What do you do when you need to re-focus and de-clutter your mind and your body? Do you go on detox for a few days? Go for a run? Listen to music? Meditate? I'm sure we all have different ways of balancing our minds and bodies, but how often do we actually remember to do so? If you're like me and have a very active mind, it's often hard to completely close things off and de-stress. When I do notice the imbalance I need to surround myself with the simple things in life, look at them and realise their beauty and importance.
Today was one of those days: I found it hard to concentrate on anything, I was having back pain, I had things that 'needed to get done'. No doubt we all have those days, so you probably know what I'm talking about. I don't seem to do very well in the kitchen then either and I crave for simplicity and pure flavours: a fresh salad, completed with a piece of seasonal fruit or a cup of herbal tea. That is all.
Prep: 40 mins
Cook: 1 hr
Yields: 4 servings
To make the base
1combine all ingredients in a bowl and knead lightly to combine.
2Scoop out the dough on a tart tin (25cm) brushed with oil.
3Using your fingers, smooth the dough evenly on to the bottom and the edges of the tin.
4Refrigerate for 20 minutes.
1Preheat oven to 170C.
2Blind-bake the base for 15 minutes, then remove from the oven and top with sweet potato slices.
3Whisk the eggs lightly with some milk and pour onto the sweet potato.
4Season with black pepper and scatter with rosemary.
5Return to the oven and bake for 15 minutes.
6Remove the tart from the oven and crumple with feta cheese. Continue to bake for 10-15 minutes.
7Cool on a wire rack before cutting.
Credit to http://www.scandifoodie.blogspot.com.au/
1 cup organic gluten-free brown rice flour
1/2 cup organic gluten-free flour
1/2 cup organic gluten-free quinoa flour
pinch of himalyan pink salt
1/4 cup organic cold-pressed extra virgin olive oil