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

Raw Cheese Cake- the secrets revealed

Here is the recipe!

Acai Goji Cheesecake

‘Finally!’ I hear you say 😉

First of all let me express my gratitude to Matthew Kenney and his book ‘Everyday Raw’ for inspiring me to venture into the realm of vegan raw cheese cake ‘imitations’ (far yummier than most of the baked dairy-based ones – apart from yours, mum ;-))

This recipe is not for the faint-hearted chef – as the ones who have attended my Raw Cheesecake Master Classes can confirm. You will have to run your high power blender with an open lid and fold over the filling with a rubber spatula while blending.

Cheese cake making

In my element at the Wise Cicada – making raw cheese cakes.

But don’t worry. I can happily supply you with custom made cakes of this kind upon request. Just drop me a line on our ‘Contact‘ page. As long as you are in Auckland, NZ… 🙂

White Chai and Chocolate Raw Cheesecake

And you are still looking for the recipe, right?!
OK, I will give you the non-chocolate version as a basis for your experiments. For a cacao alternative just add 1 cup of cacao powder in the very end. Be aware, that you are adding a whole cup of dry powder to a mixture that is already quite thick. More spatula work!!! …and watch the temperature of your filling mix! Once it starts steaming, you’ve left the realm of raw foods 😉 – and so have the life enzymes.
Only remedy in that case: Lots of extra Love.

Swirly Chai Chocolate Raw Cheesecake

Basic Raw Lemon Cheesecake

Inspired by Matthew Kenney, yet adjusted to fill a big pie shell
Yields a large round tart pan with 16-20 pieces

Crust
4c shredded coconut

1.5 c cashew flour

1 T coconut oil

4 T date paste

Filling
4c cashews

3/4c lemon juice

1c coconut sugar

1c coconut oil, melted

1/2c filtered water, if required

1 t vanilla powder

¼ c lemon zest

Crust

  1. Mix all ingredients together well in a food processor, starting with the dry ingredients, then adding the ‘wet’ ones.
  2. Press into plastic-lined fluted French tart pan to desired thickness. Make sure the rim of your crust has an even height and thickness all around!
  3. Chill crust in freezer for at least 15min or until ready to fill.

Filling

  1. Blend all ingredients in a powerful high-speed blender until very smooth. Start with cashews, coconut sugar and the water-based liquids. When the cashews resemble a smooth thick cream add coconut oil. The flavours can be adjusted last. Adjust liquids as required for the blender to still turn the mixture over. You will have to use the plunger or a spatula to help mixing the filling. Give your blender motor a break from time to time and monitor the temperature of your filling closely. Too much water will make your final cake runny and too little liquids will make your filling too thick for your blender to turn it over without burning a fuse.
  2. To fill the crust properly the blender should contain about 1.2-1.5l of mixture.
  3. Fill the crust and chill in freezer overnight.
  4. Remove from tart pan and wrap with plastic film. Label with flavour and production date.
  5. Store in freezer.
  6. Remove 15-20min prior to cutting and serving

Other flavours can be achieved with red grape juice, acai berry powder, goji berries, chai extract, chai- or cherry concentrate, goji/apricot, cranberry, 2c of melted frozen blueberry/strawberry etc. Make sure to reduce the amount of water accordingly!!!

Good luck!

René

🙂

PS: Next trick: make two different fillings in one pie shell!

Goji Chocolate Cheesecake halves

Raw Food Chef Training – Level 1, a first in New Zealand!

Are you ready for this?
New Zealand’s first Raw Chef Training!

Magnificent Birthday Cake

After many requests for this kind of teaching we decided to offer a very involving hands-on workshop setting over a long weekend. If you are keen to embark on a committed journey into the culinary world of raw foods then this training is for you. This will be the first raw food chef training in New Zealand.

We will offer this training in several stages over long weekends, so even if you have to travel from the South Island or Australia it will be easy to fit it into your schedule. For our local students we also offer to participate in the catering of a five course raw gourmet meal to apply their newly learned skills shortly after the weekend training.

Chad's Red Radish and Microgreen Salad

Level 1 has been taught from

Friday May 25th to Sunday May 27th, 2012
at Eden Valley Lodge in Albany, Auckland, New Zealand.

Next one coming up now, click here!

These are the topics we will cover:

  • Fri pm: Basics of raw foods, the practice of simple and delicious meals for the whole family, kitchen setup and basic skills.
    Afternoon Tea and Dinner
    Cream of Zucchini Soup
  • Sat: menu planning, breakfasts, salads, lunch and dinners, simple desserts
    Breakfast, Lunch and Dinner
    Rawdezvous Cafe display
  • Sun: ethnic cuisine, healing aspects of raw food, sprouting, juicing and fermented foods, dehydrated snacks
    Breakfast, Lunch and Dinner
    Raw Food Sushi
  • One or two weeks after: A five-course dinner catered by you and other graduates for 20 guests at the Wise Cicada Café
    Raw Gourmet Fine Dining

Full recipe book, all meals and follow-up support included.

The next Raw Chef Training, Level 1 education is coming up on the first weekend in December 2012. For more information click here.

The seats at this hands-on training are limited to 12 students to assure the maximum learning for everyone. We are receiving bookings as you are reading this.
Get in touch to reserve your space!

You can either ring René on +64 (0)27 555 1622 or e-mail us through our ‘Contact’ page here.

I am looking forward to your booking and a great training.

Warm regards,

René
🙂

Fermented Foods – a pro-biotic feast!

Ever wondered how to keep your immune system and your digestion happy and powerful at the same time?

Here is your answer: Pro-biotic cultures in your food.

They come in many delicious disguises like: Kombucha, Sauerkraut, KimChi, Coconut Yoghurt, Cabbage Rejuvelac, Natto, nut cheeses and a few others.

A glowingly vibrant cabbage

And here is the good news! We’ll be teaching a raw food demo class about and with these friendly little helpers on Thursday, April 26th, 2012.

The demo will mainly deal with the preparation, cultivation, care and culinary use of the first five in the list above – and we will easily fill 2.5 hours with doing that 🙂

This class will give you the knowledge, tools and techniques to maintain high levels of natural pro-biotic cultures in your diet. While supporting your overall well-being it will simultaneously add a whole new dimension to your culinary repertoire.

Mark this date in your calendar and book your space today!

Thursday, April 26th, 7 – 9.30pm,
Wise Cicada Cafe, 23 Crowhurst Street, Newmarket
Auckland, New Zealand

Investment: $60 – including all samples and comprehensive recipe booklet
Our demo classes are limited to 20 students only.
Bookings are essential!

Reserve your place today by contacting us here!
…or by ringing René on 027 555 1622.

See you there or before!

René

🙂

PS: We will have both cultures and finished products for sale at the class.

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

Ultimate Salads and Magnificent Dressings – Get creative with your salads!

Chad's Red Radish and Microgreen Salad

Do you love your salads? You make 2 or 3 regularly. Right?! They work and are ok, but don’t really excite you and your family any longer.

Ever wondered if there is more out there to learn about salads and how to vary them? Is there more than ‘Thousand Islands’ dressing out of a bottle? …and how do I do it?

Greek Salad with Almond Feta

Here is a chance to expand your repertoire dramatically and to reclaim the position of your family’s favourite chef. That will get the kids away from those TV cooking shows and back to their PlayStation 🙂

I’m happy to announce our next Raw Food Class at the Wise Cicada on
Thursday, March  8th, 2012, 7-9.30pm

Moroccan Carrot Salad

At this food demonstration class you will learn:

  • How to make a variety of simple, yet delicious salads for every day and season, as well as for special occasions.
  • How to make delicious dressings with what you’ve got in your fridge, pantry and garden.
  • How to flavor balance your dressings and how to achieve the right texture, color and mouthfeel.
  • Ideas for dehydrated snacks and other additions to top your salads.

Your investment: $60.-/person

Full recipe booklet, flavour balancing chart and samples included.

You will learn how to confidently prepare a variety of great salads that will please and entertain both you, your family and friends.

Fine Dining Salads

Join us for an entertaining and fun-filled evening that will raise your awareness and knowledge level around the preparation of delicious salads and dressings.

Booking essential. Space is limited to 20 students.
Book your space today!

Call René on 027 555 1622 or send us a message via our Contact Page.

See you on March 8th!

René

🙂

Wildflower Salad

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