Found this super special tart in the freezer

I made this a couple of weeks ago but haven't foundan ocassion to eat it. It felt too special to eat alone. I cut it in half and took some over to Phoebe's house. I'm sure sure how well the agar jelly will defrost.
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almond apricot agar jelly topped with fresh cherries on a pepita, cashew and date crust

Tart

Tonights dinner tart made in my new 'loose base tart tin'
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1 parsnip
two handfuls of pepitas
a spring onion
spoon of coconut oil
pink salt
blended in mortar and pestle
press crust into tin and refrigerate
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6-8 sun dried tomatoes soaked for an hour
a handful of really raw cashews with skins
dash of olive oil
smashed together into a pesto in the mortar
add 1/2 avocado and mix until creamy
fill the crust with this filling
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top with freshly shelled peas and asparagus spears marinated in olive oil and s pinch of salt for half an hour
and some of Paul's homegrown and homegrown pickled zucchini's

Walnu-pita milk

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small handful of A grade Australian organic pepitas (nice dark green ones full of efa's)
maybe 6 or so squishy "natural dates"
6 freshly shelled walnuts (from myrtleford, Vic)
1 and 1/2 glasses of water
1 tsp coconut oil (Mexico!)
punch or pinch of pink lake salt (Vic)
squeeze of backyard lemon
3 tsps of slippery elm powder (from America)
If you didn't want to use slippery elm in this drink and to enjoy it more simply as milk I would probably leave out the lemon juice and scale back on the dates and maybe less water. You could also strain out the nut fibre but I personally don't see a need.
This is really soothing and gentle and easy on your esophagus and lower realms of digestion. Slippery elm is amazing for calming and soothing stomach acids.

Pepita milk

Renewed consideration of my kefir grains prompted the memory for a recipe I have read in Sandor's book for Pepita Seed kefir. I have leant my book to a friend so I just made it up
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2 tbs beautiful dark green pepitas (pumpkin seeds)
1 tbs coconut oil
pink salt
1/2 tsp raw honey
1 cup of water
blend for awhile until you want to drink it
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I then put the milk in a jar with my kefir grains to ferment for awhile. You could just drink it though or use in a smoothie as is, it was really good.