Lavender Nut Chevre Stuffed Apricots

Name: Lavender Nut Chevre Stuffed Apricots
Prep time: 5 min
Cook time: 30 min
Yield: 6
Cuisine: American
Ingredients: 14 apricots ((ripe, organic)); 1 1/2 cup cashews ((whole, raw, organic)); 1/2 cup filtered water; 1/2 tsp apple cider vinegar ((raw, organic)); 1 lemon ((medium, ripe, organic)); 2 Tbsp lavender flowers ((fresh, fine chopped, organic, edible))

Posted on June 12, 2014 by Joelle Amiot in Appetizers, Raw Food Recipes

Serves

Level

Easy

Ingredients

Ingreds.

Total

30min

Serves

Level

Easy

Ingredients

Ingreds.

Total

30min

One all time favorite is chevre stuffed apricots as an antipasto. Since this busy-bee does not indulge in animal cheese like this but once or twice a year, I decided to create a cashew chevre to stuff them with. It still has the smooth texture and tanginess that we all crave in an artisan chevre, but is made with raw cashews instead.The one surprising flavor that is in this recipe is lavender. It is soft and delicate but adds a uniqueness to this dish.

Ingredients

14 apricots (ripe, organic)
1 1/2 cup cashews (whole, raw, organic)
1/2 cup filtered water
1/2 tsp apple cider vinegar (raw, organic)
1 lemon (medium, ripe, organic)
2 Tbsp lavender flowers (fresh, fine chopped, organic, edible)

Servings:

Units:

Directions

Prep

5 min

Total

30 min

In your food processor, fine grind the cashews to a fine powder.
Add to a medium mixing bowl, stir in the water and blend well then allow it to rest for 15 minutes.
Stir in the vinegar and mix well, allow to rest for 15 minutes.
Zest and juice the lemon into the bowl and mix well, set aside.
Wash your apricots well. Now halve lengthwise and pit.
Fine dice 2 whole apricots and add this to the bowl and mix well.
Add half of the chopped flowers to this mix (reserve the other half for garnish) and all of the chopped leaves to the mix, blend well– this is your chevre mix.
Use a melon baller and scoop out a full melon ball of the apricots halves at the pit. Be sure not to pierce the outer skin.
Fine chop the apricot meat that you have removed and reserve these pieces for garnish.
Use the melon baller and scoop out a full scoop of the chevre mix and place in the hollowed out apricot halves, over fill.
Evenly garnish with the reserved chopped apricot pieces and reserved chopped flowers. Serve and ENJOY!

Nutritional Information (per serving)

Calories: Fat: Carbs: Protein:

Note: A CHEF’S TIP: be sure to pick ripe organic apricots that are free from soft spots and blemishes. If they are not ripe, put them in a brown paper bag with an apple (my favorite ripening trick) and check every 12 hours for the perfect ripeness.The apple will be fine to eat after it has helped the apricots ripen! Also be sure that the lavender is the edible kind and organic, not ornamental!