Raw Food Magazine – Lavender Nut Chevre Stuffed Apricots

Lavender Nut Chevre Stuffed Apricots

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Rating: 5
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Votes: 1
Rating: 5
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Lavender Nut Chevre Stuffed Apricots
Serves
Serves
6
6
Level
Level
Easy
Easy
Ingredients
Ingreds.
6
6
Total
Total
30min
30min
Votes: 1
Rating: 5
You:
Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Lavender Nut Chevre Stuffed Apricots
Serves
Serves
6
6
Level
Level
Easy
Easy
Ingredients
Ingreds.
6
6
Total
Total
30min
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.
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
Servings:
Units:
Directions
Prep
5 min
Total
30 min
  1. In your food processor, fine grind the cashews to a fine powder.
  2. Add to a medium mixing bowl, stir in the water and blend well then allow it to rest for 15 minutes.
  3. Stir in the vinegar and mix well, allow to rest for 15 minutes.
  4. Zest and juice the lemon into the bowl and mix well, set aside.
  5. Wash your apricots well. Now halve lengthwise and pit.
  6. Fine dice 2 whole apricots and add this to the bowl and mix well.
  7. 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.
  8. 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.
  9. Fine chop the apricot meat that you have removed and reserve these pieces for garnish.
  10. Use the melon baller and scoop out a full scoop of the chevre mix and place in the hollowed out apricot halves, over fill.
  11. 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!

lavendar nut chevre stuffed apricots

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Votes: 1
Rating: 5
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Joelle Amiot

Chef: 

I have been a chef and photographer for many years now. Food has always been a passion of mine. Whether it is at the farm, at the market, or being served at the family’s table, food should be fresh and vibrant. I believe that just because it is healthy, there is no reason why our taste buds should not dance. I recently just published my first book “live eat learn RAW”, this is going to be one of many. In search of a quiet healthy life, I have found a rustic and simple way to live, eat, learn; I now want to share that way with you…

 

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