Tag Archives: sesame seed

Advanced Raw Cuisine: Day 13

raw vegan linzer cookies

Day 13 of advanced raw cuisine is completed! The day started off with my old friend, the Irish moss seaweed. It has to soak for a few hours so I can make some more Irish moss paste to use in a dessert recipe that is coming up!

irish moss soaking

After the seaweed was put in some water to soak, it was time to learn about mustards, chutneys, and reductions. We were given some guidelines and allowed to make our own mustard and chutney variations to be set aside as candidates for our cheese plates later in the week. We also made balsamic vinegar reductions in the dehydrator that we will be using in the caprese salad plating on day 16!

Recipes for both the mustard and the chutney are included at the bottom of this entry!

The mustard I made is a spicy yellow curry honey mustard. I was very pleased with the way it turned out. My husband has been putting it on his sandwiches. 🙂 


The chutney I made is a spicy pineapple chutney with some dried apricot and a little fresh mint. It was both refreshing and potently spicy at the same time… a real sinus clearer… my kind of food! 


This is the easiest balsamic vinegar reduction I have ever made! I didn’t have to worry about watching anything on the stove, or checking temperatures, or making sure anything wasn’t burning! I just put the glass bowl of balsamic vinegar into the dehydrator to let some moisture evaporate off, and after a few hours, I was left with a beautiful balsamic vinegar syrup. 


As a bonus, we also learned how to make homemade vanilla extract. It is really simple. I can’t believe I’ve never done this before. I took herbalism classes years ago, and it is literally just a vanilla bean tincture. Pour some vodka over the plant matter and let it hang out in a dark place for 4-6 weeks. Voila!

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The other fun thing we got to do today was to assemble the linzer cookies! After making and dehydrating the cookie shapes yesterday, and making the jam, everything was ready. I spread a bit of the raspberry jam between the layers and had a lot of fun taking photos of them. I nibbled a little, but to be honest, my husband was the one who got to eat most of them. They have an almond flour base, and eating too much almond sets off my allergies, so I had to give them up. They turned out to be quite beautiful though!

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After making the liner cookies, we started a cracker recipe, so that we would have some crispy components to add to our cheese plates. I added some garlic and black sesame seeds to give them a more pungent flavor and a nice visual appearance. I really love how they turned out!

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After setting the crackers up in the dehydrator, I blended the Irish moss into a paste and then day 13 was all wrapped up! I’m so ready to go for chocolate making on day 14!!!

Spicy Yellow Curry Honey Mustard
This spicy yellow curry honey mustard blends the exotic and the familiar and a unique flavor combination that is great spread on breads, crackers, sandwiches, etc. If you like spicy food, you will love this mustard recipe!
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Prep Time
15 min
Prep Time
15 min
  1. 2 TB yellow mustard seed, soaked in cold water for 10 min (use warm water for less spice)
  2. 2 TB yellow mustard seed, unsoaked
  3. 1/4 cup white wine vinegar
  4. 1/4 cup fermented coconut water (or use a dry white wine)
  5. 1/4 tsp salt
  6. 1 TB yellow curry powder
  7. 2 TB raw honey
  1. Blend all ingredients in a high speed blender until smooth and well incorporated.
A Taste of Two Plates http://tasteoftwoplates.com/
Spicy Pineapple Apricot Chutney
This chutney blends tropical fruit and spicy flavors with fresh elements of mint and basil. It is sure to clear both your palate and your sinuses. 😉
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Prep Time
15 min
Prep Time
15 min
Food Processor ingredients
  1. 1/2 cup chopped pineapple
  2. 2 TB chopped apricot (appx 5 apricots)
  3. 1/4 thai chili, seeded (omit this if you don't want it to be spicy)
  4. 1 TB lime juice
  5. 1/4 tsp of salt
Chopped and folded-in ingredients
  1. 1/2 cup chopped pineapple
  2. 2 TB chopped spearmint
  3. 1 TB chopped basil
  1. Blend the "food processor ingredients" in a food processor until well incorporated, but still a little chunky.
  2. Transfer blended ingredients to a bowl and fold in the remaining chopped pineapple and fresh herbs.
A Taste of Two Plates http://tasteoftwoplates.com/

Advanced Raw Cuisine: Day 8

raw vegan vietnamese pho

Day 8 of Advanced Raw Cuisine at Matthew Kenney Culinary is completed! 

The day started by soaking some chondrus crispus, commonly known as the seaweed, Irish moss. This is a seaweed that is a natural source of carrageenan – about 55% by weight. It is also a rich source of minerals. We use it in raw cuisine because of its gelling abilities. It is also about 10% protein! To use it, we soak it in water for 3-4 hours and then blend it with some water to make a gel that can be added to our recipes. 

irish moss soaking

 As this is the week we learned about advanced equipment, today we were introduced to the smoking gun. This is a really neat gadget that allows you to “cold smoke” food and beverages. There is a chamber where you put a small amount of a combustible, usually wood chips, and then you light them until they smolder. The fan in the gun blows the smoke that is produced through the tube and by inserting it into a sealed container, the smoke becomes infused into the foods that are in that container.

For this project, we smoked the raw coconut and cashew tofu that was made yesterday. The smoked was produced so fast that I didn’t have a chance to snap a photo of it in action, but you can see it hovering above the tofu cubes The sealed container is left alone until it’s not longer cloudy from the smoke, and then you know it’s been absorbed. It adds such a rich dimension of flavor to recipes, and it’s fun to play with!

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After smoking the tofu, it was time to assemble the pho dish. We made an intricate broth, with 16 different ingredients, but it was well worth it. It had a very complex and delicious flavor, and it went down so easy. It was both light in texture and very flavorful. We added squash and coconut noodles, some scallions, red pepper, cilantro, the smoked tofu, and a few curried cashews. The whole thing was topped off with some black sesame seeds. 

If you’d like to make this recipe at home, it is on page 92 of Matthew Kenney’s book, Everyday Raw Express: Recipes in 30 Minutes or Less.

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After eating this amazing dish, we reviewed and started a panna cotta recipe. There were a few different flavor options available, and I chose the one that used raw cacao butter so that I would have white chocolate panna cotta! Here they are hanging out in a couple different mold shapes about to go into the freezer so I can eat them tomorrow. 🙂

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That concludes day 8! Looking forward to day 9!


Broccoli Slaw (Raw Vegan)

Broccoli Slaw

Remember the Cream of Broccoli Soup recipe last week, and the suggestion to save any extra broccoli stems that were available? This broccoli slaw recipe is a great way to make use of them and get some good quality plant-based protein in your diet.

It’s also super easy to make. Just run your stems through a food processor or cheese grater along with some carrots, sesame seed, and hemp seed, then mix some heart healthy flaxseed oil and raw ACV in there with a pinch of sea salt (and pepper if you like), and you’re good to go!

Broccoli Nutrition 101

  • Did you know that per calorie, broccoli provides more protein and iron than beef?
  • It also provides a plethora of micronutrients, vitamins, and antioxidants, outperforming beef in every way, except of course in fat and cholesterol. 
  • Broccoli sweeps your intestines clean like a broom and all the fiber that it contains helps to lower cholesterol and helps you feel full. 
  • Broccoli contains phytonutrients that aid in detoxing unwanted contaminants from your body. These phytonutrients support activation, neutralization, and elimination. It’s the trifecta!
  • Broccoli contains high amounts of both vitamin A and vitamin K. Together, these help to balance the metabolism of vitamin D, a nutrient most people in our society are deficient in.
  • Broccoli is a rich resource of a flavanoid called kaempferol, which gives broccoli an anti-inflammatory effect for people suffering with allergies.
  • Broccoli is also a great source of vitamin C, something humans cannot manufacture on their own. 1 cup of broccoli (appx. 156g) provides over 100% of the RDI for vitamin C. Bonus for allergy sufferers: vitamin C is also a natural anti-histamine.
  • Broccoli can protect you from heart disease. It promotes the production of enzymes that protect the blood vessels in your heart.
  • Broccoli helps to prevent osteoarthritis. One of the phytonutrients that it contains fights the inflammation mechanism that leads to cartilage destruction.
  • Broccoli protects you from many types of cancer because it is full of antioxidants. These benefits are lost when it is overcooked!
  • You can eat as much broccoli as you want and never have to worry about over-indulging or getting too many calories. When I started eating this way, I stopped counting calories, carbs, and all the other things people are afraid of and I never looked back. Nature has balanced the whole plant foods that it gives us so perfectly that if we eat a varied diet with an emphasis on fruits and vegetables, we will get everything we need.
  • Sources:

Hemp Seeds

Hemp seeds provide a complete plant based source of protein, in that they provide all of the essential amino acids. They also have a delightful nutty flavor! If you don’t have any or don’t like them, that is no problem. By eating a varied whole food plant based diet, we can consume all of the amino acids that we need to stay healthy.

Raw Unfiltered Apple Cider Vinegar

Raw unfiltered ACV is amazing stuff. The Gerson Institute recommends it, and I have a lot of respect for what they do. They have a high success rate healing cancers and serious diseases with their whole foods plant based nutritional protocol. Raw unfiltered ACV that still has pieces of the vinegar mother in it has a great source of digestive enzymes and probiotics that help you to digest your food and balance your gut flora (it also makes amazing ACV fermented garlic). It alkalizes the body and also helps to lower blood sugar levels and may be helpful for diabetics and those struggling to lose weight. This is my go-to vinegar. 

Flaxseed Oil

Flaxseed is in my opinion the healthiest oil there is. Almost all nuts and plant-based oils except for flaxseed oil have more omega fatty acid 6 than omega fatty acid 3. Flax seed is the exception to that rule. (Chia seed is also heavier on omega-3, but we don’t make oil from it.) It contains more omega 3 than omega 6. This is important because the ideal ratio of omega-3 to omega-6 in the diet is in the 1:1 to 1:3 range. The standard American diet (SAD) is upwards of 1:16! Omega-6 promotes inflammation, while omega-3 reduces it. That being said, a little inflammation is needed for a healthy immune response; therefore, some omega-6 in the diet is necessary. However, most of us consume the wrong ratios. The work of Dr. Caldwell Esselstyn, a heart surgeon, has shown consistently that the consumption of oils and nuts with the wrong balance of omega fatty acids damage the endothelium (lining of the heart’s arteries). His work shows that the right plant based diet not only slows, but STOPS heart disease.

Broccoli Slaw with Flax Seed Vinaigrette
Serves 2
This quick broccoli slaw recipe is a great way to use up leftover stems. Broccoli is a nutritional powerhouse that prevents many diseases and provides more protein per calorie than beef!
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
  1. 4 cups shredded broccoli stems
  2. 1 cup shredded carrots
  3. 2 TB cold pressed flax seed oil
  4. 1 TB raw and unfiltered apple cider vinegar (ACV)
  5. 1 TB hemp seeds
  6. 1 TB sesame seeds
  7. 1/8 tsp sea salt
  8. Fresh ground pepper to taste (I used appx. 1/2 tsp)
  1. Add all ingredients to a large bowl and toss together until well combined. Split the slaw into two portions and enjoy!
A Taste of Two Plates http://tasteoftwoplates.com/