Fresh Inspirations

This past weekend, I had the pleasure of taking the short road trip to Edmond, Oklahoma to be part of two raw food classes offered in the home of Chef Mandy Canistelle. Mandy is a raw food chef/instructor and is a graduate of the Living Light Culinary Arts Institute in California. She is also the host of The Perfect Snack, which airs as a segment on Jordan Rubin's (the Maker's Diet) television series, Extraordinary Health. Recently learning that Mandy lives just an hour and a half from me, I was delighted to find that she offers certification courses, children classes, hands-on workshops, individual classes, and community gatherings for raw food preparation and dining. Lucky me and lucky Oklahoma!

The two classes I attended were a raw hands on workshop and a seated demonstration class. Mandy was joined by Peter Cervoni, professional chef and restaurant consultant. Peter is a graduate of the Culinary Institute of America and has worked in New York vegan restaurants such as Angelica Kitchen and Quintessence. He has also been a chef at Hippocrates Health Institute. Peter currently works as a private chef and raw foods lecturer. Peter and Mandy both represents Chef Chad Sarno in his project, Vital Creations, Inc.

I was blown away by both Mandy and Peter. The taste and quality level of what they were preparing was easily some of the best raw food I've had anywhere in the country. Their passion, presence and positive energy flowed into the food and into those of us who were fortunate to be part of these amazing classes. If you ever have the opportunity to study with Mandy or Peter please do so. I learned new ideas and techniques, not to mention some really incredible new recipes. Without sharing too many of their secrets, I have to post one of the delicious and simple recipes here....and with Valentine's Day tomorrow, it is a perfect and easy way to seduce the palate of your lover!

Hazelnut Mocha Chip Truffles

2 cups hazelnuts, soaked and dried

3 cups Medjool dates

1/4 cup Mesquite powder, plus extra for coating

1 T almond flavor/extract

Pinch of Himalayan or Celtic sea salt

1/4 cup cacao nibs

Place all ingredients, except nibs, into a food processor with an S blade. Process until finely ground. Remove mixture and fold in cacao nibs. Kneed dough until a smooth ball forms. Portion and roll into small ball truffles. Dredge in Mesquite powder and refrigerate until firm.