Disease Proof

Super Fruit Tart

Filling
1 1/2 cups water
1 cup dried apricots, unsulfured
1/2 cup Goji berries
4 tablespoons Gac Juice or a natural fruit blend juice
1 tablespoon fresh lemon juice


Tart Shell
1/2 cup walnuts, ground
1/2 cup macadamia nuts, ground
1/2 cup pecans, ground
1/2 cup oatmeal, ground
8 dates, pitted or 4 date/coconut rolls
3 tablespoons unsweetened shredded coconut

Fresh Fruit & Coconut Topping
1 cup organic strawberries, sliced in half
1 cup blueberries
2 cups kiwi fruit, sliced
2 tablespoons unsweetened shredded coconut

Filling
Simmer the water, apricots, and Goji berries on low heat, uncovered, for about 20 minutes or until the apricots are plump and tender, stirring regularly to keep from sticking.
Place water, apricots, Goji berries and juices in a blender and blend until smooth and pudding like.

Tart Shell
Make the nut crust by kneading the ground nuts and oatmeal with the dates and coconut and pressing them into the bottom of a glass or ceramic pie or tart pan.

Assemble
Spread filling evenly over crust and chill. Attractively arrange sliced fruit on top of chilled filling and sprinkle with coconut. You can also make this in individual tart pans. Feel free to use any fresh berries or sliced fruit. For the tart shell: if using the date/coconut rolls you can eliminate the shredded coconut. Serves 8.

Tropical Rice Pudding Parfaits

Pudding
1 cup short grain brown rice (preferably brown sweet rice*)
2 cups water
2 cups unsweetened soy milk, divided
1/2 cup canned unsweetened light coconut milk*
1 cup date sugar*
4 tablespoons arrowroot powder
1/4 cup unsweetened shredded coconut, lightly toasted, reserving 1 tablespoon
1 teaspoon vanilla extract


Fruit Layer
2 cups chopped fresh pineapple, drained
2 cups chopped fresh organic strawberries
1 tablespoon date sugar

Instructions
Cook rice in water according to package directions. Bring 1 cup soy milk, coconut milk, and 1 cup date sugar to boil in medium saucepan and simmer, uncovered, for 10 minutes, stirring occasionally. Whisk arrowroot powder into remaining soy milk and add to boiling mixture. Simmer and whisk until thickened. Remove from heat. Toast coconut over medium heat until lightly browned, shaking pan occasionally. Fold in cooked rice, coconut, and vanilla. Pour into bowl, cover and refrigerate until cold, about 4 hours. Mix chopped pineapple and strawberries with 1 tablespoon date sugar.

Assemble
Spoon a layer of rice pudding into each of 6 clear parfait glasses. Top each with a layer of the fruit mixture. Repeat layers with remaining pudding and fruit mixture. Sprinkle reserved lightly toasted coconut on top. Serves 6