Today marks my one year blog anniversary! If you have followed me on my daily adventures in the kitchen, then you have seen 351 different recipes. In case you missed any of them, you can always access all of the recipes from the Recipe Index. The first recipe that I brought to you was Roast Chicken with Balsamic Bell Peppers. It continues to be one of my favorite recipes and it’s comfort food at its finest. Maybe at some point I might need to update the picture…it is after all the first picture I posted. 😀 I have learned so much this past year, met so many amazing blogging friends and felt overwhelming support from friends and family. Thanks to each and every one of you for your comments and support. 😀
A few weeks Cierra of Sequel Naturals contacted me asking if I would like to review the new book “Must Have Been Something I Ate” by Peggy Kotsopoulos and highlight a recipe. The book talks about the simple connection between what we eat and how we look and feel. It reminds us to practice mindful eating by knowing where your food is coming from and who is preparing it. This holistic nutrition guide is broken down into different sections that look at the impact of what we eat and how we feel, how food affects the way we look and the nutrients and foods that contribute to our immune and digestive health. In this book you will learn key nutrients that will have you feeling stress-free and energized as well as reveal what could be sabotaging your weight-loss efforts and how to lose the weight for good. There is also 25 indulgent guilt free recipes to put everything you have learned about the food-mood connection into practice. Recipes include Chai Tea Latte, Hummus, Fig and Olive Tapenade Crustini, Mediterranean Quinoa Salad, Creamy Broccoli Soup, Chocolate Mousse and many more. You can also find many more recipes on the Vega Website along with Vega products such as the Whole Food Optimizer, Shake and Go Smoothies and Whole Food Energy Bars.
Here is your chance to win a copy of this amazing book! Just follow the directions below for a chance to win! Sorry this giveaway is limited to US residents only.
How to Enter: Leave a comment on this post answering the question: “Do you notice a connection between what you eat and how you feel?”
Extra Entries: The following five opportunities below will earn one extra entry into the giveaway for each. You must leave separate comments for each one to ensure that they are counted as separate entries:
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Deadline: Saturday, July 16, 2011 at 11:59pm EST
Winner: The winner will be selected at random by Sweet Pea’s Kitchen using Random.org. All entries received after the deadline will not be considered. Entries that do not follow the entry requirements will not be considered. Winner will be notified via email and will have 24 hours to confirm receipt of the email. If the winner does not reply within 24 hours, another winner will be selected.
I was so excited when I was looking through the recipes in the book and spotted the Lemon Berry Tarts. Fruit Tarts are one of my favorite desserts to make during the summer months. They are a simple and elegant way to turn abundant summer fruits into a beautiful dessert. With this recipe you don’t even have to turn on the oven! That’s right- it is a no bake fruit tart! This gluten free fruit tart has a lemony cashew cream filling that is packed with protein and vitamin C and the delicious no bake tart shell is made from pecans, raisins and cherries. Oh my! 😀
Lemon Berry Tarts
For the Tart Shell:
- 1 cup pecans
- 1/2 cup raisins
- 1/2 cup dried cherries
For the Lemon Filling:
- 1 1/2 cups raw cashews
- Zest of 1 large lemon
- Juice of one large lemon
- Juice of 1/2 large orange
- 1 teaspoon vanilla
- 2 tablespoons water
- 1/2 cup coconut palm nectar
- 1 tablespoon ground chia
- Fresh berries
For the Apricot Glaze:
- 1/4 cup apricot preserves
- 1/2 tablespoon Brandy liqueur
- In the work bowl of a stand mixer fitted with the metal blade, process pecans, raisins and cherries until finely chopped and mixture starts to stick together. Press mixture into a 6-inch tart pan with a removable bottom; refrigerate at least 30 minutes.
- Heat the apricot preserves in a small saucepan over medium heat until completely melted. Remove from heat and add liqueur and stir until combined. Strain mixture through a fine strainer to remove any fruit lumps. Let cool until it is only slightly warm.
- In a blender place cashews, lemon juice and zest, orange juice and vanilla; slowly blend together. Add coconut palm nectar and water and blend until smooth. Stir in ground chia. Spoon into prepared tart shells. Decorate tart with mixed fresh fruit. Start with the outside edge and work your way towards the middle of the circle. Gently brush a thin layer of apricot glaze on the fruit. Refrigerate at least 3 hours before serving.
Yields: 1-6-inch tart
Source: adapted from Must Have Been Something I Ate
One Year Ago: Chicken with Balsamic Bell Peppers