Somewhere between a peach and a prayer,
they taste of well water
and butterscotch and dried apples
and desert simooms and lust.
( Diane Ackerman - The Consolation of Apricots)
I like to think of apricots as the underrated best friend of big peach and nectarine, always standing in their shadows but having a whole lot to offer as well! As you might know by now I am all for taking advantage of seasons and its produce to the fullest, so august means ripe juicy apricots on everything. For weeks I had an image in my head - layers and layers of apricot halves, placed neatly in a circle. This is what came out, apricot halves on top of vanilla cream, smeared across a date dough.
The cake is tempting on its looks alone, but wait until you get a bite of it. Yes, you're welcome!
I am sorry for the lack of posting, the blog is going through some changes right now but I can swear that there will be more recipes on a regular basis again, as well as some other amazing stuff and news... aaaand I cannot tell you more right now but I am sure you are going to love it! At least I do, so there is one so far!
The next two months I will be blogging from new york, 'cause that is where I ( lucky me ) will be. My sister and I will eat us through the city & I am going to do the STRALA Ready-to-lead Yoga training with the awesome Tara Stiles! Writing it out makes it so surprisedly real and I could not be more excited. You will definitely see a lot of food and yoga related things on my instagram, so if you are interested in this kinda entertainment feel free to follow my adventures there!
Let's talk about that ice cream. It is a creamy dream come true. Simple, rich and full of flavor!
Vanilla flavor that is. Decadency in a healthy treat because why not? You're worth it!
And speaking of healthy and full of flavor, I topped the whole thing with some excellent olive oil.
Yes you read that right. Olive oil on top of vanilla ice cream is the bomb. Just sayin'.
And here I have used the vita verde olive oil which was kindly given to me to try out. When I am convinced by a product then it has to really persuade me and has to have this special something that I have not tasted before. This oil, with a slightly fruity taste, drizzled raw on top of a salad or in this case the ice cream is kind of special. It is a raw cold pressed, certified organic oil made in greece - where the optimally aged olives are picked by hand. I love everything health related but it has to taste and has to have a deep, important background which I can proudly support and trust! Vita verde is a conscious and healthy company with a clear mission. A noble, authentic and gentle manufactory.
When you live in germany, you may have come across one of their oils in your local health food store or maybe it is new to you but take a closer look next time you want a good quality healthy raw olive oil!
All opinions are my own, and I think vita verde rules.
RAW APRICOT TART W/ VANILLA ICE CREAM
makes 1 small tart, serves 2
1 cup almonds
6 dates, pitted
1 tbsp vita verde olive oil
1 tsp sea salt
Combine all ingredients in a food processor. Pulse until combined and forms a sticky dough. Use your hands to press the crust into a mini tart pan lined with parchment paper. Place into the freezer to set.
Vanilla ice cream/ Filling
1 cup macadamia nuts, soaked
2 tbsp lemon juice
1/4 cup raw honey (optional rice syrup, raw sugar...)
1 vanilla bean, scraped / 2 tsp vanilla extract
1/4 cup coconut oil, melted
2 cups fresh young coconut meat
Combine all ingredients in a high-speed blender, blend until smooth. Pour a thin or thick layer ( after your fancy) over the tart crust and spread evenly. Place in the fridge or freezer for a bit before serving to allow filling to become firm. When ready to serve, layer with the sliced apricots, a dollop of vanilla ice cream and a drizzle of some fine olive oil.
4 ripe apricots
2 tbsp vita verde olive oil
Love as always,