Cheezy Almond & Leek Tart. My Experience with Fibroids

Leek & Almond Tart vegan recipe

I was recently rather shocked to discover (as I always am when something goes awry with my health) that I have uterine fibroids.  Is this over-sharing?  Well maybe, but in light of last week’s post it seems quite apt and hopefully it will shed some light for a few people.

In my research to find out more about these pesky fibroids I discovered that, according to the world of alternative health, dairy is really heavily linked to their appearance and growth. Dairy cows are pumped full of hormones, so it doesn’t surprise me.

Luckily (and I’m sure this is because of my healthy lifestyle) I don’t have any of the normal symptoms. I didn’t even know I had fibroids until I went for an unrelated test. However, unfortunately for most people with uterine fibroids, they can be really debilitating, causing pain, bloating, and heavy bleeding.  My two fibroids are quite small, but they can grow to the size of grapefruits.  No thank you!  Conventional medicine will tell you that the only way to alleviate symptoms from uterine fibroids is to take medication or have the fibroids surgically removed.  But what about the the alternatives?

The Healing Arts

Alternative medicine is always my first port of call when I want to heal my body. Through my research into fibroids I’ve discovered that it is actually possible to cure yourself of fibroids naturally, through diet and a few other health-improving techniques.  Of course!

I’m still exploring options to shrink my fibroids naturally, but in the meantime I’ve redoubled my efforts to cut out dairy completely.  A bit of butter has been sneaking into my diet recently, and the occasional bit of cheese, so I’ve ditched these in favour of olive or coconut oil and yummy nut/seed cheese sauces and spreads.  I haven’t drunk dairy milk for years because I much prefer fresh-made raw nut milks, so that’s no problem.

Cooking Raw

I discovered cooking with raw nut cheese as an alternative to dairy cheese a few years ago. It works a treat!  (I’ll be posting some more of these delicious recipes on the blog over the coming months).

My new recipe book (due out in 2017 🙂 ) has a selection of plant-based cooked comfort foods, featuring quite a bit of cheeziness (it’s not comfort food for me without that cheesy flavour!).

Cheese and onion pie used to be one of my most loved dishes when I was a kid. I wanted to come up with a dairy-free alternative and today’s recipe is what happened – slightly more sophisticated, equally as delicious and a whole lot healthier! It’s one of my favourite recipes from my new book.

This Week’s Detox Recipe: Cheezy Almond and Leek Tart

Cheezy Almond and Leek Tart

This is one of those recipes where I experimented with taking a raw recipe (almond cheese) and cooking it.  I absolutely love the result and I hope you do too.  If you want to pre-soak your almonds, to improve their digestibility, that’s fine – just reduce the amount of water in the filling to 100ml.

Serves 6 – 8.

Ingredients

Oat Crust

2 cups rolled oats
¼ cup extra-virgin olive oil
1 large pinch mineral salt
¼ cup water

Filling

2 large leeks

1 cup raw almonds
2 tbsp nutritional yeast flakes
2 spring onions, pale part only
2 tbsp lemon juice
1 tsp mineral salt
150ml water

Method

Preheat the oven to 175 C/ 350 F.

Using a shallow 20 cm cake tin with a removable base, oil the bottom and sides with a thin layer of olive oil.

Next, combine all the crust ingredients by hand in a bowl.

With wet hands, press the crust mixture evenly into the cake tin, covering the bottom and sides.  Set the cake tin to one side.

Top and tail the leeks.  Cut them into fine slices and rinse them.  Steam the leaks for 15 minutes, until tender and sweet.

Whilst the leeks are steaming, blend the almonds, nutritional yeast flakes, spring onions, lemon juice, salt and water until smooth and creamy.

When the leeks are cooked, combine them with the cheesy almond mixture and pour into the oat crust, inside the cake tin.

Level out the top of the filling with a spatula.

Place the tart on the middle shelf of the oven and cook for 45 – 60 minutes, or until just browning on the top.

Serve hot or cold with a big green salad.

4 Responses

  1. Susan McIntyre
    | Reply

    Hi, Saskia

    What a great positive attitude re the fibroids. The recipe looks FABULOUS and I can’t wait to try it! I’m really looking forward to the new book too.

    Susan

    • Saskia
      | Reply

      Hi Susan,

      It’s all part of the journey! I LOVE this recipe and I can’t wait for you to try it 🙂 Enjoy!

      Saskia xx

  2. Marina Colville
    | Reply

    Amazing how timely messages are…I’m being scanned today for fibroids (over sharing, same habit!) and have been craving raw food for months having been busy moving house and other things so thrilled to have your messages pop into my inbox at just the right time! Happy travels and thank you for your receipes and guidance. xx

    • Saskia
      | Reply

      It’s such a pleasure to (over!)share with you Marina 😉 It’s actually a habit I love. I know many of us find it hard to be honest when it comes to things we are struggling with, with ourselves let alone others. As women we often carry the weight of the world on our shoulders. Alone. How untrue that is! It’s one of the things I love most about running group programmes – it reminds me how we are the same, and we’re able to share the love, kindness and compassion with each other. xxx

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