A simple, semi-raw vegan dish perfect for raw food transitioning or satisfying carbo-cooked cravings.

One of the most important things to keep in mind when you’re new to a raw food lifestyle is that it’s not about perfection.  It’s very easy to become overwhelmed or even overzealous, and inadvertently create a recipe for failure and disappointment.

We’re only human.  I don’t know of a single person who began life with a perfectly pure diet.  Most of us grew up to a realization or health crisis, and then to an awareness providing the desire to take control of our health and make real changes for life.  Once the decision is made to clean things up, the transformation simply doesn’t happen overnight.  There’s generally a lot of years’ worth of programming (and junk in the trunk) that we have to revisit, release, revise, and re-educate.  It’s a process built upon only by continual learning, patience, commitment, and small steps.

Acknowledging, not denying, inevitable cravings for our favorite cooked foods is a healthy practice that isn’t going to compromise all the beneficial changes you’ve been making.  There are ways of working with cravings rather than treating them like the enemy, which will only ultimately allow them to bite you harder.  An “all or nothing” approach to your raw food diet, believing you’ve ruined everything by giving in to a craving, just doesn’t need be the case.  The key is recognizing cravings as they occur, and process them consciously and with creativity instead of reacting impulsively.  Don’t fear the cravings.

Personally, I crave pasta and noodles of all kinds.  Linguini, ravioli, lo mein, soba – from the Italian classics to exotic asian varieties, I love them all!  My cravings for a noodle dish tend to emerge in the evenings, after a bout with tummy troubles, or after a hard work-out when my body’s demand for carbs skyrockets.

Udon noodles with spinach, shitakes, and sweet sake broth is one of my favorite and easiest semi-raw meals.  This method can really be applied to any type of noodle or pasta and combining it with any of your preferred veggies.  The general idea is that the pasta is the only cooked component while the rest of the ingredients stay raw.  Visual appeal and layering flavors is also very important (the warm noodles activate flavors of aromatics like ginger and garlic, and the small bit of warm water completes the sweet sake broth). The end result?  It’s a win-win in satisfying the craving with a modest portion of the culprit, yet keeping with living foods as main ingredients.

Noodles and veggies:

2 to 3 oz organic udon noodles (such as Hakubuku)
baby spinach
shitake mushroom caps, very thinly sliced
1 spring onion, thinly sliced
small bunch sunflower sprouts
knob of ginger root
1 garlic clove
a piece of dulse, cut into strips
black and white sesame seeds

Sweet sake mixture:

1 tbs. hemp seed oil
1 tbs. nama shoyu
1 tbs. dry sake
1 tsp. agave

Cook udon noodles according to package instructions.  They’re typically more delicate than other pastas and take only 4 minutes to cook.  Remember to liberally salt the water!

Meanwhile as udon are boiling, place desired amount of baby spinach in a large bowl.  Add shitakes, then with a microplane, grate in desired amount of garlic and ginger.  When udon is ready, ladle the noodles directly into the bowl.  Allow some water to accompany noodles as they come out of the pot, do not thoroughly drain.  Evenly cover spinach and other ingredients.  Allow to sit 2 to 3 minutes.

Sprinkle over spring onions, dulse, and sunflower sprouts.  Whisk together sweet sake mixture and pour over top.  Toss, and garnish with sesame seeds.

<3, JMK

{ Raw vegan, gluten-free*, serves 4 }

Vegetables and herbs such as leeks, shallots and tarragon are staples in French cooking – and flavors I absolutely adore.  They also happen to be some of the most under-utilized in American cuisine until recent.  Singularly or combined, each of these ingredients adds sheer flavor heaven, and particularly work like magic with mushrooms.  Leeks are incredibly nutritious and while lending their mildly diuretic benefits, they’re loaded with minerals like iron and potassium.  I added leeks and tarragon to this otherwise Italian-inspired cannelloni dish, launching the marsala wine-marinated creminis and porcinis into taste bud bliss!

Mushroom mixture:

1 lb criminis sliced in half
1/4 oz dried porcinis, soaked and softened in 1 cup warm water and 1/2 cup marsala wine
1 small leek finely sliced, white and light green part only
1 tbs dried tarragon
1 large garlic clove, minced
1/3 cup extra virgin olive oil
1/3 cup marsala wine
1/3 cup nama shoyu*
1/2 tsp finely ground green peppercorns
1/2 tsp finely ground black pepper

Put all ingredients, except for porcinis and liquids, into a large bowl. Whisk together olive oil, marsala, and nama shoyu and pour over mushrooms. Toss well and marinate for 2 hours, occassionally turning to coat. Meanwhile, coarsely chop porcinis and set aside. Spread mushrooms on to a lined dehydrator sheet and dehydrate for 3 hours at 115 degrees, or until texture is slightly chewy and resembles a sautéed mushroom. Toss mushrooms occasionally while dehydrating.

Take 3/4 of the mushrooms and all the porcinis into the food processor and pulse until coarsely chopped.  Reserve remaining mushrooms for plating.

* For gluten-free preparation, omit nama shoyu and substitute with 1-2 teaspoons sea salt.

“Raw”cotta:

1/2 cup soaked, moist cashews
1/2 cup soaked, moist pine nuts
1/4 cup soaked, moist hemp nuts (optional, I had to finish off a package)
1 tbs lemon juice
1/2 tsp sea salt
1 garlic clove

Blend all ingredients in a food processor to a ricotta or thick cheese-spread consistency.

Tarragon marinara (I made this two days ahead):

2 lbs fresh roma tomatoes, sliced in 1/2 lengthwise
4 fat smashed garlic cloves
1 tsp dried oregano
1 heaping tsp sea salt
1 tsp fresh ground pepper
handful fresh chopped basil
2 tbs fine quality aged balsamic vinegar
2 tbs extra virgin olive oil to coat
1 tbs dried tarragon

Combine all ingredients, except for tarragon, in a large bowl and marinate for about an hour. Spread tomatoes on to lined dehydrator trays face up, spooning herb mixture over them. Stuff the garlic cloves into a few of the tomato halves. Dehydrate at 115 degrees for 8 to 10 hours (depending on tomato size). They should appear roasted, but still somewhat plump. You don’t want to totally dehydrate them to the sun-dried type.

Put tomatoes in a food processor along with the tarragon and blend to a marinara. It’s now ready to eat, or you can put it in a bowl a few hours before serving and keep warm in dehydrator. (This will also reduce excess moisture).

Cannelloni:

2 medium zucchini (you may have extra left over)
flax seed oil (makes it nice and buttery)
sea salt
finely ground green peppercorns
a hand-held mandoline

Slice zucchini lengthwise very thin, about 1/8″. Layer slices in a casserole dish, rubbing them with flax seed oil and sprinkling sea salt and pepper very lightly between each layer. Allow to sit for about an hour and careful drain water out of dish. Spread on dehydrator screens and dehydrate for 1-2 hours at 115 degrees so that excess moisture is gone and cannelloni have a chewier, more pasta-like texture.

For assembly:

On a work surface, lay 4 zucchini in similar lengths next to each other, slighty overlapping.  Beginning 1/2″ from one edge of the width (not lengthwise), spoon about 2 tablespoons each of rawcotta and mushroom mixture down the width of layered zucchini.  From this end, carefully pick up exposed edges and roll into cannelloni tubes.  The zucchini are very pliable and stay together quite well.  At this point you can keep the cannellonis heated in the dehydrator until ready to serve.

Spoon over tarragon marinara, garnish with remaining halved mushrooms and fresh basil leaves.

<3, JMK

(raw vegan, gluten-free*)

Au poivre (French for “with pepper”) is most commonly a beef application in which one or more types of peppercorns are crushed to create a flavorful, punchy crust.  As a lover of all things peppery or spicy, it’s also one of my favorite methods and one that I started longing for since giving up meat and poultry over eight years ago.  But I learned something, although it did take me some time and dietary experimentation to figure it out.  I didn’t really miss meat itself so much as I missed it as a vehicle to deliver countless delicious seasoning applications, methods, and sauces – like au poivre.

The same can be true for pasta and creamy sauces.  Don’t get me wrong on this one, though, I absolutely adore pasta and still happily indulge.  I was never too much of a fan, however, of heavy dairy-based cream sauces such as alfredo. On the other hand, raw cashew-based creamy sauces are a different story.  I can’t rave enough on how delicious and versatile they are, both savory and sweet.  They possess every bit of the velvety, creamy, richness that cooked dairy versions have, and then some, yet sans all of the bad fats and other health-hazardous properties.

Hearty, meaty, portobello mushrooms are a perfect, satisfying alternative to beef au poivre.  And noodles made from goldbar squash or zucchini are a very popular pasta alternative in the raw food world.  This lemon-herb cream sauce is pleasantly reminiscent of an indulgent cooked pasta dish.

(Makes 2 servings)

Portobello Au Poivre (preparation):

2 large portobello mushroom caps

Marinade: 2 tbs each nama shoyu*, balsamic vinegar, sweet vermouth, flax seed oil; 1 chopped garlic clove; 2 thyme stems with leaves.

Poivre (pepper crust): 1 tbs drained, rinsed, and finely chopped French green peppercorns packed in water; 1/2 tsp freshly ground multi-colored peppercorns; 1 tsp truffle salt; 1 small garlic clove; pinch of lavender.

Whisk together marinade ingredients and marinate the mushroom caps in a tightly sealed plastic bag for 2 hours.

Meanwhile, prepare pepper crust by first using your knife to mince and mash together the salt, garlic clove, and lavender so that it forms a coarse paste.  Put it in a small bowl and mix together with green and multi-colored peppercorns. Note:  Don’t be alarmed if at first the green peppercorns have a distinctive pungent smell and are a bit spicy. The dehydrating process dramatically mellows them out to a softer, balanced flavor.

Remove mushroom caps from bag (save the marinade), divide pepper mixture into two equal parts, and use your fingers to evenly coat the tops of the caps, pressing gently.

Pour the remainder of the marinade into a small bowl and place at the bottom of a dehydrator. Place the mushrooms on a Teflex lined tray and dehydrate both the mushrooms and marinade at 115 degrees for 3 to 4 hours.  Halfway through cooking time, remove the sheets and finish mushrooms directly on mesh tray.

For gluten-free preparation, omit nama shoyu and add 1 tsp sea salt and 1 tbs water.

Creamy Lemon Herb Noodles (preparation):

3 large goldbar squash, sliced into strips about the width of fettucini (you can alternatively use zucchini)

Cream sauce: 1 cup cashews soaked at least 4 hours; 1 small garlic clove; 1 very small shallot (size of your thumb); 1 tsp grated lemon zest or 2 tbs lemon-infused extra virgin olive oil; 1 to 2 tbs flax seed or olive oil; cold water as needed, 1 tsp sea salt

1 tsp dried tarragon
1 tsp minced fresh thyme leaves
Sea salt & fresh, fine ground white or green pepper
Flax seed or extra virgin olive oil for serving

Season the squash noodles with sea salt and pepper and let them sit in a bowl for at least 30 minutes to extract water. Drain well, sprinkle with olive oil to lightly coat, and spread on Teflex lined dehydrator trays. Dehydrate for 45 minutes to an hour at 115 degrees, checking and rearranging so  areas dry evenly. Remove sheets and finish dehydrating directly on mesh tray for additional 30 minutes, or until excess moisture is gone and noodle texture is chewier and resembles cooked pasta.

Meanwhile, prepare cream sauce by first adding garlic, shallots, lemon zest (if using) and sea salt to a food processor and blend until finely minced.  Add cashews and blend again until very fine, then stream in olive oil and flax seed oil.  During this process you may need to use a spatula to scrape down the sides and edges.  Check seasonings.  Gradually stream in as much water as needed to achieve a creamy sauce consistency.

Remove noodles from the dehydrator and place in a bowl. First add about 2 heaping tablespoons of cream sauce plus the minced thyme and tarragon. Toss gently and add more sauce, 1 tablespoon at a time until desired creaminess is achieved. Drizzle in small amounts of olive oil or flax seed oil if noodles clump.

To serve mushrooms and squash noodles:

Remove mushrooms from dehydrator and slice on a slight diagonal about 1/2″ slices.  Arrange on a plate next to a serving of noodles.  Remove marinade from dehydrator and spoon about 1 tablespoon onto the mushrooms.  To warm, crank up dehydrator temperature to about 130 to 145 degrees and put plates in for about 10 minutes before serving (this will not “cook” the food).

<3, JMK

(vegetarian, vegan*)

Aside from culture or tradition, recipes are generally created out of inspiration and experimentation.  And from those recipes, even more are tried and inspired.  Everyone who loves to cook, who are learning to cook, or who cook on a professional level, need recipes.  They’re like formulas, roadmaps, and valuable learning resources, yet they can also be a blueprint for the most incredible works of art.  I often say that the culinary arts represent the perfect alchemy – that which combines each a bit of chemistry; magic; and at least four of the five senses: smell, taste, touch, and sight.  Hearing can be added to the brew for crunchy or textural foods while eating, as well as what you may hear during the preparation process.

However, there is also much to be said for the unrecipe. Dishes that come together without much prior thought, planning, grocery lists, or measurements.  Ingredients that you have on hand in the kitchen and what is accessible as fresh, seasonal, simple essentials.  The unrecipe is the product of making delicious food guided only by your instincts, imagination, heart, and soul.  There’s as much magnificence and beauty in the freshest wholesome and uncomplicated dishes as those that require hours of work, skill, and exotic ingredients.  Plus they taste pretty darn exquisite.

Recently, I’ve been studying the work of the legendary Alice Waters and Chez Panisse, which includes reading her biography (and I’m only on chapter 4) named the same.  No matter what you eat or don’t eat, vegetarian or not, every American who cares about food should very well get to know her.  In fact, I could easily dedicate an entire post to her and just may do so in the near future.  But in an attempt to summarize Ms. Waters and why she is relevant to not just the spontaneity of the bucatini pictured above, but to my general attitude toward all of the food I’ve made recently, is quite simply this: as one of the greatest American restauranteurs and pioneer to the concept of morally good food, using only the freshest, seasonal, organic, sustainable ingredients long before today’s mainstream awareness and visibility, Alice Waters is the unrecipe.  She is artisinal, delicate, simple, and sweet, which equates to serving up a special sort of sophistication.  Why I didn’t read her books sooner, I am not sure, especially since one of them had been sitting on my bookshelf for a good number of years.  But now, she’s absolutely got my attention and I’ve just begun to scratch the surface.

I knew that today I would make something new.  Yesterday, I had some general ideas rolling around the noggin.  I referred to my steno notebook scratched full of recipe ideas, themes, and inspiring ingredients.  I tossed through my latest stack of food rag clippings.  And then before going to bed, I referred to Chez Panisse Vegetables and once again took note of the simplicity of the preparations, the short lists of ingredients, how everything is written as a celebration of produce at its peak.  And some items aren’t as much recipes as they are loose interpretations as to how to treat your beautifully ripened star ingredient.

This morning, I chose to make this bucatini after clearing my head of any preconceived recipe ideas.  Not raw, not vegan, not savory, not sweet, cold nor hot.  The only obvious parameter is that whatever it was would not contain meat.  So I focused on a single red onion sitting in a basket on the center of the kitchen island.  It immediately reminded me of the first meal I had in Italy, more specifically, Venice, after a very long and exhausting two days of travel.  Spaghetti with just caramelized onions, some parsley, and shaved romano.  Very simple, very nurturing, very comforting, very delicious.  My purple onion was flawless, as was the brand new potted parsley I just brought home two days ago.  This bucatini would deliver a celebration of both my perfect ingredients and an incredible memory.

Slice a medium to large sized red onion into thin half rings.  Sweat them down on the lowest temperature in a good, heavy skillet with about 2 tablespoons of extra virgin olive oil, a liberal sprinkling of sea salt, a pinch of crushed red pepper flakes, and a few turns of freshly ground black pepper.

About 10 minutes later, when the onions are about halfway done, add about 2 teaspoons of dried oregano, pinching it between your fingers to release aroma.  Stir and let the onions continue to sweat down.  At this time, also begin boiling 1/2 pound bucatini (half a box) or other long pasta like linguini or spaghetti, in very salty water.

The onions should be ready in about 20 minutes.  Turn off the heat and when the bucatini is al dente, ladle straight into the onion skillet along with one ladle of pasta water.  Add the zest of half a lemon, and a handful of fresh chopped parsley and toss.  At this stage you can also add some freshly grated parmigianno-reggiano cheese, or leave it out to keep it vegan.

In a serving bowl, finish off with a drizzle of high quality extra virgin olive oil.  Or even better, one that is infused with Meyer lemon.

<3, JMK

(vegan)

It is barely September, but nonetheless, each year right after Labor Day somehow emits the first subtle signs in the air that autumn is just around the corner.  Maybe this isn’t so unusual for folks living in seasonal climates, but in Florida one might not think it would be so obvious.  Personally, it’s my favorite time of the year.  It’s a time of comfort food, Halloween, and spending lots of time on the patio because summer’s stifling heat and humidity have finally melted away to reveal a refreshing new crispness.  For me, it is the fall that is my springtime renewal.

At the Fresh Market today, all sorts of autumn fruits and vegetables were already beginning to make their debuts, overflowing out of their bins.  A beautiful arrangement of brussels sprouts on their stalks were so bouncy fresh I just couldn’t pass them up.  I thought perhaps to sauté them with garlic and Thai red chilis. . .wait, no!  Shallots go so well with brussels sprouts, maybe I should do more of a French twist? But then I remembered.

At home in my pantry has been sitting a box of Trofiette Liguri that I picked out at Williams-Sonoma from their great array of exotic pastas a few weeks ago .  You know, all those rustic, boutiquey, pricey pastas that  somehow make you think that eating them will transport you into a dream sequence of dining al fresco under olive trees at a Tuscan villa, sipping on a big silky glass of Brunello di Montalcino, surrounded by lush vineyards and Italian grandmothers singing I Cadetti di Guascogna as they smile and wave at you as they make their way down cobblestone paths?

Trofiette are hand-rolled little pieces of dough that come from Italy’s Ligurian region.  They were created as an alternative to gnocchi but still have a somewhat of a hearty, dumpling texture, though not nearly as sluggishly gut-busting as gnocchi.   They should hold up pretty well to the brussels sprouts, a vegetable I wouldn’t typically think to pair with pasta.

So tonight will be comfort food for hubs and I, I thought.  We could both use a little comfort these days.  And, he won’t miss his cheese and will never know I didn’t load the dish with butter (I just need to lock him in the bedroom to keep him out of the kitchen).  If you can’t find trofiette, or don’t care to pay $10.50 for a pound, whole wheat orzo or fusilli should work equally well.

1/2 lb trofiette
1 lb brussels sprouts
1/8 c roughly chopped kalamata olives
1/4 c roughly chopped walnuts
4 fat garlic cloves, finely chopped
1 medium shallot, thinly sliced
3 tbs chopped fresh dill
2 tbs chopped fresh chives
3 tbs extra virgin olive oil
1/2 c vegetable stock
1/2 c dry vermouth
a pinch crushed red pepper flakes
sea salt
freshly ground black pepper

Slice the brussels sprouts vertically, about 1/4″ thick.  For nickel-sized and smaller sprouts, slice in half or leave whole.

Trofiette will take about 20 minutes to cook. Be sure to have your pasta pot right next to a big skillet. Don’t use non-stick.  Cook the pasta to al dente in liberally salted water. You want to time this so that it will be ready at the same time as the brussels sprouts.

Meanwhile, add the olive oil to the skillet.  Add the garlic, shallots, and chili flakes while the oil is still cool and turn heat to low.  This is so that the ingredients gently infuse the oil and are not scorched.  Sauté for about 5 minutes, or until it begins to lightly sizzle.

Add brussels sprouts, sprinkle about a teaspoon of sea salt over, and sauté for about 1 minute.  Increase heat to medium-high and add the vegetable stock and vermouth.  Add some black pepper, a light sprinkling of salt, and stir.  Continue to simmer, stirring occasionally until stock and vermouth reduce and brussels sprouts are cooked through to al dente, about 10 to 15 minutes. Add the olives and walnuts during the last 5 minutes of cook time and turn off the heat as soon as the brussels sprouts are done.

With a slotted spoon, ladle the trofiette from the pasta pot directly into the skillet.  Add the dill and chives, gently toss, and serve.

<3, JMK

vegan

This deliciously spicy Neopolitan sauce, named after what I’ll just call “the ladies of the night”, is one of my all-time favorites. I use my homemade slow-roasted Roma tomatoes as the base, which makes this sauce freakin incredible and really blows it out of this world. So does tossing it with lots of fresh basil, arugula, and finishing with freshly shaved pecorino romano cheese.

1 lb box good quality spinach linguini
2 cups slow-roasted oven tomatoes, blitzed in food processor to desired consistency
4 fat cloves finely chopped garlic
crushed red pepper flakes to taste
2 tbs capers (preferably in salt) rinsed very well
1/4 cup roughly chopped pitted kalamata olives, lightly rinsed
Handful of arugula
Handful of fresh basil, coarsely chopped
Kosher sea salt
extra virgin olive oil

Be sure to have your pasta pot right next to a big skillet. Don’t use non-stick. I love my All-Clad.

Cook the pasta to al dente in a big pot of water liberally salted with the kosher sea salt. You want to time this so that it will be ready in concert with the sauce preparation.

To make the sauce, heat about 2 tablespoons extra virgin olive oil on low heat in the skillet. Add the garlic, chili flakes, and anchovies (if using) just until everything starts to melt together and lightly sizzles. It’s best to begin while the oil is still cool to avoid burning the garlic. Keep your eye on it.

Now add the tomatoes, stir and let it simmer for a minute. Inhale the incredible aroma that is sure to get your stomach so excited it’s about to jump out of your mouth. Add the kalamatas and capers, stir, and simmer a little more. This sauce does not really need to be “cooked”, just gently heated through.

By now your perfectly al dente linguini should be ready to go into the skillet. Turn the heat off both burners, and, using a pasta fork or tool of choice, ladle the pasta right in. Don’t worry if it holds on to water. Pasta water is a good thing. After you get it all in there, gently toss to get all that good puttanesca sauce on every strand.

Finally, throw in the basil and arugula and toss again. Distribute the pasta onto serving plates. At this stage I like to add a drizzle of an excellent, high quality extra virgin olive oil (one you wouldn’t cook with). Then finish it off with some pecorino-romano shavings. Buon appetito!

<3, JMK

P.S. I also plan on developing a raw version of this dish which I think will be marvelous. This last time around, however, there was no substitute for my desire of the real thing :)

(raw vegan, gluten-free*)

With Garlicky Broccolini, Sweet Vidalia and Fennel Gratin, and Blueberry-Macadamia Rawscarpone Crumble.

That’s right, now you’ve heard it all! After last night’s success, I’ve decided to shoot for a weekly “TV Dinners Gone Raw” night, inspired by these cute compartmented plates I found on sale at Bloomingdale’s recently. You can’t deny the power of presentation, and raw food in a TV dinner format aroused even the pickiest eaters in my household! What’s better is that it makes for a smooth preparation, as theming calls for similar ingredients yet results in a complete, multi-course meal. Upon laying out every course within their respective partitions, I popped them into the warming drawer (you can also cautiously use oven on lowest setting) for about 15 minutes. Voila! The kids almost thought they were getting a real TV dinner classic!

Makes 5 servings then some:

“Spaghetti & Meatballs”:

• Spaghetti: 3.25 lbs. goldbar squash, slice lengthwise into wide thin strips with a vegetable peeler, then cut into noodle-like strips. Rest in bowl with light sprinkling of sea salt and pepper. Drain excess water, drizzle with olive oil and dehydrate 1 hour at 115 degrees.
• Meatballs: 1 cup of soaked walnuts plus 1.5 cups coarsely chopped cremini mushrooms marinated at least 1 hour with nama shoyu. In a food processor, blend together with 2 cloves garlic, thyme, oregano, crushed red pepper, flax seed oil, sea salt and pepper. With your hands create balls using about 1.5 tablespoons of mixture at a time, and dehydrate for 4 to 6 hours at 115 degrees.
• Marinara: 2 lbs. plum tomatoes, scooped & seeded, cut & quartered. Place in bowl & season well with sea salt, pepper, and 2 teaspoons chopped fresh thyme. Allow to sit for at least 2 hours, tossing occassionally, then draining liquid through a sieve. Add to food processor, along with 6 large olive oil marinated sun-dried tomatoes (not the dry-packaged). Add 1 large garlic clove, fresh basil leaves, more fresh thyme, dried oregano, crushed red pepper, sea salt & pepper to taste, and blend thoroughly to a marinara sauce consistency.

* Do not use nama-shoyu for gluten-free preparation.

Garlicky Broccolini:

• 1 lb. broccolini, bottom third of stem removed, cut into bit sized pieces. Place in a bowl with 3 smashed large garlic cloves, tossing occasionally. Add enough sea salt & pepper to taste. Let sit for at least one hour. Add garlic-infused extra virgin olive oil and allow to sit at least another hour before removing cloves and dehydrating at 115 degrees for an hour.

Fennel & Sweet Vidalia Gratin:

• 1 medium sized vidalia onion, 1 medium sized fennel bulb finely sliced into half moons. Also include some fennel fronds for pretty specks of green. Place in bowl, sprinkle with sea salt and pepper, and allow to sit for at least 2 hours. Dehydrate at 115 degrees for one hour.
• Gratin: In a food processor, blitz 2 teaspoons sea salt with one large garlic clove. Add one cup soaked cashews, black pepper, and about 1/8-1/4 cup flax seed oil. Add only enough cold water to get creamy, smooth consistency. Finally, mix a few heaping tablespoons or as much to taste, to the vidalia and onions after dehydrating.

Blueberry-Macadamia Rawscarpone Crumble:

• 1.5 pints fresh blueberries, marinated for at least 2 hours with the gooey seeds of 1 vanilla bean, a squeeze of lemon juice, and a good squirt of agave nectar.
• Rawscarpone: 1 cup of soaked cashews, 1.5 tablespoons coconut butter, gooey seeds of 1 vanilla bean, good squirt of agave, and a pinch of sea salt. Blend very well to the smoothest consistency using drizzles of cold water if necessary.
• Macadamia crumble: 1 cup soaked macadamias, blended to medium to fine crumbly texture with 2 tablespoons vanilla-infused maple syrup and a pinch of sea salt. Dehydrate at 115 degrees for 3 hours.
• (Assembly) Spoon mixture into dish, pressing down to make a pie-like crust. Add a good dollop of the rawscarpone and spread evenly, add blueberries to cover, then finally add another small dollop of rawscarpone followed by a few more macadamia crumble.

<3, JMK