Stir Raw recipe – a simple classic!

Sometimes it is just the brilliant colours of a picture that inspire me to share a recipes. I’m sure you understand. Forgive the mess and enjoy the aliveness! 🙂

This recipe is by my dear friend and raw food mentor, Master Chef Chad Sarno. Such a simple way to make a delicious warm raw meal!!!
If you don’t own a square dehydrator like the Excalibur or Sedona, just put the dish in your oven at about 50°-75°C with the door ajar. Stir it frequently and after 30min it should be ready to be served. Test the food temperature with your little finger!

We made this dish at last week’s ‘Warm Winter Raw Foods – Asian’ class. Very enthusiastically received! Make more of the sauce and keep it in the fridge as an addition to your salads, sprouts or boiled potatoes/kumara!

You can add some lemon grass and kaffir lime leaf if you feel adventurous.
Here it is:

Stir Raw

By Chad Sarno
Serves 4-6

¨      1 c broccoli florets
¨      1 c julienne red bell pepper
¨      1 c red cabbage shredded
¨      1 c carrots julienne thin
¨      1 c portabella mushrooms, cubed and marinated in 3 T olive oil and
2 T tamari sauce
¨      1 c Asian bean sprouts
¨      ½ c cilantro chopped
¨      ½ c basil, fresh and torn
¨      ½ c olive oil
¨      2/3 c orange juice
¨      3 T white miso
¨      2 T tamari sauce
¨      3 T ginger chopped
¨      T garlic minced
¨      ½ T natural sea salt
¨      t cayenne
  1. In large bowl toss the broccoli, bell pepper, cabbage, carrot, marinated portabella mushrooms, Asian bean sprouts, cilantro and basil. Set aside.
  2. In high speed blender, continue to blend the olive oil, orange juice, miso, ginger, garlic, tamari, sea salt and cayenne.
  3. Toss the sauce with the mixture of vegetables. Allow to marinate for about an hour.
  4. Spread on dehydrator sheets and continue to dehydrate at 105°F for 2-3hours. Serve warm.
    Stir Raw, fresh from the dehydrator

Enjoy!

René
🙂

Raw “Chef” or what?! Your Feedback requested!

Help!!!

at recent chef training with Anna

This is not a recipe post – for a change, and neither is it a class announcement. However, classes and teaching it is – my Passion!
My dear friend Sanjiv Deva of Total Business Solutions, after studying my business plan, pointed out to me that I’m sending mixed messages. Right he is!
Nowhere in my planning attempts was there talk about ‘real’ chef work. Coming out of mechanical engineering that might not surprise you. It did surprise me however when Sanjiv pointed it out.
What comes up a lot when describing my business and calling is: education, inspiration, teaching, raised consciousness, entertainment, health awareness, culinary education… You get my drift.

So, if there is no catering, cooking, baking, feeding people – means: no chefing, what is it???

Yes?

What does one call a person who enjoys inspiring others to explore unknown culinary territory, that comes with the side effects of increased energy, wellbeing and fun? …and puts the responsibility for peoples’ health and food choices back to where it belongs: to the people themselves.

Demo class at Wise Cicada

This is a serious request for your, dear readers’, input.

Initial attempts: raw food teacher, culinary educator, living foods consultant… all sound a bit klutzy.

Teaching at Green Expo

So with my main service being raw food demo classes and hands-on trainings and workshops for lovely mainstream people as well as freaks like you and me ;-), what shall I call myself, apart from René Archner???

The raw BBQ Man

The raw vegan BBQ Man?

There is plenty of space below ↓ for your constructive comments. Asking for ‘baptism by fire’…

With great anticipation and much Love,

René
🙂

Chef training lecture

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 🙂

Fresh Turmeric Pickle Recipe – Immune boosting Superfood!

Here is a true Superfood in a delicious recipe.

Ramesh at the Takapuna Market, every Sunday morning just laughs when I buy his whole stock of fresh turmeric for the day. My Sunday afternoon is then usually spent making this yummy condiment, packed with anti-oxidants and immune boosting properties.

Ramesh always has one or two fresh turmeric roots in his pocket as a snack on the go. It has helped him conquer cancer once so far! 😉

I found this recipe a while ago online, posted by a lovely Indian lady as one of her specific culture’s traditional dishes. Her recipe was with ‘hing’. I took the freedom to exchange it for garlic. Enjoy!

Here is to your health:

Fresh Turmeric Pickle

Multiply this recipe for a larger number of jars!!!

  • 1 c chopped fresh turmeric
  • 1 c chopped fresh ginger
  • ½ c lime juice
  • 1-2 fresh green or red chilies, sliced (adjust amount to taste)
  • ½ t natural sea salt, adjust to taste
  • 1 T fenugreek seeds
  • 1 clove of garlic, grated
  • 2 t mustard seeds
  • 1 T coconut sugar
  • ½ orange, juice only
  • 2 t apple cider vinegar, to taste
  • ¼ c toasted sesame oil, to seal jars
  1. Roast Fenugreek and mustard seeds in a skillet until they develop an aromatic smell. (I know, this is leaving the realm of raw foods – for a most fragrant reward :-)) Cool and powder in spice grinder or blender.
  2. In a large bowl mix everything together by hand.
  3. Fill into sterilized jars and cover with oil.
  4. Let sit for a week to blend flavours well.
  5. Will keep refrigerated for several months.

Note: An alternative process is to blend everything into a paste (left jar in picture). However, the chunky pickle is more refreshing as a side dish (right jar in picture).

Fresh Turmeric Pickle

BTW. if you can’t be bothered making the recipe above, flick me a line here. I am making it regularly and am also selling it. 🙂

Oh, and here is a last advise: The only way to get the yellow colour from the fresh turmeric to disappear from your hands is to make something with fresh beetroot right after 😉

Have Fun!
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

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.

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

International Delights – Raw Food Class Tuesday 20 September

Allow us to announce the remaining 5 spaces at our brand new “International Delights” raw food class this coming Tuesday. We have not taught this class before and have no clue what it will be about…

Haha! Just joking!

The recipes include the following:

  • ·         Berry Bliss Breakfast smoothie,
  • ·         Bonbon Sauce dressing,
  • ·         Greek Dolmades,
  • ·         a heavenly raw Minestrone soup,
  • ·         Mexican style cabbage with
  • ·         cashew sour cream,
  • ·         Salsa Picante and
  • ·         Whole Lava Love.

We’ll finish the feast with

  • ·         a blissful Lemon Macaroon Cheesecake Tart (the very cheesecake that’s selling at the Wise Cicada café – currently in blue Grape and Cherry flavour)

So, if you are game let’s play!!!

As always, this is a hands-on class with a feast in the end.

We are looking forward to having a Blast together.

Start 6pm – 9.30pm

Please contact us to reserve your space.

Yum Yum!