Avanti Cafe Musings: trinity roots

Tuesday, October 27, 2015

Avanti Ginger Power Puree

Roasted cauliflower steak & organic vegetable plate is made super food flavorful w/ Avanti Ginger Puree

Organic fresh ginger is becoming more available in bulk. And we cooks, foodies, holistic health proponents should take advantage of the bounty. Ginger is a natural anti-inflammatory, a brain food, immune booster and flavor enhancer. Make this greatly powerful fermented ginger paste, keep it in the fridge and add flavor, zest & healthful

phyto nutrients to your meals by the heaping spoonful.

Amount	Measure	Ingredient	Prep Method
1	Quart	Organic ginger	Peeled & prepped
½	Cup	Organic lime juice & zest
1	Cup	Organic orange juice & zest
2/3	Cup	Miso	Favorite flavor*
1 1/3	Cup	Organic apple cider vinegar
1 ½ to 2	Teaspoons	Sea salt
2	Tablespoons	Honey	Or agave
2	Tablespoons	Avanti Golden Spice	Or 2 t turmeric
¼	Cup	Sesame or hemp seeds	optional

Prep out the ginger. Since it’s organic you don’t have to discard all the peels. You want 1 quart of prepped organic ginger. And scraps can go into the compost, or scattered as mulch in your garden. Use a strong blender to grind all the ingredients well. Don’t over work the blender. You don’t want to create heat that could destroy the active cultures in the miso and vinegar. Leave in the covered blender jar at room temperature for several hours or over night. Blend again. Pack into clean glass jars. Leave at room temp for 2 days. Shake the jars twice daily. Transfer to the fridge. Fermented foods keep in the fridge for quite some time.

*NOTE: use 1/3 cup each white and red miso for a richer flavor

Use as a flavoring agent for almost everything. Soups, stews, braises, sauces, as a rub or to add flavor when cooking rice, beans, grains or vegetables. It’s also a great addition to pickle making since it brings active culture to any mix you’re making. Check out how we used it in Avanti Fermented Giardinera & Avanti Garden Chili HOT Sauce too. Below are serving suggestions.

Watch this Ginger Power Puree risotto wiggle w/ delight. It gets a real kick from garden Pequin chili peppers.

Ginger Power adds hearty zing to this garden vegetable and cherry tomato tostada

Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well

Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

Meaning 'forward' in Italian, Avanti Natural is a culinary philosophy that integrates the best of traditional European and Asian healthful eating with the latest nutritional information for optimum health.

At Avanti Natural, we believe that you don't have to sacrifice taste to eat healthy. You can Eat Well & Live Well. Follow us on social media to see what Avanti is up to now. We are Whole Foods Experts. Post photos of your versions of Avanti Natural recipes on our Facebook, Pinterest, Twitter, YouTube and Instagram pages. Check our blog on the website for how to recipe blogs. We’re excited to see and share your culinary creativity!

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Friday, September 4, 2015

Bhut Blueberry Bazooka HOT Sauce :: Use Bhut Jolokia OR Your Favorite Habanero ::

These savory multi grain pancakes are adorned w/ sauted colorful peppers & Bhut Blueberry Bazooka HOT Sauce

This year organic berries have become available in quantity and at a good price. From you local green grocers to Costco, you’ll find organic blackberries, raspberries and blueberries stocking the shelves in their season. Fruit pairs so well w/ extra HOT chilies. And when you have access to quantities of berries, make up a batch of this extra HOT delight and lay in the flavors of summer for dolling up your breakfast lunch and dinner plates.

For the flavor base

Amount	Measure	Ingredient	Prep Method
1.75	Ounces	Bhut Jolokia chili peppers	Or favorite EXTRA HOT chilies
1	Can	Coconut milk
¼	Cup	Grapeseed oil	Or Avanti golden oil

Directions:

Remove stems from chilies. Pierce each one w/ a knife. Be careful not to get the chili oil on your fingers. Bring all the above to a simmer in a deep skillet.

Simmering HOT chilies in coconut milk infuses the entire salsa w/ HEAT

Then add:

1	Large	Leek, washed & sliced	Save outer leaves for broth
1	Teaspoon	Sea salt	Or Avanti pink salt
½	Cup	Garlic cloves	Pickled garlic A OK
1	Knob	Ginger	About ¼ cup diced
1	Teaspoon	Fennel seed

Simmer for 15 mins.

Fennel, leek, garlic, ginger, on my! The Trinity Roots add power to the heat

For the broth

Amount	Measure	Ingredient	Prep Method
3	Whole	Corn cobs	Corn kernels removed & reserved
1	Large	Leek	Outer leaves only
½	Cup	Sake
2	Tablespoons	Miso
2	Quarts	water

Combine the above in a covered stock pot, bring to a simmer. Low boil for 30 mins. Turn off heat, add:

1	Large sprig	Fresh lemon verbena	Optional
		Favorite herbs in season	Bay leaves, rosemary, thyme, Thai basil, etc

You'll have extra broth. And you'll find that corn and miso together w/ lemon verbena are a flavor delight

Replace cover and cool in pot while completing the sauce.

Add the Bhut coconut mixture to the Vitamix. Add:

2 ½	Cups	Corn leek broth	Strained
1	Large	Organic grapefruit	Juice and zest

Blend completely. Return this mix to the deep skillet. Then rinse out the Vitamix w/

Cup

Broth

Add this to the skillet too and bring all to a simmer.

TOTAL BROTH USED: 3 ½ cups. NOTE: You’ll have extra for a great flavorful corn miso herb broth. Add a little more miso, cubes of silken organic tofu, scallions, sesame seeds & shredded carrot for a great corn miso soup. Leftovers are like money in the bank!

To the simmering puree add: