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.

Before — Day 1

After — Graduation Day

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

x

x

1st Course (Appetizer) — Helen

Romaine Lettuce with Citrus Vinaigrette and Herb Cheese

2nd Course (Entrée) — Sonja

Pasta Primavera

3rd Course (Dessert) — Alissa

Strawberry Shortcake with Meyer Lemon Frosting

The highlight of these past few days was my sold-out in record time, five-course, raw gourmet Sunday Supper event held at 105degrees. The theme was East-Indian cuisine, and with recorded tabla and sitar music playing softly in the background and my hand-crafted vetiver-scented menu presented to establish the mood, the guest diners (which included well-wishers plus Wayne Coyne of The Flaming Lips with his entourage) were led across a trans-Atlantic journey.  Recommended listening:  “Bridges: The Best of Ravi Shankar” and for incense:  Nag Champa.

Helen Castillo's Hand-crafted East-Indian "Sunday Supper" Menu

1st course: Pakora with Three Chutneys — Mango, Green, Tamarind

Pakora with Three Chutneys: Mango, Green, Tamarind

2nd course: Curry Vegetables, Biriyani, Black Pepper Poppadom, Cucumber Raita

Curry Vegetables, Biriyani, Black Pepper Poppadam, Cucumber Raita

3rd course: Creme Brulee, Candied Pistachios, Cardamom Syrup

Creme Brulee, Candied Pistachios, Cardamom Syrup

4th course: Terrine Trio with Citrus-Saffron Glaze — Coconut, Pistachio, Ginger

Terrine Trio with Citrus-Saffron Glaze

5th course: Ginger Tea with a Hint of Cardamom

Ginger Tea with a Hint of Cardamom

Hijiki Caviar
Yield:  Approximately 1 cup

1 cup hijiki
2 cups filtered water (for soaking hijiki)
2 teaspoons grapeseed oil
½ teaspoon Celtic sea salt

1. In a medium-sized bowl, soak hijiki to rehydrate.
2. Rinse hijiki thoroughly with cold water until water runs clear.  Drain.
3. Transfer hijiki to a cutting board, and using a sharp knife, cut the hijiki into 1/8″ thick pieces to resemble caviar.
4. Place cut hijiki into a bowl, add oil, then season with salt.  Mix well.
5. Transfer into a serving bowl.  Enjoy!
   

Almond Flour Toast, Creme Fraiche, Sea Vegetable Caviar
Baileyana Chardonnay

Red Beet and Chevre Terrine, Lentil Sprouts, Pecan Oil, Parsley Juice
Chateau Roland La Garde

King Oysters, Avocado-Meyer Lemon Puree, Black Peppercorn, Vin Glace
A to Z Riesling

Vanilla Bean Merengue, Raspberries, Ginger

Warm Cacao Dacquoise, Hazelnut Truffle and Citrus Buttercream
Tiamo Prosecco

Almond Flour Toast, Creme Fraiche, Sea Vegetable Caviar

In my lifetime, I’ve been quite fortunate to work among gifted artists during my tenure as a professional actor, singer and dancer on Broadway, and then much later as a exhibited painter while at the Art Students League in New York City.  But that was eons ago.  Nevertheless, it has taken me years of study and discipline to develop an “eye” for taste and the aesthetics.  Fast forward to the present, and I am truly astounded and humbled by the exquisite beauty that my fellow classmate Anjela creates with food.  Art truly transcends all forms of expression, as evidenced by her work.  This classic beet and goat cheese pairing takes on a whole new meaning with her artful interpretation.

Red Beet and Chevre Terrine, Lentil Sprouts, Pecan Oil, Parsley Juice

The best part of the following entree prepared by another classmate was the black pepper sorbet.  Cool!

King Oysters, Avocado-Meyer Lemon Puree, Black Peppercorn, Vin Glace

I sincerely wish you could taste this vanilla bean merengue with raspberry sauce.  Candied ginger bits are in the vanilla ice cream.  Oh, my Goddess!  And then the warm cacao dacquoise and truffle.  Wow!

Lucky me, starting next week I get to work with the amazingly gifted pastry chef, Kelly Dennis.  Period.  End of story!

Vanilla Bean Merengue, Raspberries, Ginger

Warm Cacao Dacquoise, Hazelnut Truffle and Citrus Buttercream

When I opened up a box of fresh mushrooms delivered this morning to the Cafe for my Asia Station mise en place, I found this.  Beautiful, isnt’ it?  Should I take this as a sign of what’s to come?

Maitake Mushroom

The menu:

• Chickpea miso soup with scallions and tofu
  
• A salad with tomato, marinated broccoli, and cucumber on a bed of Romaine lettuce with a Carrot-Ginger dressing
• Hijiki with carrots
• Spicy Tuber Roll (currently on the 105degrees menu)
• Tomago sushi
• Pickled Ginger, wasabi, and soy sauce
  

Tomago is a lightly sweetened egg omelette, however, mine is made with raw cashews, Thai coconut meat, Irish moss, agave nectar, and a pinch of sea salt.  The yellow color is derived from turmeric powder.  The sushi rice is made with jicama, pine nuts, agave nectar, brown rice vinegar, and sea salt.

I served eight of these bento to my fellow classmates and 105degrees staff.  Pretty good!

Bento Lunch Special