A great first day and a great lunch. I got a new, bento-like lunchbox that I just love. It fits in my locker (always a plus) and it is a good size for me. For lunch today, I had romaine leaves topped with fresh figs (right) and a raw avocado-fig tartlet (left, recipe below.) It was very tasty. I froze the tartlet over night so that it would defrost before lunch without getting soggy.
I am going to a friend's party tonight & I work both jobs this weekend, so I will catch up on comments as soon as I can. What did you have for lunch today?
A flavorful, creamy raw tartlet. Makes one tartlet.
- ½ cup of walnuts, soaked for 6-8 hours & dried over night
- 3-4 dried Black Mission figs
Pulse the walnuts and dried figs in a food processor until the mixture is sticky and forms a ball easily. Cover a tartlet pan with waxed paper and press the crust mixture into the pan, distributing evenly along the bottom and sides.
- ½ an avocado
- 5 fresh figs
- 1/8 tsp. vanilla extract
- 1/8 tsp. stevia extract
Put the avocado and figs in a food processor and pulse ingredients together until the consistency is even and creamy.
Scoop filling in to crust and smooth the top. You can pipe the top if you want a fancier look. Store in the refrigerator for no longer than two days.