Voila! Lunch ready. Took less than 5 minutes from start to finish.

A colourful and flavourful raw lunch!

(If I had some Brazil Nut Parmesan lying around the fridge, it would have made a delicious addition to the Chili Garlic Zucchini Spaghetti)

We had a picnic in the lounge – a head of broccoli, a head of cauliflower, an insanely delicious dipping sauce and a plate of Brazil Nut Parmesan (recipe from Cafe Gratitude). Florets of cauliflower and broccoli were broken off then covered in sauce or Parmesan – then straight into the mouth. Fresh, delicious and very filling. It might sound like a hunter-gatherer way of eating, but the sauce and Parmesan made it refined and gourmet!

Here’s the recipe for my “insanely delicious dipping sauce” (goes very went with raw cauliflower),

1/2 C  raw tanini

1/2 Tbsp honey (or agave nectar)

1/2 Tbsp tamari

pinch of black salt (Kala Namak)*

Place all of the ingredients into a small bowl. Stir until well-combined. Will stay good in a sealed container in the fridge for at least a few days, but I doubt won’t be finished before then!

*Kala Namak is an Indian salt, pink/purple in colour. It has an egg-y aroma and taste. I like to use it in raw vegan dishes to add body and interest to the flavour.

You can find more information on black salt on Wikipedia – http://en.wikipedia.org/wiki/Kala_Namak.

The plant is mostly polysaccharides. It also consists of nearly 10% protein and about 15% mineral matter, and is rich in iodine and sulfur.

It is a versatile ingredient. Commercially, Irish moss is often used as a thickener and gelling agent. In Raw Cuisine, they are often used for the same purposes. It is important to rinse and soak them well prior to using them in recipes.

Other than the uses mentioned above, they also make delicious Chinese salads – I usually soak them in Chinese rice wine for around 10 minutes, rinse well; then toss with shredded burdock root, sesame seeds, tamari and toasted sesame oil.

Coconut Ice Cream
Makes approximately 3½ cups

1 C cashews, soaked
2 C young coconut flesh
1 C coconut water, use as required
¼ C Irish Moss gel
¼ C coconut oil
1 C agave nectar
1 Tbsp vanilla sprouted brown rice protein
1Tbs vanilla extract
½ C dried shredded coconut
pinch sea salt

To make the Irish Moss gel:
1. Rinse well in purified water. Rinse off any sand or impurities.
2. In a large glass jar, soak in purified water in the fridge for 12-24 hours.
3. Place the soaked Irish Moss in the cup of the blender and add as little water as necessary to help the blender blade turn. Process until you have a smooth and thick gel. Use immediately.
4. Keep left over soaked Irish Moss out of water in a sealed glass jar for up to 4 days.

To make the Ice Cream:
1. Blend the cashews and coconut flesh together until pureed. Add all the remaining ingredients and combine until smooth. Stir in the dried shredded coconut.
2. Chill the mixture in the fridge and process in an ice cream maker according to manufacturer’s instructions. Alternatively, place the mixture in a freezer-safe container and chill over an ice bath. Then place in the freezer – mix vigorously after 45 minutes. Then mix at 30-minute intervals for the next 2-3 hours.
3. When the ice cream is set and creamy, store in a sealed container for up to 2 weeks or until ready to serve.

Here’s an extract from naturalnews.com:

“Cacao is derived from Theobroma Cacao beans, which literally means “Food of the Gods”. Cacao contains over 300 compounds including: protein, fat, carbohydrates, fiber, iron, zinc, copper, calcium and magnesium. Magnesium helps to build strong bones and is a muscle relaxant associated with feelings of calmness. Cacao is also high in sulfur, which helps form strong nails and hair.

In addition, cacao also contains the chemicals phenylethylamine (PEA) and anandamide. PEA is an adrenal-related chemical that we create naturally when we’re excited. It also plays a role in feeling focused and alert because it causes your pulse rate to quicken, resulting in a similar feeling to when we are excited or fall in love!

Another ‘bliss’ chemical found in chocolate is the lipid anandamide. It’s there in our brain when we feel great. Anandamide is also called “chocolate amphetamine” as it causes changes in blood pressure and blood-sugar levels, leading to feelings of excitement and alertness.

Anandamide works like amphetamines to increase mood and decrease depression, but it is not addictive like caffeine or illegal with undesirable side-effects like amphetamines. Anandamide is quite unique in its resemblance to THC (tetrahydrocannabinol), a chemical found in marijuana.

The good news is that even though the anandamide in chocolate helps to create feelings of elation, the effect is not the same as the THC in marijuana. It would take approximately twenty five pounds of chocolate to achieve a ‘high’ similar to marijuana and the nausea would overpower any feelings of bliss at all.”

Perhaps that explains why I’m happy all the time!

In the two weeks I was in Bali, I was a regular at Bali Buddha (http://www.balibuddha.com/). It is an organic, alternative cafe and market. The meal pictured was a Vegetarian Balinese Nasi Campur takeaway. Every component of the meal were wrapped lovingly in banana leaves and carefully placed in a recycled paper box for the journey home. It’s the best cooked meal I’ve had for a very very long time, and I would go to Bali just so I can enjoy Bali Buddha’s Nasi Campur again!

Indulge in guilt-free fun…

Join Chef Wendy for this 2-hour “playshop” to make your  personalised divine chocolate truffles with superfood ingredients!

(And these are so healthy you can enjoy even on a detox!)

Learn about the benefits and uses of Raw Cacao Powder, Raw Cacao Butter, Maca Powder, Spirulina, Goji Berries and much more.  Use simple and easy-to-follow methods, and without the use of heat to make these super healthy treats.  You can be as creative as you want.

What better way to enjoy a feast of anti-oxidant-rich superfoods than some homemade Superfood Chocolate Truffles?

You will take home a box of Superfood Chocolate Truffles in varieties, recipes and the ability to make them at home at anytime thereafter!

(Superfood ingredients including raw cacao and low glycemic sweetener are available for sale at our centre)

When?

4th March 2010 (Thursday): 7 to 9pm

How Much?

$430 per person

$380 each for two people registering together

(includes handouts, ingredient cost and box)

Where?

i-Detox, Suite 12A, Carfield Commercial Building, 77, Wyndham Street, Central, Hong Kong (near post office and across from Old Central Police Station)

How To Register?

Email: detoxed4life@gmail.com