Blueberry and Peach Tart

 
This tart is super refreshing and sweet. I made it for Father’s Day, and my entire family was so blown away by the blueberry-peach combination, and how each blueberry exploded in their mouth!

I like to make the crust ahead of time, and freeze it, unbaked, until a couple hours before I’ll be serving it. This way, all I have to do is defrost it, and bake!
Just make sure to leave enough time for the blueberry mixture to thicken up in the fridge. It may take a few hours, but it is SO worth it!

I guest posted this awesome tart on Cook It Up Paleo, so click on the link below, and get the full post and recipe! http://cookituppaleo.com/blueberry-and-peach-tart-guest-post-from-goodies-against-the-grain/

Watermelon Sorbet and One Year of Blogging!

Happy Sunday! Guess what? Exactly one year today, I wrote my first ever blog post! (Which today, is still one of my favorite recipes!) 

This past year of GATG has been so fun, and I love expressing myself through my recipes, and blog. Through social media and email, I’ve been able to connect with many fellow paleo bloggers, which has been so great! I am going to continue expanding my blog, and working on my cookbook, and I’m so excited to see where it will lead me.

And what is the best celebrating food ever? Ice cream! Well, actually sorbet, in this case. Sorbet that only requires 2 INGREDIENTS! Yes, please!

Let’s go make some sorbet! But first, I just want to thank all you faithful readers for reading my blog, and trying all my recipes! It means so much to me. If you try this recipe, or any others on my blog, please let me know by commenting below!

I hope you enjoy this refreshing, colllllllllddddd sorbet!

 

Serves ten people.

Ingredients:

10 cups seedless watermelon, cubed (or however much watermelon you have)

2 splashes lemon juice

mint leaves and sea salt, for garnish (optional)

Directions:

1.     Place as much watermelon as can fit in your blender, along with the lemon juice, (mine could fit 10 cups watermelon) and blend until smooth.

2.     Pour into your ice cream maker, and make according to your manufacturer’s instructions.

3.     Serve immediately as a slushy, or scoop into a bread pan (or other shallow dish) and freeze for 1-3 hours, depending on how soft it is.

4.     Garnish with mint leaves, and sea salt, then scoop into dishes, and serve!