Whole Foods Dessert: Blueberry Kiwi Tartlets

This dessert is not only fun and easy to make but is also vegan, gluten-free and sugar free. The wonderful thing about making raw desserts is the quick clean up and minimal use of tools. All you need is a food processor, a spatula, a muffin tin or tart form, and some bowls for soaking. However, the most satisfying aspect of raw desserts is the ability to make something super delicious and satisfying that is made out of whole food ingredients--ingredients that not only provide you with energy but also contain a whole host of additional nutrients. You alone are the sole processor of the dessert from start to finish.

So you might be asking yourself, what is a whole food? And what is a whole foods diet? Here are some great questions to ask yourself in order to understand if the foods you are eating are in fact “whole foods” (1).

1.  Can you imagine it growing?
2.  How many ingredients does it have?
3. Have any of the original parts been removed?
4. What has been done to the food since it was harvested?
5.  How long has this food been known to nourish humans?

Example: Blueberry

1.  Yes I can imagine growing.
2.  Only 1 ingredients, itself.
3. Nope, the whole blueberry is still there.
4. The blueberry is stored either fresh or frozen.
5. Blueberry has been around a very long time.

If you can answer all these questions about your food with the same answers, then YES, it is a whole food and it is apart of a whole foods diet.

However, there are also some whole foods that may have been processed or refined prior to your consumption. In reality there are only minimal foods that require zero processing or refining prior to eating, for instance an apple.  An apple is usually eaten just as is with the skin and all. However, an orange does need a little bit of refining. We peel the thick skin in order to eat the juicy, sweet orange flesh. However, the orange itself is still considered a whole food.

In order to understand processed vs. refined I will define the words for you below.

Processed: When a food is changed from its original form. For instance steaming asparagus, baking a potato, or chopping an onion (1).

Refined: When one or more original parts of the food is removed and discarded. For example juicing an orange or extracting oil from an olive (1).

The examples listed above are simple processes or refinements, ones that you yourself could do in your own home. However, today most foods we consume have been processed and refined multiple times over prior to its consumption in your meal. Food items sometimes no longer even resemble their natural form, losing their natural color, taste, texture, and aroma and not to mention their nutrients and phytochemicals. Instead additives, such as starch, sugar, salt, or fat, replace what has been removed from the initial whole food. Meanwhile the physical properties of the foods are altered, causing potential health problems.

So today I made tropical blueberry kiwi tartlets out of 90% whole food ingredients, which were processed or refined only by myself.

Blueberry Kiwi Tartlets

Serves 14

Whole Food Ingredients:

2/3 cup Almonds (raw)

1 cup Cashews (raw)

1/3 cup Sunflower Seeds (raw)

1 Tbsp Whole Flax Seeds (raw)

6 Medjool Dates

2 Kiwis

1 cup Frozen Wild Blueberries (Trader Joes)

1 Lemon

1 Vanilla bean

¾ tsp Himalayan Pink Sea Salt

Minimally Processed or Refined:

2 Tbsp Coconut Milk (without added guar gum, Natural Value is a good brand)

1/4 cup Almond Milk (homemade)

1 ½ Tbsp Organic Maple Syrup

1 tsp Ginger Powder (could use freshly grated ginger to taste)

Directions: 

Don't let the long list scare you from trying to make this recipe. I just tried to be very clear with each step. Also, this recipe can be tailored to your liking. Its easy to swap nuts or use what you have on hand. Feel free to get creative and use what you have available at home!

Getting Ready:

1.  Pit the Medjool dates and coarsely chop them. If they seem really dry you may want to soak them for 5 minutes. However, if they seem fresh and gooey then toss them into the food blender and skip the soaking.
2. Use a coffee grinder and grind the 1 Tbsp of flax seeds. Place the ground flax seeds into a bowl and mix with 3 Tbsp fresh water.
3.  Place cashews in separate bowl and cover with fresh water.

Making The Crust:

1. If dates needed to be soaked, drain the water, and place the dates into a food processor along with the almonds and sunflower seeds. Add ½ tsp of pink sea salt and zest of 1 lemon. Process until mixture resembles a coarse dough. It will naturally form a ball.
2. If making individual tartlets, form 14 individual small balls and place 1 into each mini cupcake form. Using your thumb and finger tips press the ball down into the tin and up the walls to form a “crust”. If making a single large tart, use all the “dough” and form a crust bottom and wall.
3. After pressing the “dough” into your cupcake tin or tart form place it into the freezer while making the “blueberry mousse”.

Making the Mousse:

1. Drain the water from the cashews and place the cashews into the processor. Peel the kiwis and add into the processor. Finally add the ground flax mixture, the 1 cup of frozen wild blueberries, juice of 1 lemon, 1 vanilla bean (scraped inside only), 2 Tbsp coconut milk/cream, ¼ cup almond milk, ¼ tsp salt, 1 tsp ginger, and 1 ½ Tbsp maple syrup.
2. Process until smooth. Taste and adjust flavors if needed. Here you can have some creativity. If you like things very gingery, add more ginger, if you want to have more lemon, add more lemon….you get the idea. If you like it as is, great!
3. Transfer the “mousse” into a 2 cup liquid measuring cup. Pull out your frozen crust and slowly pour enough mousse into each crust until they are very full. You should have about 1 cup of mousse left over. Pour the remaining mousse into a mason jar and seal for later use. Place into refrigerator.
4. Put the dessert tins back into the freezer. Allow the dessert to freeze at least an hour

Assembly:

1. If making tartlets remove the cupcake tins from the freezer and allow to unthaw about 5-10 minutes. Then using a butter knife cut the sides loose of each mini tart and scoop out the mass with a small spatula. Place all the mini tarts into a an airtight container and return to freezer.
2. If making a whole tart, place into an airtight container or into a plastic bag until you are ready to serve.
3. When serving, pull the dessert out of the freezer and allow to sit at room temp 5-10 minutes to soften the texture.  Use the remaining mousse as pretty “glue” by placing a spoonful onto each plate where you plan on plating the tartlets or tart slices. Enjoy!

References: 

1. Lair, C. Whole Foods Production. 12 April 2012.

Lemon Rum Apple Bundt Cake for the Quiet Mornings

Today is the last day of winter break, and the last day I can guilt free utilize the morning to bake a delicious something. For Christmas I got a Kitchen Aid mixer, and haven’t had a chance to play with it. If I didn’t color this fancy black new machine with flour and finger prints before the winter quarter started, I know its untouched presence would haunt me, and possibly tear me away from my studies.

I awoke before Dane with the first morning light, and quietly made my way to the kitchen. There she was perched on the counter, sleek as the night. It was time to put this black beauty to use! I craved something moist, something fruity, and something light. I wanted a sweet treat that we could eat with our morning tea, or become a decadent evening dessert. I always have apples and lemons on hand. What better than an aromatic lemon rum apple bundt cake?

A blend of organic whole-wheat flour with unbleached flour makes this treat richer in fiber and B vitamins. I grated an apple into the mixture, to keep the cake moist, reduce added sugar, and increase the fiber. Lemon juice and lemon zest brightens the flavor of the cake, complementing the heavy notes of rum, while vanilla lingers in the background balancing the cake entirely.

Sweetened with only ½ cup brown sugar and 2 tablespoons maple syrup, this bundt cake remains lightly sweet and airy. Organic butter can be substituted with coconut oil, but the freshly laid, omega-3 rich eggs, are too good to be replaced. With yolks as deep orange as the sunset, the eggs that our compost-eating hens lay, are like liquid gold.

Prior to serving dust the cake with powdered sugar, and voila you have a beautiful treat! If serving as a dinner dessert, serve with a dollop of freshly homemade whipped cream, or a scoop of vanilla ice cream. Yum!

Lemon Rum Apple Bundt Cake
Makes 12 servings
Ingredients:
1 large apple, grated with skin
1 large apple, peeled and cored, sliced thin
1 cup whole wheat flour
1 cup unbleached flour
1 stick unsalted butter, melted
1 cup almond milk, or any other choice of milk
1/2 cup brown sugar
3 eggs
2 Tbsp maple syrup
1/2 Tbsp granulated sugar
3 tsp baking powder
1 organic lemon, juice and zest
1 tsp salt
1 tsp vanilla
1 tsp rum extract
powdered sugar, for garnish

Directions:
1.  Preheat oven to 350 degrees.
2. Mix together melted butter, brown sugar, and maple syrup. Add the 3 eggs, vanilla, and rum extract.
3. In a separate bowl mix together both flours, salt, baking powder, and lemon zest.
4. Slowly add the dry ingredients to the wet, slowly adding in the almond milk, creating a smooth mixture.
5. Add in the grated apple and lemon juice.
6. In an oiled bundt pan, pour half the mixture into the pan. Then carefully in a circular fashion, place the thin apple slices on top of the layer.
7. Finish by pouring the remaining half of the mixture on top of the apple slices, and smooth the top. Sprinkle with the 1/2 tablespoon granulated sugar.
8. Put into preheated oven and bake for about 45 minutes or until toothpick comes out clean.
9. When done, allow the cake to cool about 20 minutes, and then place a cooling rack on top of the pan. While holding the rack firmly on the pan, quickly flip the pan and the cooling rack upside down to remove the cake from the pan and leave it cooling on the rack.
10. Once the cake is cooled, or prior to serving, dust with powdered sugar. Serve with tea or coffee, and if you crave something decadent, top with a dollop of cream or a scoop of vanilla ice cream.

Addicted to Blackberries: A frozen dessert

It's too hot to cook. The temperatures are soaring, and all I want to do is to hide in the shade and hang my feet in cold water. I feel like I am swelling up like a red balloon. My body just is not used to 95 degrees and plus humidity.

My mind screams ice cream, yet I know there is none to find in my freezer. I never buy it. As a child, getting ice cream on a waffle cone was something I looked forward to every summer; one scoop chocolate chip mint, one scoop espresso explosion. Ahh, yes, the memories. However, as an adult I rarely treat myself to ice cream. I lazily ponder driving to the nearest Food Co-op but I can’t imagine getting into my hot car. It has no A/C, plus the driver’s side window does not roll down. Within minutes I would be sitting in my own sweat. NO THANK YOU. I decide, that if I truly want to sub-come to my ice cream craving, I needed to make it myself. Pure, fresh, and healthy of course.

Motivated, I get up, grab a big bowl, and head to my favorite neighborhood blackberry bushes that have been treating me so kindly thus far. By the time I feel overwhelmed by the heat the bowl is ¾ full. That should be enough for some homemade frozen blackberry dessert!

Luckily my house stays relatively cool, and I get to work. Coconut milk for the creamy taste, Greek yogurt for the creamy texture, honey for sweetener, lime for a fresh zing, and of course the blackberries. Yum! Sadly, I don’t have an ice cream maker, nor do I have the fancy Popsicle trays, but I do have a ton of mason jars. I fill a few ¾ full, and place them into the freezer. Every half hour or so, I use a long spoon and stir the mixture, so the frozen sides mix with the liquid center. Soon I have my own freshly made frozen blackberry “ice cream".

Like I mentioned in my earlier post, blackberries are sweet treats filled with all kinds of nutritional goodness. If you want to know more about the wonders of the blackberry, read my post here, and perhaps even find a recipe for a healthy sugar free blackberry jam. 

May the abundance inspire you!

Frozen Blackberry Dessert

Makes about 5 cups

Ingredients:

4 cups freshly picked blackberries (rinsed well)

1 can organic coconut milk

1 ½ cups Greek yogurt (I used non-fat)

2/3 cups honey

zest of 1 lime

juice of ½ lime

Directions:

1.  Place blackberries into a food processor and blend. If you don’t like the texture of the seeds, sieve the blackberry puree thru a fine mesh sieve, and pour back into the food processor. I like to leave the seeds because they are full of fiber and omega-3 fatty acids.

2.  Pour in coconut milk and honey and process until you have a smooth mixture.

3. Add the non-fat Greek yogurt and the lime zest and juice. Pulse to mix.

4. If you have an ice cream maker, follow the instructions with your machine. If you have a popsicle tray, fill and freeze for about 1 hour, and then add the popsicle stick and continue to freeze. However, if you are like me, fill small wide-mouthed mason jars with the mixture. Every half hour, scrap the sides and mix well. You can even place the mixture into a long and deep baking dish, whisking every half hour or so to freeze the mixture evenly.

5. If you used the mason jar method, prior to serving I allow the “ice cream” to thaw slightly on the counter (about 10 minutes) to be able to scoop the ice cream out easier.

Optional: Serve with a dollop of Greek yogurt and top with fresh fruit of choice.

Zwetschgenkuchen für Basti

Three years ago, the 2nd of July was a bright and sunny summer day. You could feel the heat early in the morning, and not a single cloud was in the sky. The whole town of Bellingham seemed to awake with a smile on their face. Yet my brother, my mother, and I had a different fate for the day, one that still vividly replays in my mind.

I remember, a phone call, something along the lines of "Selva, you need to come home now." I could sense the urgency in the tone of the voice, one that gives you shivers down your spine. I knew something had happened, but what I found on the other side of my parents door, was not to reckon with. Two policemen where in our home and Wendelin was already with my mom. I remember how they both walked towards me, shock in their eyes, yet calm as an evening before a storm. My head was spinning, and the adrenaline was pumping through me veins, I wanted and needed an answer. My mom looked at me and calmly said, "Basti died."

What happened next, all just seems like a blurr. The heat of the sun and the bright blue sky, seemed too intense for my skin and my eyes. Who would have thought that on that beautiful summer day, my father would pass away.

Its been three years, and we all are just "chugging along," yet there is not a day when I don't think about you. You were and still remain an inspiration in my life. I only wish I could share my footsteps on this earth with you.

So for this special day, I decided to bake a German Zwetschgenkuchen. It is a prune tart, on a yeasted dough, lightly sweet with a sprinkle of almonds. It is not heavy, nor is it very dessert like. The tart itself is very simple. It was my father's favorite. Zwetschgenkuchen was his main food group during prune season. He would pick them like crazy, and even made his own jam. Every time a prune tart was eaten, my mother baked another. It was as if he knew he only had so much time to enjoy this delicious late summer treat. I never really understood his love for the prune, until I grew older myself. I now enjoy a piece here and there, and am reminded of him.

We love this tart as is, or with a dollop of homemade whipped cream. Usually it has eggs, butter, and low fat milk in the recipe, but so my whole small family could enjoy this treat, I made a vegan version. I replaced the butter with coconut oil, the milk with almond milk, and just omitted the egg. It turned out great, although it was made from last years frozen prunes. However, the best way to eat the tart, is during prune season, when they are full of sweetened juice. Wash and dry the prunes and then remove the pit. To decorate this simple tart, just cut two slits in the top of each halve prior to placing them on the dough.

Zwetschgenkuchen (German Plum Tart)
Makes one cookie sheet
Ingredients:
300 g whole Wheat Flour
100 g unbleached wheat flour
25 g active Yeast (about 4 tsp)
1 cup lukewarm almond milk
1 egg (optional)
1 Tbsp sugar
1 dash salt
100 g sugar
1 Tbsp baking powder
100 g coconut oil
1/3 cup chopped almonds
Dried bread crumbs (stuffing, rusk)
2 kg prunes

Directions:
1.  Mix together the two flours in a large bowl. Make mound with the flour and create a deep hole in the top (like a volcano). You want to be able to pour the milk into this hole.
2.  Mix the yeast, 1 Tbsp sugar, and lukewarm almond milk together in a cup and set aside for about 10 minutes to let the yeast bubble.
3.  Pour the yeast milk mixture into the flour mound, and sprinkle some of the outside flour on top. In circular motions around the flour mound sprinkle the sugar, salt, and baking powder. Mix together.
4.  Add the coconut oil (softened) and 1 egg (optional) and knead everything together in an elastic, smooth dough. If it seems a little wet, you can add a little sprinkle of unbleached flour.
5.  Cover the bowl with a kitchen towel and place in a warm spot. Allow the dough to rise for about 30 minutes to an hour, depending on the room temperature.
6.  Meanwhile, butter or oil a cookie sheet and dust the bottom evenly with flour. Shake off any excess flour.
6.  Once the dough has doubled in size, remove from bowl, quickly knead through, and roll out onto the cookie sheet. With your fingers pull the dough up along the sides to create the crust. With a fork poke holes evenly across the dough.
8.  Preheat the oven to 385 degrees.
9.  Evenly sprinkle the dough with the rusk bread crumbs or even quick oats will do. Then the almonds.
10.  Now place the prune halves onto the dough in row formations. Make sure you overlap them slightly and tightly arrange them on the dough.
11. Bake for 35 minutes or until crust is golden brown. Sometimes the prunes create a lot of juice and the dough underneath may need a few more minutes to be done. Enjoy!

Nectarines and Apples, Oh My!

My last week at the Bodensee, is flying by. I rode my bike to Bregenz along the lake. I hiked up to the Pfander to overlook the lake. I flew in a Zeppelin to see how it felt to fly over the lake. I went swimming in the hot springs in Uberlingen and jumped into the Bodensee to refresh. We drank wine made from the vineyards in Meersburg and we ate delicious German food. Summer at the Bodensee is beautiful and I am lucky to have been able to experience so much during my stay here. My grandparents always say, "We live where others go on vacation." And I have to agree.

If you haven't visited the Bodensee in the summer, you must go. Fresh fruit orchards filled with local cherries, peaches, nectarines, pears, and apples surround each little town. Strawberry fields waft their aroma in the hot sun, and vineyards cover the hills along the lake. Sailboats and ferries cross the endless waters, and the Swiss Alps glow in all their glory as if in arms reach. It is beautiful. Whether it is sunny and clear, or stormy and wild, the colors are always there to please.

However now my time is coming to an end. Tomorrow I leave on a bus to Freiburg, and then Thursday I take off in a jet plane from Frankfurt to once again return home to my beloved Pacific Northwest. I am sad to say that today I ate my very last fresh baked Metzler pretzel, the best pretzel baker in all of Germany. Yet I am excited to say that soon I will be home in Bellingham to see the best of the Northwest during the summer. I missed you Bellingham. I missed you my friends. And I miss you still Dane.

With all this bounty of fresh fruit from around Langenargen, I decided to bake my last goodbye to Germany and those with whom I spent so much of my time, my grandparents. Right now, the nectarines are perfect, sun-ripened, and juicy. Their flesh is a deep orange like the color of a sunset lit sky-great for some all natural eye candy.

Nectarines characteristic sunset colored hue is due to the large amounts of beta-carotene and lutein. Our bodies use beta-carotene to produce vitamin A, which plays a large role in eye and bone health as well as in reproductive health. Lutein acts as an important antioxidant helping to rid the body of free radicals and may help as preventative medicine against chronic diseases. Not to mention nectarines are stocked full of vitamin c and carry a good punch of fiber. Now who can resist grabbing a nectarine instead of a cookie for dessert? Not me!

Yet if you are looking to make something more along the lines of a traditional dessert, I recommend this vegan nectarine and apple cake. It is very moist, lightly sweet, and full of hearty spelt flour. Nobody will miss the eggs and butter, trust me.

Vegan Nectarine and Apple Cake
Makes a 21 cm spring form cake
Ingredients:
1 cup unrefined flour
1 cup spelt flour
2/3 cup unrefined sugar
1/2 cup extra virgin olive oil (coconut, canola, sunflower)
2/3 cup almond milk (or any other nut/grain milk)
1 apple ( I used pink lady)
2 nectarines
1 lemon
2 tsp baking powder
1 pinch sea salt
1/2 vanilla bean, scraped
4 drops rum essence
1 Tbsp unrefined sugar (topping)

Directions:
1.  Preheat the oven to 350 degrees.
2. Oil the spring form pan and dust the bottom and sides with flour. If you have quick oats on hand, a quick sprinkle over the flour dusting is a good addition. Set spring form pan aside.
3. Mix together the two flours, salt, and baking powder in a large bowl. Mix with a wooden spoon.
4. Grate the apple and zest the lemon into the large bowl.
5. In a separate bowl mix together the sugar, olive oil, juice of 1 lemon, rum essence drops, and vanilla bean.
6. Pour the liquid mixture into the large bowl with the flour. Mix well.
7. Depending on the juiciness of the grated apple you may not need all of the almond milk. Slowly pour in the almond milk until the mixture resembles a thick pancake batter. You don't want the batter to be too wet.
8. Pour the batter into the prepared spring form pan.
9. Top with sliced nectarines and sprinkle with 1 Tbsp sugar.
10. Bake for 45 minutes to 1 hour. Bake until golden brown and toothpick comes out clean.

Now invite some friends over for cake and coffee and ENJOY :)

Elderflower Power

It was a sunny warm day at the Bodensee and the town of Langenargen was bustling with people. The Match Race attracts people from all over the world to watch sport sailors race across the lake in high-class sailboats. Every year the event takes place along the promenade, with beer gardens, music, food, and fancy cars. It is an event that attracts the locals, the posh, and the sailing folk alike.

I have zero clue about sailboats, nor do I care much for the race, but still it was interesting to see how it was done. Spinnakers billowed from the sailboats to carry them across the lake and back, and agile sailing brought winners to the shore. I lazily sat in the sun with a nice cool beer, and took some photos in remembrance.

After a few hours of sitting in the sun, I decided to venture away from the crowds and from the town Langenargen itself. Today would be the perfect day to harvest elderflower for some elderflower syrup. I grabbed my bike, a canvas bag, and a scissor, and off I was. I stopped at every elderflower bush I saw and picked the five most beautiful clusters. I made sure to take only side roads and trails with little to no traffic to insure that my flowers were clean of toxins and dirt. My canvas bag was filled within an hour with beautiful fragrant flowers. Now off to the kitchen!!

Here in Germany, elderflower syrup, also known as holunderblütensirup, has made its way into fancy cocktails, drinks, and desserts. Its floral aroma is very unique and pleasant on a hot summer day. The typical way the syrup is used is in a drink called Hugo. It is a mixture of elder blossom syrup, prosecco, and a splash of sparkling water with fresh mint leaves and ice.  Absolutely refreshing and delicious…

I have also used it in fresh berry tarts. For example, in the strawberry tart, you can substitute the syrup for the sugar in either the custard or in the clear glaze. Also, you can add it in a simple yogurt dessert to add a floral note. It is versatile, unique, and elderflowers have some wonderful health benefits to boost.

Many people may have noticed elderflowers or berries in herbal immune boosting teas. This is because elderflowers can help reduce mucous due to seasonal colds, allergies and hay fever, as well as keep the immune system stimulated.  Elderflowers also have known benefits in digestive irregularities, may it be diarrhea or constipation and can help detoxify the blood. The flowers and leaves themselves can also be used to soothe burns or dry skin.

If you want to get creative with this wonderful flower please try this delicious elixir, I promise you will not be disappointed! It makes a great gift too.

Elderflower Syrup

Makes about 2.5 liters

Ingredients:

50 Elderflower Bulbs (rinsed)

1.5 L filtered water

1.5 Kilo Organic Sugar (or honey)

2 Organic Lemons

2 Organic Oranges

30 gram Citric Acid

Directions:

1.   Heat water and sugar until sugar is dissolved.

2.  Meanwhile rinse the flowers to remove bugs and dust, and clip away the branches and leaves. You only want the flowers and the tiny stems they are on. Put the cleaned flowers into a large pot

3.  Zest and slice both the lemon and oranges and put into the pot with elderflowers.

4.   Pour the warmed sugar water over the flowers and citrus.

5.  Sprinkle in the citric acid and stir well until all flowers and citrus are under the level of the sugar water.

6.  Cover and stir occasionally. Allow the mixture to sit a minimum of 24 hours and a max of 48 hours.

7.  Strain mixture through a muslin cloth and then through fine sieves to remove any zest or flower particles.

8.  Pour into clean, boiled canning jars or bottles. Seal and keep refrigerated. 

Optional: Fresh ginger root is also a nice addition in place of the orange. Also, you can keep the orange and lemon slices for dessert garnishes later.

Bright Red And Sexy

The first glimpses of summer are making their way to Germany. In and around the area of Langenargen many farmers plant small strawberry fields and the first batch is now being sold. You can usually find them in little fruit stands with bright red umbrellas and an elderly gentleman reading a newspaper. For 2,80 Euros a pound, these small, sweet, and bright red strawberries are a steal. I picked out two baskets, and smiled as I handed the old man the necessary change. I could smell the sweet sun-filled strawberries as I placed them into my canvas bag and couldn’t resist a taste- pure heavenly goodness, the way strawberries are supposed to taste. The inside was through and through red, no white or light pink to be found- the color of a true strawberry, bright red and sexy.

Besides eating strawberries fresh out of the basket, I love them with cream, and with rhubarb. What about a sweet threesome, cream, rhubarb, and strawberries all in one? I think so. I love strawberries fresh, not cooked, baked, or frozen- the texture changes too much. Therefore, I made this elegant tart filled with vanilla cream custard, rhubarb compote, and topped with fresh strawberries. Of course all ingredients are organic to boot and the crust is made with 2/3 part spelt flour. What else could be better on a warm, sunny day, than sitting on the porch, with friends and family enjoying a fresh cup of café and a slice of the strawberry tart? Hmmm….I can only think of one thing, but that will have to wait.

Strawberries not only taste wonderful, but they of course carry along healthy benefits. They are stock full of antioxidants with 1 cup containing 148% of your daily vitamin C. Strawberries also rank as the best fruit source of manganese, which is a key cofactor for antioxidant activity. For those wanting to maintain healthy blood sugar levels, or for those with type 2 diabetes, strawberries contain polyphenols, which help reduce blood sugar elevations when simultaneously consumed with other foods. Now you can thoroughly enjoy this lovely summer dessert without guilt or hindsight!

Strawberry Rhubarb Summer Tart

Makes a 20 cm tart

For the Crust

Makes two small (20 cm) or 1 large (26 cm)

Ingredients:

150 grams spelt flour

100 grams flour

125 gram butter, sliced thin

1 egg

70 grams sugar

1 sprinkle salt

Zest of 1 lemon

Directions:

1.  Add the about ingredients into a bowl and knead by hand until a smooth ball is formed. Allow the dough to rest a minimum of 1 hour in the refrigerator.

2.  Preheat oven to 350 degrees Fahrenheit. Oil a 20 cm tart pan. Roll out half of the dough on a floured surface and put the dough into the tart pan. With a fork poke holes along the bottom and the sides of the crust. (Optional) Add pie weights to bake the crust uniformly.

3.  Bake for 25 minutes or until golden brown. Let the crust sit for 5 minutes and carefully remove the crust from the pan. I quickly turn the crust upside down on my hand, remove the tart pan, and place the rack on top. Then I flip the crust right side up. Allow the crust to cool on a wire rack.

For the Rhubarb Compote

For a 20 cm tart

Ingredients:

2 large sticks rhubarb (about 42 cm long)

½ cup water

70 grams sugar

½ vanilla bean, scraped

juice of ½ lemon

1 shot fruit schnapps, I used raspberry (optional)

Directions:

1.  Dice the fresh rhubarb into small pieces and add to a small saucepan with water. 2.  Add the sugar, vanilla bean, and lemon and allow the mixture to slowly simmer. Cook down until it is thick.

3.  Add the schnapps and allow the compote to boil up once more and remove from heat. Allow the compote to cool completely.

For the Vanilla Cream

Filling for a 20 cm tart

Ingredients:

200 ml whole milk

110 ml cream

50 grams sugar

3 egg yolks

1 Tblsp cornstarch

1 Tblsp flour

½ vanilla bean, scraped

Directions:

1.  Pour the milk and cream into a small saucepan.

2.  Cut the vanilla bean down the center and scrape out the seeds into a saucepan. Add the whole bean as well. Heat bean, milk, and cream, slowly until it begins to boil.

3.  Meanwhile, in separate bowl mix egg yolks, sugar, cornstarch, flour, salt, and 2 Tbsp of hot milk. Mix until smooth and creamy.

4.  While whisking, slowly add the egg yolk mixture to the hot milk. Allow the cream to come up to a boil and quickly remove from heat. Do not stop stirring until you have removed it from the heat, otherwise it will burn on the bottom.

5.  Allow the cream to cool to room temperature.

Fresh & Sweet Strawberries

1 lb. washed and dried, enough for 20 cm tart and a little snacking

Assembly of Tart:

1.  Spread the creamy custard on the bottom. Allow for enough room for the compote and single layer of strawberries.

2. Spread the rhubarb compote on top of the cream until 1 mm or so from the top of tart.

3.  Slice each strawberry individually while laying them on top of the tart in a circle. Start on the outer edge and work your way towards the middle. Overlap each circle a little bit and finish the center with a whole strawberry. Refrigerate until serving time.

Optional: I finished the tart with a clear cake glaze by Dr. Oetker. I don’t know if you can find this pre-made package in America. If you can find it, follow the directions on the package. It keeps the strawberries fresh for a longer period of time and gives it a professional finish. However, if you are serving the tart immediately you do not need to cover it with a glaze.

A Classic German Cheesecake With a Hint of Lavender

Saturday morning I awoke tired and grumpy to a gray rainy day. My right cheek was still swollen from earlier wisdom tooth extractions, and my body was frustrated with the lack of activity. The dentist said I had to slow things down for at least three whole days, and today was day number three. Mentally and physically I was annoyed, ready to get this last day over with. I am not the kind of person that can easily kick back and relax, especially for three whole days, and grumpy was written all over my face. 

After an oatmeal breakfast and luke warm coffee (dentist's orders), the fog layer cleared in my head. I decided I would make one of my favorite desserts, something light, something soft, something perfect for a girl with a sore right cheek- a German cheesecake. Not only could I eat it, but it gave me a rainy day goal!

I put on my boots, grabbed an umbrella and a canvas bag and took the very long round about way to the local grocery store. Instead of a 5 minute walk, I managed to make my shopping trip an hour long walk. With fresh organic eggs, schichtkase, quark, and some powdered sugar I topped out at a total of 6 euros. It is cheap to bake here in Germany! I arrived at home with a grin on my face, excited to start my fusion of classic German tradition and a sprinkle of the Pacific Northwest. The grumpy swollen Selva had turned into a motivated baker! The sunshine even made its way through the clouds to offer up a beautiful outdoor setting to the traditional 3 pm coffee and cake.

The traditional German cheesecake is much different than the traditional American version. It is light and fluffy, delicately sweet, with a mild cheese flavor. It is one of the most popular cakes here in southern Germany, made with fresh quark and schichtkase (similar to a creamed cottage cheese), served sometimes with a crust, and sometimes without. Often times you will find seasonal fruit jams between the crust and quark layer, or even a sprinkle of raisins and nuts. However you like it, you will find it. 

Since I brought some organically grown lavender from the Olympic Peninsula in Washington, I decided to create a flavor fusion of old world Germany and the beautiful Pacific Northwest. I hope you enjoy it as much as we did!

Lemon Lavender German Käsekuchen

Makes a 28 cm width cake 

Ingredients:

Sweet Cookie Crust

100 g softened sweet cream butter

50 g sugar

1 Tbsp milk

1 dash sea salt

1 pinch lemon zest

100 grams whole-wheat flour

60 grams unbleached flour

1 pinch baking powder

Quark Cheese Mass

8 egg white

8 egg yolk

250 g sugar

500 g Schichtkase

500 g Quark

1 vanilla bean

1 ½ tsp dried lavender flowers

80 g cornstarch

1 generous pinch lemon zest

450 ml milk

Directions:

1.  Please read the instructions carefully prior to starting the procedure. It is all simple, the cake just requires specific tools, and some minor preparation.

2.  Mix soft butter, sugar, milk, and lemon zest with hand held blender. Sift together the two flours in a separate bowl. Add the baking powder and lemon zest to the flour and stir. Slowly add the flour to the butter mixture and stir with spoon until combined. Then knead with hands until the dough is smooth. Lay flat and wrap in plastic wrap. Refrigerate at least 2 hours. (Can be done the night before)

3.  Put the quark in a cheesecloth and allow to drain over sink at least 1 hour. If you tie the cloth around the faucet it works great. If you are not able to find Schichtkase use quark as a substitute for a total of 1000 g.

4.  Heat the milk over medium-low heat. Add the vanilla bean. Place the dried lavender into a tea egg/strainer and place into the warm milk. Allow the bean and lavender to soak in warmed milk for 10 minutes. Discard vanilla bean and lavender. Allow milk to cool.

5.  Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Roll out the dough in a circle with about a 3mm thickness on a floured surface. If you have an adjustable torte ring fit the ring to the size of of the rolled out dough (about 28 cm width), and press down to cut the dough like a large cookie cutter. Place the dough onto a parchment lined cookie sheet and poke holes with a fork evenly throughout.  Bake for about 8 minutes. Remove from oven. The crust should have grown slightly. Place torte ring onto the crust and press down making sure the entire bottom is filled with the prebaked crust. Any crust found on the outside of the ring can now be a tasty little cookie snack! DO NOT remove the torte ring from the crust. The form is now ready to be filled with the quark filling. The crust now fits perfectly inside the torte form and will ensure that no filling will flow out under the ring. Allow to cool.

6.  Meanwhile, if you are using schichtkase, strain any fluid in the package and then continue to press the cheese through a fine sieve into a very large bowl. (The quark mass grows quickly later when you add the egg whites.) Add the strained quark to the schichtkase and mix well. Set aside.

7.  Beat egg whites until stiff while slowly adding the 250 grams sugar to the egg white mass. Egg whites should form peaks that remain stiff. A great way to test is by pulling the beater out of the egg white mass to see the strength of the peak it forms. Set aside.

8.  Preheat oven to 190 degrees Celsius (375 degrees Fahrenheit). Add egg yolks to the quark mass and mix well with a long wooden spoon. Slowly add the cornstarch and then the cooled herb infused milk. Sprinkle in the lemon zest. Gently fold in the egg white mass, mix very well with the wooden spoon. You want to make sure that everything is evenly mixed, otherwise you will find egg white pockets in the cake. Once thoroughly mixed add the mass to the torte form (with crust in bottom).

9.  Bake for 25 minutes and remove from oven. Cut along the upper inside edge of the torte ring to allow the cake to grow with out tearing along the sides. Allow to cake to set for about 5 minutes. Put the cake back into the oven for another 25 minutes. The cake will continue to grow upward. Cut the inside edge. If the cake grows quickly it is okay to take it out earlier than 25 minutes (1-2 times) to cut the edge, set for 5 minutes and return to the oven.  Just make sure to allow the cake to bake for a total of about 50 minutes.

10.  Remove cake from oven and allow to cool. Carefully cut along the inside of the torte ring (to cut the cake loose) and slowly unhinge the side. Dust the edge of the cake with powdered sugar prior to serving.

Optional: Prepare a large cooling rack. When the cake is finished baking immediately place the cake upside down onto the rack. The best way to do this is to place the rack on top of the cake. Hold one hand on top of the rack and the other on the bottom of cookie sheet. In one movement flip the cake upside down onto rack and set on counter. Allow to cool upside down. Carefully cut the cake along the inside of the torte ring, and remove the ring. Flip right side up onto cake stand or plate. This gives the cake the professional lined appearance. Dust the edge with powdered sugar prior to serving.

Liver is Something Delicious

Liver is something I always looks forward to, whether it is in pate form, as a steak, or cut into chunks like today. Its unique flavor makes it something special. In Germany organ meats are a common food, and therefore I asked my grandmother to teach me her old world tricks on how to prepare this delicious abundantly nourishing organ meat.

Unlike other meats, liver is stock full of vitamins and minerals. According to Weston A. Price Foundation, liver contains more nutrients gram for gram, than any other food. Not only is it a source of high quality protein, but it contains high levels of Vitamin A and all varieties of Vitamin B (especially B12). Liver also contains a highly usable form of iron, as well as trace elements copper, zinc, and chromium. It is also known for its anti-fatigue factor, making it popular amongst athletes. People with anemia, or women during their moon cycle, can also greatly benefit from adding liver to their diet.

Liver does contain high levels of cholesterol, and therefore regular large servings may not be recommended for all people. Also, since liver is the detoxifying organ in animals, I recommend only purchasing organic pasture-raised beef, lamb, or chicken liver. Animals that are raised properly, will have a much higher quality liver. Usually you can find such liver at health food stores or at farmer's markets.

Traditionally liver is served with either rice or potatoes. I prefer whole grain rice or quinoa. Make sure to prepare the grain before cooking the liver, as it takes much longer.

Our delicious meal was served with whole grain basmati rice, a large green salad, and a yogurt and wild blueberry dessert. Most ingredients were fresh from the market, and easy to prepare. Within an hour you can have a whole old world traditional german meal.

Sauteed Beef Liver and Sour Wine Sauce
Makes 4 servings
Ingredients:
400 grams beef liver
1 Tbsp butter
1 Tbsp oil

Wine Sauce:
1 shallot
1 Tbsp butter
1 cup red wine
1 cube beef bouillon
2 Tbsp corn starch
1/4 cup warm water

1/4 cup cream

1/3 cup milk
1/4 cup balsamic vinegar

1 Tbsp apple cider vinegar

1tsp sugar

salt, pepper, and garlic powder to taste


Directions:
First you have to prepare the beef liver. When preparing the liver you must use a sharp knife and cut off the thin connective tissue layer on the outside and also found in small holes. This will make the liver much more tender. It can take some time, so make sure to allow at least 5 minutes for this process depending on how much you need to remove.

Then you want to cut the liver into uniform chunks about 1 cm in width. Each piece of liver is different so just try your best to keep them similar. This helps them cook equally. Cutting the liver a little thicker keeps you from over cooking it later. After cutting the liver, set aside.

Heat 1 tbsp butter in a medium sauce pan until sizzling. Meanwhile dice the shallot and add to the buttered sauce pan. Sauté until the shallot is glassy.

Add the cup of red wine and a beef bouillon cube. Let the wine simmer for a few minutes to allow the bouillon cube to dissolve. Meanwhile mix corn starch and warm water together to form paste. If need be, add a little more water to make a thin batter consistency. While whisking slowly add the cornstarch mixture to the simmering wine sauce. Continue to whisk until combined, allow the mixture to quietly simmer. Your wine sauce should now be thicker.

Add the cream and the milk. Allow to simmer for a few minutes, and continue to slowly stir the mixture. If the mixture is too thick you can add more milk/water to thin it to your liking.

Finish the gravy with the balsamic vinegar and apple cider vinegar. Add the tsp sugar, salt, pepper, garlic powder to taste. This should finish the sour wine sauce to go with the liver. If you like it more sour, just add more vinegar but be careful, it can quickly become too sour. Add 1 tsp additional vinegar at a time.

After the sauce is finished and simmering under low heat, you can start to heat a frying pan. Once warm add 1 tbsp butter and 1 tbsp oil. This combination keep the butter from splattering when adding the liver chunks. Add the liver and quickly fry until browned on all sides, about 30 seconds or so. Then remove the pan from heat and season liver with a sprinkle of salt. Allow the pan to sit for a few minutes before moving to the next step.

Move the liver onto a different plate, and pour the wine sauce into the medium frying pan in which you sauteed the liver. Slowly heat the pan and stir well. All the juices of the liver will now be incorporated into the wine sauce. Season with additional salt and pepper if needed.

Add the liver to the warm wine sauce and serve immediately with rice and a fresh salad. I like to leave the liver in the frying pan, this way everyone can serve themselves from the sauce.

As for the simple and delicious salad and dessert....


Mache with a Garlic Dijon Vinaigrette
Serves 4
Ingredients:
1 large bag of mache

Vinaigrette:
3 Tbsp oil , I mix mine 2 to 1 olive oil to flaxseed
1 Tbsp apple cider vinegar
1 splash cream
1 tsp garlic powder
1 tsp dijon mustard
1 tbsp honey
1 tbsp diced chives
2 pinches sea salt
fresh ground pepper

Directions:
1. Wash and clean the mache greens. Cut off any roots and discard the browning leaves. Dry in a sieve.
2. Add vinaigrette ingredients into a large salad bowl and mix with a wooden spoon. Taste test. Adjust sweetness or salt with added honey or sea salt if needed.
3.  Toss the mache salad in bowl prior to serving. It is very tender and will soak up the dressing quickly and begin to wilt.

Yogurt with Wild Blueberries
Serves 4
Ingredients:
1 ripe banana
1 cup whole yogurt
1 cup blueberries/raspberries/berry mixture
Egg liquor, optional but highly recommended


Directions:
1.  Mash up the banana in the final serving bowl until it has formed a pudding consistency.
2.  Add the yogurt and mix thoroughly
3.  Top with your choice of berries.

Serve this dessert family style or spoon yogurt berry yogurt mixture into individual serving bowls and then top with berries. Offer egg liquor to pour over the top- this makes the dessert something special.