Superfoods 101 – an introductory class to exotic ingredients

Here comes a brilliant opportunity for you to figure out what all these weird named packages are: Superfoods!

A live food demonstration at the Wise Cicada, February 22, 2012, 6.30pm.

Wildharvested in the Pacific North West

  • What’s in them?
  • What are they good for?
  • How do they taste?
  • How can I use them to my best benefit and greatest taste?

Have you ever wondered how to use: Camu, Yacon, Macqui, Acai, Maca, Sancha Inchi, Chia (apart from Babak’s Chia Drink), Goji berries, Cat Claw, Stevia, Lucuma, Turmeric, Nopal, Noni, Cacao, Mangosteen, Mesquite, Beepollen, Yum, Spirulina, Hemp, Coconut oil, Barberries, Chlorella, Golden Berries, Mulberries, CMD, Pomegranate, and a few more…

I’ll have Ross J Sims from Living Foods Lifestyle assisting me with this class.

Let me introduce

Ross and his wife Michele La Chante are running a Superfoods focused business and are also the New Zealand representatives of Navitas – THE Superfoods company. Many of the Superfoods on the Wise Cicada‘s shelves are imported by Michele and Ross. Ross will be there to talk about the superfoods we present to you in this class and will also answer your questions about them.

I myself will be introducing some delicious ways of using the featured products in your daily nutritional routine and meals. Without giving too much away I can already promise you some ice cream, a few great tasting smoothie ideas, raw chocolate and a few others.

Super SmoothieYou will take a recipe booklet home and get to sample the superfoods we feature that night as well as everything I demo in front of the class.
All of this for an investment of NZD60.- only.

Due to the nature of this class and the amount of samples we will be giving out the space is limited to 20 students only.

Please book early by contacting us here or by ringing René directly on 0275551622. Alternatively you can book your place at the Wise Cicada.

We’ll see you on February 22, 2012 from 6.30pm – 9pm at the Wise Cicada Café in Newmarket – on a natural HIGH!

René

🙂

PS: As you can see above, the list of so-called superfoods is long, so expect more superfoods classes to follow this ‘101’ edition!

Chocolate body paintings available upon request only 😉

Raw Chococlate Body Painting

Raw Cheese Cakes de-mystified – a Master Class

Catering the raw desserts for the One World Café at the Prana New Year 2012 festival has given us plenty of practice and opportunity to fine tune our recipes. We are now announcing our first Raw Cheese Cake Master Class.

Dark BeautyWhere: Wise Cicada Café, 23 Crowhurst Street, Newmarket, Auckland

When: Wednesday, February 1st, 2012, 6.30-8.30pm

How much: $55.-/person

This class will be run as an interactive food demonstration. René will be preparing several raw cheese cakes right in front of you. You will have the chance to taste the finished products and ask all your questions. We will provide you with copies of the recipes to all  demonstrated cakes and will, as always, offer you many many ideas – so bring a pen!

René will basically demonstrate two kinds of raw vegan “cheese” cakes – the cashew-based kind, as served at the Wise Cicada Café and Prana and the young coconut meat version as served at Lydia’s and René’s wedding 🙂

Strawberry Coconut Cream Cake, cutThe latter to provide you with ideas on how to use the delicious young coconut meat from the drinking coconuts available now.

ALSO: René will put special focus on the art of making ‘perfect’ raw crusts and their use for different occasions like cakes, pies as well as small tartlets, perfect for catering.

Divine dessertsAll our recipes are vegan, gluten-free and raw. You will graduate from this class with the confidence to prepare stunning raw cheese cakes on your own. We will also be there for you to help you pick the right ingredients and equipment. Any questions later on – just contact us here, by phone, e-mail or at the Café in Newmarket.

The spaces for this class are limited to 20 students so please reserve your place early. We have already taken several bookings.

Send us an e-mail from our contact page or ring René on 0275551622.

Alternatively register at the Wise Cicada shop counter.

We are looking forward to seeing you shortly.

🙂

Swirly CCCC

Moroccan Spiced Carrots

Here is a beautiful alternative to the good old carrot, apple, lemon juice and raisin salad, ok ok, beetroot is cool too 🙂

You might have been lucky to see me sampling this salad at Remuera New World this afternoon. If not, here is the recipe. Needless to say that organic is best! New season’s organic carrots are on the shelves now. Go get’em!

Moroccan Spiced CarrotsCarrots with Moroccan Spices

Serves 4

  • 4 carrots, very thinly sliced or grated
  • ¼ cup chopped parsley
  •  ¼ cup chopped walnuts
  •  ¼ cup sultanas
  •  2 Tbsp lemon juice
  •  1 Tbsp olive oil
  •  ¼ cup fresh orange juice
  •  dash ground cumin
  •  dash cayenne pepper
  •  dash cinnamon
  •  ¼ tsp natural sea salt or to taste
  •  fresh ground pepper to taste
  1. Combine the carrots with the lemon and orange juice, olive oil, and sea salt
  2. Massage or toss well.
  3. Add the other ingredients and toss well to combine.

Note: Alternatively to using the individual spices Cayenne pepper, cinnamon, cumin and black pepper I like to use 1/2 tsp of a brilliant North African ‘Ras El Hanout’ spice blend by chef Greg Malouf. His blend contains also cardamom seeds, turmeric, coriander and many others. It just gives this salad an even more exotic and rounded flavour. You can buy this specific spice blend form New World Remuera. The salad is available there too – at the deli counter. Yes I will restock tomorrow – beside doing a Sauerkraut food demo! See you in the afternoon!

'Mandolined' carrots

A good workout on the mandolin

Have fun playing and watch your fingers!

René

🙂

Orgasmic Blueberry Pie – a raw revelation

And here is another all-time favourite of mine. A raw pie that works with all kind of fruit. Any frozen berry will do, although I prefer organic strawberries or blueberries because of their small seeds. Ripe pears with ginger work well, persimmons are great, so is kiwifruit. Just make sure you add enough lime or lemon juice to counter balance the fruit sugar and the sweetness of the crust.

The proper ratio for the psyllium husk powder is 1 Tbsp per 2 cups of mixture. Add last and blend well. Then quickly pour the filling. It will solidify in less than 5min. After about 30min the pie will hold up nicely when you lift it out of the pie form. If you can’t get psyllium husk powder just buy normal psyllium husks and grind them into a fine powder in your blender. It will jelly into a more homogenous texture than the whole psyllium husks.

Once you get the hang of this pie 15 min preparation time + 30 min resting time in the refrigerator should be the norm. The best thing about raw pies and cakes: they never burn! 🙂

Orgasmic Blueberry PieOrgasmic Blueberry Pie

Serves 8

Crust¨

  • 200g shredded coconut
  • 200g raw cashews
  • 2 Tbsp light honey or raw agave nectar
  • ¼ tsp lemon juice

Filling

  • 750g frozen organic blueberries, defrosted
  • 6 organic Medjool dates, pitted
  • 1 tsp vanilla extract
  • ¼ tsp lime juice
  • 2 Tbsp Psyllium husk powder (1Tbsp per 2 cups of liquid)
  • ½ mango or pineapple, finely diced for garnish
  1. To make the crust, in a food processor grind the coconut into a fine powder. Add the cashews and continue processing till they are broken down finely. Add the honey/agave nectar and lemon juice and process till the mixture sticks together.
  2. Press into a pie form with removable bottom.
  3. To make filling blend the defrosted blueberries with the dates, vanilla extract and lime juice to a smooth liquid consistency. Add the Psyllium husk powder and blend shortly to distribute evenly throughout the mixture.
  4. Pour filling onto crust. Tap pie form a few times to let air bubbles escape and to distribute filling evenly. Smooth surface with a little spatula.
  5. Refrigerate before serving and garnish with mango or pineapple.

Enjoy!

René

🙂

Surprising alternative to cole slaw – Cabbage Cranberry Salad

Here is a delicious winter recipe with a surprisingly easy preparation and brilliant flavour combination. The cranberries add a lovely sweet and bitter contrast to the salad.

You might have seen me demonstrating and sampling this salad at New World in Remuera, Auckland. Stay tuned, there is more good stuff to come!

Cabbage SaladCabbage Cranberry Salad
Serves 6

¨        1 head of green cabbage, finely chopped, center removed

¨        ½ tsp natural sea salt (to taste)

¨        2 Tbsp grape seed oil

¨        1 avocado, seeded and peeled – optional for a creamier dressing

¨        ½ lemon, juiced or 1Tbsp organic apple cider vinegar

¨        ½ cup dried cranberries

  1. Combine all ingredients in a big mixing bowl and massage well by using your hands in order to soften the cabbage.
  2. Pause and let the salad rest for 5 min before massaging it to final softness. The cabbage should start to release liquid. Together with the finely distributed avocado this will make your dressing and also soften the dried cranberries.

Variations: Play with other vegetables from the cabbage family! Broccoli and kale work well. You can also add carrots and beetroot.

Substitute the cranberries with sultanas or dried and minced apricot. To soften cabbage and other hardy vegetables by massaging you will need natural salt. Acid and oil will help to soften the vegetables too and to distribute the flavours.

Happy massaging!

René

🙂