Galettes ~ Easy ways to Celebrate Summer’s bounty

A galette is probably one of the easiest ways, I know how to celebrate summer fruits. Today I am sharing my Summer and Fall versions of my favorite dessert, The Galette. Sometimes you need to enjoy a little sweet treat and I love dessert. The truth is, I look at the dessert menu first, when I go out for dinner. It determines what I will order for my main course. I believe,  Dessert first, makes life a little sweeter. These easy recipes will open your mind up to the possibilities of the rustic beauty and elegance of this humble tart.

Today after Mother’s Day I was thinking of my mom and all those southern dishes she use to make for us growing up. My mom always inspires my cooking and baking. I just like to take a more healthier route, but dessert, forget about it. Indulge a little.

Here is a basic galette recipe that I love to use. This is my favorite go to recipe by the one and only Chef Jacques Pepin. You can find this recipe here  Basic Galette Recipe

 

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Sea Salted Caramel Apple Galette
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Sea Salted Caramel Apple Galette

This recipe is for an Apple Galette.

Pastry

1 1/2 cups all-purpose flour
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces
1/3 cup ice water
Apples

3 Green apples
2 tablespoons sugar
1/2 teaspoon cinnamon
1 tablespoon honey, preferably wildflower
1 tablespoon unsalted butter, cut into small pieces

For my  Sea Salted Caramel Apple Galette, I used the same basic galette recipe, and treated my apples according to Chef Jacques Pepin’s recipe. I just decided to make a homemade caramel to drizzle over it.

Sea Salted Caramel Sauce

Ingredients:

1 cup granulated sugar
1/8 teaspoon cream of tartar
3 tablespoon water
1/4 cup butter, cut into chunks
1/2 teaspoon vanilla extract
1/2 cup heavy cream
1/2 teaspoon William Sonoma fine grey sea salt

Directions:

Add sugar, cream of tartar and water to a medium saucepan, bring to a boil over medium-high heat. Cook without stirring until mixture begins to caramelize. Use a rubber spatula to gentle stir occasionally until mixture reaches a honey color.

Reduce heat to medium-low, continue to cook until mixture turns a deep amber, roughly 3-5 minutes.

Remove from heat, immediately whisk in vanilla and butter. Whisk in cream and sea salt.

Cool slightly in pan before pouring into glass storage or a bowl for immediate use.

Cool completely before covering and chilling. Warm before using.

I drizzled this over my Galette once it cooled.

Directions for Pastry and Apple Recipe

  1. In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds. Sprinkle the ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it. Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic or wax paper and refrigerate until chilled. (You can also roll out the pastry and use it right away.)
  2. Peel, halve and core the apples and slice them crosswise 1/4 inch thick. Set aside the larger center slices and coarsely chop the end slices and any broken ones; about half of the slices should be chopped. In a small bowl, combine the sugar and cinnamon.
  3. Preheat the oven to 400°. On a lightly floured work surface, roll out the pastry to a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Spread the chopped fruit over the pastry to within 1 inch of the edge.  If you are using blueberries, blackberries, raspberries, no need to chop them, just lay them in the center of the galette.
  4. Drizzle the honey over the fruit. Decoratively arrange the apple slices on top in concentric circles or in slightly overlapping rows. Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter.
  5. Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and all of the apples are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.

Galette OPTIONS:

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Georgia Peach and Blueberry Galette

 

For my Peach and Blueberry galette. The galette recipe is the same. I just added the peaches in the pastry as you would do the apples. I made the blueberries sauce separated. It is so simple to make my  Blueberry Sauce. Just three ingredients, that’s it.

Ingredients

1 1/2 pints fresh blueberries, rinsed
1 cup organic sugar
1 tablespoon fresh lemon juice

Directions:

Combine the blueberries and sugar in a large heavy saucepan. Add 1 cup of water, the lemon juice to the saucepan and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes.
Remove from the heat. Cool to room temperature. The cooling will allow it to thicken more. You can use it soon as it cool or cover and refrigerate for later.

 

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Strawberry Galette

For my Strawberry Galette, you can use the same galette recipe. I sliced my strawberries added them to a bowl with organic sugar and a little lemon juice and pinch of cardamom. Cardamom does something magical to strawberries.  Add the strawberries into the pastry and fold the edges and bake. These are mini galettes, so you do not have to share. LOL. 🙂

 

 

 

Soy Free Gluten Free Vegan Sausage, Avocado Scramble and Peaches

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My 20 year anniversary is coming up in a few weeks. My husband and I have decided to do a wedding renewal ceremony.  I am very excited, because I did not think I we would have made 20 years. I had kidney disease when we meet and kidney failures 7 years after we had our first son together. I was on dialysis for 3 months in 2008, when we found out he was my perfect match. My second chance at life happen on June 18th, 2008. One month before our son’s birthday, which is July 18th. It’s amazing how God works. We knew bringing our son into the world, could jeopardize my well being or kill me. So, how God to allow my husband to give me that life back, that was compromise by giving life to our son. It blows me away every time I think about it

This recipe is inspired to help me drop a few pounds to get in my wedding renewal dress and blow his socks off when I walk down that aisle one more time. The recipe I want to share today is my Avocado Scramble. it’s very simple and loaded with nutrition.

Avocado Scramble

Ingredients

1 large avocado

1/4 teaspoon turmeric ( this gives it that yellow color)

1/4 teaspoon garlic powder

sea salt and black pepper to taste

1/2 cup of red bell peppers

handful of basil leaves, gently torn apart.

Instructions:

In a bowl mash the avocado with the turmeric, garlic powder, sea salt and black pepper. Add the peppers and basil and gently stir. I like to live a little basil and peppers on the side to use as a garnish.

This is great on gluten free toast, as well.

The sausage recipe will be in my new cook book, Set the Table with Love Take 2 ~Raw, Vegan and Vegetarian recipes for looking and feeling great. 

RAW GLUTEN FREE Peach and Apricot Crumble

RAW GLUTEN FREE PEACH AND APRICOT CRUMBLE

Raw Gluten Free Peach and Apricot Crumble
Raw Gluten Free Peach and Apricot Crumble

Who doesn’t love peaches and apricots? Okay, you there in the back, but everyone else loves them. LOL.

Today for breakfast I wanted something raw, but also said, dessert. So, I made this delicious Raw Peach and Apricot Crumble. Totally deliciousness and it’s raw and gluten free !

This recipe is so diverse, you can use any fruit you like. Next time a Triple Berry Crumble. Until, next time Set the Table with Love.

Raw Gluten Free Peach and Apricot Crumble
Raw Gluten Free Peach and Apricot Crumble

Ingredients~ 

Crumble

1 1/2 cups raw gluten free oats

1 cup dried cranberries

1 tbsp organic coconut oil

1 1/2 tbsp organic maple syrup

1/2 tsp lemon juice

pinch of sea salt to taste

1 tbsp water or more, to help bind the crumble, if needed.

Raw Gluten Free Peach and Apricot Crumble
Raw Gluten Free Peach and Apricot Crumble

The Fruit

1 medium white peach, sliced

2 apricots, sliced

2 tbsp golden flaxseed grounds

1 tbsp organic coconut oil

1 tsp maple syrup

1/2 tsp lemon juice

1 tsp cinnamon

1/4 tsp cardamom ( optional)

2  tbsp water

pinch of salt

For the crumble :

Add the oats to a food processor and process. Add the cranberries next with the lemon juice. Process. Add the maple syrup, sea salt and coconut oil and process. The consistency should be crumbly but bindable like play doh. If it’s too crumbly and not holding together add a little water, just a little bit at a time and process. Set a side.

For the fruit:

Cut the fruit up into slices and add to a large bowl. Next add the other remaining ingredients, except the water. Stir everything together gently, until the flax seed grounds has made a thick sauce. If the sauce is too thick, add some of the water, a little bit at a time. Stir. Allow the mixture to sit for 5 minutes, so it can thicken even more to make a nice gooey sauce.

Assemble:

In a medium ramekin, add the fruit mixture and top it with the crumble mixture. Gently pat the crumble mixture down into the fruit. Put the crumble into the fridge and allow to set for 5 -7 minutes. Serve and Enjoy.

* You can skip the pressing down part and just add the crumble on top of the fruit and serve. It would go great with some Raw Coconut Whipped Kream.

Peach Mango Smoothie 11 grams of protein, From? Wait for it…

I am in love with Go Raw foods. I discovered their sprouted watermelon seed and how much vegan protein you can get from these little seed is amazing, just one ounce of these little babies will give you 11 grams of protein with only 4 grams of carbohydrates, say yes, please and thank you!!

Here’s the facts:

1 cup of dried seeds containing 30.6g, but I would suggest that because watermelon seeds are high in calories. A cup of watermelon seeds in about 600 calories, but this recipe only call for 1 oz. which is only a 170 calories.

Also, watermelon seeds are also loaded with several of the B vitamins. The American Cancer Society reports that B vitamins are necessary for converting food into energy and other important bodily functions.

Peach Mango Smoothie Vegan Protein
Peach Mango Smoothie Vegan Protein

Well this morning I made this amazing smoothie and did not want use any of my protein powder, so I used the seeds instead.

I am ready to go on my walk and do a little yoga. My son’s are killing me with their work out plan and getting all ripped. Mama got catch up.

Peach Mango Smoothie Vegan Protein
Peach Mango Smoothie Vegan Protein

Peach Mango Smoothie

3 peaches
1 cup of frozen mangos
1 banana
1 cup of non dairy milk
1 oz of watermelon seeds by Go RAW

Throw it all in a blender and let it rip. Enjoy!

Grilled Peaches with Cinnamon and Cardamom Honey Butter.

This is so good!!! So so very very good!  I had the honor of help cater my best friend’s husband 40th birthday party. They requested my sweet potato biscuits, ( gluten free)! I made this cinnamon and cardamom honey butter to go along with the biscuits but I forgot it at home.  Fortunately that did not matter, they at them all.

I decided tonight I wanted to make grilled peaches, but what would I put on them. Duh? My butter of course.

This recipe is easy.

Grill some peaches on my George Forman girl. I just drizzled them with olive oil until they were soft.

Plated. Grated some fresh nutmeg and cinnamon. Drizzled them with some organic honey and add my butter.

Cinnamon and Cardamon Honey Butter Grilled Peaches with Cinnamon and Cardamom Honey Butter 970326_10151649101618613_492593119_n

Ingredients

1/2 cup of  unsalted butter, need to be at room temperature
3 tbsp of organic honey
1/2 tsp ground cinnamon
1/4 tsp of cardamom and pinch of sea salt

Directions
Combine the butter, honey, cinnamon, cardamom and salt  using a fork, combine the ingredients throughly until nice a creamy.  You can scoop a few teaspoons on to your peaches or anything else you would like some extra flavor.

Enjoy!

Set the Table with Love