Chef Russell James Advanced Workshop at Organic Avenue

Last weekend, Chef Dosa and I headed into New York City, to Organic Avenue for an amazing advanced workshop with Chef Russell James. I've admired his work from a distance for some time viewing his videos, learning from his Home Study Course and reading his fabulous newsletters, but seeing him up close and personal was the most rewarding experience!

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Chocolate Silk Mousse Cake

H  E  A  V  E  N  L  Y! I loved it because unlike processed chocolate mousse, this had a lovely bittersweet flavor. Creamy and rich, but not too sweet. The consistency was fabulous!

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"Tapioca" Pudding

MMMmmmm! This is such a comfort food for me! Quick and easy, creamy and satisfying...and super nutritious! Remember those cute little  "Chia Pets sold on TV as little clay animals, sprouting cute green "fur" plants? Well, this is the exact same thing, minus the clay animal. This high energy, endurance food is recorded as far back as the ancient Aztecs.

Click here to read more about the benefits of chia seeds. Or select "Read More" below, for a quick and easy recipe.

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Wild Mushroom and Spinach Quiche

Follow the steps one at a time and these are  not difficult to make. PATIENCE is an asset here, however, because they do require quite a bit of dehydration time. My little beauties are still dehydrating...so I'll let you know when they are done...

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Avocado, Mango, Lime and Black Bean Salad

I walked into the kitchen and noticed I had some extra mangoes that needed to be used.up. What to do, what to do? Then I remembered my dear friend Chef Dosa had made a black bean salad with mango and avocado when she was here once and we really enjoyed it. I got an idea for some additional ingredients and this is what I came up with. I served it on a bed of mixed greens, along with some spicy sesame crackers that I prepared from my leftover almond pulp. While the beans are not raw, the rest certainly is. Feel free to modify this as you see fit. This had a Summery feel to it making me long for warmer weather.

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Tropical Paradise - Green Smoothie

I was feeling rather lazy this morning, but at the same time, wanted to prepare a smoothie that was somewhat different from my usual. Using my selection of Medicine Flower extracts, I created this fabulous Tropical Paradise. If you are looking to cut back on your intake of fruit or simply wish to expand your ability to create a fabulous mix of flavors, these are so much fun to work with. Warning: they are super concentrated, so you literally only need 1-2 drops per flavor. 

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Black Cherry Chocolate Crunch Bar

For an untempered, but delicious chocolate treat....try this tasty combo.

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Sprouted Quinoa Tabbouleh

If you have never used quinoa before, you should consider giving it a try. Quinoa is a complete protein, meaning it contains all eight essential amino acids. It also contains magnesium, iron and calcium, is gluten-free, easy to digest and very low on the glycemic index. (Great  for people who suffer from migraines).  When sprouted, it has a delicious, nutty flavor that has many applications. It can be used in crackers and breads or dehydrated and ground into flour. It can also be used in salads or as a garnish for many dishes.  This salad is light and refreshing. Be creative and create your own version!

Check out my Sprouted Quinoa Breakfast Delight for a yummy way to start your day!

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Spaghetti Mushroom Alfredo

This tasty dish is a winner and can be modified in so many ways. Add spinach, bok choy, green beans, slivered almonds, etc. Start with the basic recipe and let your imagination soar!

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Pasta Primavera With Alfredo Sauce

Creamy and rich - So quick and easy to make! Great on raw or cooked noodles if you are transitioning. I mix kelp noodles and spiralized zucchini together. For W, I mixed artichoke pasta with softened kelp noodles  with tons of veggies, and a dollop of "Alfredo" sauce, topped with a sprinkle of "parmesan" cheese and you are good to go!

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Creamy Chocolate "Peanut Butter" Cups

Melt-in-your-mouth, creamy! This is sort of a a mix between chocolate and fudge, and because it's so thick, and a little tricky to spoon into the molds, it may not be the prettiest chocolates I've ever made (I'm still a rookie at making chocolates), BUT they are exceptionally melt in your mouth, tasty! These are definitely on the list of tastiest chocolates I've made so far (next to my Chocolate Fruit and Nut Bar).

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