Happy Easter and Happy Spring! Although I've been missing in action for 2 months, there's a big reason why...let me tell you. One of my wishes for a long time was granted. I was able to go for four weeks to beautiful and sunny Santa Monica, California to train at the prestigious Matthew Kenney Culinary Academy. It was a blast! Take a look at this photo taken on my first week at the Academy with Matthew Kenney. I will be posting some of my other iPhone photos and of course my experiences in the coming posts when I get a chance to get everything all sorted out.
Everyone has been asking me "what now?" As some of you may know, I am 54 years old and I work as a Team Leader in Residential Mortgage Underwriting. I've been in this industry for almost 20 years. My love for health and wellness came about when I was turning 50 as a result of my own health journey. It has now become my new passion. So I've been on a path of learning: graduating as a health coach from IIN in September 2013 and raw chef training has always been in my heart for a while. I am so blessed to be able to have the chance to do just that. For now, I will remain in my day job while doing my new passion in between. As I love to say, "things will happen organically." They always do. So now let me share with you our Easter 2014 Dessert!
Making this dessert reminds me of the Santa Monica Farmer's Market. Every Wednesday, it is bursting with energy, excitement, colours and abundance from the earth. Citrus was in season when I was there. Our class made a few trips there for our projects as it was only across the street from MK Academy. It also reminds me of our Final Presentation. I would have made this as my dessert course...I don't know why I didn't?? Anyway, I love blood orange! They are so colourful and nutritious. Anthocyanin is an antioxidant that provides the blood orange its distinct colour.
Blood Orange and Chocolate Raw Cheesecake
Crust:
1 cup raw almonds
1 cup Medjool dates, pitted
1 Tbsp. lemon
In a food processor, pulse the almonds until they are coarsely chopped. Add the dates and lemon and continue to process until they stick together when you pinch it. If your dates are too dry, add a bit of water, 1 teaspoon at a time making sure it won't be too watery. Press the mixture into an 8-inch spring form pan.
First Layer (Blood Orange)
1 cup raw cashews, soaked until soft (4-6 hours), drained
3/4 cup blood orange juice
2 Tbsp. lemon juice
1/4 c. coconut nectar or maple syrup
3 tbsp. orange zest
1/4 c. coconut butter, melted
1/4 c. coconut oil, melted
Combine all ingredients in a high speed blender. Blend until smooth. Adjust the taste (the crust is sweet so it blends well with the not so sweet 2 layers). Pour over crust. Place the pan in the freezer to set for 10 minutes while you get to work on the top layer.
Top Layer (Chocolate and Orange)
1 cup raw cashews, soaked until soft (4-6 hours), drained
1/2 c. orange juice (I used regular orange)
1/4 c. cacao butter, grated or chopped then melted
1/3 c. coconut nectar or maple syrup
1/4 tsp. vanilla powder
a pinch of salt
1/4 c. raw cacao powder
Combine everything except the cacao powder in a high speed blender. Blend until smooth. Add the cacao powder in 3 stages at the last part of blending. Adjust the taste. Pour over the blood orange layer. Freeze for 6-7 hours. Remove from freezer 30 minutes before serving.
Optional Add-On's
Candied Oranges
Slice 1 -2 oranges in rounds. Coat the slices in 2-3 Tbsp. of maple syrup and dehydrate until they become dry, about 36 hours. Cut out the peels with a pair of kitchen scissors or sharp knife.
Chocolate Bark
1/4 c. cacao butter, grated or chopped
3 Tbsp. maple syrup
3 Tbsp. raw cacao powder
pinch of salt
1 Tbsp. chopped pistachios
Combine everything in a bowl except for the nuts and place it on a double boiler to melt or over a pot of simmering water. Spread thinly on a pan lined with parchment paper. Scatter the pistachios then place is freezer to set for 15 minutes. When done, break them in different sizes.
Coulis
1/2 c. blood orange
1 small Fuji apple
1 Tbsp. chopped mint leaves
pinch of cardamom
Combine everything in a high speed blender. Blend until smooth. Adjust the taste and check for consistency. Add more apples for thicker sauce.
Assemble: Serve a slice with candied blood orange rounds, chocolate bark and coulis. Some chopped pistachios are great too. Decorate the plate as you would want to. Enjoy!
I hope you had an awesome Easter celebration with your family. I will be sharing some of my own MK-inspired creations in the coming weeks so stay tuned!
Warmly,
Lina
