Cacao Crêpes and Sweet Mint Custard | Recipe by GreenChef Matthew Kenney

matthew kenny recipe cacao crepes and sweet mint custard Cacao Crêpes and Sweet Mint Custard | Recipe by GreenChef Matthew Kenney

Cacao Crêpes and Sweet Mint Custard with black cacao sauce (raw, vegan) Recipe by GreenChef Matthew Kenney

Recipe from the Entertaining In The Raw Recipe Book by Matthew Kenney

When I was first experimenting with raw cacao, it was challenging to use—it was not yet available in powder form, and the taste was unusual, so I was a bit unsure of it—but the dried beans actually reacted well to certain recipes, especially those where a soft texture is needed. This dish is pure classic in flavor.

Serves 4–6 People

For the Crêpes:

 

1 quart flax meal

1 quart apples, peeled, cored, and chopped

2 cups chopped coconut meat

2 cups cocoa powder

1/4 cup fresh lemon juice

2 quarts water

2 tablespoons maple syrup

1/4 cup raw agave

2 1/4 teaspoons salt

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GreenChef Sarma Melngailis | White Corn Tamales

sarma whitecorntamales 01 GreenChef Sarma Melngailis |  White Corn Tamales

White Corn Tamales
with raw cacao mole, marinated portobello, and green tomato salsa (raw)

Traditionally, Mexican mole sauce is made like curry: ground chili peppers, spices, and flavorings are combined according to a cook’s taste and intention. In this recipe, we use raw cacao beans, the unadultured seeds of the cacao tree that are extremely rich in antioxidant flavenols, significantly more so than even red wine and green tea. We use both raw cacao and organic cocoa powder for a more balanced flavor. Green & Black’s organic cocoa from the United Kingdom is the best brand to use but is not easy to find.
Making the mole sauce can be hard on your blender, so it is best to use a via-Mix or one with a strong motor.

“This is an impressive dish to serve guests — its presentation in the corn husk is rustic and fun.” – MK

Recipe by Sarma Mengailis | Raw Food Real World (Harper Collins, 2005)

Serves 4 to 6 (makes 12 tamales)

For the portobellos:

3 medium or 2 large portobello mushroom caps,

sliced into sticks about 2 inches long and 1/4-inch thick

1/2 cup pumpkin seed oil

1 clove garlic, minced

1 tablespoon mince fresh oregano

1 teaspoon sea salt

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