White Chocolate Fruit Tart

Consists of a buttery cookie crust base, an inside layer of decadent strawberry-infused white chocolate filling, topped with organic fresh fruit, and finished with an incredibly fragrant yuzu glaze.

Recipe:

1. Tart Crust: Cream ¾ cup softened butter with ½ cup confectionary sugar. Gradually add 1½ cups flour. Press into pan and bake at 300 degrees for 25 minutes or until lightly brown. Set aside to cool before adding your filling.

2. White Chocolate Strawberry Filling: Melt 1 package of 10-12 oz white chocolate chips and beat with ¼ cup heavy cream. Add 7.5 oz strawberry cream cheese (softened) (or regular cream cheese, if you prefer) and beat until smooth w/ a hand blender. Spread over tart crust. Refrigerate for 30 minutes. [Note: Depending on the size of your tart pan, you will probably have leftover filling. Only spread enough so that the filling comes to about 1/2” away from the edge of the tart crust]

   • While the filling is still soft, you can swirl in strawberry puree (blend up a few strawberries and strain through a fine mesh), mimicking the design you often see in a strawberry cheesecake (see first picture below). Although the nice design is eventually covered by the fruit, it makes for a nice visual when the tart is sliced up.

3. Toppings: Top with your favorite fruits (strawberries, blackberries, blueberries, boysenberries, kiwis, mandarin oranges (canned), etc. You can get creative with the fruit selection and design! I recommend working from the outside-in when arranging. Aside from basic fruits, try mixing it up with these topping variations: peaches (ripened), apricots, blackberries, figs, cherries (pitted), ... the combinations are endless!

4. Glaze: To create a nice shine and to prevent oxidation/browning, make a quick glaze by combining 1 tsp cornstarch (mixed with a little water), 2-3 tsp sugar, 1 tbsp lemon juice (or yuzu citrus juice), and - if you have it - some reserved mandarin orange juice (about 1 tbsp from the bottom of the can) in a small saucepan and bringing to a boil. Turn off heat, and stir until thick. Once cooled, use a brush to glaze the entire tart.

Fresh Ahi Tuna Poke

Fresh Ahi Tuna Poke - a delicious and easy dish packed with tons of flavor and texture!

Recipe

1. Cut 1 lb sashimi-grade ahi tuna into 1/2” cubes and place in a bowl.

2. To the tuna, stir in 1/2 cup finely diced green onions, 2 tbsp minced shallots, 1 tbsp sesame seeds (lightly toasted), and 2 tbsp coarsely chopped macadamia nuts.

3. In a separate bowl, combine 3 tbsp low-sodium soy sauce, 1-2 tsp sesame oil, 1 tbsp hoisin sauce, 1 tsp chile sauce (sriracha or sambal), and 2 tsp lemon juice (optional: 1/2 tsp minced ginger).

4. Add sauce mixture to fish and gently toss.

5. Cover and refrigerate for 2 hours before serving. Serve with fresh avocado and top with fried shallots or wontons!

Vanilla Chia Seed Pudding with Fresh Fruits

Vanilla Chia Seed Pudding with fresh fruits and organic honey - a delicious way to get in your daily fiber and omega-3 fat needs!

Recipe

1. In a bowl or mason jar, combine together 2 cups organic almond milk (unsweetened), 1/2 tsp vanilla extract, 1/4 tsp cinnamon powder, and 1/2 cup chia seeds (black).

2. Cover with lid or plastic wrap and set 1-2 hours in fridge (or overnight).

3. When ready to eat, top with 1/2 tbsp of your favorite organic honey (orange blossom, wildflower, etc.) and sliced & whole fruit (strawberries, blueberries, raspberries).