#radplantlife
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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Unfermented Noni Paste (like an apple sauce consistency)
Fermenting foods usually improves their nutritional value but from what I’ve read about noni, the fermentation process changes the chemical profile, destroying all of the digestive enzymes and 50% of noni’s 165 beneficial compounds so I’ve chosen to make this recipe unfermented in order to attain as many medicinal benefits as possible.
To make:
1. Mash the ripe nonis through a sieve into a bowl to separate the seeds from the flesh.
2. Mix in fresh lime and cinnamon to taste (until you’re happy with successfully masking the noni flavour) unless you like it!
3. For medicinal benefits try to consume 1 ounce a day. Begin with about .5 - 1 tbsp each day and then continue to increase slowly. The flavor at 1 ounce may be too strong in the beginning, I know it was for me. I suggest adding to daily smoothies but it certainly isn’t limited to this. Will keep in the fridge for approximately 2 - 3 weeks before fermentation occurs.
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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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Chickpea miso | almond | homegrown moringa leaf + flower
RECIPE
Cooked Ingredients:
2 tsp extra virgin coconut oil
2 cloves garlic
¼ white onion
1 tsp ginger
1 tsp jalapeño
- -
green bean glass noodles (or any other fine gluten-free noodle of choice)
1. Finely mince garlic, onion, ginger and jalapeño.
2. Add ingredients and extra virgin coconut oil to a medium sized soup pot or wok. Sauté ingredients on low to medium heat.
Raw Ingredients:
2 cups homemade almond milk (unsweetened)
1 cup purified water
2.5 tbsp unpasteurised chickpea miso (or any other miso of choice)
1 tbsp tamari
½ tbsp coconut aminos
2 tbsp fresh squeezed lime juice
- -
½ cup shredded white Russian kale
moringa leaves and flowers
black pepper
cayenne
3. Blend the raw ingredients in a high speed blender while the cooked ingredients are sautéing.
4. Once cooked ingredients are opaque, add raw blended ingredients to the pot. Turn up heat and allow the soup to reach a warm temperature. Avoid anything close to boiling as this will destroy the beneficial components in the miso.
5. Once temperature is warm enough, add in the shredded kale and green bean glass noodles. The noodles will soften in about 1 minute. Option to cut them with scissors.
6. Garnish the soup with moringa leaves, flowers, black pepper and cayenne or any other garnishes of choice.
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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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Tropical Raw Parfait
Bottom layer: Coconut lime chia yogurt
Middle: Fresh passionfruit + buckwheat lime crumble
Top: Cashew-based Creme Fraiche + lime zest
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