Super Charged Green Smoothie Recipe

Yes, for all of you who now got curious about the Sunday Smoothie Demo at the Green Living Show. Here it comes. It is based on the basic Green Smoothie Recipe I posted here earlier – just loaded with potent Superfoods. To find out more about any of the ones suggested in this recipe, you can visit either Navitas Naturals‘ website or the genuine New Zealand based Matakana Superfoods one.
Fresh Fijian turmeric can be obtained from Ramesh and Jayshree on Sunday mornings at the South East corner of the Takapuna Market.

Fresh Turmeric

Scary stuff, this fresh turmeric! *LOL*

And here is your recipe:

Super Charged Green Smoothie
Makes two 750ml smoothies

  • 1 frozen banana, cut in chunks
  • 2 oranges or 4 mandarines, peeled
  • 1 pear or apple, cut in chunks
  • ½ avocado, peeled
  • 1 T (heaping) Sacha Inchi powder or Hemp protein powder
  • 1 T Chia seeds
  • 1 T Maca powder
  • 1 t Maqui powder
  • 1 t Mangosteeen powder
  • ½ t Camu powder
  • ¼ t vanilla powder
  • 2 cm fresh turmeric, sliced
  • 1 big bunch of dandelion leaves, parsley or kale, finely chopped
  • 2 T Goji berries, optional
  • 2 T currants, for extra sweetness
  • 2 t Sacha Inchi oil, optional
  • 2 c drinking water, or more if required
  1. Start with the juicy fruit in the bottom of the blender and finish with the chopped dandelion leaves on the top.
  2. Then pour water in so it reaches about 2/3 up in the blender jar. Blend on high until everything is smoothly blended.
  3. Split in two and share with your loved One!

Super Smoothie

Enjoy!
René
🙂

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
🙂

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!