Mushroom Ceviche with Salsa and Avocado Puree
Faux Salmon Steak before dehydrating
Faux Salmon Steak after dehydrating 4-5 hours
Key Lime Pie
If you have an opportunity to attend one of her demos, I think you'll find it worthwhile. She is passionate about the raw food lifestyle and takes the mystery out of raw food preparation. The dishes are simple to prepare yet elaborate enough to impress guests and she offered so many wonderful suggestions and variations to style and serve each dish. I'm so glad I went; it was a wonderful evening away from the institute, not that I felt it was necessary to get off the campus, but it was something different - a nice evening spent with sweet friends, good dialog, great information and fantastic food and Chef Renate's husband entertained us with his piano music and singing. Magical night. This is something I would like to do myself someday, so it was helpful to attend a live demo to get real-life tips and tricks.
The Mushroom Ceviche was actually the very first raw meal I prepared as soon as I returned from Hippocrates since I just needed to go to the store and pick up the ingredients (no pre-prep required). I had ordered a dehydrator before I left Hippocrates, but I had to wait nearly 2 weeks before it arrived, THEN I could finally make the Faux Salmon Steak! It came out tasting pretty much just like the chef's!
Faux Salmon Steak
3 cups walnuts, soaked (I soaked overnight)
1 cup carrots, chopped
1 cup red peppers, chopped
1 cup celery, chopped
1/2 cup red onion, chopped
2 T dulse powder or flakes
2 T Braggs Liquid Aminos, or sea salt to taste
After you process above mixture:
Shape into steaks on dehydrator trays lined with ParaFlexx sheets
Wrap steaks with wet nori strips (resembles the dark salmon skin)
Slice the bottom white part of a scallion, about 1/2 inch and stick in the indent (see picture) to simulate the little bone that's in salmon steaks.
Garnish with lemon slices and serve with caper dill sauce.
Caper Dill Sauce
Place ingredients in Vitamix container:
1/4 cup lemon juice
1/3 cup oil (Chef recommended sesame oil, but I used Olive Oil - that's what I had)
1 clove garlic
2 cups parsnips, chopped
Add water until it just reaches the top of the parsnips
Sea salt to taste (optional)
Blend until smooth and creamy.
Pour dressing into a bowl and stir in diced cucumbers, chopped dill, scallions and capers (the recipe doesn't specify quantity; I used about 1/4 cup of each.
Here's how my version came out:
Braggs Liquid Aminos can be found in any health food store, usually in the Macrobiotic section or near the soy sauce section. Nori can be found in the Macrobiotic section as well.