So, I thought today would be harder. Primarily because I had a snickers thickshake last night and called that dinner and then woke up to 3 different kinds of M&M’s. I am never one to turn down chocolate, especially chocolate with nuts as its somewhat healthy… ha ha. My true chocoholic nature is slowly being revealed. That being said, since starting on Juice Plus, my sugar cravings have almost diminished. I don’t crave it as much as I used to and when I do it’s always 85% dark chocolate although if an M&M is around I won’t get picky… except today when I easily turned them away.
Yesterday was my treat day where I filled myself with gluten and sugar in the hope of feeling awful today. Which I did, I woke up feeling like my head was full of ice cream (thank you sinus problems) and looking 3 months pregnant. I indulged a little bit with dinner but prepared one of my favourite treat foods that we prepare quite often for barbeques and parties. These ricotta tarts are inspired by Donna Hay who is all about simple cooking but using the best ingredients you can get your hands on. Make sure though to use a good organic puff pastry. Although this still has gluten due to the presence of flour, I am nowhere near affected like some of the puff pastry made with lots of preservatives and margarines and oils used instead of REAL butter. Puff pastry should be made using real butter! I use whatever veggies I have on hand and if I have made pesto I will add that too. The cheese used is so versatile as well and will sometimes use goats cheese if I have it or fetta but usually parmesan cheese. If using for a function I would cut each sheet into 9.
RICOTTA TARTS WITH PESTO AND VEGETABLES
- 1 sheet of organic puff pastry divided into 4
- 200 grams ricotta cheese (from the deli if possible, less water content)
- 1/4 cup of grated parmesan (I use a microplane grater so it’s a lot less than the usual box grater)
- Cracked pepper
- Himalayan sea salt
- 2 tablespoons fresh pesto
- Roasted sweet potato or veggies of your choice
- Cherry tomatoes or veggies of your choice
1. Preheat oven to 180 degrees
2. Line a baking tray with baking paper
3. Arrange 4 cut up sheets of puff pastry on tray and allow to thaw
4. Mix ricotta, parmesan pepper and salt
5. Divide mixture into 4 lots placing on thawed pastry in the centre leaving a pastry border
6. Top with 1/2 tablespoon of pesto
7. Place vegetables of your choice on top
8. Bake in oven until golden brown, approximately 15 – 20 minutes
9. Enjoy with a side salad or vegetables
Makes a lot (very technical number)
Kale is a super nutritious vegetable that is very high in vitamin K. Kale is the most nutrition vegetable per calorie too and is featured in Juice Plus! Probably why I love it so much considering kale is one of my favourite vegetables. I love these for the fact that because they are dehydrated the nutrients are still in the kale and its a super easy way to eat vegetables. I coated them with Himalayan sea salt which is highly nutritious compared to the table salt variety and turmeric for its anti-imflammatory properties.
- 1 bunch of kale that has been washed
- 1 tablespoon Olive Oil
- Himalayan Sea Salt
1. Rip the kale of the stem and tear them into chip sized pieces
2. Place kale in a bowl with oil and desired amounts of seasoning
3. Place on trays of food dehydrator making sure that there is enough space between each kale chip
4. Dehydrate on lowest setting for 4 hours or until mildly crisp
5. Keep in an airtight container and enjoy!