Free 7-Minute Chef Recipes

I used to work at the Tree of Life Rejuvenation Center in Patagonia, AZ where all the food is 100% organic and raw. I lived there for a year and learned SO much about food, health and organic living in my time there. I still subscribe to a high raw food diet, although not 100%.

While I lived in Kauai, I had the fortune of having access to a wonderful raw, organic restaurant called The Blossoming Lotus. There’s one in Portland, OR too. The food was amazing!! They came out with an e-recipe book recently and I found a couple of freebies online. So here they are for the adventurous out there!

Experimenting with raw, live, vegan and vegetarian cuisine is a hobby of mine and I hope to post much more about that in the future. If you try either recipe, please let me know how it goes. I haven’t tried these yet but hope to soon once I set up my NJ kitchen again.

Lush Lime Quinoa
	7 min prep / 15 min cooking / serves 3-5

Ingredients:

1 ½ cups filtered water
1 cup quinoa
2 Tbl olive oil
½ cup lime juice, fresh squeezed
1 medium lime zest
2 small scallions, chopped
1 medium cucumber, peeled and diced in cubes
1 medium bell peppers (try using ½ green, ½ red), finely chopped
½ cup brazil nuts (or almonds), chopped
½ tsp sea salt or to taste
cilantro for garnish

Loving Preparation:

1. Boil water add quinoa reduce heat to low; cook for 15 minutes with a lid or until water is fully absorbed.

2. Place in a large bowl with remaining ingredients and gently mix well.

Chocolate Mousse Tuille by Richard Hemsley of Antelope, CA

1 hour prep / 2 day process / 12 servings

Ingredients:

Mousse

3 cups	cashews soaked (4 cups soaked)
1 cup	REAL RAW Agave
1/2	vanilla bean (left intact)
1 pinch	sea salt of choice (Himalayan or REAL)
1 Tbl	Raw Cider Vinegar
4 oz	Cacao Butter chopped
	H2O to cover ingredients plus 1 inch over
1 1/2 cups	Ultimate Raw Cacao Powder

Tuille Cups

2 cups	pecans soaked 12 hours dehydrated 12 hours 105-110 F
1/4 cup	pitted barhi dates
1 pinch	sea salt of choice
3 Tbl	finely ground brown flax
2-3 Tbl	H2O

Dark Chocolate Candy Coating

3/4 cup	Ultimate Raw cacao powder
1/4 cup	cacao butter melted
2 Tbl	Real RAW Agave

Day 1- Tuille Cups
1. Add dates, salt and pecans to a food processor and process until ground well. Pulse in flax then move mixture into a glass bowl and knead in H2O. Crust should hold into a ball with out crumbling. Allow to rest 10-15 minutes to fully absorb liquid.

2. Scoop into 1-2 oz balls and roll out flat. dehydrate 3-4 hours then invert whole sheet out a new dehydrator tray and pick each crust up and lay it over a tartlet pan 2-3in or small cup dehydrate 6-8 hours. remove from mold and dry until crisp. These will store as-is in an airtight container for weeks in the freezer stacked with paper lining.

Day 2 – Mousse
1. Place all ingredients into a high power blender. blend until smooth as silk. May need to add a touch more H2O to assist in the fluid movement of mixture. (1/4 cup or less) To create the best mousse place in a glass bowl.

2. Place in the freezer covered with a plate or plastic wrap stirring with a wooden spoon or rubber spatula every 15-20 minutes until ’stiff peaks’ form. This will store in an airtight container refrigerated for up to a week. (Yeah right!)

Candy Coating
1. Melt butter in a glass 2c Pyrex measure and mix with sifted powder until smooth add in agave until evenly mixed. Candy will have a nice glossy sheen to it. Temper if you wish to add to the snap of the cacao. Otherwise just use a spoon to spread the slightly thickened coating on to the cup shaped crusts.

Serving Suggestions:
~For a professional touch use a pastry bag and star tip to pipe the mousse into the finished Tuille cups. Garnish with fresh berries or other sliced fruit shredded coconut nibs and/or mint.

~Make any part of these recipes for full enjoyment of the individual item. Crust makes great snappy cookies. Candy coating great over vegan ice cream. Mousse well it is the icing on the cake so to say. It is great any time of day unless you are sensitive and wish to sleep anytime soon.

For more recipes, check out: 7 MINUTE CHEF – Volume 1

Joni

Cool! I just bought quinoa for the first time today so I’ll be trying out that first recipe. The second is way to involved for me But I’ll let you know how it goes…
Lilla

Can’t wait to hear how it goes. I love quinoa!

Yeah, I liked the picture of the second recipe, but that’s just to much work!