Change is the only constant.
That adage, attributed (or misattributed, depending what you read) to the Greek philosopher Heraclitus, rings especially true for me this month. Flux upon flux. Shift upon shift. Seasons progressing, flowers unfolding, lives evolving, coming, going … all beneath clouds scudding across the sky. I took my first stand up paddleboard yoga class this past weekend and it seems a perfect metaphor for life: standing steady and moving through the flow—trusting yourself and your foundation—as waves pass underneath and winds blow all around.
And if you’re able to stop gripping for just a moment (a moment is really all it takes)—if you open your eyes and ears and heart and pause to take it all in—you hear bird song floating by on the breeze, smell the tang of freshly-cut grass, feel the sun’s warmth on your skin. You realize how magical and precious every second of this ever-evolving life is.
A dear friend and co-worker is moving tomorrow. She’s heading north just 3 hours’ drive, and I know we’ll see each other soon, but all of us will miss her sparkle and smile in our daily lives. There will be change for those of us here, change for her as she begins a new chapter. In celebration of her new adventures, I hosted a brunch-for-dinner on Sunday (because dinner is when brunch happens on a Sunday when you have a SUP yoga class). There was conversation and laughter, guitar and singing, beer and–of course–brunch: a grilled portobello and chevre frittata (recipe coming soon), quinoa sesame salad, green salad, and a fresh berry tart with real whipped cream.
Because it’s not brunch without real whipped cream.
As for the tart: it is raw, vegan, gluten-free, paleo–and, most importantly, delicious! The crust is inspired by cashew coconut-date bites; no oven required (perfect for hot summer days). It’s sweetened entirely with fruit–dates, berries, and coconut–and the arranging of berries atop the filling allows for each chef’s creativity to shine through. Enjoy!
Fresh Berry Tart
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1 C raw almonds
1/2 C raw pepitas
1/2 C unsweetened shredded coconut
1 C pitted and quartered medjool dates
1/4 C melted coconut oil
1/4 t sea salt
1/4 t vanilla powder
6 oz blackberries
1/2 C pitted and quartered medjool dates
2 T melted coconut oil
2 T lemon juice
12 oz fresh blackberries
- Place the almonds and pepitas in the bowl of a food processor. Pulse until the nuts form a coarse meal.
- Add the coconut, 1 C quartered dates, 1/4 C coconut oil, sea salt, and vanilla powder to the nut meal. Process until the ingredients are well-combined.
- Press the dough evenly across the bottom and sides of a 9.5″ pie plate. Set aside.
- Place 6 oz blackberries, 1/2 C dates, 2 T coconut oil and lemon juice into the food processor bowl. Process until well-blended.
- Pour the blackberry mixture on top of the crust, and use a spatula to spread evenly.
- Arrange the remaining 12 oz blackberries on top of the filling.
- Enjoy plain, with whipped cream, whipped coconut cream, or ice cream (so many yummy options!)
- If there happen to be leftovers, cover and refrigerate. The tart will last for 2-3 days.