Apples And Ginger

Gluten free,dairy free, and sugar free nourishing whole foods to heal and flourish.


What I ate Wednesday and blueberry orange tart recipe!


Today I was not feeling overly hungry so I didn’t eat too much. My stomach was feeling a little off for a few hours. For breakfast I drank some lemon water and a big veggie smoothie with carrots, celery, cilantro, parsley, peaches, pinch of turmeric and with coconut water and pomegranate juice.

kale (87)

wiaw2 (86)

For lunch I made a big kale salad with ground pumpkin seeds, cherry tomatoes, small handful of trail mix, lemon juice, garlic powder and a little flax oil. I also snacked on some blue tortilla chips and hummus. I forgot to take a picture of the salad at lunch time but I made this same salad along with a bowl of raspberries from our yard for dinner. Not the best photo -it was taken at night with horrible lighting!

I made a festive little blueberry orange tart for the 4th of July. This little tart had a splash of some orange liqueur to give a little kick.


Raw blueberry orange mini tart 

Blueberry orange filling:

1 cup fresh blueberries

2-3 soaked dates

2 teaspoons orange zest

2 teaspoons agar agar powder dissolved in tablespoon hot water

1/4 teaspoon orange liqueur (optional)

1 tablespoon nut milk

1 tablespoon ground chia seeds

5-7 drops vanilla stevia (optional)


1/4 cup ground walnuts

3/4 cup ground sunflower seeds

1 tablespoon ground flax seeds

3 soaked dates

pinch of sea salt (optional)

*Mix together the crust ingredients and form the shape of a mini tart crust (about 4-5″ across) If it is to sticky just add more ground sunflower seed or flax seeds.

* puree the blueberry and orange ingredients until smooth and pour into the tart crust.

* Decorate with blueberries, orange zest, and flower pedals.

* Refrigerate for about an hour or so to set and serve. Serves 1-2 people.

This recipe is also found here and here  and here and here  with many other yummy recipes.



Raw lavender blueberry cheese cake


I have been wanting to try this for a while I just haven’t had the time and right ingredients. I still didn’t have cashews so I improvised and tried some other things that I thought would work.I thought it turned out good and kids gobbled it up so I will post the recipe . I don’t like overly sweet cheese cake but if you do just double the amount of maple syrup.

Raw lavender blueberry cheesecake

1 1/2 cup shredded coconut

1/2 avocado

1/2 cup pumpkin seeds

1/4 cup blanched almonds

1/2 cup thawed or fresh blueberries

1/2 cup melted coconut oil

1 tablespoon water

2 tablespoons coconut milk

2 tablespoons maple syrup (add 2 more if you like it really sweet)

pinch of sea salt

3 teaspoons lemon extract

1 tablespoon lemon juice

1 teaspoon lemon zest

2 teaspoons vinegar

1 teaspoon vanilla

1/2-1 teaspoon(depending on how stong of a lavender taste you want)  ground dried lavender


3/4 cup ground blanched almonds

3/4 ground flax seeds

1/4 cup melted smart balance butter(vegan)

1 teaspoon molasses

pinch of sea salt

Soak in water the shredded coconut, pumpkin seeds, and almonds for about 20-30 minutes. Drain the water and add all ingredients to the blender/ processor. Press the crust batter to the bottom of the dish. I used a large bowl for this so it made enough for 4 people. Pour the blended cheesecake ingredients onto the crust and refrigerate for about 1-2 hours. Top with fresh blueberries or blueberry jam.

This recipe can also be seen here check out this link for other great recipes also.