- 1 large organic cucumber (peeled, seeded and chopped)
- 2 tbsp. brown sugar
- 2 tbsp. white vinegar
- 1 tbsp. salt
(place all ingredients in a food processor and blend until smooth)
- 4 cups watermelon (diced into 1" cubes)
- 2 cups cherry tomatoes (halved)
- 1/4 cup EVOO
- 3 1/2 tbsp. fresh lemon juice
- 2 tbsp. tarragon
(in a small bowl toss watermelon and tomatoes with lemon juice, tarragon, salt & pepper, and EVOO)
- 1/2 cup shallots (rough chop)
- 1 jalapeno
- 1 cup white vinegar
(combine shallots, jalapeno and white vinegar in a bowl and set aside for 30 minutes)
- fill the bottom of a shallow bowl with cucumber water (just enough to cover bottom completely)
- place dressed watermelon salad in the corner of the bowl directly in cucumber water
- drain onions and jalapeno and place on top of the watermelon salad filling small gaps
- garnish with pepitas, micro greens, or a lime wedge...or all 3
*pictured w/ sautéed shrimp and feta
1/2 cup unsweetened plain coconut milk
1 Tbsp chia seeds
1 Tbsp maple syrup (or agave)
1/2 cup rolled oats
pinch of salt
- place all ingredients into a bowl or jar and mix together.
- refrigerate overnight
- top with fresh berries, banana or peanut butter, or eat as is
- add a dash of coconut milk for a creamier consistency
*pictured: frozen strawberries, micro basil, raspberry crisp, blueberries and powdered coconut
- 1 bunch rainbow chard
- 4 oz brown rice
- 4 oz quinoa
- 2 cloves garlic (minced)
- 2 medium shallots (minced)
- 2 tbsp. EVOO
- 1 12 oz. pack firm tofu
- 1/2 cup honey
- 2 tsp. curry powder
- pinch red pepper flakes
- pinch of salt and pepper
tofu - preheat oven 350° F
- place 1" slices onto a baking sheet
- in a small bowl mix together honey, curry powder, red pepper flakes, and salt & pepper
- drizzle sauce over tofu to coat equally
- bake for 25 - 30 minutes (just until sauce begins to crisp)
rice and quinoa
- on the stove cook brown rice and quinoa in salted water according to timing instructions.
- once cooked drain the water and add back to the stove top
- add in minced garlic and shallots and 2 tbsp. EVOO and cook for another 3-4 minutes
- while rice is cooking set a large pot of water to boil
- once water is boiling; blanch each rainbow chard leaf for 35 seconds. remove and set aside lying flat and pat dry
- in each leaf place about 1.5 tbsp of the rice mixture in the top corner
- add in a piece of tofu (about 2x2x1")
- roll the leaf toward the stem, tuck the sides of the leaf on top of the filling and continue to roll until the end.
- if blanched correctly the leaf should stick together (if not then place a few drops of water on your figure and seal the wrap.
* you can use any condiment as a dip if you like (hot sauce, kimchi, or coconut greek yogurt)
"molecular gastronomy" - coming soon
This is half of an Avocado spiraled to look like a flower. It sits on top of a spinach bed with Moroccan style tahini sauce, spiced with 3 different chiles, cumin, turmeric, paprika, and pureed dates. Garnished with lemon pickled radishes.
(Matthew Kenney Recipe)
—Almond Chili Sauce—
1/2 cup almond butter
1/2 cup soaked cashews
1 1/2 thai chilis
1/4 cup tamari sauce
1/4 cup lime juice
1 tablespoon grated ginger
1 1/2 tbsp. agave
1 tsp. sesame oil
- blend until completely smooth
—Noodles and Salad—
1 zucchini or yellow squash, spiraled or cut into long julienne strips
1/2 carrot, cut into ribbons w/ a peeler or mandolin
1/2 cup red cabbage (mandolined)
5 snow peas diagonally into 1/2” sections
1/2 red bell pepper, julienned
2 tbsp. cilantro leaves
1/4 cup almond chili sauce (see above)
heavy pinch of sesame seeds
- spiralize zucchini noodles in advance and let them dry out slightly in a bowl. Toss half of the zucchini noodles in sesame oil, and a pinch of salt.
- Combine remaining noodles when ready to plate, combine the squash noodles with the prepared vegetables, and 2 tbsp. almond chili sauce. Mix well.
- Layer into a bowl and garnish with tamari almonds, torn cilantro leaves, and black sesame seeds.
Moroccan inspired lemons by Moose and the Elephant.
Great on bread, in salads, stir fry, on pizza, eggs, and anything else that could use some sweet, sour and heat.
get yours in the M + E store soon!
Food coulouring and dyes are a cool way to create spectacles while plating. You should be careful though. Store bought dyes used for baking and easter egg painting are often filled with chemicals and preservatives. Even oranges that you find in the store are sometimes dipped in dye to make them more vibrant. There are however natural and organic options to choose from if you want to create some eye catching plates.
You can try using beet, carrot, or pomegranate juices for reds, purples and oranges. As well as ground spices and powders such as turmeric, saffron, paprika, carrot powder, spinach powder, activate charcoal cinnamon, or matcha powder for a variety of different hues. Play around with various ratios and add them to hot water to help them dissolve. It's really about experimentation and finding out what flavours and colour combinations work best.
Check out the dangers of dyes here:
Find your local farmers market here: https://www.localharvest.org/farmers-markets/
and make sure you read about what you are looking for before you wander into a forest near you. Some good tips here:
(written with Kara Mosesso)
- 2/3 cup carrot juice (100% juice)
- 3 cups coconut milk, lite and unsweetened
- 1/4 habanero pepper, de-seeded
- 1 avocado
- 1/2 tsp. cayenne pepper
- 2 tbsp. lime juice (about 2 limes)
-2 tsp. sea salt or himalayan salt
- 1 carrot, peeled
- 3 tomatoes, diced
- 1 red bell pepper, diced
- 2 tbsp. cilantro, chopped
- 2 tbsp. green onion (scallion)
- 2 tbsp. parsley, chopped
- 2 yellow squash
Blend the carrot juice, coconut milk, habanero pepper, avocado, cayenne, lime juice, salt and carrot until smooth
Add tomato, mushrooms, onion and herbs and gently pulse in the blender. The mixture should remain chunky
Use a vegetable peeler or spiralizer to make long yellow squash 'noodles'
Add the mixture from the blender to a large pot and bring to a boil, stirring occasionally
While the soup is coming to a boil, you can work on the cilantro oil below (optional)
When the soup is heated thoroughly, add the zucchini noodles to the pot for about 1 minute
Transfer soup to bowls and garnish with droplets of the cilantro oil
- 2 cup extra virgin olive oil (EVOO)
- 1 handful of washed cilantro leaves with stems
- minced habanero (optional)
muddle all ingredients in a small bowl
Carrot souffle is a staple of the Finnish Christmas table spread. Traditionally it is a humble, but incredibly delicious dish. It has always been my favourite part of my holiday plate. I decided to try my hand at elevating the dish. I didn't want to mess with the taste too much, but I wanted to bring it out of the casserole dish and create something that catches the eye.
- 2 lbs heirloom carrots (shaved or sliced on a mandolin)
- 1 cup brown sugar
- 4 eggs (lightly beaten) or egg substitute such as ener-G or silken tofu
- 1/2 lb. coconut oil spread (butter substitute)
- 1 1/2 cups all purpose flour
- 2 tbsp. baking powder
- 1/8 tsp. baking soda
- 1/8 tsp. salt
preheat oven to 350° F
- in a saucepan combine all the ingredients except carrots, stir until completely smooth, and bring to a simmer.
- (meanwhile) line a small baking tin or dish with EVOO
- starting from the outer edges, begin lining the dish with thin strips of carrot, slowly moving toward he center in a spiral-like shape. (don't pack the strips too compact, in order to allow the filling to seep in between the strips.)
-pour the filling mixture evenly over the rose shape; covering it completely and evenly
- bake for 45 - 1 hr. (just until slightly puffed up and golden brown)
- remove from the oven and allow to cool for 10 min.
Roots and Shoots (serves 3 as appetizer)
- 4 carrots cut to 1/8” thickness on mandolin
- 2 golden beets cut to 1/8” thickness on mandolin
- 2 spring radishes cut to 1/8” thickness on mandolin
- 1 bunch of thin asparagus stalks
- 2 tbsp. apple cider vinegar
- 3 teaspoons EVOO
- salt and pepper to taste
- in a medium bowl whisk together apple cider vinegar, EVOO, salt and pepper
- cut asparagus stalks into 2 1/2” sections (slice tips lengthwise)
- using a ring cutter, cut the beets into uniform circles (optional)
- toss all ingredients in the bowl, coat everything equally
- serve immediately and garnish with cilantro flowers or fresh mint leaves
tree nut cheese and reverse spherification - coming soon
- 1 cup cucumber, peeled and rough chopped
- 1 cup pineapple rough chopped
- 1/4 cup pineapple juice
- 1/2 jalapeno, seeded and diced, (*quick pickled (optional))
- 1/2 green onion minced
- 1 tsp. lime juice
- 1 tsp sea salt
- 1 handful cilantro (leaves only) chopped
- 1/2 tbsp. macadamia oil
- 1 avocado (optional)
- in a blender combine all ingredients, except 1/2 cup cucumber, 1/2 cup pineapple, cilantro, and macadamia oil. Blend until smooth.
- Pulse in the remaining ingredients (keep soup chunky)
- slice avocado and arrange at the bottom of the bowl with pickled or fresh jalapeño.
- pour in soup to surround the avocado island.
- garnish with fresh or lightly bruised cilantro leaves and activated charcoal coated pineapple slices (optional) **
- 1 cup apple cider vinegar
- 2 tbsp. sugar
- pinch of sea salt
- 8 jalapeños, sliced into 1//8 inch rings
- whisk vinegar, sugar, and salt in a medium bowl
- add jalapeños and allow to sit at room temperature for 30 min - 2 hrs.
--activated charcoal pineapple--
- 1 tbsp. activated charcoal
- 2-3 slices of pineapple
- lightly coat each slice with activated charcoal
** activated charcoal can be used to visually enhance certain ingredients on a plate, but it also has some health benefits (read here) https://draxe.com/activated-charcoal-uses/
recipe coming soon