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Now where was I? Oh yeah, telling you about our time at Au Lac and in Santa Barbara!We left Diane’s place late afternoon and headed north on Highway 1 which hugs the Pacific coast. We were told that it was a particularly scenic route so we figured we’d…
by Joanna Beujekian-Steven
When was the last time someone asked you how you could get enough zinc in your diet? Most likely, you’ve heard concerns about protein intake, bio-available calcium and heme vs non-heme iron, but zinc is a mineral that seldom ever comes up, even though according to the National Institute of Health “Zinc is [...]
Hey guys! *waving*I got lots of great recipes and pics to share! Are y’all ready?Here we go…After spending a few days at Usery Mountain’s campground we made our way to Linda and Roger’s home. Once again, the hands of The Mystery was written all over …
Ok, it’s official, my interest in food prep is back! Woo hoo! And oh the yummies that have been coming out of Diane’s kitchen these past weeks!When the idea of my visit to California started to take form, both Diane and I eagerly began to look forw…
Serves about 4 People You Need For the cheese 1 cup pine nuts, soaked for 1 – 2 hours 2 cups cashews, soaked for 1 – 2 hours ½ cup pure water 1 tbsp nutritional yeast ½ capsule pro-biotic For the kiss 14 red basil leaves 8 sun-dried tomatoes 12 black olives – pitted 1 orange, peeled and segments For the garnish Couple of fennel buds Dehydrated tomato rose Method For the cheese Blend all ingredients in Vita-Mix until smooth and creamy. Transfer it into a glass bowl, (the bowl needs to be twice the cheese mixture size) with cloth…
Serves about 4 People You Need 200 Grams cashews 1½ cups of pure water 2 Dates, pitted 1 tbsp coconut oil 2 tbsp honey or agave 1 Banana, peeled 1 cup boysenberries 1 cup blueberries 3 cardamom pods, slightly crushed 1 Vanilla bean, scrapped Method 1. Place all the ingredients together in a Vita-Mix except for the cardamom pods and blend until smooth. 2. Transfer to a bowl, stir in the cardamom pods and place it in the refrigerator. After about 20 minutes, take the bowl out, remove the pods and pour the mixture into an ice cream maker. 3….
I have been a chef for 13 years, but I have never really considered myself a chef, only a food lover and more of an artist and a thief. An artist, because I have the opportunity to assemble any recipe with whatever inspires me – almost like an artist with their canvas – this of course being my plate! A thief, because as a chef I love to change dishes from other cultures by adding my own personal flavours and flair which makes for a completely new, unique and exciting dish. When looking back, I can distinguish three important points…
WORKSHOP – Botanical Confectionary Workshop: Sassy Sweets & Seductive Sin-Free Desserts … From the moment you enter the venue, you will experience how to make: 5 Raw Dessert Demos and Tastings Desserts that are good for you? Yes, it’s true! In this workshop, you will learn how to create five simple raw, plant-based Botanical desserts that tempt and delight your palate including Refreshing Strawberry Granita, Salt of the Earth, Panna Cotta and Blueberry Flan with Lavender Syrup & Triple-Candied Citrus. Easy, Raw Gourmet Dessert Demo by Your Local City Hosts Experience what your local host has to offer… easy, tasty…
DINING & CLASS – Botanical Culinary Experience: an all out dining, drinking & degustation showcase featuring live chef presentations & organic, seasonal, living food ingredients… … From the moment you enter the venue, you will be treated to an: 8 course Botanical Cuisine Degustation Menu 8 carefully planned out dishes and drinks to satisfy all your senses and expose you to the beguiling possibilities of raw living Botanical Cuisine. Comprehensive Botanical Cuisine Summer Tour recipe booklet containing all recipes, techniques, articles, and images To accompany your dining experience, you will receive a comprehensive hard-copy booklet, and a PDF eBook copy…
Perth – February 19th & 20th 2011 Adelaide – February 26th & 27th 2011 Gold Coast – March 2nd 2011 – SOLD OUT Byron Bay – March 5th & 6th 2011 Brisbane – March 9th 2011 Sydney – March 12th & 13th 2011 Melbourne – March 19th & 20th 2011 BOOK NOW Botanical Cuisine is a new approach to food preparation and presentation. It is a convergence of art and living food, where the plate is the canvas upon which fresh, organic, heirloom produce creates the painting. Previously exclusive to the kitchens of founder Botanical Chef Omid Jaffari, this Summer…
