1.4.13 pure food soirée: recipes

It was a wonderful way to start the new year.   Sue Keller, Breakout Fitness, shared the life experiences that brought her to where she is today…70 lbs lighter, a certified personal trainer and nutritional/wellness consultant.   Sue has lost & gained loved ones, participated in 5k’s traveled to the Biggest Loser camp to sweat if off & dine like a queen (who loves veggies), found a power she did not know was there that fuels her passion to inspire others to move and live life at their full potential.

To learn more about how you can get moving with Breakout Fitness visit them online. The first class is always free,  give it a try!  Contact Sue at breakoutfitnessllc@gmail.com

The winner for the savory dish was a tie for the quinoa pilaf and vegan mushroom soup.  I only have the recipe for the soup so that’s the one I’ll share.

Vegan Mushroom Soup

• 2 oz dried mix of wild mushroom
• 6 c boiling water
• 6-8 oz mushrooms, sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 2 T olive oil
• 1 1/2 T fresh thyme
• 1 can regular coconut milk
• salt & pepper
• 6 drops truffle oil (optional)

1. Soak dried mushrooms in water for 30 minutes – 1 hour
2. Strain mushrooms from water, reserving the water
3. Mince dried (soaked) mushrooms
4. Put olive oil in medium-large pot on medium-high heat. Add dried (soaked) mushrooms, fresh mushrooms, onion, garlic, thyme to pot and sauté until the fresh mushrooms give up most of their liquid (about 5-10 min)
5. Add mushroom broth to the pot
6. Cover and simmer for 20 minutes
7. Add coconut milk and season to taste. Stir in truffle oil.

(from stacey bennett)

Raw Pecan Tart

makes (2) 4″ tarts or (18) mini tartlets. double the recipe to make (1) 9″ tart

walnut tart shell

• 1 3/4 c walnuts
• 3 dates
• pinch salt

pecan filling

• 1 1/2 c large medjool dates, soaked for at least 30 minutes
• about 1/2c pecans

In a food processor combine the ingredients for the Walnut Tart Shell.  Blend until the pieces are broken down and stick together when pressed.  Spoon evenly into tart pans or an oiled mini muffin tin (for tartlets) and press down gently to create a thin, even crust on the bottom and sides. Place in freezer while making the filling.

Place the soaked dates in a food processor or powerful blender. Add about 1-2 T fresh water and blend until smooth and gooey, scaling down the sides often.  Spoon or pipe filling into chilled crusts and top with pecans.  Place in refrigerator and allow tartlets to set up for at least 1 hour.

(from stacey bennett)