In this episode of GoGreenfields, River and Terran learn along with their viewers when they welcome Chef Charmaine into the kitchen.

Getting to Know Chef Charmaine

Chef Charmaine is a force to be reckoned with in the kitchen. She holds a PhD in Health Education with an emphasis in pediatric preventative health. Her passion in raw food led her to pursue hands-on training at Living Light Culinary Arts Institute, the world’s premier organic raw vegan chef training school. She graduated as an Associate Chef and Instructor. She has made it her mission to teach kids, like River and Terran, how to prepare healthy, colorful foods in a way that entices the taste buds and boosts immunity. She has conducted live food workshops all over the world in an effort to help educate, promote healthy living, and reduce the impacts of chronic disease on children. Her cookbook, entitled Eat More Rainbows brings these messages into the homes of kids. You can purchase your own copy here. You can also learn more about Chef Charmaine on her website.

Let’s Eat Cheesecake!

Who knew that science could be so delicious? With the help of Chef Charmaine, River and Terran produce an absolutely decadent lemon cheesecake. If only you could taste it through the screen! The next best thing would be to give these recipes a try on your own.

Raw Lemony Cheesecake

Crust Ingredients

¼ C packed soft pitted Medjool dates
1 C dry shredded coconut
1 C macadamia nuts

Crust Directions

Place dry coconut, macadamia nuts and salt in a food process outfitted with the “S” blade and process to a coarse meal.
Add dates and process again. Be careful not to over process. Take out a piece and pinch it between your fingers, if it sticks together it is finished.
Press into a springform pan or tartlet pan lined with parchment paper.

Filling Ingredients

1 tsp agar agar powder
1 C water
1 ½ C agave, light
1 can organic coconut milk
2 C soaked cashews
6 Tbsp Irish moss paste*
¼ C coconut oil, liquefied
1 tsp lemon zest
½ tsp turmeric
Pinch of salt

Filling Directions

Simmer agar agar powder in 1 cup water and stir constantly. Mixture should be clear and transparent.
Remove from heat and allow the agar agar to cool for a few minutes while preparing the remaining ingredients for the filling.
Place the lemon juice, agave, cashews, and coconut milk in a blender and process until smooth.
Add Irish moss gel, cooked and cooled agar agar, coconut oil, lemon zest, turmeric, and salt, and blend again until smooth.
Pour over the crust and allow to set in the refrigerator for at least 4 hours. (Lift the pan and drop gently to diffuse bubbles).

Blackberry Syrup Ingredients

3 C Blackberries
1 Tbsp Irish moss paste
Honey (to taste)

Blackberry Syrup Directions

Place 3 cups of blackberries into your blender and blend well. Strain the mixture through your strainer to separate the tiny seeds. You might have to stir the mixture to move the seeds aside and help the liquid to pass through the strainer. Add just a little honey or liquid sweetener to taste and 1 T. Irish moss to thicken, process in a blender. Pour in a container and set aside.

NOTE:

*Irish Moss is a sea vegetable that can be used as a thickener without heating. To make Irish Moss gel or paste, soak Irish Moss for about 8 hours. Rinse it very well and soak again. Continue this procedure until Irish Moss is clean and nearly transparent. Once ready, place Irish Moss in blender and blend with just enough water to make a thick paste. Place about 2 Tbsp. of the paste into ice cube trays. Freeze and then place into an airtight container to store safely for several months. Be sure to label it!

If you don’t want to make your own Irish Moss Paste, you can buy some here.

We strongly recommend that you do just that, and be sure to tag us in your social media posts of the outcome. If you have a share-worthy gastronomy-inspired recipe, share that with us too!