Category: Summer

By lauren_march on Summer, Tips with 2 Comments

How to Pick A Good Watermelon

  • Look for the Large Yellow Spot – This is where the watermelon was laying in the field. Make sure it’s a decent size and is yellow.
  • Give it a Good Thump – You want to make sure it sounds hollow.
  • Dull Outside – You want to make sure the outside of the watermelon looks dull and not shiny. A shiny watermelon means its not ripe.
  • Lift it Up – You want to make sure it’s heavy for it’s size, which means it has a ton of water in it (what you want!!)
  • Nice Oval Shape – A uniform-shaped watermelon shows that it got the perfect amount of sunshine and water.
  • Bee Stings and White Scars – Look for these little guys. These little marks show that it’s sweet enough that even the bees were trying to get to the inside. The stings look like brown lines or dots on the melon.

What-to-look-for-in-picking-out-a-good-watermelon-lilluna.com-

 

 

 

By lauren_march on Desserts, Recipes, Summer with 1 Comment

Blueberry and Kiwi Tart

Ingredients
  • 2 cups raw almonds
  • 2½ cups pitted medjool dates, divided
  • 1½ teaspoons cinnamon, divided
  • 1 vanilla bean, caviar removed
  • pinch of nutmeg
  • 1 tablespoon water
  • 1 cup raw cashews
  • 1 ripe banana
  • 2 tablespoons fresh lemon juice, divided
  • 6 kiwis, peeled and divided
  • 1½ cups blueberries, divided
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Instructions
  1. Add the raw almonds, 2 cups medjool dates, 1 teaspoon cinnamon, vanilla bean caviar, and a pinch of nutmeg to a food processor. Pulse 8-10 times and then let everything process into a fine meal for 3-5 minutes. Add in the tablespoon of water and continue to process for another minute or until the mixture rolls in a ball within the food processor.
  2. Line the bottom of a 10-inch round tart pan with parchment paper (I usually trace the tart pan insert and then cut the parchment paper out).
  3. Dump the crust mixture into the tart pan and press into the pan and up the sides. Be patient with this step as it will take several minutes to get it spread evenly and pressed into the pan. If the mixture is too sticky, dip your fingers in water to repel the mixture as you’re pressing it into the pan.
  4. Place the tart pan in the freezer for at least 30 minutes to let the crust set (the crust can be made a day ahead of time and stored in the freezer).
  5. While the crust is chilling, soak 1 cup of raw cashews in warm water for at least 30 minutes. Drain.
  6. Add the cashews, banana, 3 pitted dates, ½ teaspoon cinnamon, and 1 tablespoon of lemon juice to the food processor. Process for 5-7 minutes or until completely smooth.
  7. Pour the banana-cashew cream into the tart shell and place in freezer for 10 minutes to set.
  8. While the cashew cream is setting, add 2 kiwis, ½ cup of blueberries, and 4 pitted dates to a blender. Blend until a smooth glaze forms (approximately 2 minutes).
  9. Pour blueberry-kiwi glaze over the banana-cashew cream and carefully spread across surface.
  10. Thinly slice 4 kiwis. Add kiwis and 1 cup blueberries to a bowl and toss in 1 tablespoon of lemon juice.
  11. Arrange the blueberries and kiwis in circles working your way inward from the outer edge of the tart.
  12. Refrigerate or freeze for 15 minutes to set before slicing. Slice with a sharp knife, serve, and enjoy.
  13. Refrigerate leftovers.