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Dali inspired many chefs, including some of the most inventive in the world right now. Some are in Spain, including Ferran Adria of El Bulli. We chose his work as a basis for one of our recent dinners, and this dish—a combination of linear design with bold color and a surreal presence—was the result.

Almond Paste

3-1/2 cups marcona almonds, soaked 8–10 hours

1/2 cup fresh lemon juice

1/2 cup water

1 cup olive oil

1-1/2 teaspoons salt

2 teaspoons nutritional yeast

Sweet Pepper Wrappers

4 cups coconut meat

2 red bell peppers, chopped

1/4 cup beet juice

1/2 teaspoon sea salt

Basil Wrappers

4 cups coconut meat

1 cup basil

1/2 teaspoon sea salt

Greens

6 ounces baby greens (spinach, baby swiss chard, baby bok choy)

3 tablespoons olive oil

1/2 teaspoon salt

2 tablespoons fresh lemon juice

1/4 teaspoon black pepper

Cream

1 cup cashews, soaked 1–2 hours

3/4 cup water

1 tablespoon truffle oil

2 tablespoons raw agave

1/2 teaspoon salt

Almond paste Process all ingredients in a food processor 3–5 minutes until smooth. Pour into quart containers. Set aside.

Sweet Pepper Wrappers Blend all ingredients in a Vita-Mix until completely smooth. Spread in a thin layer over dehydrator Teflex sheets. Dehydrate 4–5 hours.

Basil Wrappers Blend all ingredients in Vita-Mix until completely smooth. Spread in a thin layer over dehydrator Teflex sheets. Dehydrate 4–5 hours, then cut into thin strips and fold over accordion-folded cardstock paper. Dehydrate overnight.

Greens Combine all ingredients and marinate at least 1 hour.

Cream Blend all ingredients in a Vita-Mix until smooth.

Assembly Lay the sweet pepper wrappers flat on plates. Spread with a thin layer of truffle cream, followed by marinated greens. Drop pieces of almond paste on top of greens and cover with basil wrappers. Serves 4

Inspiration

Of course, there will always be those who look only at technique, who ask “how,” while others of a more curious nature ask “why.” Personally, I have always preferred inspiration to information.

—Man Ray

If food were simply about nourishment, life would be far less exciting. Instead, we are blessed with magical ingredients and recipes that offer us everything from a sense of euphoria to improved sleep to increased sex drive. I like to call these characteristics “inspirational” in honor of their ability to add to our life experiences in one way or another. Whether it is for a special symbolic occasion or simply everyday living, food contributes to the quality of our lives in both subtle and more potent ways.

History helps us here: generations pass down remedies, cures, and unique perspectives on certain foods. Tradition offers much in the way of putting reason behind certain preparations, and our own sensitivity, perhaps most importantly, directs our own choices. I know, for example, that raw cacao gives me energy, enlivens my palate, and creates positive thinking when I really need a boost. I’m quite confident that a cold, ripe red grapefruit will give me a buzz in the morning and that sweet peas in summer will always bring back memories.

This is also the age of superfoods—in part due to our society’s hunger for a quick fix, but also because there are many more talented global foragers introducing products to the marketplace than ever before and more consumers taking notice of the wonders of certain foods. In the raw world, people are especially diligent in their perseverance and ability to communicate the benefits of these foods to the larger public. The results are more products available on the market and more creative people finding ways to use them.

Regardless of the cause of our inspiration, the ability of great food to enrich our lives through health, memory, or any positive form of stimulation remains one of life’s great rewards.

White Corn Tamale, Serrano-Spiced Portobello, Raw Cacao Mole, and Guacamole

Occasionally, the unusual taste of cacao fits perfectly with a savory dish—and this mole is an example of that. Rather than