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ADAPTOGENIC APPLE ROSE TART



Contributor: Brianna Beard

An apple rose tart to satisfy your sweet (adaptogenic) romantic cravings...

Brianna Beard has created this plant based, brain-enriching dessert fueled by Chaga mushroom, which contains a strong source of Zinc and Sun Potion Pearl, a sustainable freshwater source that works to support skin health and bone health. This is the perfect dessert to have with your favorite tea, creative / emotional moment, or to share with friends. Beard humbly assures us that the complex look is actually quite simple to recreate at home - we are in love!!!

Brianna's Inspiration

This is a definite crowd pleaser! Don't be intimidated by the fancy presentation, it is actually quite easy and fun to make. My husband always loved his mother's apple pie and I was inspired to recreate something similar that would not only taste good but would also fuel the body.  

Something I find so interesting about eating a plant-based diet is when you come across those ingredients that mimic the organ or part of the body they support. For instance, the crust for this recipe contains walnuts, which are wonderful for the brain. When you look at a whole de-shelled walnut it has a similar shape to the brain, a right and left hemisphere if you will, and contains folds that look identical to lobes. The crust is also spiked with Chaga. Chaga is a nutrient-dense mushroom that grows on the bark Birch trees. It supports the immune system, fights inflammation and slows the aging process. I topped the recipe off with Pearl powder, which gives it the look of dusted powdered sugar. Pearl is one of my favorite beauty enhancing ingredients. It promotes the regeneration of collagen, keeping your skin clear, tight and glowing!

(A spoonful of Chaga mushroom)

 Ingredients 

(equipment needed)

Vitamix or food processor,

mandolin

cupcake baking tray

small mesh strainer

saran wrap

Crust

1 cup Walnut

1/4 cup coconut oil (melted)

1/4 cup ground flax seed

1 tbsp. Chaga Mushroom

2 dates 1/2 tsp. cinnamon pinch of sea salt

Apple Rose

1 fuji apple

1 cup boiling water

1 tbsp. lime juice

1 tbsp. honey

1 tbsp. rose petals (optional)

1/4 tsp. Sun Potion Pearl (for dusting)

 

 Method

Blend all of the ingredients for the crust in a vitamix or food processor until dough-like consistency 

Place a sheet of saran wrap over the cupcake mold

Scoop a generous spoonful of crust into the mold and use your fingers to press into bottom of mold (it should be about 1/4 inch thick) 

Leave on the counter

Cut apple into quarters and slice out the core

Use a mandolin to shave apple by placing the flat side of the apple flesh on the mandolin (the pieces should look like an oval half moon with a thin rim of the peel; you will need about half the apple)

Place shaved apple in a bowl and cover with boiling water, lime juice, honey and rose petals. The apple will soften in about 20 minutes

Over lap the apples in one long line. As you place one piece down, the next piece is layered overtop about halfway over the bottom piece. The line of apples will need to be 10-12 inches long

Starting at one end you will begin to roll.  Once rolled, if you set the apple with the skin facing up, it will look like a rose

Make a hole in the center of the crust, place the base of the apple rose in the hole and gently press it into the crust

Refrigerate for 45 minutes. The saran wrap will help remove the tarts from the tray

Place on the center of a dish. Put 1/4 teaspoon Pearl in the strainer and dust the tart

You can dress it up with some of the rose petals you have leftover

 

ENJOY!


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Brianna Beard

My fondest memory of childhood was my first trip to Hawaii. Everything was so vibrant and fresh. The first time I tasted a mango I became obsessed with food in that form, simple and unprocessed. I’ve gone through every food phase, from vegetarian to vegan to pescatarian to completely raw. Through those experiences I have discovered I need flexibility in order to maintain balance. So my approach now is MOSTLY plant based with medicinal herbs and adaptogens infused into as many meals as possible. The food I make is an exploration of the unlimited potential of nature, preparing foods with seeds, nuts, roots, stems, pollens, algae, seaweeds, fungi, sprouts, leaves and flowers!

@seed.leaf.life

 

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