Last week’s dinner at the Test Kitchen was a chance for me to introduce my latest Raw Food 3.0, inspired by molecular gastronomy without the chemicals, vegan and raw. My 6 courses were presented to a main stream foodie audience in a fine dining atmosphere. And it RAWked!
Smoked Anaheim Chili
Lapsang Souschong Wild Mushroom
Molten Cookie Dough
It was so much fun to get to feed everyone my new style of Gastrawnomique cuisine in such a beautiful setting with amazing staff. It was a packed house both nights. Celebrities who came to dine included Frances Fisher, John Salley, Jarad Butler, and Diane Warren.
In the kitchen were some of the most amazing chefs assisting me and making sure my dinners were successful both nights including Bravo Top Chef Alex Reznik and Next Food Network Stars Doreen Fang and DAS. I’ll post up more behind the scenes and kitchen photos next….
Generous sponsors included Excalibur Dehydrators, Earth Circle Organic, Big Tree Farms, Sunfood, Gold Mine Natural Foods, and Sambazon.
These photos were all taken by Maria Loewenstein, except for the Lapsang Souschong Wild Mushroom which was taken by Rogelio Marhx.
I love my raw food sea vegetables for chlorophyll, vitamins and minerals from the ocean, iodine, and all things good for my health. Iodine works with our thyroid to help regulate our metabolism. Plus, I just love how sea vegetables taste. They’re naturally ‘salty’ from potassium rather than sodium. They’re a great add-on to any dish, and also make for a great recipe all on their own. I enjoy nori pretty much daily, wrapped up to hold my favorite fillings….like this arame salad.
Super fast and easy to make, this is a great recipe for when I’m short of fresh ingredients in my house. Seaweed is dried and shelf stable, and I always have hijiki, arame, and nori on hand.
My new favorite spice is yuzu paste. Found at Japanese markets, the paste is made with an aromatic, sour Asian citrus fruit (yuzu) that’s highly salted with spicy chili added to the mix. It has a pungent flavor with kick of spice and salt, and I like to add a tiny bit of it to some recipes, like this one. If you can’t find yuzu paste, you can just use pinches of salt and chili pepper instead.
The following recipe is super simple, easy and fast to make. It’s how I feed myself on busy days when I don’t have time to spend in the kitchen. I hope you’ll enjoy this. If you want to make it more complex, try adding in a bit of garlic, ginger, and sliced green onions too.
Arame & Sugar Snap Pea Salad
Squeeze all excess liquid from soaked arame. Place into clean mixing bowl with sugar snap peas.
In another small bowl, whisk together vinegar, oil, and yuzu. Mix dressing into bowl with arame and snap peas, toss well.
Will keep for 1 day in fridge.
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