NEW WEBSITE UPGRADE!

Thank you to everyone who joined me at the beginning of my web presence, and now...

I HAVE MY OWN WEBSITE!!

so please come on over to martinerousset.com  where you'll find every post so far and many more to come including:

• Raw Food Classes 
• New developments, experiments and inpirations
• delicious photos and ideas
• and more!

also I'd love to know what you're interested in so send me a message - thanks!  Martine

P.S. I THINK I've got this worked out so that if you've already subscribed to this blog you'll be automatically updated from the website martinerousset.com  if you feel like checking and letting me know how it goes I'd love to know.

Thank you all for your patience while I smooth out the bumps and for your support so far - there's even better stuff to come!

Workshops starting in July

Want to get ahead of the spring thing? Get all the basics, what to do and how to do it with delicious plant-based cuisine.  Here's just the thing:

Raw Food Foundation Classes

Class 1 – Raw Feast Sunday July 10 1.30- 4.30pm

A sampler of delicious foods and a guide to eating amazing, healthy and fresh plant-based cuisine.You’ll learn how to make foundation dishes such as dips, pastas, green smoothies, nut milks, supreme salads and more.
Class 2 – Sumptuously Sweet and Sinless -just goodness in here! Sunday July 17 1.30- 4.30pm

• Apple pie three ways
• Rich chocolate and berry tart.
• Pear and ginger bavarois with organic lime pears
• Vanilla and Rose cashew cremes and more!

You’ll learn how to make large and individual cakes, lots of tips and info, including how and why it’s often necessary to have cake for breakfast.

Class 3 - Easy Breakfasts, lunches and snacks Sunday July 24 1.30- 4.30pm

• Spring rolls
• Sushi
• Kelp noodles
• Miso Soup
• Vanilla almond chia pudding
• Easy granola
• practical savoury breakfast ideas
• Super simple sauces

Tips on planning ahead and making your lunch work at work.

Class 4 – Masterful Mains Sunday July 31 1.30- 4.30pm

• Marinated mushroom tarts
• Lasagne
• Cannelloni
• Sensational Seasonal Salads (these change)
• Nut cheese and fruit platter with raw crackers

Classes are just $125 each - or bring a friend for half price

Book all 4 classes and get $100 off.

contact Martine with any special dietary needs  / requests by email classes@martinerousset.com

or phone 0433 600 655

Chocolate Ganache Recipe

So easy and silky smooth – a dairy free delight.

Whether you need a quick choc fix or an impressive chocolate sauce, here it is.

Equipment:  Big bowl and a whisk

Ingredients:

10 Tbs Cacao Powder

6 Tbs Agave Syrup

1 teaspoon coconut oil, sesame oil, or other light unflavoured oil on hand

1/2 vanilla bean (optional)

fine sea salt to taste

Add the first 3 ingredients to the bowl and begin mixing with the whisk – cut the vanilla bean in half lengthways and scrape out the seeds inside, add them to the choc mix, keep mixing. Taste this as you go along, it’s pretty good – now here’s the magic – add just a little salt and taste again to see how the flavour changes – the salt really balances and grounds the sweet sweetness of the agave – you just have to experience this, so go do it!

Use the ganache as a filling, a topping, an icing, a drizzle, chocmilk base, slather it on anything!

Khorasan and the Purple Cheese Monkey

- a story of bread and cheese

Purple Cheese Monkey Pondering

I  remember when I started out on this raw venture I had some pretty serious cravings, and they were so very often for cheese.  At times I'd either fight it, feed it, regret it, indulge and enjoy it, select the best quality and have it as a treat, but I still didn't really want to be eating dairy food.  It didn't feel right but it really had me in its thrall. After a while I decided I'd "binge consciously" - or at least try to be aware of what I was doing and what had triggered it.  

My whole approach to a high raw diet is one of abundance and the idea that has kept me going the most has been that "I can have anything I want, whenever I want it" so there's no taboo.  I hold onto that philosophy and shy away from labelling myself as it usually ends up being another box I get forced into. 

but anyway - the cheese thing

Wow was I asking a lot from cheese - it had to soothe me, be there for me, nourish and comfort me and be squishy, gooey, sharp and tasty all at once - at it was all those things, until the act was over and I wasn't sure it respected me anymore. (the guilt, bloaty indigestion and blech feeling)

Now to my astonishment, I can walk down the cheese aisle of the gourmet deli, muse and ponder and walk on by.  I never thought I'd be that way BUT I still love aspects of cheese - social, tasty, indulgent, fun...

 

so now, I'M MAKING CHEESE!

totally plant based and dairy free.

It's a grand experiment using nuts (currently almonds, more to come)  Some are fermenting with time, others with probiotic powder or lemon juice and miso.  Some are draining, another's pressed and another's just sitting in its own juices doing its thing.   

the whey station

pressing the cheese

Purple Monkey's view looking down - I found a 3 tiered removable basket trolley on wheels and knew it would be handy! He's watching from the top basket.

 I'll eat it with Khorasan bread - huh? What's that? Well it took me by surprise too - Would you believe that Pure Life have repackaged their sprouted breads?  I love their totally anachronistic look - it's new! it's old!

and it is both - sprouted grain bread, sumerian bread, essene bread - I enjoy it from time to time with none of the side effects of baked wheat bread - although it's not gluten free nor wholly raw it is pretty good.

Turns out that 'KAMUT' which I always knew as an ancient form of non-hybridised wheat, is a brand name for the grain which is actually called Khorasan.  So there's a new mouthful.

I'd best pop back and get some yellow cake - used to be their "Essene Supreme with Dates and Walnuts" but it too has a new old look - yellow cake and cheese - yes please!

CHANGE OF DATES for Chocolate Classes

It seems I neglected to take note of the June long weekend!

So I've changed the dates to work around this 

White chocolate skulls with walnut and mango jam brains.
(the one in the bottom right corner didn't take a long weekend break and got eaten first.)

1. Make and temper your own dark, ‘milk’ and white organic, raw chocolate

 NOW Sunday 12th June 1.30 - 4pm

2. Use and create flavours, fillings and textures, mould and dip your chocolate creations  

NOW Sunday 19th June 1.30 - 4pm

3. Create delicious desserts, tarts, ‘cheezecakes’,  chocolate sauces and how to make your own creations  

 NOW Sunday 3rd July 1.30 - 4pm.

TAKE HOME GOODIES FROM EACH CLASS -

 Class 1 you'll have 3 types of organic raw chocolate to eat or use as  tempering seed for the next batch you make.  

Class 2 gives you a box of amazing organic gourmet chocolates (and the ability to recreate them).  

In class 3 you'll take home whatever you couldn't eat - bring takeaway containers!

Dark chocolate with watermelon candy - amazing!

ALSO

RAW FOOD FOUNDATION CLASS

(because it's beyond beginner's and a great starting point)

proposed date

SATURDAY JUNE 25TH 1.00 - 4pm

(bring takeaway containers)

EXTRAORDINARY RAW CHOCOLATE - next classes

gianduja

cointreau goji hearts

Hey everyone!  I haven't quite got the knack of the newsletter/blog subscription yet... 
but I do know when the next classes are!

coconut bounteousness

Be your own chocolatier!

take home gourmet box  - session 2 - you can make all of these and more!

A three part course that will reveal the secrets to:

1. Make and temper your own dark, ‘milk’ and white organic, raw chocolate Sunday June 5th 1.30 - 4pm

2. Use and create flavours, fillings and textures, mould and dip your chocolate creations  Sunday June 12th 1.30 - 4pm

3. Create delicious desserts, tarts, ‘cheezecakes’,  chocolate sauces and how to make your own creations  

 Sunday June 19th 1.30 - 4pm

pear and ginger cheezecakes with choc biscuit base

choc ganache apricot tarts - nut free bases

Each 2.5 hour class is $125  - enrol in all three for only $300

*Ingredients are organic, raw, dairy, cane-sugar and gluten-free, high nutrient, high vitality and top quality – there’s nothing quite like this chocolate.

contact Martine at  heremeraw@gmail.com or 

 0433 600 655 for bookings / enquiries  

small groups - great fun - Hamilton Hill

Working out how to drive this blog.

Hello everyone,

I'm just test driving some new features which I wish I'd known before, and will soon!

In the meantime, here's a photo that may or may not show up in the newsletter - Will find out very shortly.
fingers crossed
Martine x (and Leo)