It seems that every year Valentine’s Day arrives just in time to ruin your New Year Resolution diet with candy and other treats. But this year resolve to stay healthy during Valentine’s with recipes from the Conscious Culinary Chef Laurent. Share this romantic dinner of a Salmon Crudo and Sexy Sundae loaded with healthy ingredients for Valentine’s Day.
Sexy Sundae- Tahitian Vanilla Coconut Ice Cream, Chile Dark Chocolate Ganache, Garden Pomegranate (Vegan, Mostly Raw)
For the Ice Cream:
1 cup young coconut water
1 1/2 cup almond or nut milk of choice
3/4 cup chopped young coconut meat
2 tablespoons coconut, hazelnut or pistachio oil
1/4 cup real raw agave nectar or maple syrup
seeds from 1/4 Tahitian (raw, fair-trade) vanilla bean
Blend all ingredients in a high power blender like a VitaPrep until very smooth, about 2 minutes.
Prepare your ice cream machine and follow the manufacture’s directions to freeze the blended mix.
Store in an air-tight container for up to 2 weeks, but my guess is you’ll eat it before then.
For the Ganache:
8 oz 70% or higher dark chocolate, chopped
1 cup canned organic coconut milk (be sure to shake before using)
1 teaspoon coconut oil or oil of choice
2 teaspoons finely ground hot chile powder (you can use 1/2 teaspoon cayenne if you do not have any dried chiles)
1/4 cup fresh pomegranate seeds for garnish
In a metal or glass bowl over a pot with 1 cup water brought to a simmer (medium heat), add the chocolate and stir every 30 seconds or so with a spatula. Continue this until the chocolate is melted with a smooth, glossy consistency.
Slowly whisk in the coconut milk and stir continuously to keep an even consistency. Remove from the heat and add the chile and oil and stir again until the mix is shiny.
Set aside for the recipe, store your extra in an air-tight container in the fridge for up to a week. Ganache makes a great treat for when you’re hankering for a cookie or a piece of cake. Or….you could just bring your left-over’s into the bedroom, just use caution as the chile in the chocolate may not be kind to your naughty bits.
Putting it Together:
Using a warm ice cream scoop, scoop 1-2 portions of the ice cream per serving into a bowl. Top with a drizzle of the warm ganache and fresh pomegranate seeds.
Salmon Crudo- Meyer Lemon, Fig Butter, Micro Carrot, Chile Pine Nuts
For the Salmon:
1 6oz filet FRESH wild salmon, de-skinned, de-boned
1 Meyer lemon, peeled
2 tablespoons, extra virgin high quality olive oil
flaky sea salt to taste
Add the salmon, lemon and oil to a plastic bag. Try to squeeze out the air and seal. Store the salmon on top of ice in a bowl or pan and then cover with a light layer of ice. Refrigerate at least over-night, but preferably 24 hours.
For the Fig Butter:
2 lbs fresh figs, de-stemmed and cut in half
1/2 cup coconut or date sugar
1 large apple, peeled, cored, and chopped
1/3 cup blackstrap molasses
2 teaspoons cinnamon
1 pinch nutmeg
1 teaspoon lemon zest
Add all ingredients into a pot on low heat and cover. Cook for about 3-4 hours or until the fruit is falling apart and very soft (you can also use a crockpot for this).
Using an immersion blender, blend the mix until very smooth and transfer to a jar or tupperware container.
You’ll Also Need:
6-12 carrot sprouts (if you cannot obtain these, try growing some in your kitchen. Carrots typically take 7-14 days to germinate. If you don’t have time, buy some micro greens or herbs from the market)
1 teaspoon hot chile flakes
2 tablespoons raw pine nuts
serving plates, chilled
In a pan on medium heat, add the chile flakes and toast (about 4 minutes) and then add the pine nuts. Toast another 2-4 minutes or until the pine nuts are golden brown, set aside.
Putting it Together:
Remove the salmon from the bag. Using a very sharp knife, with one smooth motion, slice 1/2-1” thick pieces of the filet and arrange nicely on your chilled serving plate.
Dollop a few dime-sized dots of the fig butter randomly on the plate or in a nice design.
Garnish with a sprinkle of your micro carrots, chile pine nuts, and a sprinkle of flaky sea salt.
Aphrodisiac Qualities:
Vanilla- the perfume and taste of vanilla is thought to increase lust in many cultures and will also mildly stimulate your nerves.
Chile- Capsaicin, the chemical found in spicy foods increases blood circulation to get your blood pumping.
Dark Chocolate- It has the perfect blend of theobromine and antioxidants to leave you feeling fabulous and excited, make sex seem like a great idea.
Pomegranate- The antioxidants in pom protect the linings of blood vessels, allowing for more blood flow and guess what else? Increased genital sensitivity.
Salmon- Packed with omega-3 fatty acids, it helps keep your sex hormone production in top form.
Fig- The Italians feed their lovers fresh sliced figs in cold bowls of water, thought to be a very sensual act. The fig over centuries has been thought to emulate the female reproductive system as well.
Carrot- High in vitamins and beta-carotene, carrots are believed to be a male stimulant.
Pine Nuts- Pine nuts are packed with zinc, an essential mineral for maintaining male potency.