Edit: Congratulations to Amy Lynn for winning the Parrano picnic giveaway! Thank you everyone for submitting all the lovely comments! 

The wait is finally over for this picnic inspired giveaway, filled with all kinds of healthy goodies to take along on your summertime adventures. First I must thank the good folks at Parrano cheese for making this giveaway possible! Some of these products are local favorites of mine, while others I just recently discovered, but needless to say they are all beautifully delicious. Now I know you are wondering what all is included in the giveaway? Well, I have included a list of what all the winner will receive along with an explanation of why I chose it below! All you have to do to enter to win is comment on this post! You may also feel free to like my post on facebook or reblog my post on instagram to gain extra submissions!! I will announce the winner on June 23rd 8pm EST. (Edit: this giveaway has ended.) I wish everyone the best of luck! 

What's inside?

• a selection from Parrano cheese 
  
• one jar Maranatha Sunflower Seed Butter
• one jar Leoci's Raspberry Jalapeno Jam
• one bag of  Brad's Raw Chips
• one jar Miss Jenny's Pickles 
  
• four Larabars
• four (non-alcoholic) Reed's Extra Ginger Brews 
  
• two linen napkins 
  
• two mason jars 
• pretty paper straws 

Maranatha Sunflower Butter: This sunflower seed butter is a long time favorite of mine! I promise you will not even miss the peanut butter. Toasty sunflower seeds blended into a creamy spread with just a hint of sea salt; it's the perfect addition to a hearty breakfast or an energizing snack! 

Leoci's Raspberry Jalapeno Jam: This locally made sweet and spicy jam is crafted only from the good stuff making it an awesome addition to any meal! Serve it over toast with parrano cheese, mix it into a savory marinate or swirl it into a batch of cookies! 

Brad's Raw Chips: Add some low calorie, low carb crunch to your meal with these healthy chips. Brad's Raw Chips are packed with super foods, like kale and flax seeds, making them an excellent anytime snack. Top them with your favorite hummus or cheese and make it a meal! 

Miss Jenny's Salt and Pepper Pickles: What is a picnic without pickles? I cannot stress how hard it is to find good store bought pickles, so needless to say this local brand definitely had me surprised! Simple ingredients are all you need without the addition of artificial colors or high fructose corn syrup. 

Larabars: To all who have not tried a Larabar before, now is your chance! These healthy snacks are one of my favorites! Made with only a few simple ingredients and no added sugars, colors or preservatives, these sweet treats make for a perfect power snack during a day of adventure. 

Reed's Extra Ginger Brew: My entire family loves these naturally brewed sodas! Made with fresh ginger and an array of spices, these non-alcoholic brews will be a favorite among any age group. 

Pretty Paper Straws: Paper straws make any beverage more fun, need I say more?

Mason Jars: You can never have enough mason jars so I have included some into the mix! I use them to store grains, fresh granola and for my salad-in-a-jar recipe of course! 

Believe it or not salads are easy to take along on a picnic! With this recipe, leave the mess behind and pack up something healthy. A salad-in-a-jar is always my go to recipe when vacationing or simply on the go. Feel free to pack it up the day before to save time. 

Ingredients:

For the Salad: 

handful fresh spinach or spring greens

small handful sprouts (I used sunflower) 

1/2 cup fresh cherries, quartered 

1/2 cup chopped cucumber 

1 cup cooked chickpeas or navy beans 

handful raw walnuts

1/4 cup shaved Parrano cheese 

For the Dressing:

1 tbs brown mustard

1 tbs maple syrup 

juice of two lemons 

1 tbs dried herbs of your choice (I used oregano) 

2 tbs olive oil

cracked black pepper to taste 

ground sea salt to taste 

Instructions:

First, add all your dressing ingredients to a quart mason jar and shake to combine (I always taste my dressing before adding the rest of the ingredients). Next, add the beans, cherries and chopped cucumber to the bottom of the jar (this allows them to marinate and not get the other ingredients too soggy). To top it off add in your fresh greens, sprouts, raw walnuts and cheese! Cap up the jar and pack it up. 

To assemble, I usually just shake the jar a bit before dumping it into a bowl/ plate or just eating it out of the jar! Recipe prepares two small servings or one large serving (alternately you can divide the salad among two pint sized jars if serving two). Serve alongside, hearty sandwiches or rustic bread, topped with jam and Parrano cheese! 

*You can really add in any of your favorite toppings to make this salad your own! Just start off with the crisp veggies, firm fruits and dressing, then move on to the lighter toppings like sprouts and spinach. If desired, you can take along extra toppings in an separate container (to add on as the finishing touch) like walnuts, sunflower seeds, raisins or fresh berries. 

Optional Pairings
Parrano, walnuts, tomatoes
Feta, cucumber, olives
Manchego, almonds, strawberries
Parrano, blackberries, pumpkinseeds 

Post by: Rebecca 

Spring, so many sights and so many sweet smells, passing by faster than a blink of an eye. Luckily this simple salad can be made in only a few minutes! On a somewhat ironic note, I cannot believe it took me so long to make this post. I pretty much thought it had only been a week since my last post. The time flew by and I was left wondering what happened to all the budding trees who are now showcasing their bright green leaves. 

Lemons have always been a favorite of mine. Perfect for a morning detox, a simple salad dressing or even a homemade natural cleaner! These vibrant fruits contain a healthy amount of antioxidants, which help to fight off free radicals and boost the immune system. Lemons also contain flavonoids which have been found to help prevent cancer. 

Asparagus, is one of my favorite spring veggies! Not only does it provide a hefty dose of anti-inflammatory nutrients but also an array of antioxidant nutrients including beta carotene, vitamin C, vitamin E, zinc and manganese. Asparagus also contains a unique carbohydrate called inulin which helps maintain digestive support. The vitamin B content in these green beauties has been found to aid in blood sugar regulation as well as supporting heart health!

Gluten Free, Vegan, Nut Free

Ingredients:

1 cup dry quinoa (soaked overnight) 

1 bunch fresh asparagus, ends trimmed and cut into 1 in pieces 

1/2 cup fresh or frozen sweet green peas 

1/2 frozen edamame 

1/4 cup chopped fresh mint

1/4 cup chopped fresh basil 

juice of 3 lemons 

1 large handful almonds or sunflower seeds (optional) 

good quality raw cheddar cheese (optional) 

cracked black pepper

Instructions:

To cook the quinoa, add 1 1/2 cups filtered water and the soaked quinoa to a pot and bring to a boil. Boil for about 1 minute, remove from heat, cover and set aside. Prepare all chopped ingredients and set aside. 

Heat a skillet over medium heat and add in the chopped asparagus. Stir fry for about 3 minutes or until bright green and tender. Remove the asparagus from the skillet and set aside. Next, add in the peas and edamame, cook until warm. 

To assemble, add all ingredients to a bowl and fluff to combine. Garnish with fresh herbs, raw almonds and cheese. Serve warm or at room temperature. Enjoy! 

Post by: Rebecca 

Polenta is one of my go to weekday meals! It is fast, it is easy and it fills you up. If you have never tried this delicious grain before imagine a smoother, creamier version of the southern favorite, corn grits. In this recipe creamy polenta is combined with rich cashew cream, smoky mushrooms and succulent caramelized onions to form a simply delicious weeknight meal! 

Since ancient times mushrooms have been consumed for both their delicate taste and their believed "special powers". The Egyptians thought they gave immortality while the Romans deemed mushrooms as a food for the gods. It is no secret today that mushrooms are awesome when it comes to heath benefits! These unique fungi are loaded with immune building compounds which in turn have been found to prevent all kinds of cancerous diseases (including breast cancer). Not only are they packed with cancer fighting properties but they also contain antioxidant support which prevents oxidative damage to our DNA. 

Onions are one of those wonder veggies that can be transformed from burn-your-tongue spicy to savory sweet in just a few minutes! When sauteing onions I always add a pinch of sea salt in order to help the onions breakdown and show off their inner sweetness. Not only do onions give recipes a nice flavor, but they also can also provide a number of health benefits. Recent studies have shown that onions may help bone density which may come in handy during our older years. Onions have also shown to be very beneficial when battling a bacterial infection due to its sulfur compounds. Be careful when cooking these beauties though! Too much heat or too much storage time will lessen the health benefits found within the onions. 

Gluten Free, Vegan

Ingredients:

1/2 cup instant polenta 

1 cup raw cashews, soaked for at least 4 hours

2 cups fresh mushrooms of your choice, sliced (I used baby portobellos)

1 large onion

1 1/4 tsp smoked sea salt, divided 

fresh herbs and sesame seeds for garnish 

Instructions:

To prepare the cashew cream add your soaked cashews to a high speed blender along with about 1/4 tsp sea salt, 1 tsp agave nectar and 1/3 cup filtered water. Blend until very very smooth. Add more water if needed.

For the polenta, bring about 1 1/2 cups filtered water to a boil (or you can follow the package instructions). Next, add in the instant polenta and remove the pot from the heat. Continuously stir the polenta until all the water is absorbed. Next, stir in about 1/3 - 1/2 cup cashew cream and set the pot aside for later. 

For the topping, add the sliced onions to a large nonstick skillet along with the remaining smoked sea salt. Once the onions begin to sizzle add in about 1/4 cup filtered water, followed by the sliced mushrooms. Add more water as needed until the onions begin to brown and the mushrooms are soft. I usually taste a bit of onion to make sure it is nice and sweet. If you like your onions a little sweeter, continue to saute and add a bit more salt until the desired taste is achieved. 

To assemble, divide the polenta into two servings and top with the mushrooms and onions, serve alongside some winter herbs, sesame seeds and extra cashew cream if desired. Enjoy! 

Post by: Rebecca 

My favorite time of the year has finally arrived! Not only is my birthday during the end of the year, but also it is Christmas time. A time of cookies and tea cakes, warm apple cider, comfort foods and fragrant candles. Speaking of comfort food, I have finally made a successful batch of ravioli. The trick is to roll it out as thin as possible (without it tearing) or of course, use a pasta machine. For this recipe, I decided to combine the flavors of sweet pumpkin, peppery arugula and creamy cashews (all winter favorites of mine). So when that cold weather gets you down, feel free to whip up a batch of these delicious ravioli! 

Do not let arugula scare you. True it is not the best green for smoothies or raw salads, but it does provide an excellent contrast to both sweet and tangy flavors. Arugula's unique combination of phytochemicals has been linked to cancer prevention in some individuals including breast, cervical, colon, ovarian and prostate. This awesome little green also provides a healthy dose of vitamins C, A and K! 

Vegetarian, Dairy Free 

Ingredients:

Pasta

1 cup rye or spelt flour (GF oat flour might also work)

3 eggs

Cashew Cream

1 cup raw cashews, soaked for at least 4 hours 

1 tsp apple cider vinegar

1 tsp maple syrup

1 tbs nutritional yeast 

1/2 tsp smoked sea salt

Filling

1 medium squash, halved and seeds removed

1/4 tsp smoked paprika

For the Plate

2 handfuls fresh arugula or 

your favorite hard cheese, for garnish (optional) 

pepper 

Instructions:

Preheat your oven to 400F degrees. 

Start by roasting the squash. Fill a large baking dish with about 1 inch of water and place the halved squash in the center. Roast the squash for about 30 minutes, or until soft. 

To make the cashew cream, add the soaked cashews to a high-speed blender along with the vinegar, salt, maple syrup, nutritional yeast and about 1/4 cup water. Blend until extra creamy, add more water if needed. 

To make the filling, add about 2 cups roasted squash to a blender and add the smoked paprika, and about 2 tbs cashew cream. Blend until smooth and set aside. 

For the pasta, add all the flour to a large mixing bowl and make a well in the center. Next, whisk together the eggs and add them to the flour well. Fold together the dough until it is the same throughout. Place the dough on a heavily floured surface and continue to knead for another minute or so. Break the dough into about 3 sections. Roll one section out over a generously floured surface until it is about 1/8 inch thick. Once you have it rolled out, cut the dough into squares about 2 inches in size. 

To assemble, drop about 1 tsp of the pumpkin puree mixture onto half of the squares. Next, top each square with another piece and use a floured fork to press the edges together (you might also want to wet the edges between layers to help the pieces stick together). 

To cook the ravioli, fill a large stock pot with water and bring it to a gentle boil. Drop about 4 raviolis in at a time and cook them for about 2 - 3 minutes on each side (I usually taste one to make sure they are done). Place the cooked ravioli on a towel or in a strainer to get rid of excess water. 

Before serving, lightly arrange the arugula on a plate and top with the warm ravioli. Add the cheese shavings and pepper for garnish and serve alongside cashew cream, enjoy! 

Post by: Rebecca 

Simple, easy soup for the soul. Chili is one of those wintertime foods not to be forgotten. It warms the soul and the body with nutrients and flavor. While most traditional chili recipes call for hours of simmering, this recipe harnesses the bold flavors without the extra time. Packed with protein and boasting an array of health benefits, this delightful chili is sure to satisfy. 

Beans, beans, beans and more beans. During the colder months I tend to enjoy a variety of beans both big and small. While canned beans might seem convenient, home cooking your own will make up for the time. When I cook beans at home I usually use my pressure cooker, it cuts the time back to about 1/4 that of boiled beans. I also cook a large batch so that I can use them throughout the week! 

Polenta is made of ground corn, prepared similar to grits (if you are from the south), but much smoother in texture. Though originally from Italy, polenta has now made its way into the global market. It boasts a slightly larger amount of protein per serving than a large egg, making it an excellent main dish. Polenta also contains many vital nutrients such as vitamins A and C, phosphorus and potassium. To top it off, this gluten free grain is so versatile it can be used in some desserts. 

Nutritional yeast, a powerhouse of nutrition. Low in fat and sodium, free of gluten, dairy and sugar, what else can you ask for? This small but powerful yeast is also a complete protein while also boasting B-complex vitamins! Due to its delicious cheezy flavor, nutritional yeast is commonly enjoyed as a cheese substitute. My favorite way to enjoy this superfood is to sprinkle it on popcorn along with some smoked paprika! 

Gluten Free, Vegan, Nut Free

Ingredients:

2 cups cooked black beans 

1 cup cooked kidney beans 

1 28 oz can organic chopped tomatoes

1 12 oz can organic crushed tomatoes 

3/4 cup pumpkin puree

1/2 - 3/4 cup water 

3 tbs tomato paste 

1 tbs chili powder

2 tsp smoked paprika

1/2 tsp cinnamon 

a few shakes cayenne pepper (optional) 

Tahini or greek yogurt for garnish 

Instructions:

Add your beans and canned tomatoes to a large pot and bring them to a boil. Next, add about 1/2 cup water along with the spices and tomato paste. Lower the pot to a simmer and continue to stir until everything is throughly heated. Now, add in the pumpkin puree along with more water if needed. (At this same time I usually taste it to see if I need to add any more spices.) 

Ladle into bowls and garnish with tahini or greek yogurt. 

Gluten Free, Vegan, Nut Free

Ingredients:

1/2 cup dry instant polenta

2 cups filtered water (or follow the instructions on the package)

1/4 cup nutritional yeast 

1/2 tsp smoked paprika 

1/2 tsp smoked sea salt 

Instructions:

Bring the water to a boil and add in the instant polenta. Remove the pot from the heat and stir the mixture until all the liquid has been absorbed. Next add in the nutritional yeast, paprika and smoked salt, continue to stir until incorporated. Add more salt if needed and serve topped with chili! 

Today's Question: What is your favorite wintertime comfort food? 

Fear the brussels sprout no more. Just think of them as cute little cabbages yearning to be roasted up. Once you try a roasted brussels sprout you will never go back to the tasteless boiled method. This salad is by far my favorite way to eat brussels sprouts. There is just something about the sweetness of the vinegar that combines so well with the bitter notes within the brussels. This recipe combines that sweet taste of balsamic vinegar with an array of flavors from crunchy chickpeas to hearty quinoa. So kick aside that childhood fear and try roasting up some fresh brussels, they might just take you by surprise (and as for those who already love brussels sprouts, keep spreading the word)! 

Eat those sprouts.
Brussels are thought to have originated from Belgium, but their true roots have not yet been determined for sure. Needless to say, these little veggies have been enjoyed for centuries, not only for their easy preparation but also their health benefits. Brussels contain more glucosinolate than most veggies, which makes them essential when it comes to cancer protecting nutrients. Brussels sprouts have also been found to regulate thyroid health. Additionally, brussels contain both antioxidant and anti-inflammatory support with vitamins A, C and K. As if this is not enough, brussels also provide cardiovascular, cholesterol and digestive support. 

Gluten Free, Vegan

Ingredients:

1/3 cup red quinoa (dry) 

3 - 4 tbs balsamic vinegar, divided (I never really measure this)

1 1/2 cups brussels sprouts, halved 

1/2 cup cooked chickpeas

1 tbs raisins

2 tbs chopped walnuts (or pumpkinseeds for a nut free version) 

1 tbs tahini

pinch sea salt  + pepper

Instructions:

To prepare your quinoa place about 2/3 cups filtered water in a pot along with the 1/3 cup dried quinoa. Bring the pot to a boil and then set it aside from the heat. 

To prepare the brussels, pre heat your oven to 350F degrees. Spread the halved brussels out in a parchment lined baking sheet and toss them in about 2 tbs balsamic vinegar and 1 pinch sea salt. Roast the brussels for about 30 - 45 minutes. (I usually toss my chickpeas in with my brussels sprouts to save on time) 

For the chickpeas, spread the chickpeas out on a roasting pan lined with parchment paper and toss them with salt and pepper. Roast the chickpeas for about 25 - 35 minutes or until crispy. 

To assemble, fluff your prepared quinoa with a fork. Add the roasted brussels, chickpeas and raisins to the fluffed quinoa and toss to combine. Next stir in about 1 tbs tahini, 1 tbs balsamic vinegar, and sea salt to taste. Serve garnished with chopped walnuts, enjoy! Serves one, but is easily doubled. 

I just had to share this completely awesome fruit that I found at the market this week! I have had it several times before, but it never does cease to amaze me. Though this hairy fruit might look like something your cat coughed up, it is actually very light and refreshing on the inside. The rambutan is a tropical fruit native to Malaysia and Indonesia with a sweet taste and a dense yet smooth texture. Despite its size, the rambutan packs a powerful punch with its fiber, iron and copper content. Rambutans are also great sources of vitamin C in addition to plenty of antioxidants. Additionally, this unique fruit has been found to relieve stomach issues as well as kill parasites! 

Today's Question: What is the weirdest food you have ever eaten? 

Wow, this "back to school" thing has just got me tied up in knots. Driving here and there and then back again. I can barely get a good meal in, much less get it photographed!  But, the important thing is that I was able to share this wonderful salad with you today, perfect for those busy days. 

Summer + Fresh Fruit = Salad Attack! Summer is the season of salads, perfect for when we're just too lazy to turn on that hot oven. Fresh fruits and veggies all dressed up in a gorgeous cashew dressing! I chose mostly stone fruits for this salad since they truly are summer's prize possession. Cherries provide a gentle sweetness harmonized by the tart apricots, while the blueberries smoothly accompany the hearty fats! 

Cashews, a long time love of mine, from desserts to mac and cheese, they go with everything! In this recipe, I used cashews to create a super creamy and satisfying dressing that is sure to please most anyone. Cashews actually hold a lower fat content than most other nuts, hard to believe I know. The cashew tree is native to Brazil and is highly cherished due to its precious woods and fruits (the cashew apple and nut). Cashews are also a great source of copper, which helps regulate energy production and bone flexibility within the body. Magnesium is also an essential nutrient provided by cashews, which additionally aids in bone growth by balancing calcium levels. 

Based on my Colorful Winter Salad    

Gluten Free, Vegan, Nut Free Option 

Ingredients:

1 cup cashews, soaked for at least 4 hours* (see below for a nut free option) 

1 tsp apple cider vinegar

1 tbp agave nectar

2 cups chopped spinach and kale 

2 small apricots, sliced

2/3 cup fresh blueberries

8 fresh cherries, halved

1 small red onion, sliced

1 avocado, halved and sliced

1/4 cup almonds, roasted

Instructions:

For the Dressing, add the soaked cashews, agave and apple cider vinegar to a high speed blender, along with about 1/2 cup water, and blend until smooth. Pour the dressing over the tossed greens and massage with your hands to help it infuse. Let your greens marinate in the fridge for at least 20 minutes, or up to one day.

Next, prepare your toppings. Arrange your salad greens on a plate and top with the fruits, veggies and nuts. Serves 2, enjoy! 

*Forget to soak those cashews, having trouble finding RAW cashews or are you allergic? No problem, simply swap those cashews for tahini! To make the tahini dressing, add 3 tbs tahini, the juice of one lemon, 1 tsp liquid aminos and 1 tsp agave nectar to a small bowl and whisk to combine. 

Other Topping Ideas:

• Figs
  
• Peaches
  
• Plums
  
• Strawberries
• Roasted Sunflower Seeds
• Roasted Chickpeas
• Sauteed Tempeh 
• Manchego Cheese
• Sharp Cheddar Cheese

Post by: Rebecca

This recipe combines all kinds of flavors both sweet and spicy into one delicious and satisfying treat! When most of us think of pizza, images of tomato sauce slathered in cheese usually pop into our head, but who says pizza has to stick to the original, who says it has to be unhealthy? Cherries are one of the few fruits I really miss during those winter months, so I usually begin drying and stocking up on them when summer nears the end. 

Arugula is one green you have to be careful with. It overpowers some dishes, yet it can perfectly accompany others. This powerful green is actually an herb which originated in the Mediterranean. Arugula has been found to help ward off certain types of cancers, such as colon and breast cancer. Additionally, this little powerhouse contains both anti-viral and anti-bacterial properties!

For my pizza crust I chose kamut since it does have some advantages that typical wheats do not. Kamut is both easy to digest and full of nutrients such as iron and zinc. This ancient grain originally came from Egypt, but on the other hand the term "Kamut" is not ancient at all. Kamut is a trademark name created by a company. The grain itself is so similar to those found in Egypt that it is now known as a great descendant of the original ancient grains. Kamut is relatively easy to find now, but I have also used spelt and rye in this recipe with great success! I also like to use freshly ground flours, so I usually buy all of my grains/flours stone-ground from a local mill. 

Cherries are one of my favorite summertime seasonal goodies! They go along with both sweet and savory foods! My favorite way to enjoy cherries is either over yogurt or in some freshly baked muffins, of course this recipe pretty much tops the list also!  The red color found in cherries comes from anthocyanins, which help fight against inflammation inhibitors and ease aching joints. Cherries have also been known to aid your colon when it comes to cancer and improve eyesight. In addition, cherries are one of the few food sources of melatonin, a sleep aid hormone, which in turn improves your sleep pattern. 

Gluten Free Option, Vegan Option 

Ingredients:

1 recipe pizza dough, see instructions for details

1 cup fresh cherries, cut into fourths

1/3 cup walnuts, broken 

1/2 - 3/4 cup low fat organic ricotta cheese (see below for a vegan option)* 

2 large handfuls fresh arugula, plus more for topping 

raw honey to taste

salt + pepper 

Instructions:

First start your dough. I used this beautiful recipe for kamut sourdough bread, but for a gluten free version I like to use this one. 

Gather all ingredients and prepare accordingly. Pre bake your pizza crust at 420 (for the sourdough) for about 15 minutes or until beginning to brown. 

Once your pizza dough has pre-cooked, spread on the ricotta or cashew cream and sprinkle on the chopped cherries, walnuts, and 2 handfuls arugula. Cook the pizza for another 5 minutes. 

Before serving, add on a bit more arugula, a sprinkle of salt and a drizzle of honey to taste. Enjoy!

* for a vegan option simply replace the ricotta cheese with a freshly made cashew cream. See here to view my recipe for basil cashew cream (for this recipe I would omit the herbs though)! 

Post by: Rebecca 

I am finally back, it is amazing how far a little cold can set you back! I have currently been enjoying my weekly trips to the local farmers market though, and I bet you can guess what I bought this week! Tomatoes, a summertime speciality. Fresh produce, simple ingredients and easy instructions, what more could you ask for? 

Tomatoes are a long time love of mine, fresh, roasted, dried, you name it! Even when I was little I remember gazing upon rows and rows of freshly canned tomatoes ready for the winter months. Little did I know about all the health benefits these beauties have to offer! Tomaoes are very rich in lycopene, which aids in the formation of healthy bone tissue. Vitamins C,A and K are also provided by tomatoes. Recent studies have also shown that tomaotes play a key role in heart health due to their ability to help regulate fat in the bloodstream. 

This hearty gluten free crust is packed with flavor and nutrition. Walnuts provide a rich flavor and texture while also issuing a unique amount of vitamin E, which serves as an aid in heart health. Sunflower seeds help to dampen the bitterness of the walnuts, as well as contributing both anti-inflammatory and cardiovascular benefits. These tiny seeds have also been found to lower the frequency of hot flashes during menopause and reduce the risk of colon cancer!   Flax seeds, a superfood traced back to 3000 BC, are packed with nutrients such as omega-3 fatty acids, fiber and lignans, which contain antioxidant properties. Recent studies have now suggested that flax seeds may protect against breast cancer, prostate cancer and colon cancer! 

Gluten Free, Vegan, Low Carb

Ingredients:

3 fresh tomatoes, sliced (I used an herloom variety)

Crust:

1 cup GF oat flour 

1/2 cup walnuts, ground into a fine meal

1/2 cup sunflower seeds, ground into a fine meal

3/4 cup flax meal or ground chia seeds 

3/4 cup filtered water

1 tbs sunflower oil (or another neutral tasting oil) 

salt + pepper

Filling:

1 1/2 cup raw cashews, soaked for at least 4 hours 

2 tbs coconut oil 

1/2 cup fresh basil (I used two types) 

1/3 - 1/2 cup filtered water 

1 - 2 tbs agave nectar or honey

1 tbs apple cider vinegar

Instructions:

Pre heat the oven to 400F degrees.

If desired, you may warm your tomato slices in the dehydrator for about 4 hours at 115F degrees to get rid of some extra juice. 

For the crust, grind all your flours, nuts and seeds. Next, toss them togther in a large bowl along with the salt and pepper. Then, add in the water and oil a little bit at a time until a dough begins to form. After the dough has been mixed throughout, press it into a springform or pie pan. Bake for 35 minutes, let it cool once done.

For the filling, add all your filling ingredients to a high speed blender and blend until smooth. Add more water if needed to create a smooth consistency. 

To assemble, pour the basil cream into the tart crust (if you have some leftover that's fine) and top with your tomato slices! Serve at room temperature. Garnish with fresh basil and enjoy! 

Posy by: Rebecca 

              Featured Articles from FEM by mgid: 

Sorry about the post delay. I was aiming to post this on July 4th, but with all this rain and harsh weather, along with some home remodeling, I did not get anything done that was planned! The important thing is that summer is not over yet, in fact, it has really just begun!  

 Independence day weekend, time of the biggest cookout of the year. The smell of the grill, the warm air, itchy grass and beautiful fireworks are all part of that annual 4th of July picnic. July is just one of those months where all the fresh fruits and veggies are at their peak, so who is to say we should not take advantage. 

Usually corn is just plain slathered down with butter, in popcorn, on the cob, on the plate. It cannot be because of the taste, so are we all just accustomed to it? Well, this recipe is here to show you how delicious fresh corn can be! Canned corn might be someone's specialty but, there is nothing better than a fresh roasted cob right off the grill. This popular veggie is packed with nutrients that are often overlooked. Corn contains rather a healthy amount of both fiber and vitamin C, making it an excellent choice for that backyard cookout! Although most cookouts focus on the meat, I try to get as many veggies on the grill as possible anything from peppers to mushrooms! Veggies not only amp up a BBQ with their vibrant color, but they also fill you up (which helps with overeating). Of course you have to save room for dessert right? What's better than fresh grilled peaches and homemade ice cream? 

Herbs, a summer favorite of mine, can be very beneficial in more ways than you might think. Basil, an herb originally native to India, has grown to become very popular within the culinary community. This common herb also contains anti-inflammatory effects, DNA protection, anti-bacterial properties and cardiovascular benefits. Thyme, one of my favorite herbs, has been used for thousands of years dating back to the Egyptians. It was often used to protect food from microbial contamination and to preserve deceased pharaohs. Oregano, an herb native to Europe, has been found to hold 42 times more antioxidants than apples, 12 times more than oranges and 4 times more than blueberries! The name oregano is derived from two Greek words meaning "mountain" and "beautiful" since it served as both a symbol of happiness and made for a beautiful hillside. 

Vegan, Gluten Free, Nut Free 

Ingredients:

4 ears fresh corn (I used mixed)

4 tbs chopped fresh basil

4 tbs chopped fresh thyme

4 tbs chopped fresh oregano

3 tbs ghee or coconut oil

salt and pepper

Instructions:

Pre heat your grill to about 350F degrees. Mash together the fresh herbs and ghee/oil to create a paste. 

Remove the silk and most of the shuck from the corn (leaving a few leaves). Rub the herbal paste onto the corn (to the desired amount). Re-wrap the corn in the husk you left behind and some tin foil or parchment made into a pouch. 

Place your foil wrapped corn onto the hot grill and cook for about 45-60 minutes, turning every 20 minutes. Serve sprinkled with salt and pepper alongside family and friends! Enjoy! 

Post by: Rebecca 

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