Pure Food and Wine’s: WHITE LIGHT TINI

Pure Food and Wine’s: WHITE LIGHT TINI

Serves 4, (recipe from Living Raw Food, by Sarma Melngailis, Harper Collins, 2009)

This cocktail, created by our lovely Italian sommelier Joey Repice, is made with green tea infused with fresh lemongrass. We used unfiltered Momokawa Organic Sake at our book party. It’s milky white (because the rice particles have not been filtered out) and has a mild, sweet, and refreshing flavor.

2 tablespoons loose green tea leaves

One 1-inch piece of fresh lemongrass, outer husk removed and

Thinly sliced or shaved with a peeler

A little more than 1 cup hot, filtered water

3 cups unfiltered sake

1 /2 cup ginger juice*

1 cup freshly squeezed lime juice

1 /2 cup agave nectar

4 fresh orchid blossoms or other edible flowers

Steep the tea and lemongrass in a little more than 1 cup of hot water and let it sit for 30 minutes or more.

Strain the tea and let it chill completely in the refrigerator.

Combine the tea with the sake, ginger juice, lime juice, and agave nectar and stir well to dissolve the agave. In a martini shaker, pour the chilled liquid over ice and shake or stir very well to chill. Strain and pour into martini glasses.

Garnish with orchid blossoms or other edible flowers.

* To make ginger juice, simply grate ginger on a fine grater and pack the pulp into cheese- cloth. Squeeze the cloth with your hand to extract the juice. Roughly one tablespoon of pulp will produce one teaspoon of juice.

Beet Ravioli with Pine Nut “Goat Cheese” & Rosemary-Cream Sauce

Beet Ravioli with Pine Nut “Goat Cheese” & Rosemary-Cream Sauce

(recipe from Living Raw Food, by Sarma Melngailis, Harper Collins, 2009)

Serves 4

I made a beet ravioli dish for the restaurant menu when we first opened, and it remained popular for quite some time. Our regulars weren’t at all happy when we finally took it off the menu. On special occasions, such as Valentine’s Day, we’ve brought back variations on that beet ravioli, sometimes using cookie cutters for hearts or other sweet shapes. If you can find them, candy-striped beets are beautiful and unique, or try using golden beets, or even a combination of all three.

Pine Nut “Goat Cheese”

4 cups pine nuts, soaked 1 hour or more

½ cup extra-virgin olive oil

2 medium shallots, peels and diced

Zest of 1 lemon

½ cup freshly squeezed lemon juice

4 teaspoons nutritional yeast

2-½ teaspoons sea salt

Freshly ground pepper

Process all ingredients in a food processor until as smooth as possible.

You should have about 4 cups. Reserve 2 cups for the sauce, and set aside the remainder.

Rosemary Cream Sauce

½ recipe Pine Nut “Goat Cheese”

1 tablespoon freshly squeezed lemon juice

1 clove garlic, peeled

1 teaspoon minced rosemary

¾ cup filtered water

Pinch of sea salt

Freshly ground black pepper

Puree all ingredients until smooth.

To Finish

2 medium beets, peeled

2 tablespoons extra virgin olive oil

1 tablespoon freshly squeezed lemon juice

½ teaspoon sea salt

2 tablespoons balsamic vinegar

Greens or herbs for garnish

Using a mandolin, slice the beets very thin (approx. 1/16 of an inch).

Make a small stack of the larger pieces and use a sharp knife to cut into squares – the size doesn’t matter much, as long as they are all roughly the same. Alternatively, use a round or heart shaped cookie cutter. Cut at least 40 slices – 10 per serving, with a few extra to spare.

In a medium bowl, place the beet slices, oil, lemon juice, and salt and toss gently to coat evenly. Allowing the beets to sit for a half hour or more will soften them; this is optional but a good idea if they feel stiff.

Lay half the beet slices on a clean work surface and top each with a rounded teaspoon of the cheese. Top with the remaining beet slices and press down gently.

Spoon the sauce onto serving plates and arrange the ravioli on top. Garnish with a few drops of balsamic vinegar and a few springs of greens or herbs.

Organic Raw Lemon bars

Recipe courtesy of  Kim Snyder

1 cup organic lime juice

½ cup unrefined coconut oil

½ cup raw agave nectar

½ tsp. Celtic sea salt

4 cups cashews

½ – ¾ cup water

Combine all ingredients in a blender except for the water, and blend on high. Add the water last and as needed to keep the blending going and make the mixture smooth.

Freeze at least 4 hours, or overnight. Cut into bars and serve! Makes about 15 full-portion sized bars. Can store in the freezer and keep for a few weeks.