KimChi – more than pepped-up Sauerkraut!

Here is another stunning fermented vegetable recipe. I am pleased to announce it is purely plant-based, so no fish sauce or other ingredients of dubious origin have been used 🙂

KimChiAt first I was concerned that all the spicy ingredients, which are natural anti-biotics would stunt the fermentation process. And yes, it slows the fermentation down a wee bit but not too much – if you leave it out at room temperature like sauerkraut. The batch in the picture above and to the left was made like  sauerkraut and worked out perfectly.

You have the option though to make the KimChi without adding the spicy chili paste to it initially. Let the vegetable mix ferment in peace first and store the chili paste in a thick-walled glass jar (it might burn holes in any fragile vessel *Twinkle*) Once the fermentation has stopped – after 3-4 days, add the chili paste to taste.
The chili paste can be kept indefinitely in the fridge.

Here comes the recipe. It is the shortened form of a very thorough description I found years ago on this website: www.treelight.com/health/nutrition/UltimateKimchi.html

KimChi
Makes 3-4l of KimChi

Vegetables

  • 1 head cabbage, shredded finely
  • 3 carrots, shredded
  • 2 cucumbers or zucchini, shredded
  • 3 heads broccoli, shredded
  • 1 apple, diced
  • 2 small oranges, juiced
  • 2 t sea salt (more if needed)
  • 1T Apple Cider Vinegar
  • ¼ c Sesame seeds
Chili Paste

  • 3.5 red onions
  • 1 head of garlic
  • 1 small hand ginger
  • 4 soft flesh pieces of preserved lemons, optional
  • 2T Apple Cider Vinegar
  • fresh or frozen chilies, amount according to desired heat
  • ½ t natural sea salt
  • 1T toasted sesame oil, to cover the finished product when storing in a glass jar
  1. Prepare the vegetables by massaging with sea salt like Sauerkraut. Add diced apple, orange juice, sesame seeds and Apple Cider Vinegar and mix well.
  2. Prepare chili paste in a blender and balance flavours. Keep the toasted sesame oil aside for later!
  3. Now mix some of the chili paste with the vegetable mixture and massage with your hands. Test flavour and add more if desired. Keep left over chili paste in a glass jar. Cover top with a layer of toasted sesame oil to prevent oxidization and store in fridge.
  4. This Kimchi can be eaten immediately. Stored in the fridge in a sealed glass jar it will develop a stronger flavour over time and even ferment. Alternatively weigh the top down as when making Sauerkraut (cover top with plastic bag to keep the bugs out!) and leave it sitting in a bowl to catch any bubbling liquids that might escape the jar (see picture below!) on your kitchen counter or in your hot water closet for a week or so. Then take the weight and cover off. Seal the jar with a lid and transfer to fridge.

KimChi bowlAlternatively ferment Kimchi vegetables first, like in the Sauerkraut recipe. After 3-4 days you can add the chili paste and transfer the jar into your fridge.

What else can I say but:
‘Best of Success!’

René
🙂

Raw Chocolate Bar Recipe – Finally!

After filling my Facebook page and ‘Timeline’ with tempting pictures of raw chocolate bars I received so many orders that I will have to move to a more empowering strategy. How about you make these beauties yourself and send me a sample?! 😉

Yumberry Chocolate Bear

“Give a man a chocolate bear and you’ll feed him for a day. Teach him…”

Although the recipe listed below has been working well for me over the months you might encounter problems when adding nut flours or fruit powders to your liquid chocolate mix. Sometimes the cacao butter separates when cooling down (especially when adding liquids). To avoid this from happening you can melt just 50% of it and shave the rest with a grater. That will keep the temperature of the whole mix down. That also means your chocolate will solidify quicker. I tried it today. Worked like a Charm! Also the surface of the finished bars seems to be much smoother.

Freeze dried Passionfruit chocolate bars

Be aware that when making raw chocolate you will leave the field of approximates and enter the Sacred Realm of Alchemy. So tread carefully and record your recipe trials and precise amounts!

And here we go with:

Raw Chocolate Bars

Makes enough chocolate to brighten a hairy day
(36 ice cube tray bars and 1-2 teddy bears)

  • 1 lb (454g) raw organic  cacao butter
  • 2 c cacao powder
  • 1.5 c cane sugar/xylitol, ground into a powder
  • 1 t + vanilla powder
  • 1-2 drops lime juice (Not more!)
  • 1-2 drops tamari sauce
  • ¼ c raw cacao nibs, optional
  • 1 t freeze dried fruit powder, optional
  1. Melt the cacao butter carefully in a bowl over hot water. Be careful not to overheat it. Stir continuously! That will yield about 2.25c of liquid.
  2. Transfer to a blender jar and add the remaining ingredients. Mix at high speed till everything is emulsified into a homogenous mixture.
  3. Pour the liquid mixture into chocolate molds or small plastic wrapped tartlet shells. You can drizzle some fruit powder into the mold before pouring the liquid chocolate. Silicone ice cube trays are best.
    Silicone ice cube trays
  4. Drop the cacao nibs into the liquid chocolate. They will float. You can stir them in if you wish.
    Chocolate Buttons
  5. Chill. The quicker the chocolate solidifies the better.
  6. Serve on cold dishes or paper as the chocolate melts easily.

Tip: Variations can be made with different essential oils and essences. Use your imagination! Citrus oils work well, Geranium goes, and even Basil rocks!

Great New Zealand made freeze dried fruit powders and whole fruit here: Fresh As!

Yumberry and Cacao nib bars

Enjoy and Happy Birthday!
René
🙂

PS: While we are on it… To further your raw chocolatier education please do yourself a favour and visit my dear friend Amy Levin’s website www.ooosha.co.uk! She is the ‘Master of Raw Chocolate’ and has a bunch of her best recipes listed on that website. Make sure you try the Textured Mocha Truffles!

Chocolate Müsli Slice – a glutenfree and vegan Power Snack

A lovely chocolate treat!

Be warned, this one will be a staple in your power snack repertoire. A thoroughly nourishing and satisfying chocolate treat. The basic recipe below is not fully raw as presented here, due to the use of 72% dark chocolate. I like to use the vegan Whittaker’s’Dark Ghana’. ‘Green & Blacks’ works as well. By all means, go ahead and make your own raw chocolate topping!
Oh, have I not posted that recipe yet?! Hang in there, it will pop up shortly 😉

When I am making this Chocolate Müsli slice I always make more of the dry crust mix than I will need for one standard baking tray. I store it in a sealed container till the next batch is due. That way I only have to add date paste, mix it thoroughly, press it into a paper lined tray and pour the chocolate.

And yes, the recipe below is not suggesting for the nuts and seeds to be soaked and dehydrated. For better digestion and utilization of all nutrients feel free to soak and dehydrate the sunflower- and pumpkin seeds as well as the almonds.
It is ESSENTIAL to dehydrate the nuts and seeds completely dry after soaking them over night. The base of the Müsli slice is held together by the moisture being evenly distributed throughout the crust.

And here is the recipe. Enjoy!

Chocolate Müsli Slice

Makes approx. three standard baking trays with 64 pieces each

  • 7c sunflower seeds, ground into coarse meal
  • 5c pumpkin seeds, ground into coarse meal
  • 10c dried finely shredded coconut
  • 4c almonds, ground into coarse meal
  • 2c cashew pieces, ground into a coarse meal
  • 4c chia seed flour
  • 3c cranberries
  • 2c sultanas
  • 3-6c smooth date paste, depending on moisture level
  • 9 x 250g bars of Whittaker’s 72% Dark Ghana chocolate (750g per tray)
  1. In a large tub hand-mix all dry ingredients well.
  2. Put a pot with 1-2cups of water to the boil, place a stainless steel bowl on the rim of the pot so it completely covers it. Break 3 bars (750g) of the dark chocolate into the bowl. Turn the heat down to a minimum once the water boils. Stir the chocolate occasionally until it is completely melted.
  3. While the chocolate is melting take 12c of the dry müsli mixture and hand-mix 1-2 cups of date paste in until everything sticks well together and is evenly moist and covered with date paste.
  4. Line a standard baking tray (approx. 2cm deep) with one sheet of baking paper. Now press the moist müsli mixture evenly into the tray.
  5. When the chocolate is completely melted pour it over the compacted müsli in the baking tray. Make sure you dry off the bowl underneath beforehand to avoid water dripping into your molten chocolate! Tap the tray lightly on the work bench to distribute the chocolate evenly and to make the surface level. Use a cranked spatula to help spread the chocolate, if necessary.

    Freshly poured chocolate

    Can you smell the freshly poured chocolate?!

  6. Place the tray in the fridge (walk-in coolers are handy here! ;-)) to let the chocolate solidify. Check frequently for the chocolate surface to turn matt. Do not wait till the chocolate is thoroughly chilled through. It will be too brittle to cut. A very sharp and thin (Asian) chef’s knife helps!
    Solid chocolate on top
  7. Once the chocolate surface has turned evenly matt and is sufficiently solid to cut, carefully, while holding on to the paper, slide the chocolate-covered müsli block onto a large cutting board. Cut into 64 equal pieces and stack them into a tight-sealing container with baking paper between the layers.
    Scored chocolate top
    Return to chiller overnight. The chocolate will solidify and the moisture in the müsli mix will spread evenly through all ingredients, making them hold together better.
    The cut chocolate muesli slice

Caution!

  • Do not touch the chocolate surface after it is poured!!! Your fingerprints will remain visible.
  • From the time of cutting into individual pieces till serving the individual müsli slices should stay refrigerated. Alterations in temperature will cause moisture in the air to condense on the chocolate coating. This ultimately leads to bright brown spots on it and makes it look unsightly and old.

The final result!

Enjoy!

René
🙂

PS: Yes, this might be one of the recipes featured at one of my next demo classes!

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

Prana New Year Festival 2012 – see you over New Year on the Coromandel!

Yes, take your darling and the kids and join us at the Prana New Year Festival 2012 from December 30th, 2011 to January 3rd, 2012!

Just go to: http://prana.co.nz and check it out!

We will be part of the residential kitchen crew at “The Barn” and René will be the chef in charge of the daily dessert selection and raw chocolate creations. Should you have missed us at the 2006 Fresh Festival in the UK – here is your chance to enjoy some seriously yummy raw festival desserts right near you (if you live in NZ).

Divine dessertsTo top it all off you camp in one of New Zealand’s most scenic areas, have some top notch artists and entertainers perform and an amazing beach just steps away. Only a few weeks ago we happened to be on the Coromandel and stopped by to say ‘Hello!’ to Maya and Dan at Prana. We were blown away by the setting of the festival land – an old-grown coastal pine forest right behind the most serene beach. Heaven!

All right, at the festival we will share that beach with about 1500 other attendants – trusting they won’t show up all at the same time when we go swimming 😉

Here is a little teaser from Cathedral Cove, further North on the Peninsula.

Cathredal Cove BeachSo we are looking forward to seeing you at Prana over New Year!

René
🙂

Psst! René’s cakes and desserts are available for sale at the Wise Cicada Café in Newmarket too.

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

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

🙂

Raw Sauerkraut – my German heritage at its very best!

This recipe has become a staple in our kitchen and pantry. Once made the sauerkraut will last for months. That’s what it originally was made for – to preserve the cabbage harvest over the winter months. With a little bit of help from the Lactobacillus acidophilus that lives naturally on cabbage. It turns the fermenting cabbage into a pro-biotic feast. Your intestines will love you for the support of friendly bacteria. In fact sauerkraut and other fermented cabbage products (more posts to come) have been a major part of our own rejuvenative diet. Ask your naturopath or colon therapist for their opinion on friendly bacteria from sauerkraut!

Raw SauerkrautHere we go with the culinary fun:

Sauerkraut

makes about 3cups to 1liter

¨        1 head cabbage, shredded finely

¨        2 t natural sea salt

¨        ¼ cup minced fresh dill or 1 T dried

¨        1 apple, peeled, cored and diced

  1. Massage the cabbage with the salt until the liquid starts to release.
  2. Let the cabbage rest for 10 minutes and massage it again. Repeat as often as necessary until the cabbage is very juicy. Add the remaining ingredients.
  3. Pack the mixture firmly into a large glass jar, crock, or bowl. Press the cabbage down until the liquid rises above it approximately 0.5cm.
  4. If you are using a large jar for your kraut, place a weight on top of the cabbage, such as a jar filled with water or a plastic bag filled with filtered water (see picture). Make sure to cover the jar with another plastic bag to keep any critters out. Place the jar in a bowl to catch any overflow of sauerkraut juice. collect the juice in a jar in your fridge and back to the finished kraut.Sauerkraut covered with bag
  5. Allow the kraut to ferment in your kitchen for at least 3 days (see note). We line the jars up in the window (no direct sun though).
  6. Once the kraut is ready, store it in airtight glass jars in the refrigerator. It will keep for several months.

Note: Kraut may be fermented for up to14 days, depending upon the desired degree of sourness.

Have fun experimenting with Sauerkraut! You can make variations with red cabbage, kale, add grated carrots, parsnips, broccoli etc.. It still is a great way to preserve a temporary over supply of vegetables.

Sauerkraut jarIf you plan on adding any spicy foods like garlic or chilies to your sauerkraut wait till it is properly fermented. Garlic, chilies, ginger etc. are nature’s anti-biotics and will actually delay the fermentation process by inhibiting the lactobacillus acidophilus bacteria – for a while at least.

Other flavour options apart from dill are juniper berries and caraway (a spice I still hold some traumatic childhood memories of :-)).

Use your clean hands to massage the kraut! Go full out! Deep tissue, not Bowen 😉 The natural bacteria on your hands will be good for the fermentation process too. Just avoid those nasty alcohol-based desinfectants. ‘Dr. Bronners’ soaps will do – for a mild peppermint flavour in your Sauerkraut – just kidding.

The jar you see in the picture is a former olive or capers jar from our local deli. They hold 2 liters of anything (obviously :-)) and make great storage vessels for your pantry. We keep all of our nuts, seeds, spices, flour, crackers etc. in them.

Happy fermenting!

RenéSauerkraut fermenting on our window sill

Dry it, you will like it!

Here it is, a raw food class fully dedicated to dehydrated foods!

The menu for the night contains a lot. I will make many things in advance so you can taste everything. As the dehydration process takes more than 12 hours we will not be able to sample what we make in the class. Yet we are going to prepare most of the dishes until they go into the dehydrator so you get a feel for the process and the flavours before dehydration.

Here is the menu:

  • Apple Spice Granola with Almond Milk
  • Chocolate Walnuts
  • Golden Linseed Crackers
  • Chilli Sunnies
  • Lydia’s Focaccio Bread
  • Buckwheaties
  • Zoom Burgers with condiments and caramelised onions
  • Almond Butter Cookies
  • Pizza Alive
  • Wraps and Turnovers

Phew! That will keep us busy and happily fed 🙂

We are truly looking forward to it. Why not join us?! There are still about 4 places left in this class. Get in touch with us to secure your space!
(Yes, check out the testimonials first! ;-))

We are going to play with our Excalibur dehydrator. They truly are the best on the market. They are available here in New Zealand from Pure Wellbeing. Of course, you can use what you have or what you can easily get.
Years ago when living in Norway I built one of these beauties: http://www.dryit.com/
Check it out!!! They work. I recommend you get the book and the heating element from them – in case you are planning on building your own dehydrator.

Here is a picture of the one I created in 2003

Alternative Fair Kongsberg, Norway 2003

My home made dehydrator to the left

René