Raw Salted Caramel, Cashew and Pear Tart with a Walnut Oat Crust

I love a little something sweet in my life but I do not like how sugar effects my body. Sugar has always been an enemy for me for as a youth not only was I overweight but I was addicted to sugary substances and craved candy and confections daily. It is often thought that all vegetarians are healthy but that is not the case, you can still be a junk food vegetarian for candy, cakes, cookies, chips, and all of those other processed foods are also meat free!

As I became an adult and began to be more cognizant about what I was eating, I began to recognize these cravings and wondered what to do about them. At this point I was eating loads of veggies, running 5 miles a day and feeling pretty great and then one day I would splurge on a few sour patch kids and could instantly feel that desire to eat every single one and that need to have something sweet after every meal. My sweet tooth was incredibly immense so I began to cut sugar out of my diet.

Oat, Walnut and Date Crust

I am not going to lie to you and tell you that I never eat sugar. If I am at a party I eat cake, if I want a cookie, I go for it and on occasion I do eat a bag of sour patch kids but the thing is that having cut out sugar for so long, items laden with it seem almost too sweet, sickly so. To top it off, unfortunately those sugary treats instantly give me a headache, make my ears itch and can lead to yeast over growth and really, who wants to be bothered with all of that. 

Salted Date Caramel Layer

Sliced Pear Layer

That being said, I prefer to fulfill my self proclaimed sweet tooth in a more natural way, sticking to honey or maple syrup and now that I do not eat sugar on a regular basis, those sweeteners seem plenty sweet to me!

Pear, Cashew Filling

With the holiday season in full swing, I always challenge myself to make a healthier dessert so that I am not tempted into overindulgence by any of those sugary baked goods. Instead I choose to finish my meal with a touch of natural sweetness and whole foods that didn't undergo endless processing. I made this beautiful tart as an addition to my Thanksgiving meal and felt that it was a wonderful success. My only complaint is that I wish I had a smaller springform pan for a taller end product but maybe I will get one for the holidays - wishlist anyone!

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This raw pear tart is simple in its ingredient list, just sweet enough, easy to make and beautiful to look at. I hope that you enjoy!

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P.S. I also eat this for breakfast without any guilt!

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Raw Salted Caramel and Pear Tart

Crust

1 cup walnuts

12 Dates

1 tbs Coconut Oil

1 cup Rolled Oats

Salted Caramel

15 Dates

1/2 tsp Pink Himalayan Sea Salt

1/4 cup water

Cashew Pear Filling

1 cup cashews, soaked for at least 2 hours

9 Dates

2 Pears, peeled and cored

1 tbs Coconut Oil

1 tbs Arrowroot Starch

2 tbs Honey (use maple syrup if vegan)

1 tbs Cinnamon 

Pinch of Salt

3 Pears, cored and sliced

Process the walnuts, coconut oil and oats in a food processor into a course crumb. Add one date at a time until the mixture starts to hold together. Press the mixture into a spring form pan. I used a 9in. for a thicker tart, utilize a smaller pan. Place in the freezer to set.

Process the dates and sea salt in a food processor, slowly add water until you reach the desired consistency. You could also use coconut milk for a creamier caramel as well. Spread the caramel over the crust. Halve one pear, coring and slice thinly, arranging on top of the caramel and return to the freezer.

Place the soaked and drained cashews, dates, coconut oil, cinnamon, salt, honey and arrowroot starch into the bowl of the food processor. Process until smooth and creamy, about 3 minutes or so. Pour and spread the mixture evenly over the caramel and pears. Core and thinly slice the remaining 2 pears, organizing them on top of the tart. Sprinkling remaining walnuts and drizzling with honey. Freeze for at least 4 hours to set.

Let defrost for 1/2 hour before serving. Enjoy!

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Shaved Brussels Sprout and Roasted Butternut Squash Salad with Maple Vinaigrette

It has been awhile since my last post, these last few weeks have been very busy with lots of traveling, good food, and great company. I have been meaning to start work on my adventure section on the blog in which I record delicious alkaline food eating on the road but I often forget to record those moments in an attempt at being present when with others and because of the sheer distraction of yummy dishes that need to be eaten sitting in front of me! 

Another reason for my lack of posting is this crazy northeastern weather. I try to eat seasonally as I love the freshest vegetables and fruits yet I can't quite figure out which season we are in; is it spring? It was 55 degrees yesterday or is it winter since it snowed and is 30 right now? 

So in a blend of those seasons I have prepared a warm salad with the richness of roasted butternut squash, maple syrup, and charred tomatoes and the spring time peppery punch of arugula combined with the tang of brussels sprouts and lemon.

This is a great warming dish that still feels light and fresh. I personally like the mix of astringent and bright flavors with that touch of sweetness from the maple syrup. This dish also has a great variety of textures and I hope that you enjoy it!

Shaved Brussels Spout and Roasted Butternut Squash Salad with Maple Vinaigrette

1 Cup Arugula

! Cup Shaved Brussels Sprouts

1 Butternut Squash, cubed and Roasted

1 cup Grape Tomatoes, Roasted

2 tbs Olive Oil

1 tsp Pink Himalayan Sea Salt

1/2 Pear, chopped

1/4 cup Roasted and Salted Sunflower Seeds

Maple Vinaigrette:

2 Tbs Maple Syrup

2 Tbs Olive Oil

1/2 Lemon, juiced

Pink Himalayan Sea Salt

Grated Parmigiano and Pear Slices for Garnish

Preheat the oven to 400 degrees. Peel and cube the butternut squash, place it in a bowl with the tomatoes and toss with olive oil and salt. Spread onto a baking sheet and roast for 30-40 minutes until browned, you may have to remove the tomatoes sooner than the squash so I always keep them separate on the pan. 

Meanwhile, slice the brussels sprouts and prepare the maple vinaigrette by combining the lemon juice, olive oil, maple syrup and salt in a small bowl. 

Once the squash and tomatoes are roasted combine with the arugula, brussels sprouts, sunflower seeds, pear and toss with the dressing. Top with parmigiano if desired. Enjoy and healthy eating!