Recipe For Summertime Sweetness

Apricot-Pistachio Tart From Chef Dawna Bass

Chef Dawna Bass' Apricot Pistachio Tart

According to Ayurveda – the holistic health system of yoga – summer, or pitta season, is the perfect time to add a little sweetness to your diet. It has a cooling effect on body, mind and spirit, and thus brings balance to the whole-being during warmer months.

Sweet tastes have a strengthening, nourishing, energizing, and toning effect on the body, and are soothing to the mind. In ayurvedic cuisine, they’re often used to enhance spiritual clarity and awareness.

When consumed in moderation, foods containing naturally sweet flavors benefit skin and hair, enhance the immune system, reduce inflammation, and induce feelings of love, joy, happiness, and bliss.

While it’s tempting to over-indulge, if eaten in excess, sweets weaken the digestive fire causing the appetite to diminish, and setting the stage for other mind-body imbalances to occur.

This delicious, easy-to-make, raw + vegan + gluten-free Apricot-Pistachio Tart from Chef Dawna Bass, will give you all the benefits that come from enjoying something sweet during pitta season, minus the guilt.

Best part? There’s no added sugar. All the sweetness comes from naturally luscious ingredients, so it’s super good for you too.

Read on for the recipe, and join us this October for our Honey In The Heart Retreat, where Chef Dawna will be providing nourishment for our guests. The menu for the weekend will emphasize vibrant, prana-packed fare, focused on local, seasonal, and organic living-food ingredients.

Presented with beautiful creative flair, this is vegan cuisine elevated to an art-form. Needless to say, we’re over-the-moon happy to have Chef Dawna on board for this very sweet retreat!

Apricot Pistachio Tart By Chef Dawna Bass

The Recipe

INGREDIENTS

Crust:

  • 6 Dates, pitted
  • 1 C. Shredded coconut
  • 1/2 C. Raw pistachios, shelled
  • 1/2 C. Raw almonds
  • 1 1/2 TBSP. Coconut oil

Filling:

  • 4 Fresh apricots, pits removed
  • 4 Dates, pitted
  • 1/2 C. Raw cashews (soaked in water for 2-3 hours, then drain before using)
  • 1/2 C. Almond milk
  • 3 TBSP. Coconut oil

PREPARATION

To Make The Crust:

In a food processor, Vitamix or high-speed blender, process pistachios and almonds, breaking them down until a crumbly consistency is achieved. Add the rest of the crust ingredients and process until thoroughly mixed. A sticky ball should form at this point. Line a pie dish with parchment paper. Be sure to use a dish with 2” minimum sidewalls. Press the mixture into the bottom of the dish, and up around the sides to form the crust.

To Make The Filling:

Add all filling ingredients to a high speed blender. Blend until smooth and creamy. Pour over crust, then set in freezer to firm for 1 hour. Remove from freezer, and if desired, garnish with dates, pistachios, almonds, shredded coconut, and/or fresh chopped apricots.

Enjoy!

Chef Dawna Bass Of Rainbow Juices And Under The Sun Long Beach CaliforniaChef Dawna Bass has a love for delicious, living foods, and is passionate about educating and serving others. In 2011, Dawna and her partner Chrissy, began creating special juice blends in their home-kitchen for friends, and for Chrissy’s yoga students. With orders flowing in, they quickly realized that their community needed real food options.

In 2012, Rainbow Juices officially launched, and within the first year, their juices were available in over 20 locations in their hometown of Long Beach, California. With loyal support from their community, the first Rainbow Juices location opened in 2015 in downtown Long Beach.

Their restaurant, Under The Sun opened to much acclaim in 2017, and is a natural expansion of their desire to serve their community by providing cuisine that’s healthy for mind, body, spirit, and the environment. Dawna, a self-trained Chef, has dedicated her life to research, recipes, and helping others find health and balance in their lives.

Chef Dawna Makes Her Favorite Raw Vegan Cheesecake