Tuesday, May 6, 2008

Happy Date & Fig Squares

Happy Fig & Date Square
Recipe adapted by Ben Kaelan
From Goneraw.com

Serves 6

2 cup walnuts
1 cup raw sicilian almonds
1 cup shredded dried coconut
8 medjool dates, pitted
1 teaspoon cinnamon
1 pinch sea salt

2 cup medjool dates (pitted)
1 cup dried organic figs
4 Tbsp Agave nectar
2 Tbsp Lemon juice
1/2 teaspoon cardamom

1. In a food processor, finely chop the walnuts, almonds and dried coconuts. Add the dates one at a time and finally incorporate the salt and cinnamon. Place this mixture in a large bowl.

2. Process the dates, figs, agave, lemon juice and cardamom until it reaches a thick smooth paste-like consistency.

3. In a square glass baking pan (9"x 9"), place half the crumble mixture and pat it down lightly. Spoon over the date mixture evenly. Sprinkle the remaining crumble mixture overtop and pat this down lightly as well.

4. Cut into pieces and serve. This could also be warmed up in the dehydrator for 1 hour or 2 before serving.

Sunday, May 4, 2008

Mexican Chocolate Mousse Parfait

Mexican Chocolate Mousse Parfait
Recipe by Ben Kaelan René

Serves 4

1/2 cup pitted Medjool dates (soaked 1 hour)
1/2 cup raw blue agave nectar
seeds from 1 vanilla bean
3 Avocados, chopped
3/4 cup raw cacao powder
1/2 fresh coconut water (if on hand, otherwise regular
water will do fine)
1 tsp cinnamon
1/2 tsp cardamom
1 pinch of Himalayan salt or sea salt

1 cup walnuts
1/2 cup raw sicilian almonds
1/2 cup shredded dried coconut
4 medjool dates, pitted
1/2 teaspoon cinnamon
1 pinch sea salt

3 or 4 bananas

1. In a food processor, start by making a paste of the
dates, nectar and vanilla.

2. Add the avocado, cacao powder, cinnamon and
cardamom and process until it has a smooth consistency.

3. Add the water and process for a few seconds.

4. Pour the mixture into a large bowl and refrigerate for
at least an hour.

5. While the mixture firms up in the fridge, prepare the crumble mixture. In a food processor, finely chop the walnuts, almonds and dried coconuts. Add the dates one at a time and finally incorporate the salt and cinnamon. Place this mixture in a large bowl.

6. When the mousse is ready, give the mixture a quick mix using a wisk. Place a few a few tablespoons of the mousse into a wine glass or martini glass. Add a bit of the crumble mixture and top with a few sliced bananas. Continue layering these three ingredients in this manner and serve immediately.

Raw Sushi Madness

Raw Sushi Madness
Recipe by Ben Kaelan René

Serves ... as many as your heart desires!

Raw Nori Sheets (cheapest at Upaya Naturals)
2 Carrots
1 English cucumber
2 Avocados
1 Recipe “Marinated Shitake Mushrooms”
(refer to Bok Choi Salad recipe)
1/2 red onion, thinly sliced
Ginger, finely shredded
1 lemon

2 containers Alfafa Sprouts or Broccol Sprouts
300gr baby spinach
1 bag Sunflower Sprouts (optional)

Any other ingredients you can think of: beets,
(raw unpasteurized) sauerkraut, faux-tuna (visit
SimplyRaw for a good recipe!), ginger, zucchini,
chayote dulse, celery...the possibilities are endless!

1. With the aid of a japanese mandolin, thinly matchstick
(finest mesh) the carrots.

2. If using a conventional (as opposed to organic)
cucumber, peel the skin using a potato-peeler. Cut the
cucumber in half and create 1cm thick slices lenghtwise.
Cut these into 1cm wide matchsticks.

3. Cut the avocado in half and remove the stone. Slice the
avocado into 4 or 5 half-moons. Remove skin and squeeze
lemon over the avocado to prevent it from going brown.

4. Place the nori roll on a sushi mat. Cover 1/3 of the nori
roll (the part closest to you) with a bed of sprouts or
baby spinach. Layer the vegetables in the middle of this
bed. Use any combination you like! Here are a few ideas:

- Baby spinach, Carrot, Avocado, Cucumber
- Baby spinach, Avocado, Shitake
- Alfalfa & Broccoli Sprouts, Carrot, Cucumber Red onion,
and Sauerkraut
- Baby spinach, faux-tuna, celery, carrot and avocado
- Baby spinach, faux tuna (simple and yummy!)
- Broccoli Sprouts, Avocado, Mango and Carrot (with lime!)

5. To roll the sushi, grasp the sushi mat (edge closest to
you and bring it over the bed and use it to “tuck in” that
edge. Continue rolling until you get to the farthest edge.
Wet that edge and finish rolling. Give the sushi mat a
good squeeze to make sure everything holds together.
Remove roll and slice into 6 pieces using a sharp, finely
serrated knife.

Get creative!

For dipping sauce:

In a high-speed blender, quickly blend:

1 Tbsp dark miso
1 Tbsp ginger
1/2 cup coconut meat
1/4 cup coconut water
2 Tbsp nama shoyu
1 Tbsp lemongrass (finely chopped)
Pinch of salt
More coconut water to thin if needed.

If you're in a rush, you can always use just plain old nama shoyu as a dipping sauce.

Marinated Bok Choi & Shitake

Marinated Bok Choi and Shitake Mushroom Salad
Recipe by Ben Kaelan

Serves 2 to 4

2 Bok Choi Stalks, washed
2 cups bean sprouts
12 medium sized shitakes (washed & destemmed)
2 Tbsp sesame seeds
1 Tbsp untoasted black sesame seeds

Juice of one lemon
1/4 cup Nama Shoyu
2 Tbsp sesame oil (cold pressed)
1 Tbsp grated ginger

1 Tbsp agave nectar
2 Tbsp sesame oil (cold pressed)
1 Tbsp Nama Shoyu
1 large clove of garlic, crushed
1 Tbsp ginger (finely grated)
1/4 Tsp Himalayan salt or unprocessed sea salt

1. Wisk together the lemon juice, Nama Shoyu, sesame
oil and ginger. Immerse the Shitake in this marinade and
let stand for at least 1 hour.

2. Wisk together the dressing; agave, sesame oil,
Nama Shoyu, garlic, ginger and salt.

3. Place the bok choi in a medium sized bowl. Add the
dressing and massage the bok choi for a few minutes
until it reduces in size and looks “marinated”.

4. Remove Shitakes from the marinade and cut them into
long slices (about 1 or 2 centimeters wide)

5. To plate, place 1 cup of bean sprouts in a shallow bowl,
top with marinated bok choi and sliced shitake mushrooms.
Sprinkle black and white sesame seeds.