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Matcha & Blackberry Curd Tarts

Harriet Porterfield

Plant-based Foodie with a Love of Healthy Sweets and Vibrant Food

Instagram: @bos.kitchenboskitchen.com

 

Must-Haves in the Kitchen

 

Aquafaba

The liquid you drain from a can of organic beans, usually chickpeas. I never ever throw it away any more—it’s the new vegan wonder ingredient! You can make so many things with it—meringues, cakes, fluffy pancakes and waffles. Anything that calls for an egg in a recipe, just substitute with one tablespoon of aquafaba.

 

Lentils

You can add these cheap legumes to any simple veggie dish for a healthy dose of protein and meatiness. I have all sorts of them in jars on my counter, ready to be thrown into soups, stews and sauces. They also make delicious pates, burgers and falafels. A great option if you’re trying to increase your intake of plant-based protein.

 

Bananas

Lots of ripe bananas. They are like a natural antidepressant and incredibly easy to digest. I have them every morning in a smoothie. Any time you get a sweet craving, a simple nice cream (just frozen bananas, blended with a little nut mylk) with a sprinkle of granola and some fresh fruits is hard to beat. I buy bananas in huge boxes from my local market and always have a couple of bags full, chopped and peeled, in the freezer.

 

Wheatgrass

It is my favorite way to detox. I prefer it in powder form so I can take it anywhere and mix it with water for a quick alkalizing drink. If I’m out of wheatgrass, a little apple cider vinegar and lemon in hot water is my go-to detox drink. It really helps to clear the skin and improve digestion.

 

Turmeric & Black Pepper

I had no idea that adding a dash of black pepper to any recipe that calls for turmeric increases the bioavailability of the curcumin by up to 1000%! It’s a great way to ensure you’re getting the most health benefits out of this wonderful spice. It also adds a lovely yellow color to anything, so you can add a pinch to nice creams, frostings, smoothies and homemade custard!

 

 

Matcha & Blackberry Curd Tarts Recipe 

Gluten-free, nut-free, refined sugar-free

 

2 cups buckwheat

1 tbsp lucuma (optional)

1 tbsp coconut sugar

1 cup dates, soaked in hot water and pitted

3 tbsp coconut oil, melted

75 ml water

Juice of 1 lemon

2 tbsp cornstarch

3 tbsp rice malt syrup

2 tbsp coconut oil

1 cup canned coconut milk

1 tsp matcha powder, sifted

½ cup blackberries

 

Prepare your crust by blending buckwheat to a flour in a food processor. Now add lucuma, coconut sugar, dates and coconut oil and pulse until combined. Add water 1 tbsp at a time until a dough is formed. It should stick together easily in your fingers. Grease your tart tins with a little coconut oil and press the dough evenly into the tins. Leave to chill in the freezer while you make the curd filling. Add rice malt syrup, coconut oil and coconut milk to a small pan and heat gently until simmering. Mix lemon juice and cornstarch together in a small bowl and add to the pan when bubbling. Whisk and keep gently simmering. The mixture will start to thicken after a couple of minutes. When it does, take off the heat and split the mix in half. Add matcha powder to one half and stir through. Mash blackberries in a bowl with a little hot water until smooth and runny. Add to the remaining curd mix. If either of the mixes start to get too firm, add a little hot water and whisk until smooth again. Pour spoonfuls of each curd into your tart shells and stir with a chopstick to make patterns. Pop back in the fridge to chill for an hour until set. Gently remove from tart tins. Top with berries, coconut shreds and mint. Keep in the fridge for up to four days.

 

 

Q&A

 

Q: How has food impacted your life/health?

A: I’ve been food-obsessed since I was born. My first words were “gone” and “more” so I guess it makes sense that I’ve ended up doing something like this! I’ve been vegan for over a decade, but only really started taking nutrition seriously in the last few years. Since then, I’ve noticed a huge surge in energy, clearer skin and I hardly ever suffer from colds anymore.

 

Q: How do you heal your body with food?

A: Being in tune with your body and mind. Any time I’m not feeling well mentally or physically, I try and medicate with food—turmeric for inflammation, veggies and cider vinegar for digestive issues, and bananas and dark chocolate for a pick-me-up. Wellness for me is awareness. Listen to your body and your mind and eat whole, living foods. As soon as you start to eat healthy, it’s hard to go back because you get addicted to how good you feel.

 

 

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