You hear all the inspirational quotes and phrases come around on social media, you get tagged and shared and all that jazz. Maybe you read MindBodyGreen and you check off numbers on a list such as: “10 Things Happy People Do Differently” or “5 Reasons Your Relationships Work”. You know the kinds of articles I am talking about, you self helping inspiration seeking go getter, you. I know how it is, I have done it too.
I understand what it’s like to read those articles then put them down, inspired. Feeling ready to dive into the happiest afternoon ever. Then recycle it, file it away, close the laptop and forget all about it. I also know one of the biggest reasons why that happens to be the case for so many otherwise motivated and super creative people (yes, I’m still talking to you!). It’s because that little intuitive push comes to a halt, we only allow ourselves to be nudged so far. Then it’s unknown zoning, fear zone, self doubt zone. No matter how inspired we are, there is a little part of us that worries – What if it doesn’t work out? But how could I ever do that? No way Jose.
Well, I have made the conscious choice to stand up and stretch, flex my creative muscle. Further open to my intuition and inspiration. A silent yet seriously shouty pact that has rumbled something deep inside of my soul. I urge you to do the same, with a small present-moment thought all kinds of things can change, clarity can be had, and that fear zone begins to disappear.
In celebration of this Life Leap, this self pact, I made the simplest most delicious tomato tart. Rustic flare, fresh, spiced. It’s beautiful to look at, smells like tomato heaven and comes together in a snap.
Gluten free, grain free, dairy free, sugar free – so many things that folks are eliminating these days. This beaut falls under the category of gluten free, dairy free, and refined sugar free. It has a snazzy crust made of brown rice and chia powder, it’s filled with a smoky raw tomato chutney and a few good sized dollops of pesto. Oh not to mention, the beautiful heirloom tomatoes in an array of sunshine-y colors.
Rustic Tomato Tart
2 Cups Cooked Brown Rice
1/3 Cup Chia Powder
3 Tablespoons of Water
10 Medium-Small Heirloom Tomatoes
4-5 Tablespoons of Pesto
Himalayan Salt & Fresh Pepper
Quick Raw Smoky Tomato Chutney
5 Plum Tomatoes
3 Dates- Soaked
1/2 Teaspoon Smoked Paprika
1 Teaspoon Apple Cider Vinegar
Pinch Smoked Sea Salt
In a food processor, blitz all chutney ingredients then set aside. Preheat the oven to 375. To prepare the crust, add the rice, chia and water to a medium sized bowl. Mix quickly, as the chia will begin to get sticky. Once the mixture starts getting nice and gluey, press it into an oiled tart shell and bake for 10 minutes. While it’s baking, slice the tomatoes and season with salt & pepper. After ten minutes, the crust should be set and a tiny bit crisped. Remove it from the oven, lower the heat to 350 then begin to assemble the tart. Start with the pesto, scooping a dollop right into the crust – every couple of inches. Do not spread it. Arrange the tomato slices alternating colors down the tart shell. Bake for 20 minutes. Once the tart is out of the oven, spoon the chutney down the center and top with micro greens.0