Back in Costa Rica on business, I had the pleasure of eating fresh mangosteen, a tropical delicacy. In New York City, this exotic fruit can be sourced at $45 a pound; here in its natural habitat, it sells for less than $5 a pound.  So, today I compensated for the loss of not having them in the USA and ate over a dozen.

On average, there are four to eight segments in each fruit, the fragrant edible flesh can be described as sweet and tangy, citrusy with peach flavor and creamy texture.  Rich in antioxidants, health claims are attributed to its potency.

Later during my trip, my long-time raw foodist friend Amy Schrift invited me to her finca, where over stimulating conversation we feasted on a simply prepared, delicious tropical tasting menu.

1st Course
Young Coconut

2nd Course
Banana, Papaya

3rd Course
Velvet Apple, Langsat

4th Course
Sapote, Freshly Shelled Macadamia Nuts

Young Coconut

Freshly-Shelled Macadamia Nuts

Now that you’ve taken an interest in the raw foods lifestyle, it’s time to take a closer look at your refrigerator. Here are a few suggestions that might come in handy.

Tip #1 — Conserve Energy

Consult with your utility provider for tips on ways to lower your energy bill and save on energy consumption for maximum efficiency.  They can provide you with valuable information on recycling older models and selecting ENERGY STAR qualified appliances, tips on proper wattage for your unit to prevent your unit from overheating, and guidelines on how to contain colder temperature.

Tip #2 — Identify your Cold and Warm Spots

Not all areas of the inside of your refrigerator are at the same temperature.  Both the vegetable bin and refrigerator door are less cold than the main compartment area.  So, it’s important to properly seal foods to prevent spoilage.

Tip #3 — Clean Your Refrigerator

1. Defrost your freezer
2. Take out everything
   
3. Clean and disinfect the inside walls of the freezer compartment, refrigerator, the shelves, and all along the door seal.  You can kill and prevent mildew by wiping the inside of your refrigerator with pure white vinegar. Vinegar discourages and prevents the growth of mildew, molds and other undesirable bacteria.
4. Wash everything going back in such as bins, racks, and even the outsides of jars
5. Vacuum the coils at the back of the fridge (if your model has them)
6. Clean the floor underneath the fridge
7. Place an open box of baking soda on the top shelf to mitigate strong odors
   

Tip #4 — Check Expiration Dates

Check the dates on ALL of your perishable items and throw out or compost any items that have expired, including anything with freezer burn.  In the professional kitchen we practice “FIFO”, an acronym for “First in, first out”.  This is a product rotation system established to ensure that the oldest inventory is used first.  Loosely translated, store your products with the earliest use-by or expiration dates in front of products with later dates.

Tip #5 — Make a List

Stocking up when the time is right will provide you with greater flexibility in menu planning.  If you haven’t done so already, opt-in at the upper right-hand side of my website to download your complimentary .pdf version of “The Essential Raw Vegan Grocery List”, where I offer a comprehensive listing of produce and ingredients for your pantry.  You might want to laminate your copy, attach it to the front of the fridge, and with a China marker simply check those items that need replenishing.  When you’re ready, take your list with you.

Tip #6 — Restock and Store your Food Properly

Since the raw food diet comprises mostly of fresh produce, your refrigerator’s vegetable bin might not be a large enough space to hold all your items.  Consider using air-tight glass containers (as an alternative to food-grade plastic storage containers) in the main compartment to prolong the life and nutritional quality of your food.

The refrigerated and frozen items might consist of:

• Staple fruit, vegetables and herbs
• Nuts, seeds and oils
  
• Condiments
  
• Dried fruit
• Beverages
• Home prepared foods (e.g., salads, sauces, pates, dips and spreads, olives, nut cheeses, etc.)
• Frozen desserts, pie crusts, dietary supplements, etc.

Vendor booths displayed a bounty of mangosteen, rambutan, cashew fruit, cherimoya, starfruit, jackfruit, passion fruit, pejibaye, guava, guanabana, pineapple, banana, plantain, orange, grapefruit, lemons, limes, papaya, grapes, watermelon, coconuts, root vegetables, squash, cauliflower, peppers, chayote, salad greens, tomatoes, onions, garlic, scallion, corn, frijoles, eggplant, herbs, spices…need I continue?  You get the idea  –  a chef’s dream all under one roof.

Sorting Pineapples	Cacao Pods at US60¢/each
Mangoes	Extracting Sugar Cane Juice
Makings for a Salad	Rambutan

Being around so much exotic fruit inspired me to make one of my favorite desserts.  Try this cool, sweet one with just three ingredients.

Double Mango Sorbet
Yield: Serves 8

Ingredients
3 cups fresh ripe mango, peeled, pitted
1 cup dehydrated ripe mango slices (unsulphured), reconstituted
1 Tablespoon lemon juice

Preparation

1. In a high-speed blender, combine fresh mango with reconstituted mango slices and lemon juice, then blend until smooth and creamy.
2. Pour mixture into a bowl and freeze until ready to serve, or churn in an ice cream maker following manufacturer’s instructions.

To Serve
Scoop into serving glasses.  Serve immediately.

On this same trip, one sunny afternoon I stopped by my friend, Manuel’s family-run “soda” (a roadside diner), and this Fiery-Billed Aracari (toucan) flew in a couple of feet close to me to feast on ripe plantains.

I sat at the bar, which allowed me to experience at close range the open kitchen run by the consummate Executive Chef, Mashato Nishihara, pictured below.

“I entered the culinary world by practicing Kaiseki cuisine, using various kinds of ingredients….
I am not an expert on Buddhism or vegetarianism, but my goal as a chef is to open up new frontiers in shojin cuisine by utilizing Japanese culinary skills while incorporating many ingredients unconventional in traditional shojin cooking.” -Masato Nishihara

Executive Chef Masato Nishihara

The dishes used at Kajitsu are specially selected and include pieces created by master Japanese potters over 200 years ago as well as works by modern ceramic artists.

I ordered their eight-course “Hana” menu (which changes monthly) that included an assortment of tastings.  This is a sampling of what was being served when I visited.

Broccoli with Japanese Butterbur Sauce	Clear Soup with Bamboo Shoots
Chilled Tomato Aspic with Avocado, Fresh Peas, Wasabi, Umadashi Sauce	Heart of Palm, Black Truffle, Sesame Cream

…and an amuse bouche.

Matcha Tea served with Candies by Kyoto Kagizen-yoshifusa

Here’s a recipe with photo from my own private collection I thought I’d share with you.  Enjoy!

Green Tea Ice Cream

Green Tea Ice Cream
Yield:  Approximately 4¾ cups

Ingredients
1 cup almond milk
½ cup raw cashews, soaked for 4 hours, rinsed and drained
2 cups Thai coconut meat
¾ cup agave nectar
¼ cup coconut oil
1 pinch Celtic sea salt
¼ cup Matcha green tea powder

Preparation

1. In a high-speed blender, combine all ingredients, and blend until smooth and creamy.
2. Pour mixture into a bowl and freeze until scoopable (about 4 hours), or churn in an ice cream maker following the manufacturer’s instructions.

Panelists ana Sofia Joanes of FRESH, Jacquie Berger of Just Food, Sarita Daftary of East New York Farms, Kara Rubin of Whole Foods Market and moderator Patrick Martins, of Heritage Radio Network and founder of Slow Food USA, spoke to these issues specific to New York City. They offered fascinating insight to the progress being made toward a more sustainable and conscionable food system and the collective action needed for change.

Recently, at work she had just been promoted from fashion production assistant to now designer, and I was commemorating having stepped into chefdom.  We chose EN Japanese Brasserie as our gathering place.  Angela and her boyfriend had previously visited this restaurant, and knowing that I’m always open to exploring new ideas and venues, she wanted me to experience this Japanese hotspot.  I had forgotten to bring my camera, but Angela graciously took these photos.
Photo Courtesy:  Angela Wong

It seems like we ordered almost everything vegan off their rather extensive tapas-style menu, including the following raw dishes:

Pineapple with Ginger and Shiso	Mizuna Greens, Cherry Tomatoes, Japanese Turnip with Yuzu Dressing
Oshinko	Grapefruit Marinated in Brandy with Shiso Sorbet

The predominant taste in each of these dishes was shiso, whether as garnish, in a dressing, pickle or dessert, and it’s quickly become one of my favorite herbs to work with.  Try this simple, refreshing drink just in time for spring.

Pineapple with Ginger and Shiso
Yield:  2 cups

Ingredients
1 cup pineapple, peeled and cored
1 Tablespoon freshly grated ginger
2 Tablespoons agave nectar
1 cup filtered water
1 green shiso leaf (As garnish)

Procedure

1. In a high-speed blender, blend pineapple, ginger, agave nectar, and water until smooth.  Strain.
2. Pour strained liquid into a drinking glass over ice.  Garnish with shiso leaf.  Enjoy!
   

Before — Day 1

After — Graduation Day

With my classmates Alissa and Sonja, and what I hope to be a lasting friendship.