Did you know that fresh figs contain the trace mineral manganese which is vital for the functioning of healthy bones? I did not take that into consideration when making my fig tart. But it does give me a great excuse to make this again.
Just over 5 years ago I did an elimination diet. I had such severe eczema that my arms looked as if I had been burnt. Once I knew that my supplements were not causing the issue I started taking them again. And since then, the list has just grown. A month ago I decided to go on a tablet detox. Everything that I was taking was put on hold while my system cleared. The first thing I added back was the tissue salts. I know they do not work for everyone, but they certainly work for me. I take two different triple strength ones every morning. One is Arthro Synergy for joint mobility and endurance. It is a combination of Calcarea Fluorata, Ferrum Phosphoricum, Kalium Sulphuricum, Natrum Phosphoricum and Silicea. I started taking these two years ago when I was diagnosed with arthritis in my spine.
At that stage I could barely sit for an hour without my lower back hurting. And knowing we were going to be flying overseas I needed to do something about it. A month after taking the tissue salts my lower back pain was completely gone. Last year I went for a bone density scan and learnt I was osteopenic. This is hereditary and due to my kidney stones I cannot take calcium supplements. I am taking Osteo Synergy for skeletonic resilience and growth. This combination contains Calcarea Fluorata, Calcarea Phosphoricum, Magnesia Phosphorica and Silicea. There is a little bit of an overlap but there is no such thing as too much. I add Kalium Sulphuricum to my list most evenings, and during summer when I suffer from cramps I take Magnesia Phosphorica. For winter I take extra Silicea if needed to prevent chilblains. Do you take tissue salts?
Click on the links for conversions and notes.
For the pastry
- 150 g raw walnuts
- 150 g raw almonds
- 30 g fructose
- 25 g coconut flour
- pinch of salt
- 1 egg, lightly beaten
For the tart
- 500 g mascarpone cheese
- 120 g honey
- 300 g figs, cut in half
For the pastry
- Preheat the oven to 180° Celsius
- Place the nuts and fructose into a blender and blitz until you have a fine flour like texture
- Tip into a mixing bowl and add the coconut flour and salt
- Mix and then add the egg
- Stir to combine and when the egg is fully incorporated tip into a greased pie tin
- Use the back of a spoon to press the pastry into the tin and up the sides
- Then use your fingers to get the pastry into the ridges of the pie tin
- Place a sheet of baking paper over the pastry and top up with baking beans
- Place into the oven and blind bake for 10 minutes
- Remove from the oven and reduce the temperature to 160° Celsius
- Remove the baking beans and baking paper and place back into the oven
- Bake for 5 minutes then remove from the oven
For the tart
- While the pastry is baking, place the mascarpone and honey into a saucepan
- Place onto the stove over a low temperature and leave to soften
- Once the pastry has finished baking, stir the mascarpone mix to combine
- Carefully pour into the pastry shell and place the figs into the mascarpone, cut side up
- Place back into the oven and bake for 50 minutes
- Remove and leave to cool before placing into the fridge to set
- Once set, remove from the tin and slice
Inspiration published on Lavender and Lime March 27:
Flatten the curve!