Richard Blais in the NYC!!

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HELLO & HAPPY SATURDAY!!

 

 

 

 

 I had the pleasure of attending a private event recently with chef Richard Blais!! I’ll be honest, over the past few years.. if something is going on in the world and it doesn’t have anything to do with nutrition.. I’m completely out of the loop lol. 

 

As soon as I received the invite I wasn’t sure which person he was, (honesty) but was still thrilled to be able to attend this wonderful event as I love the art of cooking!!  I shared with a few friends who was I going to meet and many were quite jealous!! (so I was even more excited!)

 

This event was for around 20-30 guests and chef Richard Blais prepared lunch for everyone and even did a demo for the meal and gave us his cookbook with tons of amazing recipes and funny pictures!!

 

What I enjoyed most though, more than meeting someone with natural raw talent in the kitchen..

 

was hearing his story.. 

 

How someone evolves as a chef through the years and arrives at a place where they have written multiple books, competed on television, owned restaurants and much much more ..was quite impressive!

  

 

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 In addition to being a talented chef..

  

He was such a goof, and had great energy! 

 

 

 

 

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LUNCH MENU

 

 (Though these are not vegan, I felt inclined to share as it was such a fun experience, and things can always be modified!!)

 
 

 MAKING THE UGH.MAZING SALAD!!

 

  

 DISCUSSING THE LAMB

 

 

 


 

SHARING HIS INNOVATIVE DESSERT CREATION..

  

WASN’T VEGAN, BUT SO SIMPLE.. YET SO AMAZING!

 

 

 

  

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(I LOVED the veggies used in this salad and the seasonings, you can skip the dairy and honey and use an alternative dressing) 

 

 

INGREDIENTS

 

  • 1 cup kale, thinly sliced
  • 1 cup raw red beets, match stick cut
  • 1 cup jicama, match stick cut  
  • 3⁄4 cup raw apple, with skin,
  • 2 Tbsp cilantro, chopped
  • 1 lime, zested

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PREP TIME

Approximately 15 minutes

FAT CONTENT

1 gram per serving

CALORIES

72 per serving

 

DRESSING

 

  • 1⁄4 cup plain nonfat
  • Greek yogurt
  • 1 tsp. ginger, fresh grated
  • 2 Tbsp. honey
  • 1⁄4 cup sherry vinegar
  • 3 tsp. yellow mustard
  • 1 Tbsp. raw onions, minced
  • 1 tsp. raw garlic, grated
  • 1 tsp. dried tarragon, chopped
  • 1 tsp. raw red hot chili peppers, minced

 

INSTRUCTIONS

Whisk dressing ingredients together.
Toss the raw vegetables with the dressing. Serve immediately. 

 

 

 

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LAMB

12 oz. rack of lamb, lean only Shawarma spices* (as needed)
1 Tbsp. Date syrup

RACK OF LAMB GLAZED WITH DATE SYRUP & SWISS CHARD A comforting traditional holiday roast, complimented with a unique sweet glaze.

Created by Chef Richard Blais

* Shawarma spice is a mixture of some or more of the following Middle Eastern spices: cumin, coriander, garlic, paprika, turmeric, cloves, cayenne, cinnamon & black pepper & can be found in some supermarkets & specialty grocery stores. 

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PREP TIME

Approximately 15 minutes

COOK TIME

Approximately 30 minutes

FAT CONTENT

11 grams per serving

CALORIES

201 per serving

 

INGREDIENTS

BRAISED SWISS CHARD

 

  • 4 cups Swiss chard, sliced thin 1 tsp. garlic, minced

  • 1 Tbsp. onion, minced

  • 1 Tbsp. currants, red & white

  • 1 Tbsp. olive oil

  • 2 Tbsp. green olives, chopped

  • 1 tsp. preserved lemon, diced

  • 1 tsp. raw red Thai hot chili peppers, sliced

 

 

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Don’t worry.. I actually ate a vegan salad provided by the hotel.. was quite good!!

 

 

 

  

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I LOVED the use of lavender and clementines in this dessert and will have to use that combination in the future!! 

 

 

WHIPPED BUTTERMILK WITH LAVENDER & CLEMENTINE

The classic whipped buttermilk recipe with a sweet yet tart twist.

Created by Chef Richard Blais

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PREP TIME

Approximately 20 minutes

FAT CONTENT

3 grams per serving

CALORIES

112 per serving 

 

INGREDIENTS

  • 2 Tbsp. dark agave nectar 1 Tbsp. dried lavender
  • 2 raw clementines (in segments)
  • 2 Tbsp. puffed rice
  • 3 oz. low fat sour cream or a combination equal parts of Greek yogurt & sour cream 1 oz. whole buttermilk
  • 1⁄2 tsp. gelatin powder

 

INSTRUCTIONS

In an iSi whipper, combine the dissolved gelatin with the sour cream & buttermilk. Charge with two NO2 chargers & chill for 20 minutes. Alternatively, you may whip
by hand with a beater or mixer until the mixture is a consistency of a whipped cream.

Place the agave & lavender in a microwave safe container & warm for 15 seconds. Mix together.

Fill a 4 oz. mason jar with the whipped buttermilk & top with the clementines & agave.

Serve immediately. 

 

 

 

 

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