Watercress almond pesto

Watercress is a peppery, delicate, dark green leafy vegetable that grows wild in cool streams of running water. It has a very distinct and unique flavor in which I find overpowering. The raw flavors of the watercress were subdued in a pesto made of roasted almonds, garlic, shallots, fresh basil, lemon juice, and extra-virgin olive oil. The pesto was tossed with quinoa fusilli pasta, roasted spring carrots, roasted sweet 100 cherry tomatoes, and simply cooked French green lentils.

Quinoa fusilli with roasted spring carrots, French green lentils, tomatoes, and watercress-almond pesto

Raw filling in toasted nori

Raw foods can sometimes feel like you've not eaten enough even when you just wolfed down a salad in a bowl that's bigger than your head. First off, wolfing is not recommended when you eat, but when time's a tickin', it's the best you can do. Nuts, seeds, sprouted legumes are a few of the ways to satiate the appetite. Nut and seed butters as well as healthy oils, such as extra-virgin olive oil and coconut oils are another way to quell the belly. It's important to find balance and with a sprouted nut pate nori roll along with a refreshing salad, that combination just might do the trick.

Spicy sprouted almond pate and kimchee nori roll

Baby spinach and toasted almond salad in miso-orange vinaigrette

Roasted nori was filled with a layer of:

• sprouted almond pate with nama shoyu, ginger, a touch of cayenne pepper, and chopped parsley;
  
• home-made kimchee: I started this two weeks in advance with chopped Napa cabbage and a blend of red chili flakes, garlic, and sea salt. The chili mixture was massaged into the cabbage and the kimchee sat to ferment at a temperature of about 70F for four days then moved into the fridge. Fermented foods are amazing for digestion!
• raw grated beets and carrots;
  
• creamy avocado slices;
  
• and sunflower sprouts

The rolls do take time and patience to prepare, so make sure whatever accompanies it is simple. In this case a baby spinach salad with toasted sliced almonds in a vinaigrette made up of a blend of red miso, Asian sesame paste, orange juice, ginger, organic honey, apple cider vinegar, and a touch of sesame oil.

A touch of Valentine

What do I associate with Valentine's day? Red and pink colors, hearts, little Valentine's day cards, roses, and above all, chocolates! Another excuse to eat chocolate? Oh... poor us... if we must...

Fettuccine with savory red beet sauce, roasted red Russian kale, Marcona almonds, fresh whole mint, and dark chocolate paint

Fettuccine was tossed in a savory red beet sauce made of steamed beets, sauteed shallots and fresh thyme in extra-virgin olive oil, and lemon juice. While the beets were steaming separately, the shallots and thyme were cooking at a medium heat to bring out the sweetness of the shallots. Then I poured in the cooked beets and allowed that mixture to meld together and develop whatever flavors were in store. I honestly had no idea. After simmering for about 45 minutes, I pureed the mixture in a blender and stirred in a bit of lemon juice. The bittersweet chocolate sauce was made of minced garlic, reduced red wine, 72% dark chocolate, red chili flakes, and almond milk. Served on a bed of lightly roasted kale and amazing marcona almonds, the dish tasted almost like a savory entree with a bit of dessert hidden in its under-notes.