The organ swirled,
filled with soft melancholy
"Morning found us calmly unaware
Noon burn gold into our hair
At night, we swim the laughin' sea
When summer's gone
Where will we be..."***
I let go a heaving sigh,
closed my eyes
and let ocean waves
fill my soul,
saddened by the long days ending.
Autumn will come, I whispered aloud,
and it will be Magick.
Let her go. She will return.
Though the promise of Fall always brings excitement,
a little bit of heartache always floats just beneath the surface,
and I have to remind myself of the wisdom of the Earth.
And once again I make my pact not to fight the seasons,
but to yield...
So, one last luscious Summer delight,
Once more into the realm
as She of the Tarts
makes a little Queenly magic...
Sublime Lime Tarts
Makes 4 tarts, or one large 9" tart
For the crust:
- 1 1/4 cup organic walnuts
- 3/4 cup flax meal
- 6 large dates, pitted and chopped
- 1 tbsp avocado oil
- 1 tsp vanilla
- pinch of salt
First, break up the walnuts with your fingers, and drop them into a food processor or high-speed blender, and grind them to a coarse meal. Add in the flax, then the remaining ingredients, and pulse until well blended.
Taste it. The flax/avocado oil/date combo gives at a brown sugary flavor and texture that is divine. You can easily substitute coconut oil if you like, but it won't have quite the same vibe. And don't fret buying a whole bottle. Avocado oil is wonderous as a for your body as a moisturizer and base for essential blends.
Place your tart pans onto a baking sheet. Now scoop spoonfuls into the tart pans, and press the crust down into each one evenly.
Pop them into the freezer.
For the filling:
- 1-1/4 C raw cashews, soaked for at least 6 hours
- 1 small ripe avocado
- 1/3 cup freshly squeezed lime juice
- 1/2 C raw coconut nectar
- 3 packets organic stevia (optional)
- 15-20 drops lime essential oil
- pinch of Celtic salt
- zest of 2 limes, for garnish
Put everything except the lime zest into your food processor or high speed blender. (Wash it out from the crust mixture first!) Pulse it until everything is creamy and kind of thick.
I add in the extra sweetener, and a lot of lime, because I like the taste of this to be really zingy, and you need the sweetness to balance it.
Now fill the tarts, zest the lime on top, and put the tray into the freezer for at least two hours.
When you're ready to eat them, just let them defrost for about 20 minutes. Add a few lime slices for garnish, and dig in! They are SO delicious! Rocking out with so much flavor and a cool creamy texture, you'll be digging in with both hands, I promise!
Allergic to nuts? Just substitute the walnuts in the crust for total flaxmeal, and the meat of two young coconuts for the cashews in the filling. C'est manifique!
You can totally pass these off to non-vegans, and they do make a very sexy little treat to share,
should you be so inclined...
Now go out, Lovers,
and drink up every last bit
of wild Summer!
Dance, swim, whirl...
And next week we will plunge into witchy Autumn
***"Summer's Almost Gone", The Doors, from Waiting For The Sun