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Lemon Bavarois with Raspberry Syrup

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Lemon Bavarois with Raspberry Syrup. It's supposed to be layered but I goofed my first time making:-)
 
 
Silky-smooth
Layers of sweet-tart Lemon Bavarois
Masterfully contrasted between
Dreamy
Velvet ribbons of Raspberry Syrup…
 
Drooling…  Oops, uh, was I in the middle of something?  Apologies- I'm back!
 
Let's just say Lemon Bavarois with Raspberry Syrup from Matthew Kenney's, Everyday Raw Express, is beyond amaze!
 
This luscious dessert is an example of Mr. Kenney's pure genius in the world of raw vegan cuisine.  After all, he wasn't recipient of Food & Wine Magazine's prestigious "America's Best New Chef" award for nothing.  This simple-to-prepare recipe has all the rich, vibrant complexity of a traditional gourmet dessert, without all the refined sugar, eggs, butter or flour.  And trust me, you won't miss those.  
 
Please enjoy this delicious showcase of Matthew Kenney's philosophy: bringing together culinary art and ultimate nutrition. 
 
 
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Lemon Bavarois with Raspberry Syrup
 
 
This is my submission to Sarah at Dead Easy Desserts for the August 2014 Raspberry Theme!
 
Lemon Bavarois with Raspberry Syrup
(Serves 8 – a little goes a long way- it's rich!)
 
Ingredients:
 
BAVAROIS
  • 2 cups cashews, soaked
  • 1/2 cup lemon juice (taste as you go, depends on how tart you like it)
  • 2/3 cup raw coconut nectar, maple syrup (grade B), or raw honey (I've updated this from the original recipe, which calls for agave. Cocount nectar is only 10% fructose as compared to agave which is 97%!)
  • 2/3 cup coconut oil, melted
  • 1/2 teaspoon salt
  • 1/4 cup lemon zest (taste as you go, I only used 2 Tbsp)
  • 1 vanilla bean, scraped
RASPBERRY SYRUP
  • 2 cups raspberries
  • 6-8 tbsp maple syrup or agave
  • 2 tbsp lemon zest
GARNISH
  • 2 tbsp orange zest
Method:
  1. Blend cashews, lemon juice and agave in a high-speed blender until smooth. Gradually add coconut oil and remaining ingredients; continue to blend until smooth. Fill Serving dishes (I used 8, 3.5 oz. freezer-safe, juice glasses. Tiny ramekins would work well too.) half full with aproximately half the Bavarois mixture and allow to set in freezer until partially set.
  2. Meanwhile, make Raspberry Syrup by blending all ingredients in a high speed blender until smooth. Pour syrup over partially set Bavarois and top with remaining Bavarois. Return to freezer until set.
  3. Remove from freezer and garnish with orange zest to serve.
**Mine doesn't appear layered because I goofed the 1st time making:-)  However, it still tasted amazing!
 
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 Lemon Bavarois with Raspberry Syrup
 
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Maple Cinnamon Buckwheat Crispies

 & Cocao Crispies

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Maple Cinnamon Crispies & Strawberries awaiting creamy Almond Milk

Maple Cinnamon Crispies (and Cocoa Crispies), a recipe from the beautiful book, Raw Food Real World, by the equally beautiful Sarma Melngailis, falls into the addictive category for me. Not only are they delicious served in a bowl of creamy Almond milk (they remain nice & crispy in milk too!) but, since I find myself daydreaming of their crisp, sweet deliciousness, they're currently my favorite snack as well… a perfect nibble alongside a cup of tea. Fortunately, they're also quick and easy to make! 

Buckwheat isn't actually a grain, but rather, an edible fruit seed which is easy for the body to digest, unlike grains, which increase acidity in the body, upsetting its pH balance. An overly acidic body is a magnet for sickness, disease, cancer and aging. Eating more alkaline foods helps shift your body's pH and oxygenates your system, keeping your body healthy, functioning correctly and even preventing and combating cancer.

Maple Cinnamon Crispies (and Cocoa Crispies) is one of the first recipes I made using my Excalibur dehydrator, a raw foodist's tool for many recipes. The dehydrator achieves the ability to warm and "cook" ingredients in a processs which retains almost 100% of the nutritional content of the food as well as the alkalinity of fresh produce while simultaneously inhibiting the growth of microforms such as bacteria. If you don't have a dehydrator, you could substitute your oven on it's lowest setting, leaving the door slightly ajar (to achieve a temp. of 115 F). Be sure to purchase raw buckwheat groats for this recipe, not the toasted type called kashi.

Enjoy!

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Maple Cinnamon Buckwheat Crispies

Maple Cinnamon Buckwheat Crispies & Cocoa Crispies (Serves 4-6)

Recipe from the beautiful book: Raw Food Real World by Matthew Kenney & Sarma Melngailis

Ingredients:

  • 2 cups buckwheat groats, soaked for at least 1 hour (will yield about 3 1/2 cups)
  • 3/4 cup maple syrup
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 packets stevia
  • 2 teaspoons sea salt

Method:

  1. Rinse buckwheat groats to get rid of extra starchiness.
  2. Place groats in food processor along with remaining ingredients. Pulse until combined but not pureed, until it looks like soupy oatmeal.
  3. Divide between two Teflex-lined dehydrator trays, spreading to about 1/8" thick with an offset spatula. Dehydrate at 115 F for 8-12 hours until top is dry to touch & teflex peels away easily. (If using your oven on lowest setting with door propped to achieve consistent 115F, spread on a nonstick baking matt or secured nonstick foil so doesn't slip when spreading.)
  4. Set a second dehydrator tray lined with only mesh screen this time, over each partially dehydrated sheet of buckwheat crispies. Flip two trays over in order to then remove top tray & peel away teflex. Place flipped buckwheat back into dehydrator for an additional few hours until completely dry and crunchy.
  5. Break into pieces and store in airtight container. You may also store in fridge for maximum freshness for up to a few weeks.

Cocoa Crispies:  Replace the cinnamon with 2 heaping tablespoons of organic cocoa powder or carob powder.

 

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Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue

IMG_4637Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue

Admittadly, I considered posting only the pictures of this luscious dish. It was that delicious, fresh and beautiful. Couldn't it possibly stand alone with no words to accompany?

I'm having SO much fun cooking Raw Vegan Cuisine, learning a ton, working with new ingredients, techniques and tools, making many ingredients by hand… and continuing to feel amazing changes in my spiritual, mental and physical well being.

 Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue is a recipe by Matthew Kenney, James Beard Award nominated chef and co-founder of the upscale, sexy, award winning raw vegan cuisine restaurant in New York City, Pure Food & Wine.  This dish encapsulates what I love about Raw Cuisine: light, intoxicatingly fresh ingredients, bursting with delicious flavors.  To be absolutely cliche, it's summertime on a plate.

Enjoy:-)

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Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue

 

Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue (Serves 4-6)

Ingredients:

TOMATOES

  • 8 large green tomatoes (green tomatoes are firm & slice easily, I picked a couple with spots of pink blush on the skins, lo & behold they were both beautiful green and red in the centers!)

SWEET TOMATO FONDUE 

  • 1/4 cup olive oil
  • 3 cups chopped tomatoes (heirloom if possible)
  • 1/4 cup agave
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons himalayan or celtic sea salt
  • fresh ground pepper to taste
  • 1/4 cup bail, julienned, plus more for garnish

PISTACHIO RELISH

  • 1 cup pistachios
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 1 teaspoon himalayan or celtic sea salt
  • freshly ground pepper

Method:

TOMATOES Thinly slice tomatoes on a mandoline into 1/4 inch slices.

SWEET TOMATO FONDUE Blend all ingredients except basil in a high-speed blender until smooth. Stir in basil.

PISTACHIO RELISH Pulse all ingredients in a high-speed blender until well combined but still chunky. Season with salt and pepper to taste.

FINISH Alternate layering 3 to 4 tomatoes with Pistachio Relish. Drizzle with Sweet Tomato Fondue, serving remaining Fondue in small bowls alongside with soup spoons. Garnish with more Pistachio Relish and a few pieces of fresh basil. Serve immediately.

Enjoy!

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Green Tomato Pave with Pistachio Relish & Sweet Tomato Fondue

 

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