Raw Food Survival Class – The Art of Raw Chocolate

…with samples, of course!

Raw Chocolate Buttons

Believe it! We are announcing a raw chocolate class.

This will be the ultimate in making delectable desserts, snacks, cakes and presents using raw cacao in all its various guises – right on time for Easter.

Mark this date in your calendar:

Wednesday, March 28th, 7 – 9.30pm,
Wise Cicada Cafe, 23 Crowhurst Street, Newmarket
Auckland, New Zealand

You will learn:

  • How to make a variety of simple, yet stunning chocolate cakes, cookies, drinks and desserts.
  • How to make delicious shakes, using raw cacao and other superfoods.
  • How to entertain friends and family with your own sweet chocolate treats, pralines and chocolate bars.
  • Which flavours enhance or combine well with chocolate.
  • What ratios are required for a rounded flavour and also consistency.
  • What secret ingredients will make any of your creations a hit with your audience.

As always, a complete recipe booklet and samples are included.

Chocolate Raspberry Tartlets

Your investment: $60.-/person

Space is limited to 20 people. Book yours today by ringing René on 0275551622 or contacting us here.

Oh, upon frequent request at our previous classes we will actually have some of the presented sweets for sale after the class. Bring your piggy bank!

See you there!

René

🙂

Chocolate Cheesecake

Kale Salad – a delightful surpise and classic in our kitchen

Here is a staple salad that can be made all year round – given you grow the kale yourself. As any hardy vegetable (see Cabbage Cranberry Salad), kale becomes soft and palatable when massaged with a bit of natural salt, lemon juice and oil. This will make an instant dressing. For a more creamy version just massage the avocado with the kale from the start.

Kale salad, ready to serve

The more colourful ingredients you can use the more alive your final salad will look. Fresh corn, orange bell peppers, sprouts, olives, heritage tomatoes, red radishes, etc.

And here is the basic recipe:

  • 1 big bunch kale, stems removed
  • ½ tsp natural sea salt
  • 2 Tbsp olive oil
  • 1 avocado seeded, peeled and diced
  • ½ lemon, juiced
  • ½ yellow bell pepper, finely diced – as confetti
  • 1 medium tomato, diced
  • ½ bunch curly parsley, chopped
  • 1T sun dried tomato powder*
  1. Destem the kale.  Cut the kale into thin strips (chiffonade).
  2. Neglecting the avocado cubes, tomatoes and parsley, put all the other ingredients into a big mixing bowl and massage well by using your hands in order to soften the kale.
  3. Add the avocado cubes and parsley and toss well with your hands.
  4. Fill a bowl with an abundant amount of massaged kale and form a little mold in the centre. Place 2 T diced tomato in the centre mold and sprinkle yellow bell pepper confetti around it.
  5. Serve with crackers or focaccio bread.

*Sundried Tomato Powder can be made by dehydrating organic (the dark ones, without sulphites) sundried tomatoes and then grind them in a high speed blender. Keep the powder in a jar in your pantry as a savoury condiment for other salads.

Variations: Play with whatever is in season. You can virtually vary any of the other ingredients. Just remember, to soften kale or hardy vegetables by massaging you will need some natural salt. Acid (from citrus or vinegar) and fat will help to soften the vegetables and distribute the flavours.

Love it up!

Gala 'loving it up'.

Interesting combinations for kale can be created with orange juice, cucumbers, raisins, pine nuts etc. Edible wildflowers make great garnish!

Eat the salad either from a bowl or roll a portion into a lettuce leave or quarter sushi Nori sheet.

Enjoy!

René

🙂

Wildflower Salad