Happiness...one bite at a time.

Duh, right?  Ahhhh but if only it were really that simple.  Seems I manage to fill my days with a whole lot of things that stress me out......When I feel overwhelmed the first thing to go off my 'to do' list is always what I really want to be doing: cooking, writing, reading, taking a bath, being out in nature.  (Hence the 30 day lapse between this post and my last...) How often do you find yourself doing the same?  Forgoing that workout, cancelling with friends all because other things snuck into position numero uno.  Think of what the world would really be like if each of us actually listened to this fabulous little thought:  'Do More of what Makes you Happy.'  Exactly. The world would be one flipping party or so I like to think....  To be completely real with you (and ok, myself) there are times where I totally forget what it is that truly does make me happy.  I find myself so disconnected.  From me, from my life, from the very moment I am in.  All because I'm thinking about what was or what could be - rushing from here to there, thoughts racing thru my mind.  I'm learning though.  These past few months have been some of the hardest I've ever gone through and yet I am so thankful.  It is in this that I am truly discovering, remembering, honoring what it is that makes me happy.   And one of those happiness generators, I finally know, is that being in the kitchen and sharing delicious + healthy food with others, truly does make me happy.  So a month past-due or not, I'm picking back up where I left off and sharing with you one of my summer's favorite creations - a Nectarine  with Coconut Cream and Macadamia Cardamom Crumble - I hope you enjoy it as much as I did :)

Nectarine Tarte with Coconut Cream and Macadamia Cardamom Crumble

Ingredients Crust 1 1/3 c. hazelnut flour 2/3 c. almond flour 2 T. coconut flour ½ c. coconut sugar 1t. xantham gum 1t. arrowroot ½ t. celtic sea salt ½ c. coconut oil (hardened)

Coconut Crème 1 ¼ cup full fat coconut milk* 1 ¼  banana ¼ c. maple syrup 1 c. raw cashews, soaked 4 hours 2 T. unsweetened coconut flakes 2 ½t. vanilla extract 2 t. almond extract 2 T. coconut oil 1 t. tapioca starch or, to make this crème raw, replace with 1 T. soy or sunflower lecithin

Macadamia Crumble 2-3 T. coconut nectar, agave nectar or maple syrup 1t. vanilla 1 t. cardamom ½ c. finely chopped raw macadamia nuts ½ c. unsweetened shredded coconut 3-4 nectarines


  1. Preheat oven to 350
  2. Prepare Crust: Mix all ingredients except coconut oil until well-combined.  (I blended in my vitamix, but you could use a hand mixer too).  Add coconut oil in by hand until well combined. Press crust into tart, pie or baking pan and bake for 15-18minutes just until crust begins to brown.  Remove from oven, let cool 3 minutes and then put in refrigerator to cool for 30-60minutes.
  3. While the crust is cooling, prepare the coconut crème: Mix all coconut crème ingredients in a blender until mixture is the consistency of yogurt. Add more cashews if mixture seems too runny. Place in freezer until crust has cooled.
  4. Prepare Crumble: Pulse macadamia nuts in food processor until coarsely chopped.  Add shredded coconut and cardamom and pulse a few more times.  Combine coconut nectar and vanilla in a bowl and then add mixture to food processor – pulse until just combined.
  5. Prepare tarte by pouring the coconut crème on the crust then top with sliced nectarines and sprinkle with crumble.  Cover and refrigerate for 2-4 hours.  This tarte will keep in refrigerator for up to 5 days or in the freezer for up to 2 weeks.

*To make your own coconut milk, blend 1 c. freshly-hacked coconut water with 1/2 c. coconut meat.

RecipesJamie Wagener