September Inspirations

I can hardly believe it's already September, but being probably my most favourite month of the year, I am happy to be enjoying all the bountiful produce that is growing right now. I am recovering today after my beautiful friend Lucy married her lovely man Grayham, and I made yet another LOVE cake, which was gratefully enjoyed by those who got in quick enough at the pretty tea party after the ceremony. Having a restful day, I am reading some foodie blogs and getting inspired about what I want to make this month, and loving all the delicious photography out there! A new camera is defiantly on the list of wants this month too. Here's what is getting me excited right now...

Love cake for Lucy and Grayham ~ Strawberry and blackcurrant cashew pie with hemp and buckwheatie base

The gorgeous tea party following the ceremony

These are my 'going to makes' for September, with the abundance of apples, carrots in my garden and it's mushroom season! These pics were taken from the daily raw cafe, which has some great recipes. I thought it's about time I started to share some recipes of my own here, so I'll start with the cake I have been making lots of this summer, with all the yummy berries that are everywhere at the moment. I could eat this cake everyday, it's the taste of summer and perfectly light. And it helps that it looks so beautiful from the colour the berries give out. Pure heaven....

Summer berry tart

Base:2 cups almonds/mixed nuts/desiccated coconut/buckwheaties
½ cup soaked dates

In a food processor, process the nuts until fine but not powder, then add the soaked dates/apricots until a dough forms. Press this into a flan tin, or mould into the shape of your choice on a plate, forming a rim around the edges.

Filling:2 cups soaked cashews (+ 4 hours or overnight)
2 tbsp lemon juice
1 ½ cups strawberries/raspberries
½ cup blackcurrants/blackberries
½ cup agave syrup/honey/maple syrup
½ cup coconut oil, melted
2 tbsp lecithin

In a blender, put the drained soaked cashews, lemon juice, berries and agave and begin to blend. You may need to scrape down the edges a few times to keep the mixture pulling down. Add the coconut oil and lecithin, and continue blending until smooth and creamy. Pour the mixture into the pie crust, smoothing with a spatula. Set the tart in the fridge for 1 hour (or less in the freezer). Decorate the top with fresh berries and flowers to make it even more beautiful.