Nothin’ Whack.

Hey friends! It’s Jennifer. I apologize for the lack of blog content, but this summer has been more busy than I anticipated. I’ve been subbing at a preschool on and off, as well as working on my online summer course (ughhhh 1 week left), and doing my internship with the youth at my church. At this point, I don’t know which is more exhausting: working with youth or working with small children.

On a brighter note, it’s one of my favorite holidays of the year! Happy National Ice Cream Day! Anyone who knows me, knows that I am a sucker for ice cream. I will eat it any time of the day and will always say yes to accompany you to grab a scoop or two or three… actually, might as well make that a pint. I’d love to share my favorite ice cream joints and flavors in another post, if you’re into that. 

Anyways, for this week’s post, I wanted to share my love for beach picnics! In the wise words of Queer Eye’s Tan France, I love a good beach picnic! Okay, he didn’t actually say that and I wasn’t going to admit that, but I didn’t want Tan’s lawyers to come for me. 

This week, my friends and I planned a beach picnic at Ocean Park. It’s definitely our go-to spot because it is much quieter than Santa Monica. I mean the lifeguards are definitely way cuter at Ocean Park than Santa Monica… not that we were looking… All jokes aside, I have to say, we were a little bummed that the weather was gloomy because we wanted to tan a little, but it was absolutely perfect weather for a picnic! I mean, if it was unbearably sunny, we’d be eating food that had been zapped by the heat of the sun and that’s no good, especially if you knew what was on the menu. 

We planned a potluck style picnic and everyone brought a thing or two to share. I was so excited to see what my friends would bring. I spent that whole morning trying to replicate a salad that I had at a camping trip a couple weeks prior. It was made by a woman at my church. She always makes such amazing dishes to share and she has some of the cutest kiddos around!  The salad was made with arugula, pesto, easter egg radishes, orzo, lemon juice, salt and pepper. She used beans in her salad but for some reason, I couldn’t find the beans she used… or maybe I just didn’t look hard enough. 

Ever since I ate the salad, I had been thinking about it non stop and I regretted not asking for the recipe. Thanks Dad for blessing me with the genes and ability to replicate things I taste without knowing the recipe.

Here’s the recipe for the Orzo-Pesto Salad!

  • 1 bag of wild arugula from Trader Joe’s
  • 1/2 container of TJ’s pesto
  • Juice from 1/2 lemon
  • 1/2 bag of TJ’s Orzo (cooked according to package instructions)
  • 6 radishes sliced thin (preferably using a mandoline slicer or a knife if you’re brave and/or skilled)
  • salt and pepper to taste

Mix all that together and if you think it needs more or less of something, go for it! Be bold and make your own decisions. Trust your instincts. I added a little extra olive oil to the salad because I felt like it was a bit dry without it.

Along with that beautiful salad, which I made too much of, I brought salami and crackers. I love this brand called, Applegate (not sponsored, but hey! we’re open to it) because they use simple ingredients and nothing whack. My friends brought chips and salsa, and another salad, so we ate pretty healthy! Except at the end of our picnic, we decided to watch the Bachelorette together (Hey Connor S. I’m single) and made a pit stop at Trader Joe’s on the way home for pancake bread and ice cream! See? It all comes full circle. 

This is me promising to post more often. Please hold me to it @jenniferifer on Instagram. Thanks for reading! I appreciate it!

Nostalgic Eggs and Jackson Pollock?

HELLOOOOOOO! It is Jennifer, here with a new blog post! We just want to apologize for being M.I.A. for a month… and I’m gonna be completely honest I can’t remember what M.I.A. stands for, but I know I’m using it correctly. Okay. I just looked it up and it stands for missing in action… which I definitely knew, I just have a little bit of summer break brain. Yikes, I start my online summer classes tomorrow, so my summer brain better get itself in check. 

Anyways, so yes, we’ve been M.I.A. for the past month because Corynn has been in Kosovo and I’ve been getting some stuff done, like starting to figure oUT MY FUTURE. Being an almost adult is so hard. 

Highlights from the first month of this summer:

  • applied for a credit card
  • Celebrated my brother committing to the University of Hawaii, his 18th birthday, and his high school graduation (a little too much celebrating him if you ask me… mom, I’m just kidding it has all been fun)
  • helped my mom out with her overcomplicated, extravagant end of the year tasks (again mom, kidding, it has been a great time)
  • Got a job at a cute dessert bar, but quit a week later due to unforeseen complications… it’s a long story, but now I’m sad because they have the coolest little store and I can’t go in there because I’ll have to face the people who hired me… 
  • I got a different job!!! Back to interning at churches!!
  • Picked my online classes… really not looking forward to that…
  • And I spent a lot of time with family! It was so refreshing to reconnect with people I hadn’t seen in a while.

Also another HUGE update: Corynn actually started working at a camp for the summer which means I’m solo-ing the blog this summer, but I’ve got a few posts queued up (in my head). The thing is, when she gets back, we’ll be living it up in the same apartment at APU and we couldn’t be more stoked about it. 

So for this week’s blog post, let me just say it took me soooooo long to figure out what in the world to write about. I was so stuck, but as I spent more time thinking about what to make and scrolling through instagram for some inspiration, I remembered just how much I love eggs. 

This school year alone, I went through dozens and dozens of eggs. It’s easy, cheap protein. It’s pretty funny though, I hated eggs growing up. I refused to eat them and only would consider it if they were drizzled in a little bit of ponzu, which is a citrus-based Japanese sauce made of rice vinegar, bonito flakes, and seaweed. It sounds kind of weird, but trust me the umami really gets you and soon enough, you’ll be carrying a bottle in your pocket 24/7. 

I had been reading about curing egg yolks in salt mixtures or in soy sauce, so I thought it’d be cool to try to drop a couple of hard boiled eggs into a bowl of ponzu for a little pool party. I looked through the pantry to see what I could add, even though they would’ve been fine just with ponzu, and found a tiny little container in our freezer filled with bright red pepper flakes. Not just any pepper flakes, Korean pepper flakes. You know, the flakes that are used to make the up and coming, ever so popular Korean side dish, kimchi! 

I put about a cup of ponzu in the bowl with about a tablespoon of flakes. I let that sit for a while as the eggs boiled. I timed it out so I could get some jammy eggs and as soon as I cooled the eggs down in an ice bath, I peeled them and dropped those suckers off at the pool. The sauce didn’t fully cover the eggs, so i just rotated them every so often. Also it is important to note that anything that is not a jammy egg is incorrect. But at the same time, I’m not a big jerk and you should do whatever makes you happy.

Along with the eggs, I made a Korean style rice porridge dish, which is pretty much just overcooked rice but it’s mushy and glorious. My mom used to make it for my brother and me when we weren’t feeling good. I also sautéed some asparagus and broccoli with salt and pepper and a couple spoonfuls of the chili flake ponzu mixture the eggs were sitting in. This entire meal was pretty nostalgic with the ponzu and rice porridge. Lastly, I garnished with sesame seeds, a drizzle of sesame oil, pepper flakes, ponzu, diced radish, and green onions. 

When I turn the kitchen into a test kitchen, there are a few things that always go down without fail. I always spend too much time styling the dish and perfecting the presentation so I can photograph it, which then exhausts me like no other. That dish always goes to my mom, so she can see the pretty side of things. Of course I make my brother and my dad look at my work of art just so they can imagine what their dish should look like and then whip out a couple of Jackson Pollock-esque dishes for the two of them. I usually eat out of the pans and scarf down whatever is left, but this time, I shared the photographed dish with my mom. It definitely was a magical experience, a regular sized spoon and dish, not the spatula and pan like I’m used to. 

Anyways, I have some exciting things headed your way on our blog, so stay tuned my friends! Thanks for reading and thanks for waiting! 

Pantry Pizza

Hello! We almost didn’t post today (yikes) but we thought we’d put out some content especially for our 4 faithful readers! Hi mom! It’s me, your daughter! Anyways… Corynn and I have been kicking booty at writing papers and are thrilled to be LIVING TOGETHER next year along with each of our current roommates! Obviously that means producing content will be easier (might need to bite my tongue, we’ll see how this goes haha)!

This week was probably the most draining week I’ve ever had in my entire educational career. I pulled two all-nighters trying to write papers and get them submitted in time… two too many if you ask me. Four papers, two presentations, and one artistic interpretation down, one paper, one presentation and two exams to go. 

While I learned a lot about a bunch of different subjects, I definitely would’ve appreciated a few extra hours of sleep here and there. I had so much caffeine pumping wildly through my body, it’s ridiculous. Ask me about anxiety disorders in adolescents with autism spectrum disorder, or Psalm 63, or even the inherent value that This is Us has on our culture and I’ll drop some knowledge. Actually please don’t, this entire week is a blur and all I remember is frustration and hopelessness.

Yikes that was as deep as corn and quiche will probably ever go. 

Anyways… When I went grocery shopping at Trader Joe’s for this week’s groceries—which I nearly inhaled completely by day 3 but that’s not the point— I saw a bag of pizza dough. I thought to myself, “why the heck not?!” I bought that thing AND my favorite mini San Marzano tomatoes (which I wrote about in the pasta sauce article!) along with a bunch of other pizza fixings. Except when I think about it, I only bought mozzarella and garlic… 

Okay, look I know I didn’t buy sauce because I had every intention to make it myself, but it would’ve added another 25 minutes to my already busy pizza to-do list. I had to pull out the dough from the fridge and let it rest for 30 minutes, prep all the toppings, stretch the dough, and assemble. On top of that, I was getting a little cranky because I hadn’t eaten much that day. 

Over a period of 30 minutes, not including the 30 minutes the dough needed to rest, I spent time stretching the dough to fit a big ol’ sheet pan bc I didn’t want a big clean up… not lazy, just practical. Turns out the tomatoes spewed out a bunch of juices, so clean-up was still a bit time-consuming, which in hindsight makes a lot of sense… duh.

You might’ve noticed that I didn’t buy any sauce. I had every intention in the world of making the sauce I posted about a month or so ago. BUT, as I stated earlier, I was so so hungry and cranky I needed to consume some sort of edible material STAT. With that being said, I didn’t put any sauce on my pizza, so can it really be called a pizza? Let me know at cornandquiche@gmail.com.

This flatbread is super easy to make. I find that the Trader Joe’s pizza dough doesn’t cook quite all the way if you leave it pretty thick and you don’t blind bake before you add the toppings. So, before I added the toppings, I oiled it up with a little olive oil and baked for 10 minutes. 

After 10 minutes, I pulled it out and topped it with slices of garlic, salt, pepper, fresh mozza, red pepper flakes, and mini San Marzano tomato halves. I stuck it back in the oven for about 25 minutes or until everything was a beautiful toasty brown color and the cheese was bubbling. Of course you can get creative with it, but that’s all I had in my pantry, readily available. As a poor college student, I just gathered up whatever was in my pantry and threw it on the dough. Not the chocolate chips and sprinkles though… Enjoy!

Sourdough-ga?

Hello, this is Jennifer! This week, we finally bring to you our special post we’ve been hinting about! Once again, many apologies for not posting for a little bit. These last few weeks of school have been and will be kicking me in the butt and I’m sure Corynn’s butt is being kicked as well. I’m definitely glad to be in the swing of things again, so look out for new posts every week again. 

In honor of National Sourdough Bread day a few weeks ago, we thought we would finally release the post everyone has been waiting so patiently for. Corynn and I have a friend here at APU named Tim. If any of you know him, you know that he is a master sourdough baker.

Tim reached out to us and told us he’d teach us how to make sourdough bread. Corynn and I were so excited. And I mean SO excited. Now, because sourdough is a pretty complex project, this post is not a recipe, but a recollection of our experience that day.

Corynn cutting into that bad boy!

It was a pretty rainy day, so when I went over to his apartment I immediately felt warm and cozy. I thought his heater was on but it turns out it was actually his oven turned up to 500 degrees. (*Note: I said ‘I’ because Corynn is always late but we still love her) He had everything set up for us on his dining table and so Tim got me started on my very own loaf! He had me measure water and flour into a bowl for the autolyse stage. 

Then we waited. As it turns out, making bread is just a whole lot of waiting, still very exciting of course. In the mean time, Corynn finally got her butt across campus and into Tim’s makeshift bakery… also known as his kitchen. Corynn got started on her loaf and while we waited, we just hung out and chatted. The next stage was adding the starter and salt.

Starter is a mixture of water and wheat flour which then becomes a natural yeast. Let me just say, making your own starter is one heck of a process. After the whole experience with Tim, I was inspired to get on the homemade sourdough train, so I researched and began making my own jar of starter. It requires a lot of love and care… like almost as much love and care as you would give a child probably… I mean I’m no parent, but I think it is safe to assume. When you’re first starting out, you have to feed your starter about twice a day. That whole process requires you to dump out a great portion of the flour and water goop and add more water and flour.

my starter!

Back to bread. Now after adding the starter and salt, the next step is a series of stretches and folds. I guess you could say it’s yoga for the dough… Dough-ga…? Ah never mind. So throughout a period of a few hours, you have to grab your dough and stretch it out and fold it over itself. This happens every 30-45 minutes or so (If I’m being honest, I can’t remember how long in between).

But, in the mean time is a lot of waiting. In that time, Tim showed us his cookbooks about bread and another on fermentation by René Redzepi, who just so happens to be my all time favorite chef. I just want to say I was so excited when he pulled out that book because I recognized it immediately. We also watched Youtube videos of cute elderly Japanese women being interviewed about traditional dishes they make. 

Tim also had prepared a few loaves for us to bake and eat while we were at his apartment. Corynn and I learned about how to finish off the loaf and the baking process. It was one heck of a wholesome experience and it makes me happy to think about the beautiful loaf I made and handed off to my family to inhale. I went back home and stole the second Le Creuset dutch oven in the Kishi household.

This weekend, I just tried to bake a loaf myself for the very first time. Unfortunately, it was dense and the crumb made me sad to look at. Maybe I didn’t stretch and fold enough, or my starter wasn’t quite ready for me. BUT, the outside was beautiful and it tasted good! I’ll be trying again soon. Thanks for reading! 

my dense loaf … yikes.

San Marzano, the Best Tomato

These babies are SOLID GOLD!

Hello and happy belated Galentine’s Day and National Random Act of Kindness Day! My friends and I celebrated by going to a Korean spa (we got naked and sweaty) and eating a hefty Korean soft tofu soup. Our wallets are screaming, “help” but our bellies are happy as can be. I’m not even joking, I walked out of that restaurant looking like a pregnant woman who was about 5 months along.

My weeks are getting busier and busier but break is only two weeks away! I can’t wait to get back to West LA/Santa Monica for all the good eats and the WEDNESDAY SANTA MONICA FARMER’S MARKET. Ugh, I’ve missed that market. 

This week, I’ll be sharing a tomato-based pasta sauce with you! It’s buttery, glossy and so darn good! If you don’t already know this by now, I really love pasta. My favorite pasta sauces require white wine, but I’m not quite 21 yet (7 months away!!!!). I can’t make any of my good pasta dishes when I’m at school, but you bet when I go home, I get my parents in on it. They’re 21+ (yes, hard to believe I know) and have become my official dealers. Ah don’t you worry, they know I only use white wine to cook!

My sauce, as mentioned above, is tomato-based. My favorite tomatoes in the entire world are the mini San Marzano plum tomatoes in the red bag with the handle at (you guessed it!) Trader Joe’s. They are beautifully sweet and make for a great tasting sauce with a lot of depth. Sweet, salty, a little acidic. Trader Joe’s, I know you don’t sponsor, but send us some goods because we love you and we are poor college students.

Anyways, here is my recipe for San Marzano Tomato Sauce:

The sauce is coming together, and yes I did take the pot off the stove to take this photo.
  • 1 bag of San Marzano Plum tomatoes from TJ’s
  • Olive oil
  • 1/4 cup white wine *optional
  • 1 medium shallots or 1/2 a medium onion
  • 5+ cloves of garlic (I say ‘+’ because let’s be real. Garlic is delicious and there’s no such thing as too much garlic)
  • 2 tablespoons of unsalted butter 
  • Salt and pepper to taste

*SALT DISCLAIMER: if you’re using this sauce for pasta, your heavily salted pasta water will do the trick. Save about 1/2 a cup of that starchy, salty goodness (because your pasta liquid should be saltier than you might think) and add that to the sauce at the end to help it cling to the noodles!

Prep: Roughly chop aromatics (garlic, shallots, onion) and halve tomatoes (this will prevent the tomatoes from actually exploding because the heat makes the tomatoes want to expand and eventually the little tomato skins can’t take it anymore).

Sweat the garlic and shallots or onion in a tablespoon of olive oil until soft but not browned! Add wine and tomatoes until softened. Once tomatoes are a bit softer, add butter, salt and pepper. Let the sauce come together. The tomatoes will break apart and the butter, wine and tomatoes will come together like one big happy family. Towards the end of cooking, add the starchy pasta water and mix with noodles!

Putting the sauce to good use! Also PARM! Ugh, yum.

Now, I didn’t include this in the actual recipe because I just wanted to give you a base, but I love to add things into the sauce. Spinach and mushrooms are good additions and you can always include some sort of protein. I have not tried this yet, but use it as a pizza sauce! I hope you use my recipe and my instagram direct messages are always open for questions, comments and whatever the heck else you need! If you make this, please let me know!

Unintentional Vegan Sweet Potato Tacos

the goods!

Hiya, it’s Jennifer! This semester has been a particularly busy one! I didn’t quite understand how much time and effort went into running a blog but boy, is it a lot… especially on top of school and this new internship I just started a few weeks ago! I’m not complaining though, I am having the time of my life. I’m taking really interesting classes, my job is a dream, and this blog is a blast!

My roommate left for Chicago on Friday and I never really realized how comforting it is to just be in the presence of another human body. So naturally, little ol’ lonely me decided to host a little dinner for a few pals and knock out my blog post at the same time! I had been thinking and planning out what to post ever since we started this blog and currently have a running list of ideas in the notes app of my phone. Of course, everything you plan out doesn’t always go as follows!

A week ago, I went on a hike with some buddies from my High Sierra study away cohort and spent a large portion of the grueling hike chatting about food. One of the guys asked about the blog and asked if there was anything on it that he’d actually want to eat… as a joke. I said, “heck yeah I’m posting something this week that you would totally eat.” But if I’m going to be completely honest, I didn’t have a single idea in mind, I just wanted more people to read the blog. 

Anyways, this week I decided to make some sweet potato tacos that are unintentionally vegan. I guess these are actually yams, but doesn’t sweet potato taco sound better than yam taco? It does. 100%. Also, as I was creating the recipe and cooking up a storm while my friends were over, one of them pointed out that the meal was vegan… well except for the tortilla, which you can sub out for a vegan option (I apologize. this post is so deceptive and full of lies. First the yams and now the tortillas?!). Now I know this is Corynn’s realm of expertise, but I want to remind you that it was an accident! Either way, I got really excited and texted Corynn immediately. 

I also want to point out that taco toppings are so important. I set out an array of toppings which included the following: tahini slaw, avocado chunks, salsa, lime wedges, salsa and a special treat of pickled red onions brought by my dear friend, Lauren! The corn tortillas are from Trader Joe’s and have definitely made their way into my list of favorites! The salsa is also from Trader Joe’s!

Here is my recipe for unintentional vegan SPTs:
sweet potato filling:

  • cubed garnet yams (3 med size feeds 4)
  • 1/2 tsp cayenne
  • 1/2 tsp pepper
  • 1 tsp salt
  • 1/2 tsp cinnamon 
  • 2 tablespoons of oil (I used olive, but I’m sure other types of oils would work too!)

Peel and chop the yams into cubes about the size of chocolate chunks (sorry, this is the first thing that popped into my head when I thought of what to compare). Toss all ingredients together in a bowl and place on a parchment or foil lined baking sheet. Crowd the baking sheet for soft, steamed pieces, but don’t crowd the pan for crispy pieces. Bake at 375 degrees for about 20 min or until fully cooked. 

Tahini Slaw:

  • 1 head of shredded cabbage (med size works)
  • Dressing: 3 tablespoons of tahini, salt and pepper to taste, sugar or sweetener of choice to taste, and about 1/3 cup of water. 

In a small bowl, add tahini, salt and pepper, and water. Whisk together until emulsified and add water one teaspoon at a time until the consistency of an average dressing. Add cabbage into a large bowl, followed by the tahini dressing, and toss together. 

Heat the tortillas in a dry pan on med/low heat about 20 seconds each side. 

Get creative with all your toppings, and if I missed anything or you have any ideas, I am always open to more knowledge! Send something in the Contact Us page or my Instagram direct messages (@jenniferifer)! Serve family style because that’s the only way to do sweet potato tacos if we’re all going to be on the same page now.

Thanks for reading! We have some exciting posts planned for you (for realsies. Like ACTUALLY planned posts)… and I’m listing all the Trader Joe’s brand items I used in this recipe!

Trader Joe’s items:

  • Corn & Wheat tortillas
  • Salsa Verde
  • Tahini

The Matcha-Berry Thing…

left: Corynn’s tart, right: Jennifer’s tart

Hey faithful readers of our little blog! It’s Jennifer just barely making it out of these insane past few days. You know it’s going to be a packed semester when your second day consists of you already working on the homework for the class you have in a half hour… This week Corynn and I started our spring semester! It has definitely been a crazy busy week for us, so this post really provided us with some culinary therapy. If we’re going to be completely honest, we struggled a little trying to figure out what exactly to post. We didn’t want to take on too much, but we also didn’t want to give you a dry post…

Last minute, Corynn came up with this genius idea of tarts. The idea of tarts isn’t even the most genius part about it. It was her inspiration and idea for what we were going to fill the tarts with! She was so inspired by our new favorite boba place in Santa Monica/West LA area called Percolate! One of their signature drinks is the Matcha Royale which is a matcha drink made with oat milk and a berry purée. It’s layered so beautifully and tastes like liquid gold. She texted me the idea and I immediately had ideas rushing through my head, as she did too I’m sure.

We both came up with tart recipes inspired by the drink. My tart is made with a honey graham cracker shell, filled with a berry jam/coulis/tart filling type thing, and topped with a lightly sweetened matcha whipped cream. I thought it looked a little bare at the end, so I even sprinkled a little matcha over the top to give it a little color. Corynn’s recipe is below as well.

Here is Jennifer’s recipe:

Honey Graham Cracker shell:

  • 1 sleeve of graham crackers, crushed into crumbs (tip: put the sleeve in a big zippy… no sponsors yet… plastic bag and use a rolling pin or empty wine bottle to roll over the bag)
  • ½ teaspoon of salt
  • ⅔ cup of flour
  • 1 large egg
  • 6 tablespoons of butter, melted

Add dry ingredients together and mix until incorporated. Add the egg and mix and then add the butter and mix until everything is well incorporated. Blind bake* the shell at 375 degrees for 20 minutes.

*Contrary to popular belief, blind baking does not mean baking with a blindfold on, nor does it mean taking wild guesses… both of which I am guilty of. Just kidding! It’s far too dangerous to take wild guesses 😉

Berry Filling:

  • 1 cup of frozen or fresh berries of choice
  • ⅓ cup water
  • ⅓ cup of juice (I used pomegranate juice)
  • The juice of ½ a medium sized lemon and its zest
  • ⅓ cup sugar
  • 2 tablespoons of cornstarch

Add all the ingredients into a small pot and bring to a boil (boil? I mean just watch until it bubbles) while constantly stirring, which will take around 5-7 minutes. Continue to cook the filling until most of the water you added evaporates and the cornstarch does its magic. Strain the berry concoction into a glass measuring cup or something similar to give it a space to cool down and settle a bit.

berry filling going in the shell!

Matcha Whipped Cream:

  • 1 cup of heavy whipping cream
  • ⅓ cup sugar
  • 2 teaspoons of matcha (about 1 ½ for the cream and the rest for dusting)

Whip the cream until it has soft peaks and then add the matcha and sugar, beating only slowly until everything is incorporated. Rather than stiff peaks, soft peaks are easier to spread on the tart and have a smoother consistency.

Assembly:

Pour the cooled berry mixture into the cooled tart shell and with a spatula of some sorts (I used an offset spatula… aka one of the best tools in the kitchen) and spread the berry layer evenly across the bottom. Next, add a hefty dollop of whipped cream on top of the berry layer and spread with your spatula tool of choice. At this point, the berry layer is still pretty runny, so be careful and gentle when spreading that whip. Use the spatula to create a swirly texture and design on the whip. Dust with matcha and refrigerate overnight… or at least a couple hours if you’re as impatient as I am.  


Corynn here! Yes we are OBSESSED with this new boba drink and it therefore HAD to make itself into another digestible form for the blog. Today, it’s by way of the tart! Mine is gluten free, vegan, and refined sugar free too so you can consume without any major gut frustrations. I used almonds and oats for the crust and then made a creamy matcha filling with berry whip on top!!

Here is Corynn’s recipe:

Almond Oat Crust:

  • 1 1/2 C toasted almonds
  • 1 1/2 C oats
  • 1/4 tsp sea salt
  • 1/4 C coconut oil
  • 2 T maple syrup

Preheat oven to 325 degrees F. Add almonds, oats, and sea salt to a blender and blend until the oats and almonds have been ground to a flour-like texture. Transfer mixture to a bowl and mix in melted coconut oil and maple syrup and until dough starts to stick in crumbly chunks. Press crust into greased tart pan, evenly dispersing the mixture. Bake for about 12-15 minutes and let it cool. Once cool, cover and place in fridge until ready for tart assembly!

Matcha Filling:

  • 3/4 C raw cashews
  • 1 C coconut cream
  • 1/4 C maple syrup
  • 2 tsp matcha powder (can add more or less according to preference)
  • 1 tsp vanilla
  • ¼ tsp salt
  • 1 Tbsp coconut oil

Cover cashews with water and let soak overnight or for one hour in boiled water. Add all ingredients to a blender and blend until smooth. Pour mixture into prepared crust and allow to set overnight.

all the berry goodness

Berry Whip:

  • 1 can refrigerated coconut cream
  • 2 Tbsp stewed berries
  • 1/2 Tbsp maple syrup
  • ½ tsp vanilla
  • Pinch of sea salt

Combine all ingredients and use to top off your tart!! YUM