chilled. (The crème fraîche mixture may be stored in a tightly sealed container in the fridge for up to 2 days.) Separate the endive leaves. Trim the figs and cut into thin wedges. Pit the olives and chop roughly. Spoon a dollop of crème fraîche onto each endive leaf and spread. Top with fig wedges and chopped olives. Sprinkle with torn cilantro and tarragon leaves, if desired, and a sprinkle of flaked sea salt and freshly ground black pepper. Serve immediately.
Rosemary Sable Squares
These crisp and crumbly squares have a texture like shortbread and a savory and slightly sweet flavor, with the delicate fragrance of rosemary. Oats are rich in heart-healthy beta-glucan fiber, as well as the antioxidant selenium. Al- monds are abundant in antioxidant vitamin E and healthy fats.
Yields: about 2 dozen squares (dairy-free, egg-free, low in gluten)
1 cup whole oats 1 cup slivered almonds ½ cup spelt flour
½ cup whole wheat pastry flour ½ tsp baking powder ½ tsp sea salt 3 Tbsp fresh rosemary needles, roughly chopped
½ cup safflower oil ¼ cup maple syrup ¼ cup agave nectar 2 Tbsp brown sugar (optional) 1 tsp vanilla extract
Preheat oven to 375° F.
In a medium bowl, mix in oats, almonds, baking powder, salt and rosemary. In a separate medium-large bowl, whisk together oil, maple syrup, agave nectar, brown sugar (if desired for a touch more sweetness) and vanilla, until emulsified. Add the wet mixture into the dry mixture and stir until
dough forms.
Let stand for 10 minutes for flavor to develop and for absorption of moisture.
Line a baking sheet with parchment paper (unbleached is recommended, or grease with safflower oil). Using wet hands, press 1
/3 of dough until it is spread evenly
and thinly; ¼-inch-thick bare spots occur where the dough is too thin. (Spreading the dough evenly is the key to uni- form cooking to avoid over-browned and/or undercooked sections.)
Cook 12 minutes or until golden brown. Let cool 3-5 minutes and cut into squares while still warm and soft. The squares will become crisp and flaky when thor- oughly cool, so cut them to size while they are still warm and pliable.
Integrated Dental Center
Aurel Chebanu, DMD, PhD
www.IntegratedDentalCenter.com
consideration the relationship between dental materials and your overall health.
Our services include:
• Biological Dentistry • Restorative / Aesthetic Dentistry
• IV Sedation • Dental Implants
• Oral Surgery • TMJ/TMD Disorders
333 NW 70 Ave., Ste. 207, Plantation, FL 33317 954.792.6266
Pear & Pomegranate Seed Guacamole This festive guacamole fuses spicy, sweet and savory
flavors in a colorful array of texture. Avocados are rich in skin-beautifying oils, pears supply vitamin C and copper, and sweet-tart pomegranates are among the most antioxidant-rich fruits on Earth.
Yields: about 4 servings (raw-living, dairy-free, gluten-free)
2 avocados, cubed 2 Tbsp lime juice ½ tsp sea salt, or to taste 3 Tbsp finely chopped red onion 1 chili pepper, finely chopped (add only to desired spiciness)
½ cup pear, peeled and finely diced ½ cup pomegranate seeds
In a bowl, mash together the avocados, lime juice, sea salt, red onion and chili pepper with a fork. It should exhibit small chunks, with texture. Reserve 2 tablespoons of pomegranate seeds for garnish. Fold remainder of pomegranate seeds and pear into the
avocado mixture.
Season to taste with salt if needed. Garnish with pomegranate seeds and serve.
natural awakenings December 2011 45
We provide a mercury-free environment that takes into
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