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Chef D’s Fantastic Raw Pizza

February 10, 2014/in Paleo Recipes /by

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. Example of Raw Night menu. Chef Daniel recently appeared Fox’s Everyday show […]

Kung Hei Fat Choi!

February 3, 2014/in Other /by

Happy Year of the Horse everyone! Susan Levitt says the following about this year: “The Wood Horse year is a time of fast victories, unexpected adventure, and surprising romance. It is an excellent year for travel, and the more far away and off the beaten path the better. Energy is high and production is rewarded.” […]

Chef D’s Fantastic Raw Pizza

February 10, 2014/in Paleo Recipes /by

Kung Hei Fat Choi!

February 3, 2014/in Other /by

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Chef D’s Fantastic Raw Pizza

February 10, 2014/in Paleo Recipes /by

Example of Raw Night menu.

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

Mushroom & Kale KimChi Pizza with Sunflower Arugula Pesto, Cashew Chèvre & Almond Date Crust

Crust:

1C raw Almond meal

2 medjool dates, chopped

3 sundried tomatoes, chopped

1/4C olive oil

1/4C flax meal

1 Tblsp Hemp Hearts (a brand of ground, ready to eat, raw hemp seeds)

1 Tblsp Sesame seeds

1 scallion, chopped

pinch oregano

pinch sea salt

Method:

Combine all ingredients in food processor and pulse until “dough” forms. Remove from machine and form into a round pizza crust.

Can be used as-is OR dehydrate at 115 for 8 hours for a cracker style crust

Sunflower Arugula Pesto:

1C raw sunflower seeds

1/4C raw tahini

1/2C olive oil or grape seed oil

juice of 1 medium lemon

1 clove garlic

1 small shallot

1/2C loosely packed fresh basil leaves

1/2C arugula leaves

sea salt to taste

Method:

Combine all ingredients in high-powered blender and cycle until smooth puree texture is achieved. Additional oil may be needed to reach desired consistency.

Cashew Chèvre

3/4C raw cashews, covered in 2C filtered water & soaked overnight at room temperature

2 Tbslp lemon juice

1 Tblsp nutritional yeast

1 Tblsp gf tamari

salt & cracked black pepper to taste

Method:

Combine all ingredients high powered blender and pulse until ‘goat cheese’ texture. add some of the cashew soaking liquid as needed.

Toppings:

-sliced cremini mushrooms, lightly tossed with gf tamari & sesame oil

-Ozuke collard & kale kimchi, drained

-baby heirloom tomatoes, halved, lightly tossed with olive oil & sea salt

-watercress leaves

-microgreens or chopped herbs (dill, cilantro, tarragon, chive) as desired

To Finish:

-spread crust with pesto sauce

-arrange toppings (mushrooms, tomatoes, kimchi) on top of pesto as desired

-finish with dollops of chèvre, watercress & herbs

-cut into slices and serve!

Bon Apetit!

Kung Hei Fat Choi!

February 3, 2014/in Other /by

Happy Year of the Horse everyone!

Susan Levitt says the following about this year: “The Wood Horse year is a time of fast victories, unexpected adventure, and surprising romance. It is an excellent year for travel, and the more far away and off the beaten path the better. Energy is high and production is rewarded.”

We have some high excitement and big plans for this year so we put a little extra ooomph into our Chinese New Year dinner. Thought I should share the highlights with all of you.

Typically for a Chinese New Year dinner one eats “lucky” foods. Or foods who’s names sound lucky. Like this pile of delicious citrus. “Gut” is Chinese for Mandarin Orange and its name sounds like the word for good fortune… the bigger the “gut” the bigger the fortune.

We also made an Oyster and Tofu spicy soup. Oyster in Chinese is “Ho See” which sounds like “good deeds”. And the ubiquitous steamed fresh fish. The word for fish sounds like the word for riches or abundance. Finally we made hours worth of lovingly hand crafted dumplings. These Jiaozi are traditionally eaten over the New Year more for the shape than for the name. The shape represents the new moon – as the Chinese traditionally follow a lunar calender the New Year always falls on a new moon.

Please enjoy these pictures. If you have any questions or want recipes let me know in the comments. Wishing you all health, wealth and happiness! 🙂 Mara