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Posted by: Matthew
Goji Berry, Green Tea and Lemongrass Mochi
Mochi means “rice cake”, and they are a traditional Japanese New Years food due to their resemblance of the mirror decorating the Shinto Shrine. The origin of the name has three translated meanings, including “Full Moon”, “From God” and “Stickiness”. With our upcoming New Year, I could not think of a more appropriate recipe to offer. It is a long process, fit for a holiday.
Mochi
1 cup cashews
? cup young Thai coconut meat
? cup raw agave
? cup extra virgin coconut oil
Pinch sea salt
? tsp. vanilla extract
Few drops non-alcohol almond extract
? cup oat flour *
? cup coconut flour **
- Oat flour is made by grinding whole raw oat groats in a high speed blender or coffee or spice grinder, until very fine flour is achieved.
- Coconut flour is made by grinding dried coconut flakes in a high speed blender or a coffee or spice grinder, until fine flour is achieved. Do not over process or the oils in the coconut will cause the coconut to cake together.
Mochi Process
Blend first 7 ingredients in a Vita-Mix until very smooth and creamy. Transfer mixture to a medium-size bowl and stir in flours until it is very well combined and lumps are smoothed out. Line a 9X13 inch pan and spread very thin, approximately ? inch thick. Place in freezer until firm.
Goji Berry Ice Cream
? cup cashews, soaked 1-2 hours
? cup macadamia nuts, soaked 1-2 hours
? cup young thai coconut meat
? cup agave nectar
1 ? cups water
2 tsp. vanilla extract
1 tsp. fresh lemon juice
1 cup soaked goji berries, blended and strained through a fine sieve
Goji Berry Ice Cream Process
Blend all ingredients in Vita-Mix until very smooth. Pour into an ice cream maker and follow manufacturer’s instructions; or freeze base in a square pan, cut, and run through a masticating juicer (such as the Champion or Greenstar). Freeze overnight. Scoop 2 large rounded scoops of “ice cream” into a pan or plate: freeze until very firm.
Vanilla Lemongrass Ice Cream
? cup cashews, soaked 1-2 hours
? cup macadamia nuts, soaked 1-2 hours
? cup young thai coconut meat
? cup agave nectar
1 ? cups water
2 tsp. vanilla extract
? vanilla bean, flesh scraped
? cup lemongrass juice
Pinch sea salt
? cup coconut oil
Vanilla Lemongrass Ice Cream Process
Blend all ingredients in Vita-Mix until very smooth. Pour into ice cream maker and follow manufacturer’s instructions; or freeze base in square pan, cut and run through masticating juicers (such as the Champion or Greenstar). Freeze overnight. Scoop 2 large rounded scoops of “ice cream” into a pan or plate: freeze until very firm.
Green Tea Ice Cream
? cup cashews, soaked 1-2 hours
? cup macadamia nuts, soaked 1-2 hours
? cup young Thai coconut meat
? cup agave nectar
1? cups water
2 tsp. vanilla extract
2 ? tbs. green tea powder
Pinch sea salt
? cup coconut oil
Green Tea Ice Cream Instructions
Blend all ingredients in Vita-Mix until very smooth. Pour into ice cream maker and follow manufacturer’s instructions; or freeze base in square pan, cut and run through masticating juicers (such as the Champion or Greenstar). Freeze overnight. Scoop 2 large rounded scoops of “ice cream” into a pan or plate: freeze until very firm.
Cacao Syrup
1? cups agave nectar
? cup raw cacao powder
2 tbs. raw carob powder
? tsp. vanilla extract
Pinch sea salt
? cup coconut oil
Cacao Syrup Instructions
Blend all ingredients until smooth. Keep in a warm area until ready to serve.
Assembly
Oat Flour
Mint or Basil Sprigs
Dust a dry cutting board with oat flour. Turn out frozen mochi onto a cutting board and peel off plastic. Cut six 4X4 pieces. With floured hands, flatten each piece until very thin. Place 1 scoop of ice cream in the center of each mochi sheet and mold mochi around ice cream until ice cream is completely covered; smooth ridges with fingers.
Place mocha-covered ice cream in freezer immediately and freeze 8-10 hours until completely frozen. To serve, slice ends off each mocha ice cream ball and cut into 2 uniform pieces. Place a slice of each flavor on serving plates and garnish with mint or basil sprigs and cacao syrup. Serves 4
Posted by: Matthew
My first advance copy of Entertaining in The Raw arrived this week. I took a couple days away from writing to read and reflect on the book, which I am thrilled about. Miha Matei is an extraordinary photographer and everyone involved in the production of the book at Gibbs Smith did amazing work. More than any of my previous books, this one reflects the growing areas of inspiration which guide me in the food I prepare. The chapters, rather than following traditional form, are defined by the primary influences behind this inspiration- each begins with a relevant quote from various artists, writers and thinkers.
Posted by: Matthew
The beginning of each New Year brings on a flurry of gastronomic predictions by food writers, chefs, journalists and diners. Some of these ideas do foreshadow reality, and more often than not, they reflect the personal wish list of the author. This year, the climate is more complex, given the unusual marriage of a slow economy, paired with a culinary landscape in America that is unparalleled. The breadth of restaurants, specialty products, books and food education is currently at its peak, and yet, the economic crisis threatens to curb the rapid progress we have seen in recent years. It appears that some journalists, rather trying to crystallize a formula out of such complicated circumstances, have taken a more lighthearted approach, while others have held to the tried and true suggestions that typically accompany a shrinking economy. Reading all of these, I could not help but consider what my own
Posted by: Matthew
It has become common practice for many raw food chefs to include a very special ingredient when labeling their various products. Along with agave, cacao, maca, spirulina, goji, cashew, date and coconut butter, you’ll often find “love”. With Olive Mackey, there is no need for a label. Her passion for everything she does comes through so brightly, I find myself feeling happy just thinking about her and everything she does. In the most subtle manner possible, Olive offers knowledge, abundance and health to her community in a large way.
When I became involved in the development of Cafe 118, which is now open in Winter Park, Florida, I was told by the founder, Joe Diaz, that Central Florida had a large and growing number of raw food enthusiasts. One of the larger groups we were fortunate to interact with was the local ‘Meetup’, which now has over 400 members. Olive, or Chef Olive as many call her, is the organizer of that wonderful and very active group.
It is hard to define Olive, as she has a number of roles, all moving at the same time. As a culinary teacher, she has a dedicated following, especially for the classes she offers at Whole Foods in Winter Park. Her audience is extraordinarily diverse in age and background, but the one constant is that they are a positive group that shows up in high numbers. Although she will downplay the breadth of her influence, Olive’s classes are very diverse and far reaching. Some are hands on, others have a specific emphasis on holidays or defined areas of raw foods. She is constantly evolving and learning, studying and traveling to broaden her own knowledge.
While many chefs stay within their kitchens or restaurants when teaching, Olive organizes field trips, foraging adventures in seach of wild edibles or expeditions to other areas of the state to visit experts within the holistic world. To hear Olive speak is an experience, even in casual conversation. Her talks vary among numerous subjects, all based on her unique approach to living well and most important, her caring and understanding of her audience and their needs.
There are monthly potlucks, her regular ‘Raw Challenge’, and so many journeys, experiences and avenues to educate and inspire. Even the names of her venues are varied, fun and energetic, which represent her well. Some of the more memorable that I’ve read about are her “Fruit and Spice Park Trip” and “Table of Plenty” . When Olive wrote to me “Did you know there were over 200 varieties of mango? I plan to try them all!”, I knew she was 100% serious!
Wild Poinsetta
Table of Plenty
One of the more interesting facets of her teaching involves fermentation, a subject that is both fascinating and healthful. Her “Living Liquids” includes Kombucha making and Rejuvelac instruction, of which I was fortunate to sample and love a cranberry keifer. Her fermenting class is also extensive and wildly colorful.
Fermenting Class
Tastings
In keeping with the theme of Olive’s distinctive bouncy, elegant and positive direction, I was intensely interested in her 6th annual “Thanks-Living” dinner. It was a sold out, annual event featuring several of her incredibly satisfying holiday dishes. I wish I had been there!
Of course, if all this was not enough for a small army of inspirational leaders to manage, she still fills an extremely important position as Regulatory Supervisor for the Department of Agriculture. On a recent evening when we were in touch, she was readying for a speaking event directed toward a group of tropical fruit growers.
Educator, Chef, Therapist, Event Coordinator, Kombucha Creator Extraordinaire – there are many fitting titles, but the true nature of Olive’s work is best described as abundant, giving, warm, light and full of life. Her followers and the way they are nurtured are the best testament to that.
Olive Mackey
Posted by: Matthew
It was near the end of a long week, near the end of a long month – the Friday before Christmas in New York, and I was eager to catch my late flight to Maine and be next to a warm fire. Instead, just on the cusp of the Winter solstice, the first major storm arrived early in the day.
After several hours moving about the city, I finished my work with wet feet, a permanent chill running through my body and a sense of resignation that I was not flying anywhere that evening. The airports were essentially closed. I’d normally embrace this scenario and take advantage of an unexpected night in the city, but this one was a bit oppressive. I had arrived from Mexico just a day earlier and still hadn’t adjusted – by sunset, the precipitation had turned to cold rain and the snow was becoming slush. I could think of only two things: A quiet evening and a warm meal.
Shang is positioned on the second floor of the new Thompson LES, a sister offshoot of the boutique hotel, 60 Thompson, which opened in Soho several years ago. Thompson LES is a bit more low key. Shang’s main entrance is on the quiet Orchard Street side of the building, and just on the outskirts of the now burgeoning Lower East Side. The room is modern and minimal, even by the standards of someone as minimal as me. Aside from two glowing mesh chandeliers, an updated and clever take on the Chinese lantern, the design is quite stark and even more so on a dark winter evening.
The chef is Susur Lee, who is well known for the unique cuisine he has produced at his Toronto restaurants, Susur and Lee, for many years. We first met at an event in Mexico City nearly 10 years ago, and I was impressed by his cuisine then. The interesting aspect of my experience with Shang is that I’d also dined there the night before. Although I found the concept of the menu brilliant, I was not thrilled with my first dinner. The sharp balance that I’d expected was not evident in a somewhat clunky Bejing Style Cucumber Salad with Avocado, Squash and Miso Barley with Lotus Root, or Steamed And Crusted Dim Sum Vegetable Potato Dumplings, Swatow chili and Soy juice. Both sounded like dream dishes for me and, after a week in Mexico, even more appealing. However, they fell a bit flat and I decided that I’d return in a month or two once the restaurant had time to adjust. What a difference a day makes – or for that matter, a menu choice.
Despite my experience the evening prior, I was drawn back, in part due to the excitement of knowing that this creative chef was one of very few in New York that evening actually manning his or her kitchen. I arrived late and ordered simply; a glass of Pinot Gris, Fresh ground coconut curry with cauliflower, lentils, potato, and stewed fruits and Whole Wheat Mantou Bread. Like a once in a lifetime experience, or viewing of great art, it would be hard to describe. This was simply one of the best vegetarian meals I’ve ever had, and certainly the best when timing is factored in. On this cold night, feeling tired and drained, the warmth of Susur’s cuisine brought a slight the life back into my body and a sense of balance was restored. Dipping this amazing bread in the curry spiced with chili paste, alternating with sips of wine, I was perfectly happy. I have been thinking about this meal since and can only hope it snows on my next visit.
Shang
187 Orchard Street, New York, NY
www.shangrestaurant.com
