Ruby Rose Hips Cherry Tartlets have great depth of flavor to awaken the taste buds and absolutely satisfy the senses. Perfect as a snack, paired with our Earl Grey or English Breakfast tea – or ideal for dessert, topping off a delicious meal. These vegan, dairy-free Ruby Rose Hips Cherry Tartlets with cashew cream are satisfying any time of day!
To make the cashew cream filling, soak raw cashews for 2 or more hours, drain and add 1 c. to a @vitamix , 1/2 t fresh lemon juice, 1 T maple syrup (we used @butternutmountainfarm ) 1 t vanilla, pinch Himalayan sea salt. Blend, set aside and chill.
The crust: 1/2 c soaked almonds, (skin removed), 1 c oats, 1 T coconut oil, 1 T maple syrup, pinch of salt. Roughly chop in a Cuisinart. Set aside, refrigerate.
Cherry and Ruby Rose Hips filling: in a sauce pan add 1 cup fresh, pitted tart cherries, 2 T concentrated steeped Ruby Rose Hips Cold Brew (steep 1 large sachet in 1 cup water to make a very concentrated brew) 2 T maple syrup, 1+1/2 t non-gmo cornstarch, pinch of Vietnamese cinnamon, pinch of salt. Simmer on medium for 5 min, reduce heat and continue to simmer on low until the cherry mixture reduces and thickens. Set aside to chill.
Press crust mixture into tart tins, 2 T into each one. Let chill 5 min. Add 1 – 2 t cashew custard, add 2 T cherry mixture sprinkle with chopped almonds.
Makes 4 tartlets.
Photo and recipe by Connie and Cristina
It was a fun morning with a bit of chaos in the mix and this recipe came to me, by chance. I was making muffins, something healthy to have on hand, and something dairy free. And while beginning the recipe, which would include oat flour, I thought of our Hidden Rose Tea (all organic like the others, and this one with 2 types of white tea and baby organic rose petals). It is aromatic, a bit earthy, and naturally sweet. So, here it is – a recipe with a base of oat and spelt flours and the Hidden Rose blend ground in a spice grinder and added to the mix! This harmonious mixture, new recipe is easy to make, and a good one to share on Valentines Day or any day of the year.
Blend together with a whisk:
1/3 cup nut-milk (I used hazelnut milk)
1/4 cup walnut oil (or your choice of oil)
1 egg + 1 egg yolk
2 teaspoons (or more) natural vanilla
1/4 cup Turbinado sugar
Add and blend:
1/2 cup oat flour (or ground oatmeal/make your own flour)
1/2 cup spelt flour
1 tablespoon Leaf & Ardor Hidden Rose tea (1 T once ground in a spice grinder)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
A pinch of Himalayan sea salt
A pinch of ground nutmeg
Pour into cupcake paper-lined muffin tins. Sprinkle each with a few rose petals. Bake at 350˙ for approximately 10 minutes. Makes 8 scrumptious and healthy muffins.
Fresh figs and candied walnuts – shaved parmesan and baby arugula – tastebuds awaken! This salad hits most all of the many taste sensations. Dressed with the Leaf & Ardor Solstice Sun dressing – it’s one to dive into this summer and fall!
2 cups fresh arugula
3 fresh figs
1/4 cup shaved Parmigiano Reggiano
10 candied walnuts
Salad dressing ingredients (below)
1.) Making the Roasted/Candied Walnuts:
10 whole raw walnuts
1.5 teasp. grass-fed melted butter
1 teasp. Madagascar vanilla
1 teasp. clover honey
1 teasp. Turbinado sugar
pinch freshly grated nutmeg
pinch Himalayan sea salt
Mix all ingredients together and coat walnuts. Place on cookie sheet and roast at 375˙ for 10 minutes or until set. Remove and let cool.
2.) Making the Salad Dressing:
1 tblsp. Solstice Sun steeped tea (Leaf & Ardor aromatic black tea with petals and zest)
2 teasp. balsamic vinegar
1 teasp. maple syrup
1 tblsp. olive oil
pinch sea salt
Steep 1 large Solstice Sun tea sachet in 2/3 cup boiling hot water for 7 minutes. Remove sachet and let cool. In a mixing bowl whisk together the balsamic vinegar, maple syrup, and tea. Once blended, in a steady thin stream, whisk in the olive oil to emulsify.
3.) Putting it All Together:
Place the arugula in a salad bowl and toss in dressing. Sprinkle with organic dried rose petals, if desired. Add sliced fresh figs, shaved parmesan and candied walnuts, and share with a good friend or 2!
Serves 2 – 3 people.
A delicious use of our Coconut Goji Love green tea blend during the summer. When making this recipe, add the loose-leaf tea blend directly to the blender without steeping in water.
1 Tbsp. Leaf & Ardor Coconut Goji Love Loose-Leaf Blend
1/3 cup plain, unsweetened coconut yogurt
2/3 cup coconut milk
2/3 cup ripe strawberries
1 Tbsp. clover honey
Mix together all ingredients in a blender or Vitamix.
This refreshing Lemon Matcha Smoothie is a great way to awaken the taste buds any time of day! It is full of vitamin C, magnesium, amino acids, omegas, antioxidants, and more––a wonderful way to bring out a beautiful, healthy glow.
1 whole small lemon (including the rind)
1 teaspoon Leaf & Ardor Premium (ceremonial grade) Matcha
1 whole kiwi (including skin)
1 ripe pear
2 ice cubes
1/3 cup hazelnut or almond milk
Instructions: Core the pear and remove the skin of the avocado, chop the lemon and kiwi and blend all ingredients in a Vitamix or other blender. Allow it to blend well till smooth and pour into a your favorite chilled cup. This smoothie may also be enjoyed as a smoothie bowl. It tends to be thick naturally which works well for a smoothie bowl and to make it even thinner if wanting to enjoy as a beverage it can be easily altered by using more ice and less avocado.
Makes 2 + servings.
Find the pure matcha on our site. We sell only premium, ceremonial grade matcha which has a smooth and even slightly sweet finish. It is stone ground tea leaves which are full of essential vitamins and minerals and protein, naturally, which allows for a slow and steady release of caffeine.
Email us at firstname.lastname@example.org with any questions or comments.
To your health!