Strawberries!
in this RecipEmail:
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P.S. You’ll notice that the tart in this week’s RecipEmail is loaded with the requisite Replenish PDX nutrients. . . Fat, Fiber & Protein. For this recipe that mainly comes in the form of nuts. That said, I know that nuts don’t work for everyone. For some its an immune response. For others its digestive. After indulging in some holiday treats and tarts, I’m making it my mission to have a nut-free month of July. If you care to join me, let’s bring our nut-free conversations to the Replenish PDX Facebook Page and find all our likely alternatives. |
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Strawberry Mascarpone Tart |
This recipe is loaded with so much goodness that I’d say its fine for a weekend, holiday or companied breakfast or brunch. Maya and I decided to go light on the sweetness and aim for something that was rich and decadent but not sickly sweet. Our Hood Strawberries were as tiny as raspberries (we put a few on the tart for comparison), and as sweet as candy. They were glistening and bright and didn’t need a thing added to bring out their flavor. The recipe we chose was adapted from one with its same name from Matthew Kenney’s book Everyday Raw Desserts. If an ingredient is unusual or unknown, I’ve made sure to link you to my cook’s glossary, where you can learn more about its usage and where to purchase. (Just click on the image of the food you want to learn more about, dive in and explore!) |
crust ingredients: “mascarpone” ingredients: topping ingredients: preparation: 7) To make the “marscapone”: Drain the nuts and add them to a high speed blender or food processor with all the other ingredients. Blend until smooth and creamy. |
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Nutritional benefits: |
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