Almond Sauerkraut Bread – a convenient way to use almond pulp

Ever wondered what to do with all these bags of frozen almond pulp from making almond milk? I have. Last week I decided to clean our freezer only to find a truck load of almond pulp waiting to be used for something at some point in the distant future. I decided that the future starts now and went ahead creating this lovely nut bread.

Almond Sauerkraut Bread

As made at our last Raw Chef Training, September 2013.

Buckle up, this stuff is amazing! It will definitely be one of the staples in our pantry (unless sold prior ;-)).

Almond Sauerkraut Bread

  • 1 c golden flax seeds, coarsely ground
  • 3 c of almond pulp from milk
  • 1 c sauerkraut, finely chopped
  • 1/2 c soaked almonds, coarsely chopped
  • enough water to make dough consistency
  • 2 T olive oil
  • 2 t natural sea salt
  • 2 t Italian herbs
  • 1 small clove garlic, crushed
  • 1 sprig rosemary to garnish
  1. Process the almond pulp in a food processor with the “S” blade until finely broken down. Add olive oil, garlic, natural sea salt, and water
  2. Combine all the ingredients in a mixing bowl, add the sauerkraut ,chopped almonds, natural sea salt and mix well.
  3. Form into round loaves about Ø3cm and slice into 1cm wide slices.
    Almond Sauerkraut Loaf, sliced
  4. Dehydrate for 2-3 hours at 145°F and then at 115°F for another 2 hours or until the desired moisture is obtained. For long term storage dehydrate until crisp at 105°F.
    Almond Sauerkraut Bread - dehydrated

Enjoy with your favourite dip or soup!

Almond Sauerkraut Bread

René 🙂

Superfoods 201 – the next chapter

Join us for our next journey into the mysterious realm of Superfoods. We are talking – in my humble opinion – about foods with high nutrient content and density that may positively affect our wellbeing, health and performance. Walking through any well stocked health food store, you will recognise them by their unusual names (at least in our Western understanding) and also their intriguingly high price tags – compared to the standard fare, we have become so used to.

Yum Berries

Many of these foods are sourced from pristine environments like the Himalayan mountains (Goji berries) and the Amazon rainforest – hence their ‘unusual’ names. These plants and their fruits and roots are oftentimes not farmed but wild-harvested which explains their high content in nutrients (non-depleted soils) and also the higher price compared to other foods.

Maqui berries

Foods in this category are Goji berries, Acai, Maca, Noni, Maqui, Suma, Sacha Inchi, Camu Camu, Chia seeds and many more. Many of these are supplied and distributed by companies like Matakana Superfoods. On their website you will also find much detailed information about the different Superfood products.

Superberries Maqui, Yum, Acai, Goji

Among the more ‘common’ superfoods are blueberries, young coconuts, apple cider vinegar, cacao, turmeric, green tea, wheatgrass, sprouts etc.

And yes, we are offering you another class around these preciously packed nutrient-rich foods. Exploring the ones we have not touched on in our last class on the subject, Superfoods 101. To name a few: Maqui, Yum, Mangosteen as well as some old friends like Maca and Cacao.

Superfood pralines

Coming up this
Tuesday, May 1st, 2012, 7-9.30pm
at the Wise Cicada Cafe in Newmarket, Auckland, New Zealand

Your investment: NZD60
including all samples and the complete recipe booklet of the class.

This class will be centered around a systematic approach to using Superfoods in you daily diet. What (powder, berries) can you incorporate where (your green smoothie, almond milk) and how – for maximum benefit to your wellbeing, health and performance. With a bit of good luck we will have Kevin from Matakana Superfoods with us to introduce a few of his products and to answer your questions about the different power foods.

Seats are limited to 20 students. Book your space today!

Ring René to book on: 027 555 1622 or contact us here.

Alternatively go right ahead and confirm your booking by paying the course fee through our PayPal portal by clicking on the button below.

PayPal Buy Now

Looking forward to seeing you on Tuesday!
Warm regards,

René

🙂

PS: We still have room at New Zealand’s first hands-on Raw Chef Training, Level 1. I have extended the Early Bird rate till Monday, April 30, 2012. Book your space Now!

Rene teaching

Dry it, you will like it! A comprehensive class on dehydrated raw foods.

Yes, we are teaching a

Dehydrated Foods Class
Wednesday, April 11th, 7 – 9.30pm,
Wise Cicada Cafe, 23 Crowhurst Street, Newmarket
Auckland, New Zealand

Join us and come along!

The investment is $60/person including all samples (I’m working on them :-)) and a comprehensive recipe booklet.

Selection of Dehydrated Raw Foods

Our menu for the night will include a basic flaxseed cracker recipe, breakfast granola and a lovely raw porridge, spiced nuts and seeds (great savoury snacks this time!), pizza crusts, wraps and an idea for trail bars. And what do you do with all that pulp from making almond milk??? Precisely! We’ll deal with that one too 😉

If you have a dehydrator and you want to use it more come along!

If you are thinking of getting one come along too! René will share some advice on what to look for in a good dehydrator.

Either way, you will come out of this class with more confidence and knowledge around dehydrated raw foods.

Spaces are limited to 20 people and bookings are essential.
Book your space today!

You can contact us directly to book your place, either by clicking here and leaving us a note or by ringing René directly on 0275551622.

We are looking forward to having some good fun together!

Happy Easter,

René

🙂

PS: More classes are coming up. Please see our Teaching page!

Flax seed cracker recipe – one that works

Yes, yes, yes! Another one of our favourite recipes and a staple in our pantry (top shelf, second jar from the left, right beside the chocolate walnuts – yum!, Maca/apple spice granola, buckwheat pizza bread, and the almond bread croutons).

Our pantry top shelf at night

This recipe came about after a bit of trial and error. Nothing fancy but it works – as long as you keep the ratios approximately in proportion. I encourage you to experiment with other ingredients too. Try other nuts or seeds instead of sunflower seeds, or some other vegies that are in season when you make these crackers. Zucchini or bell peppers will be fine.

Flaxseed cracker ingredients

As you can see in the pictures that follow, we are using the good old Excalibur dehydrator. This recipe will work equally well with any other dehydrator. The linseeds don’t have to be golden if you can’t get them. The brown ones will do just fine.

I use the terms ‘flax seeds’ and ‘linseeds’ alternatively. They are the same.

Here we go:

Golden Linseed Crackers

Makes 8 trays or 288 crackers

  •  4 c golden linseeds, soaked in 6-8 c filtered water for 12 hours
  • 2 c sunflower seeds, soaked for 6-8hours
  • 1 c golden linseed meal
  • 3 tomatoes, chopped
  • 3 cloves of garlic, pureed
  • 3 T fresh chives, minced
  • 2 t lemon juice
  • 2 ½ t natural sea salt
  • ¼ t cayenne pepper
  1. Set the soaked linseeds, linseed meal, and chives aside. In a food processor, combine the other ingredients and process until smooth.
  2. In a bowl combine with chives, linseed meal, and soaked linseeds. Hand mix well.
  3. Using an offset spatula, spread the mixture onto Teflex dehydrator sheets, forming eight 25cm squares about 0.5cm high.
  4. If your batter mix is thick enough score the tray into individual crackers with your spatula now or dehydrate at 145° F for 1 hour, then with a pizza wheel or carefully with a big knife score into crackers of equal size.
  5. Rotate the trays regularly both horizontically and between the different slots in your dehydrator (Excalibur). Turn down the temperature gradually to 115° F as the crackers dry.
  6. After 4-6 hours flip the cracker sheets and remove the Teflex sheets. Continue to dehydrate at 105°F for about 12 hours or until crisp.
  7. Store in sealed glass jars (see picture above).

And here is the whole story in pictures. Enjoy!

soaked flax and sunflower seeds

4c of flaxseeds turning into 8c when soaked, 2c sunflower seeds require more space too

Flaxseed cracker ingredients

The remaining ingredients apart from your natural salt

Flaxseed cracker batter

A thick and moist mix.

Batter ready to spread

about 2c of batter per tray, get yourself one of these cranked spatulas!

Spread batter

all evenly spread out, with straight edges

Scored into crackers

If the batter is thick enough score the crackers before dehydration. These are the default break lines. 24 crackers/tray. Use your spatula, preferably not a knife. Your Teflex sheets will thank you 😉

Dry enough to flip

This tray is dry enough to flip onto another mesh tray.

Flipped upside down

Place a mesh dehydrator tray on top of your pre-dried cracker tray. Hold both trays together and turn over. You see the previous bottom tray now on top here. Teflex sheet is pointing up.

Peel off the Teflex sheet

Now carefully peel off the Teflex sheet and put the tray back into the dehydrator to finish drying for approximately another 8 hours on 115-105 degrees F.
If batter still sticks to Teflex sheet. Reverse the last steps and dehydrate longer on the Teflex sheet.

Pictures of the finished product is coming tomorrow morning. They are still drying.

Finished drying

Here is a finished tray. Just break them apart and store in a sealed glass jar.

The final product

Voila! The final product after 24hours!
Pass the guacamole!

Enjoy!

René

🙂

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

Prana, Raw Cheese Cakes and a word on Raw Food Blenders

Yep, the Prana New Year 2012 Festival is over. It was stunning! Despite the rain we had a Blast supplying the ‘One World Café’ with raw desserts. Jack and René arrived well ahead of the crowds and went straight to work making raw granola, our vegan chocolate müsli slice, chocolate walnuts, and raw cheese cakes. Jack truly refined the art of crust making during the festival. In the end we counted a total of 18 raw cheese cakes made and sold. By the time the festival started we had 16 in the freezer waiting to be served and just topped it up with two more in the end. The selection of flavours we had were: lemon, lemon vanilla, lime vanilla, goji apricot, chocolate peppermint, chocolate chai, spicy chai, passionfruit vanilla, goji chocolate, maple chocolate and layered as well as swirled combinations of the above.

Antioxidant powerLydia joined us a day later and put her loving energy into our Super Hero Bliss Balls as well as tied up all the loose ends around our raw food operation in the back kitchen as well as lovingly tending the front dessert counter.

We had an AMAZING crew volunteeOne World Caféring in the kitchen and helping us occasionally. The groovy music in our part of the kitchen seemed to help a bit 😉

raw chocolate

from top clockwise: peppermint choc, ginger cashew, goji cashew, plain choc and cashew, pure choc orange

Once the festival was under way we also supplied the nightly chocolate bar with a selection of our raw chocolate buttons in various flavours. Jack became great at making a vibrant-looking strawberry chocolate torte (which was a mission to cut :-)) and we also sent out the occasional Orgasmic Blueberry Pie.

Avocado Chocolate at its BEST!Overall we had a splendid time in the kitchen and at the festival. Having prepared so much in advance we had enough time to attend a few concerts and music happenings when the rain stopped 🙂 Jack was out networking and jamming with great enthusiasm. Lydia and I enjoyed ourselves at Caitlin and Sika‘s concerts, laughter yoga and a late night drumming circle in the large tipi – which was out of this world!!!

Yes, the Raw Food Blenders!

We had three different models in our prep zone: Jack’s late model Vitamix, Maya’s LexSun (replaced by OmniBlend brand nowadays – see below) and our trusted BlendTec Total Blender.

The LexSun full of cheese cake fillingThey all performed extremely well. Yet making raw cheese cakes in series production really showed the different models’ strengths. Guess, which one tolerated the most ‘abuse’/hard work?! Maya it was your darling LexSun blender! After the VitaMix and BlendTec had both requested a holiday in the freezer to reset their over heat fuse the LexSun completed the job without complaint. Very impressive!

The strategy René followed in the end to make the raw cheese cake filling was to blend the whole batch in the LexSun – somewhere between 1.2-1.5 liter of thick cashew mix. After everything had mixed well and the cashews were kind of finely broken down I split the batch and finished it in two parts in the BlendTec – which definitely achieved the smoothest texture – 750ml as optimum fill level.

Lively Swirls

The cool thing about this strategy was that it allowed for colourful swirly cakes with different flavours combined in one crust. The most popular one was the spicy chai and chocolate one.

These days the LexSun is replaced in New Zealand by the identical OmniBlend machines at a more reasonable price. Make sure you get the new jar with it – which is a larger copy of the BlendTec jar. Perfect combination! This on here.

For a generous 15% off the listed prices on the OmniBlend website with free shipping in NZ apply this discount code: RAFS2014

Oh, did I mention that we will be teaching a Raw Cheese Cake class?

See you there!

René

🙂

Chocolate Haystacks – a quick and easy crowd pleaser for the holidays

This recipe was inspired by our dear friend Elaina Love of Pure Joy Planet.

It’s one of those things you make once and then just keep doing until they become so familiar that you don’t even require the recipe. After a while you replace the thread coconut with soaked, dehydrated and coarsely ground pecans, add some cocoa nibs and cinnamon to the mixture… you know how it goes 😉

At the Wise Cicada Café we produce them in big batches on over-sized baking trays, pressed firmly, chilled…

Chocolate haystacks/-sticks before cutting…and then cut into 128 individual pieces. Our guests just love them with their coffee or tea. What you see here is only half a tray (cutting board too small :-))

the final result: chocolate "biscotti"And here we go:

Chocolate Haystacks

Makes about 30 piece

  • 3 c or 250g thread coconut (or soaked, dehydrated and then coarsely ground pecan nuts)
  • ¾ c organic virgin coconut oil, liquefied
  • ½ c organic cocoa powder (Equagold is offering great stuff too – non-organic though)
  • ¾ c Rapadura® dehydrated cane juice or organic raw sugar
    or ½ c agave nectar/maple syrup (the latter goes well with pecans!)
  • Zest from 1 organic orange or a few drops of high-quality organic essential citrus oil
  • 1 t vanilla extract
  • ¼ t lemon juice
  • 2 T Cocoa nibs, optional
  • 1/2 t organic cinnamon, ground, optional
Method
  1. If you are using organic raw sugar or Rapadura, blend it in a dry blender jar into a powder.
  2. In a bowl whisk all the ingredients except the thread coconut together until the batter emulsifies.
  3. Now, with a spatula or your hand, mix the batter in with the shredded coconut.
  4. With a teaspoon and the fingers of your other hand shape into small haystacks and place on a tray.
  5. Place the tray in the refrigerator or freezer to cool down and solidify the haystacks. They will become soft at temperatures over 26°C so serve them cold!

a true crowd pleaserVoila! Enjoy and happy holidays!

Lydia and I will be in the Cocomandel – ah Coromandel 🙂 catering the raw dessert side of the Prana Festival. We might see you there!

René

🙂

 

Juicy raw apple cake fresh from Santa’s kitchen

Here is a treat you might want to spoil your loved ones with on Christmas. The recipe – originally inspired by my dear friend Chad Sarno – tolerates a lot of alteration, as long as you keep the amounts the same. You can substitute the cranberries with dried apples or dried pineapple pieces. Should you have run out of organic currants use sultanas. The raisin paste can happily turn into date paste. Oh! Before I forget it, you can replace the apples completely or just in part with grated carrots.

Remember though, what holds this cake together is the proper balance between wet and dry ingredients, so stick to the ratios and make sure you let the cake rest for at least two hours before serving – overnight is even better.

The topping/icing of the cake can either be cashew cream – see below – or a bit more liquid coconut cream (less coconut oil) as used in our wedding cake (see there).

Enjoy the bake-free preparation and the happily fed family! Careful, this cake is very filling!

Sample of Raw Apple CakeRaw Apple Cake

Serves 6

¨        2 c apple, grated, fresh (approx. 4 small apples)

¨        1 ½ c organic dried cranberries

¨        2 c pecans or walnuts, soaked, dehydrated and ground into flour. .

¨        ¼ c currants

¨        1 c raisins, soaked 2-4 hours and blended into a paste

¨        1 T cinnamon

¨        ½ T orange zest, grated (optional)

¨        2 T carob powder or mesquite flour

¨        pinch of nutmeg

¨        1-2cm grated ginger (optional)

Method

  1. Place all ingredients into mixing bowl and handmix gently, yet thoroughly, set aside.
  2. Using a 6-inch spring form pan, line the bottom with plastic wrap. If you happen to use a pie dish, line the whole dish with plastic wrap (see picture)
    filled cake form before turning it over
  3. Press ’cake’ into pan firmly.
  4. Turn over on a serving platter and remove spring form pan and plastic wrap. Cut into individual pieces now, if you prefer to serve as such.
  5. Frost or garnish with cashew cream.
  6. Chill before serving.

Note with extra cake, form into bars and dehydrate for 10-12 hours for a great snack on the trail.

Cashew Cream

Makes 2 cups

  • 2 ½ c cashews, soaked over night
  • enough filtered water to just cover the cashews in blender jar
  • 1 T organic maple juice
  • 1 t lime juice
  • ½ t vanilla extract
  1. Blend all ingredients in high speed blender into a smooth cream.
  2. Fill into garnishing bag and garnish cake or use as icing.

individual raw apple cake bitesHappy Holidays!

René

🙂

Raw Wedding Cake – whip up, chill, marry, eat!

This is an easy one and proved to be quick enough to make the morning before our wedding last Friday.

Yes! We did it.

On 11.11.11 and it was actually shortly after 11am that we exchanged rings on the beach of Cherry Bay at the bottom of Harrison Scenic Reserve in Opua, Bay of Islands, New Zealand – check on Google Earth for the evidence! (35°18’21.02″ S 174°06’34.64″ E)

Lydia and Rene newly wed

Oh, you are waiting for the recipe right?!

This cake was first made at the 2004 International Raw Food festival in Portland, Oregon and won the first price then. Slightly altered for our wedding 7 years after, here it is!

Strawberry and Coconut Cream CakeStrawberry and Coconut Cream Cake

12 pieces from a 20cm spring form (so keep your wedding party small!)

Ingredients:

Crust

  • 1.5 cups cashews, unsoaked
  • 1.5 cups shredded coconut
  • 6 small dates, pitted
  • 1 Tbsp agave nectar
  • 1 tsp coconut oil

Berry filling

  • 500g fresh or frozen strawberries or blueberries, defrosted
  • 6-8 dates, pitted
  • 1-2 tsp organic vanilla essence, depending on strength
  • 1 tsp lemon juice, amount depending on acidity of the berries you use
  • 1 Tbsp psyllium husk powder
    (as a rule of thumb use 1 Tbsp psyllium husk powder for 2 cups of liquid mixture)

Coconut cream

  • Meat from 3-5 young coconuts. It should make about 2 cups when blended with the coconut water.
  • 1/4 to 1/2 cup young coconut water
  • 1/2 cups premium virgin coconut oil (use more for a firmer cream)
  • 1 tsp organic vanilla essence
  • seeds from half a vanilla bean, cut open lengthwise and scrape out seeds
  • 2-3 Tbsp agave nectar, according to desired sweetness
  • 1/2 tsp lime juice, optional

Method:

  • To make crust grind cashews in a food processor into a fine flour. Set aside.
  •  Process coconut until broken down into coarse meal, add dates. Process till dates are finely distributed in coconut mixture. Add agave nectar, coconut oil and cashew flour. Process till a homogenous dough forms.
  • Press into a spring form (line bottom with plastic wrap) or pie dish with the bottom of the crust 5mm thick. Press sides up about 2cm and finish with a flexible rubber spatula so the whole crust rim has an even height and thickness. This might take a bit patience and practice. So don’t attempt to make your first cake of this sort on your wedding day! 🙂
  • In a blender combine defrosted berries, vanilla essence, lemon juice and dates. Blend at high speed into a smooth liquid.
  • Adjust flavour. Then add psyllium husk powder and blend again to finely disperse it throughout the mixture.
  • Pour filling into the pie crust. Make sure it stays inside the perfectly shaped crust rim. Flatten the top with a spatula.
  • Refrigerate for 20 min to allow to set.
  • Combine all ingredients for the coconut cream in a high speed blender and blend until a smooth and creamy consistency is achieved. This can take a few minutes. Make sure the mixture is folding over while blending. Upon your own risk open the blender lid and use a rubber spatula to fold the cream from the sides of the blender jar to the centre until a vortex forms. This process will warm up both your blender motor and the cream. Keep it raw and monitor the temperature of machine and cream!
  • When your cream has reached the right consistency pour it over the berry layer into the cake tin or pie dish. Tap the cake a few times hard onto your counter to allow air bubbles rise to the surface of the cream.
  • Level the top of the coconut cream with a spatula, then put the cake into the freezer for about one hour for the coconut cream to set.
  • Garnish with sliced strawberries, lemon zest and mint.
  • Enjoy and be happy ever after!

René

🙂

Strawberry Coconut Cream Cake, cut