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Cashew Cream

This recipe can be a real lifesaver for people who have lactose intolerance!

If you don’t have time to soak the cashews you can use the quick method: Bring them to a boil, kill the heat and let soak for 10 minutes.

If tree nuts are an issue you can use soaked sunflower seeds but I usually add some roasted red bell pepper to add a bit more flavor.

Chef's tip: This formula uses nutritional yeast which is just a deactivated yeast that has been fortified with B vitamins. It has the ability to enhance satisfying umami depth with a somewhat cheese like taste. I like buying the flakes but the powder can also work. I store mine in the freezer. 

Puree the following in a blender:

1 cup soaked raw cashews (2-3 hours)

2 T. lemon juice
1 T. nutritional yeast
1/2 scallion

2 cloves garlic
1jalapeño with seeds removed
Touch of good salt
1⁄3 cup of coconut water (you can also use filtered water)

Simply add a bit more organic coconut water to loosen consistency depending on the application. 

Raspberry Coulis

 

I find raspberries to be every bit as useful in a savory capacity as they are in a sweet application. They are highly perishable so I make some variation of this recipe often. Be sure to remove any grapefruit seeds and membranes to avoid a bitter profile. 

 

½ cup fresh raspberries

1 tsp. fresh ginger

1 small garlic clove

¼ cup grapefruit sections (orange sections for a slightly sweeter taste)

1 T. apple cider vinegar 

⅓ cup young coconut meat

¼ cup fresh coconut water or unsweetened pomegranate juice

Dash of salt, cinnamon and cayenne

Optional ingredients include:

1 T. goji berries 

​2 tsp. bee pollen or 2 tsp. local honey