Sugar & Dairy Free Mango Strawberry Tart

Mango Tart For A Breast Cancer DietTwo thumbs up for this sugar-free and dairy-free mango strawberry tart. This tropical delight can be enjoyed by breast cancer patients and family members. Remember always use organic ingredients when possible.

Ingredients

For the crust

  • ⅓ cup (26g) unsweetened shredded coconut
  • 1 ½ cups (126g) almond flour
  • 1 tablespoon (15g) coconut oil, melted
  • 1 tablespoon (15g) maple syrup (optional)
  • ¼ tsp Himalayan salt

For the filling

  • 1 (13.5 oz.) can full fat coconut milk, refrigerated overnight*
  • 1-3 tablespoons maple syrup (Stivia or dates can be used)
  • 1 teaspoon vanilla extract
  • 2 ripe mangos

Mango Tart Organic IngredientsDirections

For the crust

  1. Preheat oven to 350ºF. In a food processor, pulse together almond flour, salt and shredded coconut until finely ground.
  2. Melt together coconut oil and maple syrup and add to almond flour and coconut mixture. Pulse until coarse crumbs form (dough should clump together when squeezed with fingers).
  3. Transfer dough to a greased 9-inch tart pan with a removable bottom (I used two 5in glass pie pan. Using a measuring cup or your fingers, evenly press dough in bottom and up sides of pan.
  4. Bake in center of oven until golden and firm, about 12-16 minutes. Transfer to a wire rack to cool completely, at least 1 hour.

For the filling

  1. Remove can of coconut milk from the refrigerator and flip it upside down (this will cause all the liquid to be at the top).
  2. Open the can, and pour the coconut water into a separate bowl (you can save this for smoothies!).
  3. You will be left with the coconut cream in the bottom of the can. Scoop this out and transfer to another large bowl. With a hand mixer or whisk, whip the coconut cream until fluffy. Add the maple syrup and vanilla and whip again until combined. Place in the fridge until ready to assemble the tart.

To prepare the mango

  1. Peel the mangos with a vegetable peeler or a knife. Hold the mango upright on the counter with your fingertips. Position your knife to one side of the center stem and slice straight down, cutting as closely as possible to the seed. Turn the mango and slice off the other “cheek.” You will have two big pieces of mango and the flat seed.
  2. Slice the mango cheeks lengthwise into very thin strips.

To assemble

  1. Remove the whipped coconut cream from the fridge. Spread it in an even layer over the completely cooled crust.
  2. Starting with the longest strips of mango, place the slices around the edge of the tart. Repeat, working your way in, slightly overlapping the rows. When you reach the center of the tart, roll one mango slice into a curl and place in the center. Keep refrigerated until serving, and enjoy!

This absolutely delicious tart recipe was adapted from Bakerita.com

Notes
*For a great description of how to pick the right coconut milk and how to whip it properly, check out this tutorial at Oh She Glows: http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/

A healthy diet is only one of several factors that can affect the immune system; exercise and stress management are just as important in improving your overall health and well being.

Dawn Breast CancerAbout Dawn Bradford Lange:  Co-founder of Breast Cancer Yoga. Dawn is making a difference with Breast Cancer Yoga therapeutic products designed to support you emotionally and physically during breast cancer . We want to give you the attention and personal service you need so please email us at info@breastcanceryoga.com if you have questions.

Recipe adapted from PowerHungry.com,

Pumpkin Coconut Pie – Dairy & Gluten Free Recipe

Vegan Pumpkin & Coconut Pie Recipe For Cancer Prevention
By Emily Kerekes, Sous Chef 
Menla Mountain Retreat, Phoenicia NY

I know what your thinking: I must like my sweets. Well I just have to share this one. Last week at the retreat in the Catskills we had this AMAZING desert. I have never tasted anything quite this delicious, and I mean delicious. All the ingredients were healthy except for the small amount of ¾ cup evaporated cane juice. Oophs, but I am telling you; amazing.

Ingredients: Crust

  • 1 ½ cups almond flour
  • 1/3 cup coconut flakes
  • ½ cup earth balance or vegan “butter”
  • ½ teaspoon pink salt
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamom
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • ½ clove powder

 

Ingredients: Filling

  • 1 can pure pumpkin puree or about two cups
  • 1 cup coconut milk
  • ¾ cup evaporated cane juice
  • 2 eggs replacement choices
  • Silken Tofu/ Tofu
  • ( 1/4 cup blended silken tofu = 1 egg ) or Soy yogurt
  • (1/4 cup soy yogurt = 1egg) or (1/3 cup applesauce = 1 egg or ¼ cup Applesauce + 1 tsp Baking Powder )
  • ¼ cup flax meal
  • 1 teaspoon vanilla extract
  • 2 teaspoons cinnamon
  • 2 teaspoons cardamom
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1 clove powder

Ingredients: Topping

  • 1 cup toasted coconut flakes

Pumpkin Coconut Pise Recipe For Breast Cancxer Prevention

Directions: Crust

  1. Pulse flour, coconut flakes, vegan butter, salt and spices
  2. If needed add small amounts of cold water to bring it together. Just a note, wear gloves when handling dough. Cool in the refrigerate for at least an hour.
  3. Dough can be made ahead of time and kept in freezer for up to two months, thaw at room temperature.
  4. Preheat oven to 350 degrees Fahrenheit
  5. Roll out dough and press into pie plate
  6. Using a fork, poke a good amount of holes in the bottom crust to prevent bubbles
  7. Bake until golden brown at edges, about 2 minutes
  8. Cool completely before filling
  9. Ingredients: Filling
  10. Whisk pumpkin, coconut milk, sugar, egg substitute, vanilla, flax meal, and spices
  11. Let batter sit for about a half hour
  12. Pour into prepared crust
  13. Bake at 325 degrees Fahrenheit for about an hour until the center just slightly jiggles
  14. Cool completely
  15. Dust with toasted coconut flakes
  16. Enjoy!

 

Diana RossAbout Diana Ross: E-RYT 500 restorative yoga teacher, survivor that cares and founder of Breast Cancer Yoga. Diana is making a difference with Breast Cancer Yoga therapeutic products designed to support you emotionally and physically during breast cancer . We want to give you the attention and personal service you need so please email us at info@breastcanceryoga.com if you have questions.

 

Tropical Icebox Pie – Dairy & Sugar Free Recipe

Tropical Icebox Pie-Dairy & Sugar Free Recipe

This tropical icebox pie recipe is downright delicious and look as good as it taste. It’s like a pie plate full of the creamiest lemon lime ice cream of all time. Somehow it manages to be rich and indulgent but not weigh you down after you eat it. This icebox pie recipe requires no cooking. Simply refrigerate or freeze the pies when they are completed. That will leave you time to chill out and have fun.

Ingredients

For the Crust:

3/4 cup whole, raw almonds
1 cup unsweetened, finely flaked coconut
6-20 pitted dates

For the Filling:
  • 6 perfectly ripe avocados
  • The juice and zest of 4 lemons, or more
  • the juice and zest of 2 limes
  • 1 cup extra virgin coconut oil, heated just to the melting point: 76°F.
  • 3/4 to 1 1/2 cups honey, or more to taste (Use agave instead to make this pie vegan.)
  • 3/4 teaspoon vanilla extract
  • 1 pinch of salt
Optional Garnish:
  • Thinly sliced limes
  • lime zest

Instructions

To Make the Crust:

Add the almonds and coconut flakes to the work bowl of a food processor fitted with a metal blade. Process until it is the texture of fine fresh bread crumbs. Add 6 pitted dates to the work bowl and process until the dates are completely ground into the nuts and coconut. Open the food processor and pull out about a tablespoon of the mixture. Press it firmly together in your hands. If it clumps, it’s ready. If it falls apart and doesn’t hold together, return it to the food processor and add dates, 1 at a time, processing and testing after each addition, until it clumps well. Turn the mixture into a deep dish pie plate and press it firmly and evenly on the bottom and up the sides of the pie plate. Put the pie plate in the refrigerator while working on the filling.

To Make the Filling:

Wipe or rinse the food processor work bowl and blade clean. Halve and pit all of the avocados. Use a spoon to scoop the flesh from the shells into the work bowl of the food processor fitted with a metal blade. Immediately add the lemon and lime juice and zest, coconut oil, 3/4 cup of the honey, vanilla extract and salt. Fit the lid in place and process until smooth. Taste the mixture. If it needs additional sweetness or acidity, adjust it with more honey and/or lemon juice. Remember that things taste less sweet when they’re frozen so you might want the mixture slightly sweeter than you think you’d like it. Scrape the filling into the prepared pie crust and smooth or mound it as you’d like. Put it directly into the freezer until the surface is firm (about 2 hours), then cover with plastic wrap directly on the surface of the pie.

To Serve the Pie:

If you wish, you can garnish the pie with thin slices of lime and a scattering of lime zest. Slice the pie into wedges of desired size and serve while still frozen like an ice cream pie.

Some preparation notes:

  • There are a lot of ranges in this recipe instead of specifics. For instance, the recipe specifies six to twenty pitted dates. I know, it sounds crazy, but there’s a reason. Dates vary widely in size and moisture content. If you have adorable, tiny, pitted dates, you’re going to need more. If you have massive, luscious pitted dates, you’ll need fewer. In the places where I’ve given you ranges, start with the lower amounts and work your way up, tasting as you go. Because all of the ingredients used in this recipe are safe to eat raw, there’s no danger in doing that!
  • These can easily be made into individually sized pies. Use small single-serving pie shells to press your crust into and divide the filling between them. Voila! Mini icebox pies!
  • If you favour lime over lemon, replace all of the lemons called for with limes. Likewise, if you prefer all lemon to lime, sub in lemons for the limes.
  • The pie in my pictures is almost vegan… ALMOST, but not quite. It does contain honey, so if you’re looking to adapt this, you’ll want to nix the honey in favor of agave syrup. I personally prefer the honey, but it’s an easy substitute to flip this recipe all the way into the vegan camp.
  • There’s no doubt this pie is expensive with six whole avocados in it. If you’d like to make it more affordable, halve the amount of filling and make it in a standard pie plate instead of a deep dish one.
  • Don’t be tempted to substitute some other oil for the extra virgin coconut oil. Part of the alchemy that makes this pie filling so ever loving creamy is the viscosity and melting properties of this particular oil. It is creamy and solid at anything under 75°F. You can’t get that PLUS the mild flavor it delivers from any other oil.

Source: Joy’s Prize Winning Secretes

 

Dawn Breast CancerAbout Dawn Bradford Lange:  Co-founder of Breast Cancer Yoga. Dawn is making a difference with Breast Cancer Yoga therapeutic products designed to support you emotionally and physically during breast cancer . We want to give you the attention and personal service you need so please email us at info@breastcanceryoga.com if you have questions.

 

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