#mkcuisine
Wow it’s been awhile since I’ve last posted! And a lot has changed during my three month absence.
1. On December 2nd Shamus and I sold Apoyo Lodge and made our move to the beach.
2. This is the last full moon we were able to witness before leaving the laguna behind.
3. - 6. The last of my Culinary Nutrition projects.
- Raw Amuse Bouche. onion cracker. tamarind date chutney. spicy honey garlic pickle. fermented cashew cheese.
- Oat chaptis + a raisin date chutney.
- Homemade body butter. Cacao butter. Coconut + almond oil. aloe vera gel + mint.
- Raw Rainbow Green Papaya Salad. final project.
The last of the Apoyo Lodge posts.
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More recipe captures from Matthew Kenney’s Culinary Nutrition course online.
1. Fruit sushi. passionfruit sauce
2. Superfood frozen yogurt | fermented coconut yogurt. maca. goji. pitaya.
3. Cultured coconut yogurt. date caramel sauce
4. Kulfi ice cream | pistachio. pitaya. date caramel sauce
5. Gypsy chai latte | cashew. turmeric
6. Apple pineapple kanten
7. Carrot kimpira
8. Arugula salad. avocado lime vinaigrette
9. Lentil sprouts
10. Carrot curry soup
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1. Mushrooms ceviche. chipotle crema
2. Superfood energy truffles
3. Moringa carrot salad. carrot mole. sesame lime dressing
4. Fermented coconut yogurt
5. more truffles!
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Culinary Nutrition online with Matthew Kenney Culinary, Week 1.
1. Cucumber Nori Salad. cashew miso dressing. sunflower croutons. An adaptation of the Seaweed Salad.
2. Goji walnut dark chocolate bark
3. Kimchi!
4. Homemade activated almond milk
5. Pitaya kvass
6. Sprouted cashew nut butter used as the tart filling in the chocolate tart.
7. Chocolate orange tart. coconut whipped cream. citrus glass
8. An adaptation of Brendan Brazier’s pre-workout performance cereal with pitaya almond milk.
9. Kimchi sesame mung bean noodles
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Fennel Grapefruit Salad from Matthew Kenney’s 5 Day Juice Cleanse.
Substituted the thyme with mint and added star fruit.
Fennel, grapefruit and mint from the organic farm and the mixed greens are grown on our property.
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I recently had the opportunity to capture some of the dishes at Arata, Matthew Kenney’s culinary incubator at The Gothic in Belfast Maine.
The menu features plant-based ramen noodles, steamed buns, small plates and desserts inspired by Far East flavours.
Featured here:
1. Arata Ramen | pulled mushrooms | baby bok choy | sea palm | corn puree
2. Maine Potato | Maine coast seaweed | kimchi vinaigrette
3. Toasted Sesame Cheesecake | candied lemon
4. Smashed Cucumber | scallion | togarashi | almonds
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Week 4 at the Plant Lab in Belfast ME.
The first part of the week was devoted to our cheese plates..
1. Summer Garden Tree-Nut Cheese Plate | truffle | pink peppercorn + fresh dill | chia crisps | quick pickled garlic cucumber | local berries | strawberry jalapeño coulis
2. Chilled Bahian style soup | coconut milk | carrot | avocado | tomato | lime | hot peppers | cilantro
Final Projects..
I. Mushroom Soup | walnut | truffle oil | sage | thyme | green grape | sea bean | wild raspberry
II. Cashew Cookie Dough Cheesecake | vanilla bean | blackberry coulis | citrus glass
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Week 3 at the Plant Lab in Belfast ME. 07/18 - 07/22
1. Zucchini avocado tartare | mint oil
2. Summer Salad || mixed local greens | fresh snap peas + strawberries | quick pickled Thai chilli daikon | avocado | strawberry vinaigrette | pistachio puree
3. Raw banana pancake stack | fresh apple, strawberry + blueberry | maple syrup
4 + 5. Wild foraging on Sears Island and wild raspberries.
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Week 2 in Plant Lab with Matthew Kenney Culinary, Belfast ME. 07/11 - 07/15
1. Zucchini sesame noodles, carrot ribbons, purple cabbage, bell pepper and snap peas in an almond chilli sauce with dehydrated tamari almonds + cilantro
2. Kimchi Dumplings || coconut cilantro wrappers with a kimchi cashew filling | sesame ginger foam | purple cabbage puree
3. Dehydrated bell pepper tostadas with cabbage sour cream coleslaw, pico de gallo, pickled jicama, cacao mole + guacamole
4. Dehydrated flat bread with zucchini hummus, citrusy fennel capers + fresh mint, jewel box tomatoes, lemon tahini and mint oil
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Week 1 @ The Plant Lab in Belfast ME. 07/05 - 07/08
1. Beet Ravioli with cashew ricotta, bell pepper puree + pistachios
2. Heirloom Tomato Lasagna with macadamia ricotta, pistachio pesto, red pepper marinara + a drizzle of herb oil
3. Spicy Tuber Hand Roll with mango chutney
4. Plant-based sushi with jicama-Asian pear sushi rice, shiitake mushrooms, avocado, carrot, red pepper, cucumber, cilantro and sunflower micro greens with a spicy chipotle mayo
5. Sunflower caesar salad with local greens, rosemary dulse croutons, sunflower Parmesan crisps + shiitake anchovies and a sprinkle of hemp seeds
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