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Avocado Layer Blend all ingredients until smooth. Spread a 1-inch layer on top of mango and refrigerate.

“Rice” Process jicama and macadamia nuts in a food processor until a rice-like consistency is achieved. Dry mixture between paper towels or strain through cheesecloth to remove excess moisture. In a medium bowl, combine sea salt, grapefruit juice, and agave. Add rice mixture and toss until well combined. Spread mixture on Teflex sheets and dehydrate 1–2 hours to remove excess moisture.

Assembly Carefully unmold terrine and slice into 1-1/4- to 1-1/2-inch slices. Serve on top of molded square of rice. Serves 4–6

Portobello “Foie Gras” on Sun-Dried Tomato Flatbread

In truth, I don’t support foie gras production in any way, but as a verbal significance, foie gras means ultra rich and decadent. Since it will likely or hopefully be banned in its original incarnation in the near future, there will be many interpretations of the classic. Portobello mushrooms are meaty and are a great way to introduce skeptics to the possibilities within raw cuisine.

“Foie Gras”

4 portobello mushrooms, chopped, brushed with olive oil, salt and pepper, and dehydrated 2 hours

1 cup olive oil

1/2 cup Irish moss carrageenan

Salt

Flatbread

1 cup flax meal

1/2 cup well-chopped sun-dried tomatoes

1-1/2 cups walnuts, soaked 8–10 hours

2 yellow squash, chopped

1 teaspoon salt

1/4 teaspoon black pepper

1/4 cup olive oil

1/2 teaspoon chili powder

Garnish

2 tablespoons truffle oil

Sea salt

2 tablespoons chopped parsley

“Foie Gras” Blend all ingredients in a Vita-Mix until smooth. Spread at least 1 inch thick in a plastic-lined loaf or terrine pan and refrigerate until firm.

Flatbread Place flax meal and sun-dried tomatoes in a medium-size bowl; set aside. Blend remaining ingredients in a Vita-Mix until smooth. Add to flax meal and sun-dried tomatoes, and combine well. Spread 1/3 inch thick on Teflex sheets and dehydrate 8–10 hours. Transfer bread to screens, cut into 2 x 3-inch rectangles, and dehydrate 4–6 hours.

Assembly Serve foie gras on flatbread. Drizzle with a touch of truffle oil and sprinkle with coarse sea salt and parsley. Serves 4

Jackson Pollock Raviolo with Arugula Pesto

I’ve rarely had such a good time plating a dish as I did this raviolo. The coconut wrappers have become so versatile in my repertoire that the “pasta” itself was easy, especially having so many great fruit and vegetable juices to work with. But the real fun was “splattering” the plates (and the floors and clothes) with the pesto. Although this is a very serious and advanced dish, in its own subtle way, the concept of letting loose a little is a nice reminder that food preparation need not be rigid and limited. In fact, taking risks and expanding our methods will often lead to intriguing results.

It doesn’t make much difference how the paint is put on as long as something has been said. Technique is just a means of arriving at a statement.

—Jackson Pollock

Raviolo

Wrappers

4 cups young Thai coconut

1 teaspoon salt

1/4 cup frozen mango purée

1/4 cup blended and strained red pepper purée

1/4 cup spinach juice

Filling

3-1/2 cups Brazil nuts, soaked 2–3 hours

1/4 cup fresh lemon juice

1/2 cup water

1 cup olive oil

1-1/2 teaspoons salt

2 teaspoons nutritional yeast

Pesto

2 cups packed arugula

1 cup packed mint

1 cup packed parsley

1/4 cup pine nuts

1 teaspoon salt

Black pepper

1/2 cup olive oil

Wrappers Blend coconut and salt in a Vita-Mix until very smooth. Spread thin on Teflex dehydrator sheets and dehydrate 1 hour. Pull out sheets and splatter coconut wrappers with purées and spinach juice. Dehydrate another 2-1/2 to 3 hours. Remove colored sheets from Teflex, trim edges, and cut into 6 rectangular pieces.

Filling Process all ingredients in a food processor 3–5 minutes until smooth.

pesto Process all ingredients except olive oil in food processor until combined and chunky. With machine running, add olive oil. Check seasoning.

Assembly