More From The Sunny Raw Kitchen
December 29, 2008
- More From The Sunny Raw Kitchen
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- I've recently taken yet ANOTHER trip out to BC to visit my dearest Carmi in her Sunny Raw Kitchen. This time, things were more relaxed than our previous visits, as we weren't testing recipes for my Just Desserts ebook - as a matter of fact, we released the book on the day of my arrival - quite suiting, considering Carmi has spent sooo much time working on this project.
- Our only kitchen goal was to try recipes from Sweet Gratitude, and Chef Russell's new Christmas ebook, in addition to experimenting with irish moss.
- On the day of my arrival, I was treated to this amazing Persimmon Orange Cheesecake (same one from my previous post), AND tiramisu - both from Sweet Gratitude. Mmm-Mmmm good! What a treat considering persimmons are hard to find in my area.
- As usual, Carmi and I were working on this post at the same time, and since her's made it into the world faster than mine, here's just a quick recap of the other desserts we made during our visit:
- Sweet Gratitude's Turtle Pecan Cheesecake - A dark chocolate crust and a thick marbling of vanilla and chocolate cheesecake, topped with caramel, cacao nibs, and pecans. Decadent or what?!?!?!
- Thumbs up for this one, and it was fun playing with the marbling effect, although I'll need a bit of practice.
- Yet another from Sweet Gratitude, we turned the raspberry version into a Mixed Berry Tart. This light dessert combines a nut crust, lime cream, and berries, glazed in an irish moss/apple juice mixture. It reminded us of the traditional French fruit tarts - I never liked those, but I sure loved this!
- Enjoying ourselves in the kitchie, side by side. As you can see, we're making the turtle cheesecake here 😀
- Gratitude's Orange Chai Cake is really unique. The cake has an amazing flavour, while we found that the orange cream was lacking in the orange department. Some zest would probably help. I think the cake itself would work well layered with a chocolate cream too!
- We made delicious "build your own" ice cream sundae's one day with brownies from Matthew Kenney's new book Everyday Raw, along with our own vanilla ice cream, topped with bananas, and my chocolate/caramel sauces.
- One of Carmi's very amazing creations...you may remember her post on this Chocolate Charlotte, which happens to be a collaboration of our recipes. The lady fingers came from our first visit when we made coconut lime cookies out of mature coconut pulp. It created the lightest, crunchiest cookie ever. Carmi took that idea a step forward, omitting the lime and turning them into basic lady fingers, filled with my chocolate creme and her whipped cream. We decorated it with roughly broken pieces of the chocolate chunks (Matthew Kenny's recipe which we had used in his cherry chip ice cream), and drizzled each slice with my chocolate sauce. Doesn't it look like a crown? LOL
- We also participated in RFC's project raw: Carmi's Chocolate Orange Cake. Yay! I finally got to try it! So smooth and creamy, with a great goji berry/coconut topping.
- We tested this Peanut Butter Chocolate Caramel Tart for my next book. I'm a bit surprised at how much the guys (Pontifex and my hunny, Darwin) liked this!
- We enjoyed a lot of delicious smoothies during the visit, but this new creation particularly stood out. As I experimented one morning, Carmi exclaimed that it tasted just like butterscotch!
- Butterscotch Shake
- 3 med. frozen bananas
- 2 cups almond milk
- 1/3 cup young coconut meat
- 2 Medjhool dates
- 1 tbs lucuma
- 1 tsp maca
- 1 tsp vanilla powder (or 2 tsp vanilla extract)
- 1/2 cup coconut water, regular water or almond milk
- Blend in high-speed blender until smooth.
- Carmella's Note: If the shake is too thick, simply add a little water until desired consistency is reached.
- ...And we took plenty of breaks during our kitchen time, to dance to 80s tunes and have fun!
- Just to add a little something savoury into the mix of sweetness, here are Russell's vegetable samosas with cucumer raita that we made one day. The wraps are great, but the filling had waaay too much garam masala for our liking. We think that perhaps we had a super strong one, as there are many types and strengths. So heads up if you're thinking of making these...start with less masala!
- Till the next visit....
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