Shiitake Blog

Summer Downunder: Raw classes in the Australian Countryside

2010-02-18T21:30:24-08:00

Myself c/o Tried.Tasted.Served and SmoothieGirl & CoconutGirl of the new Australian living-food events management team Raw Events Australia are excited to announce my first tour Downunder! I had such a fantastic time on my recent North American Al Fresco Summer Tour that I can’t wait to get on the road again to share some more great recipes and culinary techniques with a whole new group of people. The raw food movement in Australia is certainly a vibrant and growing one, and in Melbourne, Victoria - where my events will take place- there are even a few raw food cafes which have opened in the last year. Melbourne is also regularly voted as Australia’s most vegan/vegetarian friendly city with numerous restaurants, cafes, grocery stores and farmers’ markets contributing to a very supportive, social and fun community vibe.

The location for my classes (on Saturday February 27) and (on Sunday February 28) is a delightful eco-farmhouse, a leisurely 1 hour drive from the Melbourne CBD on Victoria’s Mornington Peninsula. This rural, yet vibrant part of the world is akin to Northern California’s Napa Valley, where vineyards and orchards brush up against top-class wineries and one-off fashion outlets... and where the vistas are a constant kaleidoscope of wild ocean waves, quiet inlets, rolling hills, and country fence lines. Kangaroos hop freely in this part of the world I’m told... So, I will be keeping my eyes peeled!

You simply must come and join me and my hosts SmoothieGirl and CoconutGirl of Raw Events Australia around the big, long wooden kitchen table inside the picturesque mud-brick, solar-powered cottage, to share in some fabulously light, luscious & elgant raw food meals! This will be an experience to be remembered, and is only available to a small number of attendees (we like to keep is cosy and classy!)... so truly, don’t delay and secure your place by emailing: raweventsaustralia@gmail.com without delay!

Helping keep the busy people of Melbourne healthy and inspired too, is the team at Miss Organic. Though Nicci and Paul started this fantastic organic produce and grocery box delivery service less than a year ago, their passion and professionalism has seen their business grow steadily. It is a pleasure to say that Miss Organic will be the provider of the ingredients used in my Al Fresco Summer Tour classes – yes, that means CERTIFIED ORGANIC produce, nuts, seeds and chocolate! I love working with ingredients that shine on their own – because clean, fresh, spray-free produce is a chef’s best friend.

Looking forward to seeing you at the country cottage!

xx
Omid

Raw Events Australia

Friends Donna Finch and Lucy Stegley decided it was high time that Melbourne lived up to its name as the hub of the raw food lifestyle in Australia by forming a partnership whereby they could arrange and host both international and local experts in the field of living foods education. After earning their stripes on the Victoria and Valya Boutenko, Fred Bisci and David Wolfe Victorian tours, Donna and Lucy felt inspired to set themselves up as Raw Events, and are looking forward to providing the local knowledge, support, planning and marketing for many more fantastic gatherings in the future.

Our mission is to showcase the world's best and brightest raw food chefs & educators through lectures, food prep classes and social meals in Victoria, Australia.

For more information on the 3 hour Saturday and 5 hour Sunday events, please contact Lucy on: 0418-517-273 or Donna on: 0416-192-575, or connect via our Facebook group Raw Events Australia, Twitter Page www.twitter.com/rawevents, or by emailing ‘SUBSCRIBE’ to: raweventsaustralia@gmail.com (your details will always be kept confidential).

Lucy Stegley’s bio:

Lucy Stegley is a self-confessed organic produce-loving, fair trade-supporting, raw lifestyle-living, world travel-addicted, super SMOOTHIE making GIRL! Phew!! Her interest in all things eco and healthful was forged through growing up on a farm on Victoria's Mornington Peninsula. Though she adores this part of the world, the travel bug has lured her far from home turf at times - undertaking such endeavours as representing Australia at the World Expo in Germany, working with disadvantaged youth in numerous Australian Indigenous communities and volunteering on an organic macadamia plantation in Guatemala. However, it was through working at a raw vegan restaurant in San Francisco that her passion for organic living food cuisine truly solidified. Lucy is in the process of setting up a raw smoothie business and looks forward to sharing her SmoothieGirl creations with you soon!

Donna Finch’s bio:

Donna fell into her raw food journey quite by accident while on a quest to create a more exiting salad! Her interest piqued, she signed up to attend a 5-week raw food workshop where she made the decision to clean up and ship out everything that was no longer serving her wellbeing - not only the foods that were consumed and how they were prepared, but also who she chose to be surrounded by.

Now living in Melbourne, Donna has dabbled in a few different raw adventures, starting a food co-op, organising events for Melbourne's raw meetup.com group and the production of yummy kale chippies alongside fellow raw business woman Jemma’s Naked Treaties range of snacks.

She's inspired by simplicity, kindness, travel, living lightly, the environment, body movement and sexy raw food creations - some of which, through her treasured home library of raw un-cookbooks, she's been able to create herself!

www.triedtastedserved.com / www.shiitakeblog.com

Press & Media tts@triedtastedserved.com or omidjaffari@me.com

All Payments to be made by Paypal for:

Sat. Feb 27 - Chef Omid Jaffari 3 hr Demos & Social Dinner $59pp

Organic Farmers Market - South of Melbourne Victoria / All About Apples

2010-02-17T23:33:53-08:00

Walking around the communal garden in south of Melbourne on sunday morning was an amazing lucid experience. The garden itself has so much character and vibrant energy... tons of fruit trees, herb gardens, pumpkins, eggplants etc... and not to far from communal Garden is the Organic Farmers Market... where you can just walk around and eat all the testers and enjoy talking to the local farmers who are so passionate about their products and lifestyle choices... a place where I strongly recommend if you are in Melbourne Victoria.

However, for me it was all about apples... organic picnic apples to green apples... just apples and more apples... and here's all you need to know about APPLES

The apple is the pomaceous fruit of the tree, Malus domestica, a member of the rose family Rosaceae, believed to have been originated in Asia.

The fruit has edible skin, white edible flesh and inedible seeds inside the core.

The seeds are not edible, in fact they are mildly poisonous. They contain very small amounts of a cyanogenic glycoside called amygdalin, though not enough to be dangerous to humans.

The fruits vary in color from green to golden yellow to pink to red.

Taste also varies greatly from acidic to mildly acidic to sweet to very sweet.

There are thousands of varieties of apples and are classified as – dessert apples, cooking apples and cider apples.

(1) Dessert apples (Red delicious, Pink Ladies, Royal Gala) are sweet and mainly used for eating fresh, candied or caramalised.

(2) Cooking apples (Granny Smith, Fuji) are not so sweet and mainly used for cooking as in pies, stews, applesauce, etc.

(3) Cider apples are very tart and are used to make the beverage apple cider. These apples give the beverage a very rich acidic flavor.

Buying and storage: Select fruits that are firm, evenly colored with a sweet apple aroma, without any bruises or softness. Keep well at room temperature for 3-4 days. If refrigerated, they will keep well for over 2 weeks.

Is it raw?

Yes and No.

*Yes, all apples are eaten raw and fresh.

*No, glazed apples or canned apples in syrup are not raw. Make sure you read the label.

Health Benefits

Apples are good sources of carbohydrates, dietary fiber, very low in fats and absolutely no cholesterol.
They have good amounts of Vitamin C, a natural water soluble antioxidant, which fights against the free radicals that damage our cells, reduces the risk of heart diseases, cancer and other degenerative diseases, enhances the immunity, maintains the elasticity of blood vessels and skin, increases the absorption of iron from the intestines, improves would healing, and prevents the formation of clots in the blood.
Apples are good sources of phytonutrients, like flavonoids and phenolic compounds that include quercetin, epicatechin, and procyanidin in their skin, to a lesser extent in the flesh. These demonstrate an antioxidant activity and are protective against certain types of cancers by preventing the proliferation of cells, and heart disease.
Good source of both insoluble and soluble dietary fiber. It adds roughage to the contents of the intestines, promotes satiety, promotes the health of the colon, and also helps in relieving constipation, hemorrhoids, diverticular disorders, etc. It also reduces the risk for colon cancer.
The insoluble fiber works like bran, latching on to and removing the LDL cholesterol from the digestive tract, while the soluble fiber, pectin, reduces the amount of LDL cholesterol produced in the liver. Thus apples lower the cholesterol in the blood.
Fruits have fructose, a simple sugar, instead of glucose. So the blood glucose does not shoot up suddenly after eating a fruit.
Apples are also shown to protect from sunburn, because of the phenols present in them, and thus can prevent skin cancer.
Moderate source of minerals like calcium, iron, potassium, phosphorus, magnesium, zinc and manganese which play a very important role in maintaining proper metabolic activities of the body.
Moderate source of vitamins like niacin, folic acid, vitamins A, C, E and K.

Hearty Raw Soups - Winter is Almost Over - Stay With Me

2010-02-14T17:25:06-08:00

Winter is almost over for my wonderful northern atmosphere readers... and I understand that for many, the thought of another cold day is becoming unbearable... trust me, even though I have the pleasure of living in Australia at the moment, I do know what's it like to be in that mood... and so I thought of you, and some of my readers favorite hearty soups to remind you that it can be fun and exciting to spend another winter day!

Carrot and Pistachio Soup is a smooth creamy and delicious soup that is healthy and filling. It has a delicate natural buttery nutty flavor with nuts and spices of carrots that you can actually taste.

Smoky "Roasted" Red Pepper Garlic Soup a perfect starter for any meal, this red pepper and garlic soup is completely raw and has a smoky flavor, thick creamy texture and has an absolutely delicious taste.

Enjoy
xx

80% Off All Ebooks

Dear friends, I am giving away almost all of my ebooks for free because it is my Father's Birthday. I asked him, what would you like for your birthday day and he said better health for people and this is why I would like to make all of my ebooks available at a reasonable cost to make sure that Raw Food & Healthy Living is Easy and Accessible.

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Just Simply send $19.90 directly to my paypal account @ omidjaffari@me.com followed by a quick email omidjaffari@me.com and let me know about your purchase and I will send them out asap...

Glo Health Project Photography - Melbourne Victoria

2010-02-13T17:00:16-08:00

When I was first approached by Lucy Stegley (aka SmoothieGirl) from
Raw Events Australia in Melbourne, Victoria about capturing the different essence of what Glo Health Cafe - Health Store is about, I was in two minds about whether I could carry out photographic assignment that wasn’t based on 100% non raw or vegan food let alone in a commercial setting. The thought of organic, some raw food & vegan food and the conscious, wholesome nest in Elsternwick Melbourne brought good positive feelings towards taking Glo Health project photography under my belt.

After talking to the owners Kate & Vicky about the areas that they would love me to work on, I took a small stroll to think about how or in what flavour I would capture different areas of Glo Health Café. I decided nothing could beat a mixture of black & white Italian rustic photography with somewhat fairy tale photography. The result, well, have a look at them yourself!!!

Happy Valentines with Shiitake's Most Popular Treats

2010-02-11T19:10:32-08:00

For this coming special weekend, I have put together 2 of my readers favorite desserts for your weekend treat. Enjoy

Chocolate Pistachio Kiss Creamy, delicious, irresistible and wickedly rich chocolate dessert. It is prepared with naturally raw and natural cocoa powder and pistachios. You might want to be good by doing some exercises before trying this treat!

French Vanilla & Organic Honey Ice Cream This is a raw vegan version of the classic French Vanilla ice cream but without any dairy products. It has a smooth creamy texture, nutty flavor and a not too sweet melt-in-the-mouth taste. It is sure to please anyone’s taste buds. Try it and you will never miss the dairy-containing French Vanilla ice cream again.

Enjoy
xx

Chop to Impress Ebook

Dear friends, You're about to learn the secrets of raw and mostly raw culinary delights that many people will never have the opportunity to experience! At last, no more slaving in the kitchen! You've probably realized by now how difficult it is to get hands on, fast and easy raw/mostly raw recipes that do not require fancy equipment and that are absolutely delicious. Congratulations! Now you have found one! And not just one, the best raw/mostly raw cookbook available! This book is indispensable for anyone who is interested in raw food and the art of healthy living...

Buy Now $14.95 or Read More

Al Fresco Summer Raw Class Tour - Melbourne Victoria

2010-02-09T15:55:50-08:00

www.triedtastedserved.com / www.shiitakeblog.com

Press & Media tts@triedtastedserved.com or omidjaffari@me.com

All Payments to be made by Paypal for:

Sat. Feb 27 - Chef Omid Jaffari 3 hr Demos & Social Dinner $59pp

Beautiful day at a Mt Martha farm / Lucy's world

2010-01-30T06:09:56-08:00

After two hours of pressing "snooze" on my IPhone, I finally realized I needed to get up, get going and find a nursery at which to buy an organic lemon tree. I wanted to find this for Lucy Stegley (aka SmoothieGirl), who kindly invited me to lunch at her family farm in Mt Martha, Victoria. After geting lost numerous times along the way and having to ask multiple strangers for directions, I finally made it!! Albeit with potted carnations instead of the desired lemon tree, and with one last wrong turn where I got lost once more on her driveway - the farm is so big!!! Ohh well, it could only go up from here! I was really looking forward to meeting Lucy. I didn`t know that much about her, but the moment I got out of the car, I felt I had been at her place before - the smell of the farm, the beautiful white clouds, the barn, the rustic fences and the smiling girl who came to meet me in a cute white apron with cherries on it! So, I'd finally met Lucy and proceeded to have a wonderful day with her.

It went by so fast! I met her vibrant friends, sipped on watermelon juice and had fantastic stimulating conversations. I took myself outside with my camera and I had the pleasure of meeting Lucy`s mother Ann, who zipped in on her pistachio green Vespa piled high with last minute shopping. We introduced ourselves and it wasn`t long before I was chatting with a beautiful, articulate woman with whom every moment seemed filled with joy and compassion. I think I deserved a day like this, a day in which I was surrounded by friends and their family, around a table full of simple, delicious farm food made with love and honesty. I took pictures to capture all the exquisitely prepared dishes.

Now I have the pleasure of working with Lucy and her friend Donna`s 'Raw Events' management team where I will present my Al fresco Summer Raw Classes right here in Mt Martha at Lucy's farm. In fact, never mind coming by for my classes alone... give yourself a treat and come purely to spend a few hours here on this gorgeous rural property and meet Lucy and her mom - the trip itself will be an unforgettable experience...

Here’s a little bio about Lucy:

Lucy Stegley is a self-confessed organic-produce-loving, fair-trade-supporting, raw-lifestyle-living, world-travel-addicted, super-SMOOTHIE-making GIRL! Phew! Her interest in all things eco and healthful was forged through growing up on a farm on Victoria's Mornington Peninsula. Though she's ventured far from her home turf at times -- undertaking such endeavours as representing Australia at the World Expo in Germany, working with disadvantaged youth in numerous Australian indigenous communities and volunteering on an organic macadamia plantation in Guatemala -- it was when she was working at a raw vegan restaurant in San Francisco that her passion for living-food cuisine solidified. Lucy is in the process of setting up a raw smoothie business and looks forward to sharing her SmoothieGirl creations with you soon!

Lemon Curd with Golden Sesame Seed Crust

2010-01-16T03:29:48-08:00

I am finally catching up with the wintry warm desserts to satisfy my North American and European readers starting with Lemon Curd with Golden Sesame Seed Crust. This is a wickedly rich dessert with a variety of nuts, seeds, nut butter and honey. It has a tangy nutty flavor with a creamy melt-in-the-mouth texture. Though it does not take a lot of time to make it, it does take a little time to set. But trust me, though, it is certainly worth the wait.

Serves about 4 people

You Need

For the Crust

½ cup blanched almonds, soaked
1 Tbsp hemp seed oil
½ cup sesame seeds
¼ cup almond butter
¼ cup raw honey
1 Tbsp lemon zests

For the Lemon Curd

2 lemons, juiced
1 Tbsp lemon zest
¼ cup honey
¼ cup cocoa butter
4 Tbsp coconut butter
2 Tsp macadamia & cashew butter

For the Garnish

1 Honey Comb, cut into 4 equal strips

Method

For the Crust

Step 1. Blend all the ingredients together in the food processor, except the lemon zests, and blend until all the ingredients are well combined and a smooth paste is obtained. Stir in the lemon zests.Step 2. Take 4 molds of 5 cm X 6 cm (diameter X height). Divide the mixture equally between the 4 molds and refrigerate for about 2 hours.

For the Lemon Curd

Step 1. Juice 2 lemons without pulp and pips into a small bowl.
Step 2. Add the macadamia & cashew butter to lemon juice and mix until well combined.

Step 3. Add the remaining ingredients and blend for 30 seconds until a very smooth paste is obtained.Step 4. Pour this lemon curd mixture equally on top of the crusts in 4 molds that have already been set. Refrigerate for at least another 2 hours before serving.

Mounting the Masterpiece Together

Step 1. Take the desserts out of the refrigerator. Carefully unmold them on to 4 dessert plates.

Step 2. Set a strip of honey comb artistically on top of each dessert.Step 3. Sit back and enjoy this delicious dessert

*Note

Once again this is a great dessert to make in advance. You can make this delicious dessert a day or two prior to your enjoyment!

Case Study

This is delicious and rich dessert has a variety of nuts, seeds, nut butter and honey. It is so tasty and is prepared from all natural raw ingredients.

Almonds and almond butter have a buttery flavor but not too sweet. Most of these are
pasteurized but raw almonds and almond butter are available raw in health food stores.
Sesame seeds are available raw both with hulls and without hulls. They have good amounts of essential minerals. Those with hulls are good source of dietary fiber.
Cold pressed raw hempseed oil is a good source of omega 3 fatty acids.
Raw cocoa butter and coconut butter are plant sources and have good amounts of
phytosterols, nonetheless, they are still fats, have high amounts of saturated fats and so have to be used in limited amounts.
Macadamia and cashew nut butter is nut butter with a buttery flavor and a good source of good fats, minerals and vitamins.
Raw honey is unpasteurized honey. Honey, raw or not, is high in sugars, just like any other natural sweeteners, and so use it just enough to sweeten your dessert, not too much.

Health Benefits

This is a very rich dessert high in calories, total and saturated fats. So, enjoy this occasionally in limited amounts.
Excellent source of vitamin C, a natural water soluble antioxidant, that enhances the body’s immune system, increases the elasticity of skin and blood vessels, and prevents bruising of the skin.
Good source of Vitamin E, which functions as a natural antioxidant and along with copper and manganese, is very effective in neutralizing the free radicals in the body.
Good source of magnesium. It helps in relieving fatigue, relaxing the muscles, nerves and blood vessels, thus relieving the symptoms of asthma, migraine headaches, tension and soreness in muscles etc.
Very good source of copper, which reduces the risk of inflammatory diseases like rheumatoid arthritis, enhances the activity of enzymes that are needed to maintain the elasticity of blood vessels, ligaments and joints.
Good source of calcium and phosphorus which have a very important function of mineralization of bones, thus strengthening them. They also function as cofactors in many important metabolic reactions.
Good source of iron. It helps in maintaining good hemoglobin content in the blood and also reduces the risk of anemia.
Good source of phytosterols, which are plant compounds that have beneficial health effects.

Nutritional Facts:

Each serving of this dessert provides the following nutrients:

Calories: 41% (800 Cal); Total Fats: 92%; Saturated Fats: 131%; Carbohydrates: 25%; Proteins: 19%; Fiber: 20%; Calcium: 26%; Iron: 21%; Magnesium: 40%; Phosphorus: 28%; Copper: 53%; Manganese: 60%; Vitamin C: 77%; Vitamin E: 24%; Phytosterols: 60 mg.

Chop to Impress Ebook

Dear friends, You're about to learn the secrets of raw and mostly raw culinary delights that many people will never have the opportunity to experience! At last, no more slaving in the kitchen! You've probably realized by now how difficult it is to get hands on, fast and easy raw/ mostly raw recipes that do not require fancy equipment and that are absolutely delicious. Congratulations! Now you have found one! And not just one, the best raw/mostly raw cookbook available! This book is indispensable for anyone who is interested in raw food and the art of healthy living...

Buy Now $14.95 or Read More

Creamy "Tortilla Soup" with Cornbread

2009-12-30T16:41:26-08:00

When you make this dish, don`t let your past experiences influence you and forget altogether the idea of traditional Creamy "Tortilla Soup" with Cornbread. Be open to a new tasty "raw" version!

In fact you know what? When Rebecca from Purely Delicious Magazine asked me to make this dish, I asked myself, why I had never made nor ate Creamy "Tortilla Soup" with Cornbread in my life. So the first  thing I did was to go to a Mexican restaurant to try the authentic recipe, in order to get the idea of what people might expect from the raw version. I found a restaurant in Sydney called Newton’s Cocina which is in Newtown, a very trendy part of Sydney with rustic cafes, great bookstores and kind of weary people who look like they have just stepped out of a 60s movie scene.

The truth of course is that I felt like *&%$#@! after the Creamy "Tortilla Soup" with Cornbread, which by the way was not sold together, you had to order the corn bread separately. Don't get me wrong! The food was well presented, and pricy… tasty for sure, but really, it made me feel pretty unhealthy (like eating an ice cream cone after a 10 day juice fast...yes, I`ve done that!)! In fact, I feel like the raw version of it also made me feel a little heavy… because it became a challenge to make the dish taste as rich as the non-raw version without adding too many rich ingredients. You know, sometimes you want a tasty, heavy and comforting dish especially for when fall and winter settle in. I look at it as a treat and not an everyday meal. Feels good to be naughty sometimes.

So here it is my raw version of Creamy "Tortilla Soup" with Cornbread! Warning: eat in moderation on a cold , cold evening when you feel your heart needs a little warming (yes, comfort food)!

Serves about 4 people

You Need

For the Cornbread

3/4 cup walnut flour
1 cup hazelnut milk
1 cup almond flour
4 tsp nutritionist yeast
1/4 Cup raw honey
1/3 Cup olive oil

For the Cornbread Topping

kernels from 1 medium size ear of corn
½ avocado thinly sliced
1 red onion thinly sliced
A few fennels washed
Freshly ground black pepper

For the Tortillas

½ sweet potato thinly sliced and dehydrated for 5 hours

For the Chicken Tortilla Soup

1/3 onion, chopped
1 garlic clove, grated
1 Tsp olive oil
1/2 chili pepper chopped
1/2 Tsp fresh oregano
6 tomatoes roughly chopped
3 tbsp light miso
2 cups young coconut milk
1/2 whole corn kernels, corns separated
1 green chile pepper, chopped
1 tbsp fresh cilantro chopped
6 tbsp beetroot juice

For the Cauliflower cream

Method

Step 1. Lightly grease a 9-inch square dehydrating pan with olive oil. Mix the almond flour and hazelnut milk in a small bowl so the almond flour can soak while preparing the rest of the ingredients.Step 2. In a large bowl mix together the walnut flours, nutritional yeast and honey. Mix the olive oil and stir into the almond flour. Add the almond flour to the walnut flour and stir to moisten. Pour into the prepared pan and dehydrate at 115 degrees F for 24 hours or until a toothpick comes out clean from the center of the pan. Makes 16 squares.Step 3. On an organic dehydrating paper, spread the thinly sliced sweet potatoes and dehydrate for 5 hours.Step 4. Blend the cauliflower and coconut milk until creamy and refrigerated for 2 hours to set.Step 5. Slice the cornbread thick or thin and arrange the toping as desired.Step 6. Mix in all the chicken tortilla ingredients and blend until smooth & creamy. Get out 4 of your favorite bowls and divide the soup evenly.Step 7. Divide the tortillas garnish with cauliflower cream & oregano or your choice of herb. Serve with cornbread & cornbread toping.

Chop to Impress Ebook

Dear friends, You're about to learn the secrets of raw and mostly raw culinary delights that many people will never have the opportunity to experience! At last, no more slaving in the kitchen! You've probably realized by now how difficult it is to get hands on, fast and easy raw/ mostly raw recipes that do not require fancy equipment and that are absolutely delicious. Congratulations! Now you have found one! And not just one, the best raw/mostly raw cookbook available! This book is indispensable for anyone who is interested in raw food and the art of healthy living...

Buy Now $14.95 or Read More

Cinnamon Pistachio Apple Tartlets

2009-12-24T18:31:25-08:00

These tarts are really simple to make, 'really simple' to eat, so simple that you are allowed to taste every single ingredient, leaving you as light as a feather.

Serves about 2 people

You Need

For the Filling

2 Cups walnut flour
1 Tsp cinnamon
2/3 Cup honey
1 Tsp cocoa butter, melted
2 Apples thinly sliced and tossed with lemon juice to preserve color
4 Tbsp pistachios soaked & dried crushed
Pinch of Pink Himalayan pink sea salt

For the Puff Pastry

1 cup almond flour
1 Tbsp sunflower butter
½ cup pure water
1 Tsp nutritional yeast
Pinch of Pink Himalayan pink sea sal t

Method

Step 1. Sift the almond flour and salt together in a medium size bowl. Mix in the sunflower butter into the almond flour until the mixture resembles coarse cornmeal.Step 2. Make a well in the center of the mixture and add all the warm water & yeast at once. Using a rubber spatula or your fingers, gradually draw the almond flour into the water. Mix until all the flour is incorporated. Do not knead. The detrempe should be sticky and shaggy-looking. Wrap up the detrempe in a clean film and leave in the fridge for 2 hours. Then turn the detrempe out onto a lightly floured surface. Knead dough a few times by hand, rounding it into a ball followed by rolling the dough to fit into your small tartlet cases.Step 3. Mix the entire filling in a medium size bowl except the apples and the pistachios with a wooden spatula until slightly doughy. Divide and pour the filling onto your 2-tartlet cases. Present your sliced apples which ever way you like or as seen on the photo. Dehydrate up to 12 hours at 115 digress F. Sprinkle the crushed pistachios. Step 4. Garnish with a sprinkle of crushed pistachios and a drizzle of honey and serve.

31 Day Raw Food Diet Ebook

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