Raw Lemon Pistachio Tart
I think it’s safe to say that summer is here, especially in Southern California. Summer brings action, it’s heavy in the Raja energy. Everything is in motion. Pool parties, heading to the beach, surfing, bbq’s, concerts in the park, etc. The list could go on and on. It’s hard to stay inside during the evening when its warm outside at 8pm and the sun is just setting. There are a lot of things pulling us away from center. Sometimes, the fire builds so much that we end up having overactive thoughts, emotions, and our to do list grows five feet. Then, sometimes the heat can bring us into a state of Tamas, where we become lazy, internal, sad, and no drive. So how do we balance? How do we come back to ourselves but also be fully present? Being too heavy in Rajas can be just to overwhelming, and being too much in Tamas can be a little too dark. How do we come in Sattwa, the in between? For Raja, if it’s overactive maybe try relaxing in meditation, do some restoritive yoga, or read a book. If Tamas is taking control, then move! Dance, hike, swim, do some yoga, anything to get that blood flowing. Now what is something that everyone can enjoy during the cooling down or heating up? The answer to that is food. The right foods can bring our energy back into center, isn’t that amazing? I wanted to create a recipe that had the elements of staying semi warm, using pistachios, and staying cooled down and refreshed but also grounded, there for lemon and then dates. Together, it creates balance giving you energy but also cooled down and relaxed. Once I created the recipe I took it to a dinner party and it was a crazy big hit! People felt cooled and satisfied but energized. No brain fog, no sluggish feelings, just pure pure pure. Success, now I can share this with all of you! I hope you enjoy the Tart and remember, stay cool, but not to cool.
Crust:
1 cup raw almonds
1 cup raw pistachios
1 tbl maple syrup
2 tbl coconut oil
1 tsp vanilla extract
1 tsp salt
~ Start with the nuts first and enter them into a food processor with the “S” blade. Let them chop until it looks like flour. Then add the maple, coconut oil, vanilla, and salt. Blend until it starts to stick together. Transfer the crust into a tart pane lined with parchment paper. Feel free to use a pie pan 9” if you don’t have a tart. Start to spread the filling out so it covers the bottom of the pan and start pressing it all together. Let the sides come up a little bit but don’t try to make it reach the top of the pan, the filling is going to cover it all. Once that is finished, stick it in your freezer while you make the filling.
Filling:
3 cups soaked cashews (overnight or at least 3 hours)
Lemon zest of 10 small lemons or 5-6 large
¾ cup fresh lemon juice (I used 10 small lemons) *zest before slicing
1 ½ cups full fat coconut cream (I use the trader joes brand)
4 tbl coconut oil
4 tbl maple syrup
1 tsp vanilla extract
1 tsp lemon extract *optional
1 tsp Turmeric
~ Using the attachment “S”, put the cashews into the food processor. Once it starts to blend, turn blender off for a moment push down the sides with a spatula. Then add all the liquids. Blend and then you are ready to add the rest of the ingredients. Once it’s all combined go ahead and take the crust out of the freezer and transfer the filling into the crust. Spread out with a spatula, it should cover the crust completely and you may have a little left over. With the remainder, you can freeze it in a safe container or maybe fill up ice cube trays for a little sweet dessert. Mine is in a camping mug so my partner can go in the freezer and eat “ice cream” all he wants. The pie should be stored in the freezer and left out for at least 20-30 mins before serving. Feel free to top the pie with chopped pistachios, chamomile flowers, tea rose pedals, etc. Get funky with it! Any questions feel free to email the address listed in the bio below. Mahalo!