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By Root 171 0

restaurant company, and the owners, in their efforts to educate me about their native cuisine, sent me to Rio de Janeiro to learn how to prepare many of their classics, including this great dish. One of my recent sous chefs is also from Rio, and this recipe is her version—far more authentic than mine and quite delicious.

“Rice”

4 cups peeled and roughly chopped jicama

1/2 cup coconut meat

2 tablespoons coconut water

1-1/2 teaspoons raw agave

1-1/2 teaspoons fresh lime juice

1/4 teaspoon salt

1 teaspoon coriander

1 pinch cayenne

Moqueca Sauce

1/2 red onion, chopped

1-1/2 tomatoes, seeded and diced

1/4 bunch cilantro

1 tablespoon green onion

1 tablespoon parsley

1/3 cup carrot juice

2/3 cup coconut milk (1/2 cup coconut meat and 1/4 cup water)

1/2 teaspoon salt

1 teaspoon cayenne pepper

Black pepper

Mushrooms

2 cups thinly sliced shiitake mushrooms

Olive oil

Salt and pepper

Tomatoes

2 cups cherry tomatoes

Olive oil

Salt and pepper

1/4 cup finely chopped cilantro

Garnish

Cilantro

“Rice” Process jicama in a food processor until a ricelike consistency is achieved. Press out excess liquid with a cheesecloth or through a sieve. Place in a medium-size bowl and set aside. Blend remaining ingredients in a Vita-Mix until smooth and creamy. Add to jicama and combine well. Store in the refrigerator until ready to serve. Bring back to room temperature before serving.

Moqueca Sauce Blend all ingredients in Vita-Mix. Set aside.

Mushrooms Toss mushrooms with olive oil, salt and pepper. Place on Teflex sheets and dehydrate 30–45 minutes.

Tomatoes Toss tomatoes with olive oil, salt, and pepper. Place on Teflex sheets and dehydrate 30–45 minutes.

Assembly Place 1/4 cup coconut rice off center of plate and top with cilantro. Pour sauce on plate, top with shiitake mushrooms, and garnish with tomatoes and cilantro. Serves 4–6

Brigadeiro, Pudim de Leite, and Canjica “Ice Cream”

This is another dish from a Brazilian dinner I once hosted. It was colorful, vibrant, and, of course, fun. The sake caipirinhas also helped. When one is looking for comfort food, I find that the most satisfying desserts are either very simple and one dimensional or offer a variety of preparations in small portions. That is essentially my philosophy of food, especially raw food in general, but more so with dessert. This was fun to eat, and each component was entirely unique, but they worked together extremely well.

Brigadeiro

Layer Cake

2-1/4 cups fine cashew flour (passed through a tami)

1-1/2 cups cocoa powder

1/4 teaspoon salt

Pinch cinnamon

1/2 cup raw agave

3/4 cup water

1/4 teaspoon vanilla extract

Truffles

1/2 cup raw cacao powder

2 cups cashews, soaked 4–6 hours

1/2 cup coconut oil

1 teaspoon vanilla extract

1/2 teaspoon salt

3/4 cup raw agave

1/4 cup mesquite pod meal

Chocolate Sauce

1-1/4 cups raw agave

1/2 cup raw cacao powder

2 tablespoons carob powder

1/4 teaspoon vanilla

Pinch salt

1/2 cup coconut oil

Pudim de Leite

1 cup cashews, soaked 1–2 hours

3/4 cup fresh young Thai coconut meat

1/2 cup raw carrageenan

6 tablespoons raw agave

1/4 teaspoon sea salt

3/4 teaspoon nutritional yeast

2 pinches turmeric

1/4 teaspoon cinnamon

Caramel Sauce

1 cup raw agave

1/4 teaspoon sea salt

1/4 teaspoon cinnamon

“Ice Cream”

1 cup cashews, soaked 1–2 hours

1/2 cup coconut meat

1/2 cup raw agave

1-1/2 cups water

1 tablespoon vanilla extract

Pinch sea salt

1/2 cup coconut oil

1/4 teaspoon cloves

1-3/4 teaspoons cinnamon

1/2 cup dried coconut flakes

1 cup chopped young Thai coconut meat

Assembly

1 cup cacao nibs

1/4 cup prunes, soaked in 1/4 cup water and 1/4 cup raw agave

Mint sprigs

Layer Cake Mix together dry ingredients in a large bowl. Add remaining ingredients and mix well with hands. Line a pan (you can use a half sheet tray) with parchment paper. Press the batter into a 1-inch layer. Dehydrate in bottom of dehydrator overnight. Flip onto cutting board and trim edges. Place on dehydrator screens and dehydrate another 4–6 hours.

Truffles Blend