Archive for December, 2009
Raw Foods Go International
Posted by: | CommentsHave you tapped into your ethnic roots? We’ve been playing with other worldly cuisine, specifically Asian, Mexican and East Indian. Here’s a sampling of what’s possible:
 Sushi |
 Tamales with Cacao Mole |
 Green Curry Vegetable Dosa with Mango Chutney and Cucumber Raita |
 The Makings for Chai Tea with Almond Milk |
Rawkstar Dinner with Chef Ryan Parrot
Posted by: | CommentsThis evening 105degrees presented their first Rawkstar Dinner with guest Chef Ryan Parrott of the Iguana Mexican Grill.
The menu:
Guest Chef Ryan Parrott
December 9, 2009
Pomegranate Margarita
Citrus Margaritax
Chips and Salsa
Radish Salad, Avocado Puree, Lime Sorbet
Tacos, Seasoned Carrot, Napa Cabbage, Smoked Tomato
Roasted Corn Pudding, Shaved White Chocolate, Lime Foam
Smoked Chiles Rellenos, Mole Sauce
Pineapple Tres Leches, Ginger Crisp, Caramelized Pineapplex
* Wine List Available Upon Request *
The key players:
 Chef Matthew Kenney |
 Chef Ryan Parrott |
 Chef Ladan Raissi |
The food: Memorable!
Cultured Foods
Posted by: | CommentsThere have been lots of extracurricular activities at the Academy in which I’ve been involved lately that have taken me out of my normal routine of posting. However, I’m sure what I have in store to show you will have been worth the wait.
For the last few days we’ve been making cultured foods, also known as “ferments”, which is a process by which food or drink goes through a chemical change caused by enzymes produced from friendly bacteria. Fermentation alters the appearance, flavor and texture of food, and some benefits to this manner of preparation include that it:
- Enhances one’s diet through the development of a diversity of flavors, textures, and colors of foods
- Preserves food for storage, and
- Provides friendly bacteria for better digestion
So, here are few of the ferments we made in class:
 Yogurt |
This non-dairy version is made with Thai coconut meat. I swirled raspberry puree in mine. |
 Kombucha |
Kombucha is made from a brewed tea. I chose “Rainforest Mate” flavor. |
 Kimchee (also "Kimchi") |
This Korean staple is made with Napa cabbage. |
 Cheese Plate |
Nut Cheese Plate with both spreadable cheese and a firmer cheese. There’s absolutely no reason to miss out on gourmet cuisine. |
Smoothies… and Wraps
Posted by: | CommentsWhat main ingredients would you select to make these smoothies? A clue: For the first – blueberries, bee pollen and honey. For the second – spinach, pineapple and Thai coconut meat. The base can be almond milk, agave nectar, coconut oil, with a pinch of salt.
 Blueberry Bee Smoothie |
 Tropical Popeye Smoothie |
We each created our own spice blend to punch up the flavor of dehydrated autumn vegetables for our wraps. You know, the sky’s the limit for distinct variations. Here’s my own concoction.
Juice, juices, juicing!
Posted by: | CommentsThis morning we were given full reign of the pantry to prepare various juice combinations.
 Chef-Instructor Chelsea Smith Juicing Wheatgrass |
 Basic Green Juice |
 Chef Helen Castillo |
 Wheatgrass with Apple and Ginger |
 Autumn Spice Blend |
 Hot Pink |
…and in the afternoon we cracked open both Thai young coconuts and the meatier Caribbean coconuts. A strong sharp cleaver, steady focus and brute strength required.
 Thai Coconut ready for opening |
 Thai coconut ready for eating |
 "Mature" Caribbean coconut |
 When blended with water, it makes a creamy, rich-tasting milk |
More Raw Desserts from 105degrees
Posted by: | CommentsThe fall menu is changing very soon here at 105degrees, so what better reason to savor it all….here are some more desserts from the Cafe.
 Apricot and Wild Raw Honey Baklava |
 Passion Fruit Parfait, Pineapple Ice Cream, Coconut Crumble |
 Pumpkin Pie |
 Mango Tres Leches, Coconut Cream, Sesame Wafer |
Some Uses of Raw Foods
Posted by: | Comments Whenever you have leftover pulp from nutmilk , why waste it? Just layer it evenly onto a Teflex sheet and dehydrate at 115°F for about 8 hours or until until completely dry. Neither pecan nor cashews yield that much pulp; however, almond, Brazil nuts, and macadamias do. When fully dry, add to a high-speed blender and pulse into a fine powder. This nut “flour” can be used for making breads, cakes, cookies, snack bars, etc.
We made granola and shortbread.
 Blueberry Granola |
 Macaroon Shortbread |
Afterwards, we explored organic produce identification, the elements of superfoods, and the application of herbs and spices to raw cuisine.
 Academy Director Ladan Raissi |
 A talk on herbs and spices |
Pecan Nutmilk Recipe
Posted by: | CommentsToday we were taught how to prepare nutmilk. Nutmilk is a delicious alternative to dairy milk and can be made from almost any raw, shelled nut or seed. Here’s my very own recipe I created in class.
Pecan Nutmilk
Yield: Approximately 2 cups
Ingredients
1 cup soaked pecans
3 cups filtered water
3 Medjool dates, pitted
1 Tablespoon maple syrup
2 Tablespoons coconut oil
1 teaspoon vanilla extract
Seeds of 1 vanilla bean, scraped
Pinch Celtic sea salt
Procedure
- Rinse soaked nuts thoroughly; discard soaking water.
- In a high-speed blender, add soaked nuts and filtered water. Blend until liquified.
- Strain nutmilk through cheesecloth. Discard pulp.
- Blend nutmilk with dates, maple syrup, coconut oil, vanilla extract and sea salt until thoroughly liquified.
- Serve in drinking glass. Enjoy!
Preparing Nutmilk
Raw Salads — Melange and Composed
Posted by: | CommentsToday we experimented with preparing salads.
 Ingredients for a "Thai" Salad |
 Same Ingredients; Different Points of View |
 Mise en Place for "Jicama Potato Salad" |
 Tastes just like the "real" thing |
…then some of us had gathered during lunch for more tastings from the Cafe’s “Fall Menu”
 Sesame Noodles, Cashews, Green Onion |
 Maine Coast Sea Vegetable Salad |
Tonight all four of us classmates stayed for a session taught by Sous Chef Don Cashion on how to make raw dog treats.
 Sous Chef Don Cashion |
 "Raw Dog Treats" |
