Skip the Donuts

Yay it's Friday! I hope everyone has had a great week and is about to have an even better weekend!

I wanted to end the week off right, with a better-for-your-body recipe from our Health Nut contributer Sita. With the warm weather creeping up on us and longer sunny days ahead you know what that means? Skimpier clothes. No longer can we hide behind those layers of sweaters jackets and Uggs. Cankles will be seen! Now is the time to get your fitness on so that you can look good but more importantly feel awesome.

So in conjunction with this thought, I am making a promise to myself that I will attend 1 spin class over the weekend no matter how tired, hungover or lazy I am. I also encourage you to do something good for your body that you normally wouldn't do. Whether it's going on a hike, taking a spin or yoga class or doing a few sit ups in your living room, now is the time to begin your health regiment. The way I look at it is - you never regret a work out.

And if you find yourself craving something sweet, put down the ice cream, donut, or cookie and try this gluten free and vegan fruit tart. Cheers to a happy, healthy, lifestyle!

Fresh Fruit Tart

Essentially this is a raw vegan dessert but I added a few steps such as toasting the nuts and redusing the coulis to give it a little more umf. This a great refreshing and tasty spring dessert, which is vegan and gluten free.

INGREDIENTS:

Coulis

½ cherries, fresh (pitted) or frozen (thawed)

1/3 fresh orange juice, about 1 medium orange

¼ orange zest

2 Tbs raisins

1 tsp honey or maple, only if needed

1 pinch salt

Crust/Topping

½ oz pitted dates

1/3 cup toasted walnuts

1/3 cup toasted pecans

¼ tsp cinnamon

1/8 tsp vanillas extract

1 pinch salt

Filling

1 cup thinly sliced apricots ( or other stone fruit when in season)

1 cup thinly sliced strawberries

1 tsp lemon juice

1tsp honey

¼ tsp grated ginger

¾ tsp vanilla extract

PROCEDURE:

1. COULIS: Place all of the ingredients in a bowl and let sit until the raisins soften slightly, about 30 minutes. In the meantime, prepare the crust and filling.
2. Add the mixture to a blender and pure on high until smooth.
3. CRUST/TOPPING: Add the dates to a food processor and pulse until broken up. Add the rest of the ingredients and pulse until combined and the nuts are slightly chunky. Set aside.
4. FILLING: Combine all of the filling ingredients in a bowl and mix well
5. TO ASSEMBLE: Split the crust/topping mixture into two portions. In a small casserole dish, remekins, or on individual plates (using a few mold rings), sprinkle one portion of the nut mixture on the bottom and lightly compact. Evenly distribute the filling and then top with the other portion of the nut mixture. Use the coulis to decorate the plate.