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Day #4 Avocado Tartare and Tamarind-Glazed Cherry Tomatoes pg. 126 entertaining in the raw

Today is the final day of my preparation for the avocado tartare with tamarind-glazed cherry tomatoes, black sesame pappadam, and curry froth. I went to the Indian Spice Shop today that is next door to Rutabagas. I was hoping to find Tamarind. I walked in the shop and two ladies were there and with their friendly smiles they greeted me and asked me if I needed help. I asked them if they had tamarind and sure enough, they said “Yes!” The owner of the shop walked me to all of the spices. She had dry tamarind, tamarind concentrate and tamarind candy. I was so excited I jumped up and down and told her how she saved my day. I explained to her what I am doing for my project and told her my recipe called for tamarind and I had never tried it before. I told her that I didn’t know of anyone in Inverness that had tamarind. She was so friendly and was smiling from all my excitement. I am very excitable when things go my way:) She explained to me that it is a sour fruit. I couldn’t wait to try it. I looked around the store and was so amazed by all the authentic Indian foods. She even had real pappadam. The package looked like a tortilla package. I never have heard of any of these foods until delving into this project. I looked at all the foods. She even had red lentils, and something called moth beans. The prices were great too! I learned about alum. I asked her if she ever heard of tartare and she said it is alum. I don’t think it is exactly what I was looking for, but I did learn something new. I looked up tartare and it is a preparation of finely chopped raw meat or fish optionally with seasonings and sauces. Instead of meat in this dish Matthew Kenney substituted avocado. I think that maybe I could use mushrooms as a replacement for meat with this dish. I bought the tamarind and told the owner that I would bring her a sample of my meal for her to try on Saturday. I hope she likes it.
I couldn’t wait to try the tamarind. It reminded me of dry cherries. It was sweet but sour. I wouldn’t mind eating just the fruit. In the dry tamarind there are seeds. I am going to make a necklace out of them. They are a pretty reddish-brown color. I will try to dehydrate them first, then make the necklace. I am having more fun than I imagined doing this project!
Jason was home tonight to help me with the meal. The avocado tartare calls for avocados, lime juice, lime zest, macadamia nut oil, salt, black pepper, chopped cilantro, crushed coriander seed, jalapeno. I had all the ingredients except macadamia nut oil. We found out that many people substitute mac nut oil for olive oil. So I used olive oil. I bet it would taste better with the mac nut oil. Next time I make this meal I will use macadamia nut oil. I chopped up all the ingredients and placed them in a bowl to be stirred. They are supposed to be placed in souffle’ cups but I only have tart cups. They worked fine for us. We lined the tart cups with saran wrap so they were easy to slip onto the pappadam.
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Jason helped me with the tamarind-glaze. We soaked the tamarind in water for 30 minutes and it became very mushy. He used our fine mesh strainer to make the pulp. He placed all of the soaked tamarind into the strainer and used a spoon to push the pulp through. I made the rest of the sauce with agave, chili powder, cayenne, lime juice, and sesame oil in the Vitamix and added the pulp. The sauce is sweet but tangy. We mixed a few tomatoes with a small amount of the sauce. We decorated the plate similar to the picture in Matthew Kenney’s book. It was so beautiful, I didn’t want to eat it too fast. It took me 3 days to prepare this meal. It was worth the time and effort to obtain all of the ingredients that I needed. The meal is divine. I am looking forward to letting my friends try it. I love the tamarind sauce and the curry sauce. I am not much of an avocado lover, but the tartare was good too. I will definitely use the curry sauce for salad and dressing for zucchini spaghetti. I absolutely love the curry sauce. I discovered curry within the last 2 years and I can’t believe that I lived this long without it.
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Posted in Matthew Kenney Project 14 years, 8 months ago at 5:33 pm.

1 comment

One Reply

  1. Lisa Chitty-Rowe Aug 2nd 2009

    Angela,
    I applaud your determination and committment to your chosen lifestyle!. How awesome for you and your family!

    Let me know when you open a restaurant, because these dishes truly look professional and delicious!..

    You keep on RawKin You little Chef you! :)


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