Mixing The Rainbow Into Granola
Granola is about texture, sweetness, and crunch. I like to also add a bit of rainbow color.
Buckwheat, which is in fact another kind of seed, is a lighter ingredient which, when soaked and dehydrated creates "buckwheat crisps." Buckwheat also offers a variety of antioxidants and polyphenols, which make it highly anti-inflammatory. And lastly what you see in the photo, is shredded coconut, followed by the flower petals.
The edible flowers transform the granola into reminder to take delight in the little gifts in life, and provides a reminder to love yourself and give yourself opportunities to appreciate these gifts! I don't know about you, but the little girl in me loves the idea of mixing flowers into my food! They don't alter the texture or flavor, and provide a pop of color.
A Tart For The Sun
A Lemon Panna Cotta Tart - my first raw tart. Round, yellow, and bright - just waiting for some decor.
This Summer Solstice tart also became my first ever treat made for an event. The creamy, bright, citrus filling fit the occasion.
Creating panna cotta as a raw dessert involved using soaked cashews blended into a cream, with some lemon flavor added and some light-colored honey.
Cashews are a magical food - their mild flavor and soft texture make them highly versatile. It can be blended into a butter, whipped into a cream, and ground into a flour. Cashews lower blood pressure and decrease bad cholesterol. Your body will love you for eating them.
The turmeric used to color this tart has had the flavor compounds removed, leaving only the rich yellow color to enjoy, as well as the curcumin, which reduces inflammation. Add the fiber and antioxidants from the strawberries...and you have a dessert your heart will thank you for, both for it's health benefits and beautiful, happy colors.
This tart is a part of Crystal Dawn Culinary's Raw Desserts course.
Reflections on Nature's gifts 🌿 from Erin's UnBakery, Vegan + Raw Treats ✨ magic✨ + love. A celebration of the delightful & sensual life.