Check out our newest permanent blend - Revive Mint! For the month of May, purchase any eco-tube and automatically get 20% off of a Revive Mint eco-tube.

0

Your Cart is Empty

by Bryon White May 06, 2020 2 min read

Here's a really fun and delicious recipe from our old pal, Carla Martins, who has in recent years made quite a name for herself as a raw vegan chef in South Florida. Now, admittedly, I'm not vegan. Heck, I'm not even vegetarian. But, one thing that makes Carla's recipes so great is how delicious and appealing they are to us "regular eaters." Truth be told, I'm highly judgmental of my food, and I've never tasted anything made by Carla that wasn't completely delicious. So, I'm really excited that she's shared this raw vegan Yaupon Ginger Tartlet recipe with us! See more of her awesome recipes here. Keep scrolling for the recipe. You will need a food processor, high-speed blender, and a few ingredients.

Carla-martins-yaupon

Carla and Bryon at Seed Food & Wine Miami, 2019.

Full disclosure: years ago, Carla worked in our commercial kitchen in Edgewater, FL, and primarily made raw food bars. Back then, I was truly a novice at healthy eating, and I thought her bars were amazingly delicious. I'm so thrilled to see her success in this space, although I'm not at all surprised. She's been making gorgeously appealing raw food since square one. She's awesome! But, let's get to it. Here's Carla's recipe for her Yaupon Matcha Ginger Tartlet:

Yaupon Matcha Ginger Tartlets

Makes 2x 4” tarts

CRUST

1 cup almonds, dry (preferably sprouted)

1 cup dates, pitted

1 Tbsp (10g) fresh ginger

⅛ tsp Himalayan pink salt

In a dry food processor, pulse the almonds into a coarse flour. Add the remaining ingredients and process until they stick together when pinched.

Use parchment paper or saran wrap to line the removable part of two 4” tart pans.

Press the crust into the pan and set aside.

FILLING

¾ cup cashews, soaked overnight

¾ cup young coconut meat

¼ cup maple syrup (or more, to taste)

¼ cup coconut oil, melted

¼ cup water or coconut milk)

1 Tbsp Yaupon Matcha powder

1 Tbsp lemon juice

1 tsp lemon zest

1 tsp spirulina (to enhance the color)

1 tsp vanilla extract

Pinch Himalayan pink salt

Drain and rinse the cashews and place them in a high speed blender along with remaining ingredients. Blend until fully smooth and silky. Pour the batter onto the tart crusts and lightly tap the pan on the counter to remove any air bubbles.

ASSEMBLY

½ cup coconut flakes, optional to decorate

Fresh fruit

Carla at Plant Miami, perhaps Florida's preeminent plant-based restaurant.



Also in News

Yaupon Brothers Partnership with Atlantic High School AEMS Academy: by Academy Director, Jennifer S. Spain
Yaupon Brothers Partnership with Atlantic High School AEMS Academy: by Academy Director, Jennifer S. Spain

by Bryon White May 22, 2020 3 min read

Bryon White, co-founder of Yaupon Brothers American Tea Company, became an early-involved partner. Allowing students to not only tour their tea factory where students were able to process, bag and package the organic, Florida-native tea leaves, but to also create fundraising opportunities for the academy.
Inside Look: Our Natural Wellness Yaupon Blend
Inside Look: Our Natural Wellness Yaupon Blend

by Bryon White May 15, 2020 2 min read

A few months back, we launched our Natural Wellness Yaupon Blend with the intention of giving our customers a blend which is more focused on health and wellness. Here's an inside look at our Natural Wellness Blend!
Yaupon Partner Spotlight: Island Roasters Coffee - by Kyle White
Yaupon Partner Spotlight: Island Roasters Coffee - by Kyle White

by Bryon White May 09, 2020 2 min read

Island Roasters has had more of an impact on our company than just sales. Often you can catch Bryon and I sitting at Island Roaster’s single table where we’re talking to random people in the community who eventually become friends. These new found friends are the ones who help build the foundation of our company and spread the word of Yaupon Brothers.