Daniel Asher, Executive Chef over at Root Down and Linger is a masterful raw foods chef. A great showcase of his skills are the Raw night that he hosts on the first Tuesday of every month over at the Highland’s Root Down location.
Chef Daniel recently appeared Fox’s Everyday show with a raw pizza recipe featuring our Kale and Collard Greens flavor of ozuké goodness.
Here is the recipe in its entirety – note that there are parts of this recipe that could be deconstructed with delicious results (i.e. I’m going to put that cashew chevre on EVERYTHING!)
Many thanks to Chef Daniel who shared the above video and following recipe with us and who promotes ozuké’s efforts wherever he goes. <3
After high school, I took several years and did some exploring. These days, this kind of exploring has a name, ‘the gap year’. Well, my gap was much longer than a year. For a while I spent time working on organic farms. While living on a farm in Virginia, one of my many jobs was to harvest cilantro in the early morning. It was a pretty easy task; gently breaking the base of each stem and neatly bundling the delicate leaves together into small bouquets. During those early morning hours, I did not appreciate all the qualities this herb has to offer. In fact, several years passed before I began enjoying it again.
Cilantro is actually the name given to the leaves of a coriander plant. It looks similar to parsley, but is a little more succulent and very aromatic. Cilantro doesn’t store very well, so either pick it shortly before using or wrap it in a paper towel and refrigerate in a plastic bag. I leave the top of the bag slightly open. These tricks help extent it’s shelf life. After flowering, it produces the beloved coriander seeds so popular in Indian recipes. This week, my garden is producing gorgeous cilantro.
Cilantro Pesto Ingredients:
1/4 cup chopped walnuts
1 tablespoon fresh garlic, minced
1 bunch cilantro
2 tablespoons or more pecorino sheep cheese, shredded
1 teaspoon salt
1 teaspoon pepper
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4 cup extra virgin olive oil
Combine all ingredients in a food processor and blend. To store, put in glass jars leaving space for expansion and freeze. Remember to label the jar.
Guest Blog by Mignon Macias
Have you had Aunt Barb’s Seaweed Salad? Well, if you have then you’ll know what I mean when I say, YEAH AUNT BARB! And if you haven’t, you should get on into Shine and order yourself some!
Amanda and I took our Barb to try some of the tasty dishes Jessica Emich is creating at her (and her sisters’) restaurant. Of course, I had to order the probiotic slaw sampler by Zuke to start off our birthday bash (It was Barb’s birthday celebration). The raw appetizer included several different zesty pickled things.
Finally, food trends are catching up with Shine, where the Emich sisters strive to foster an atmosphere that nourishes community through food, music, and celebration. In January, the New York Times named 10 food trends that have ‘legs & merit’. Appropriately, fermented foods were on that list.
For centuries, naturally cultured foods have played a key role in providing sustenance to civilizations across the globe. From Norwegian rakfisk (brine-cured fish) to Peruvian tocosh (fermented potato pulp), fermented foods provide significant health benefits to the human body. Certainly lacto-fermenting evolved as a means to preserve foods, but in modern cultures, the long-standing health advantage is what keeps it contemporary. These foods are rich in probiotics that populate the digestive tract with beneficial bacteria which support the immune system. Additionally, the enzymes in fermented foods help our bodies digest meals more efficiently. Since our birthday lunch began with these delectable condiments, we were off to a good start.
For our second course, we ordered Aunt Barb’s Seaweed Salad. This my friends, is ART in a bowl!
Tender micro greens and subtle wakame seaweed rest on a bed of tangy lemon massaged kale. House cultured carrots, thinly sliced cucumbers, and delicate sprouts make for a vibrant and crunchy salad. This dish is great to share before a sandwich, or to eat as a meal on it’s own. We all shared two servings along with the more simple house salad, and decided to finish with some house beers as our final course.
We had a nice afternoon celebrating our Barb! Hope this year’s journey around the sun is filled with fun and adventure!