not support cooking,.'
...Further health benefits include maximum nutrition, quick digestion, overall improved health and energy, oxygenated cells and ultimate well-being and vitality.
...Although many diets aim to eliminate carbohydrates all together, they are a necessity in anybody's diet.
This is from the Daily Mail article, which took the recipe from 80/10/10:
Raspberry coconut cream tart
  • 1 cup shredded coconut
  • 1 1/2 tablespoons young coconut
  • 3/4 cup dates, chopped
  • 1 inch vanilla bean, seeds scraped out
Raspberry filling:
  • 1/2 cup dates
  • 1/8 cup water
  • 3/4 cup raspberries
  • 1/4 cup raspberries, frozen
Coconut Cream: 1 cup young coconut meat

Add 1 cup shredded coconut, young coconut meat, vanilla and 3/4 cup dates to food processor, process until a firm dough. Press the dough firmly into an 8" tart pan, making a rim about 1/4" high. Place in freezer to set.

Blend 1/2 cup dates and 1/8 cup of water until smooth paste. Add fresh and frozen raspberries and pulse until mixed well. Do not overblend. Place in a bowl in freezer for 1/2 hour minimum. Clean out blender, add 1 cup young coconut meat and blend till smooth, add 1 tablespoon coconut butter and continue blending until light and fluffy.

Remove crust and raspberry filling from freezer, layer raspberry filling onto crust, then top with coconut cream. Use spatula to create smooth surface, garnish with fresh raspberries and mint.

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