The famous Caesar Salad from Element.Read More
Chocolate Mushroom Cake
Makes 12 portions
23g Carbs 9g Protein 3g Fat: This Recipe is gluten free
· 3pkg Four Sigmatic Cordeceps
· 1 Can Garbanzo bean(Drained and Rinsed)
· 200g Oat Flour
· 60g Dark Chocolate chips
· 10g Coca Powder
· 90g Chocolate Protein
· 15g Chia seeds
· 50g Sugar
· 50g Stevia
· 140g Egg Whites
· 200g Cashew Milk
· 1 teaspoon Baking Powder
Step 1- Wet Ingredients
Place garbanzo beans, sugar, stevia, egg whites, cashew milk, and chocolate chips in food processor and blend until smooth.
Step 2-Combine Wet and Dry
Place remaining dry ingredients in a large mixing bowl, and add contents of food processor. Stir to combine thoroughly.
Chefs Tip: Since there is not flour in this recipe you don’t have to worry about overworking the dough, so mix well
Step 3-Ready, Set, Bake
Grease a 10 inch cake pan and bake in a oven preheated to 350 degrees for 20 minutes rotating 180 degrees half way through.
Cut cake into 12 equal pieces and eat within 1 week or freeze
Chefs Tip: Make sure to cover your cake tightly when storing so it does not dry out.
Until Next Time,
Chef Josh Charles
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Red Wine Cranberry Jam
· 1 pint red wine
· 1 bag of fresh cranberries (12oz)
· Zest and juice of 1 lemon
· 1 cinnamon stick
· 1 teaspoon 5 spice powder
· 1 tablespoon grated ginger
· 1 cup coconut sugar (could use sugar in rawor brown sugar)
· 3 tablespoons Chia seeds
I remember the first time I made this jam. It was about 5 years ago, during my Prime 1000 days. When I went to taste the finished product, the flavor hit me with the full force of nostalgia.
The best food transports you. Baked ham delivers you to being dressed in pastels on Easter. Caprese Salad delivers you to blue-sky, summer afternoons. Well, this Red Wine Cranberry Jam has always delivered me to the warm feelings of the holidays, wrapped in a blanket, sipping hot cocoa by a fire, stuffed to the brim with family casseroles.
This is a very versatile recipe. It can be paired with an endless list of desserts, or it can serve as a homemade replacement to canned cranberry jelly. Because of its versatility, I constantly riff on the ingredients. This year’s addition is Chia seeds. As I have grown older, and healthier, I’ve begun to focus on ingredients that are both delicious and nourishing. By adding Chia seeds, the amount of sugar can be cut, and they contain omega-3 fatty acids, protein, fiber, and antioxidants. If that is not a win-win, I don’t know what is.
Step 1: Cook
Place all ingredients (except Chia seeds) in a sauce pan. Turn heat to medium-high and stir to combine ingredients. Bring the mixture to a simmer and cook for 25 minutes. Be sure to stir every couple of minutes. You will know when it is finished when most of the cranberries have cracked and it has the consistency of a thick syrup.
Step 2: Ch-ch-chi-Chia!
Remove from heat and stir in the Chia seeds. Let sit at room temperature until cool.
Step 3: Package or Serve
Individually package for gifts or place in a large container. If left in a large container, I suggest leaving in the cinnamon stick as a means of continuing to perfume the jam.
Until next time,
Chef Josh Charles
• 6-9 heads Belgium endive
• 2oz feta cheese crumbles
• 2 tangerines
• 2oz toasted chopped almonds
• 3 tablespoons apple cider vinegar
• 1.5 tablespoons olive oil
• Pinch of salt
Stop right there.
Before dismissing this post because of the title, allow me to make my case. Endives are like people: when lonely and lacking variety, we can be overwhelmingly bitter, but, place us in an environment of diversity and flavor, and suddenly magic happens (and as we all remember from my last post, magic is the most important ingredient in all recipes).
The key to unleashing the potential of endives is to curb their bitterness with salty, sweet, sour, and umami flavors. In the recipe below, I use tangerines, almonds, feta, olive oil, and apple cider vinegar, but this could be easily change them out for oranges, pistachios, parmesan, avocado oil, and lemon juice. The options are truly endless for an endive salad, as long as those four flavor profiles are included.
Step 1: Cut and Separate
Cut bottoms off of the endives. Separate the leaves into large mixing bowl. Also, use this time to peel and separate the tangerines into segments.
Step 2: Dress
Gently toss the separated leaves in vinegar. Add a pinch of salt and a dribble of olive oil, then toss again quickly.
Step 3: Layer
For the best, restaurant-look plating, build height with the salad by stacking the leaves on top of each other—one at a time. Next, slip the tangerines and almonds into the empty space, trying to make it appear as if they just fell into the crevices. Finally, sprinkle the feta on top.
The only thing left to do is (en)dive right in!
Until next time,
Chef Josh Charles
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It is time to write my first blog post, so bear with me as I get the hang of this. Cooking professionally for the last 7 years has left me wanting to do something more with my knowledge. So I have decided to start documenting and sharing my recipes along with my experiences.
For this first post, I want to share with you the salad that I made last night as my chicken soup was finishing on the stove. Fresh tomatoes,cucumber, radish, and basil all came together with some peach infused vinegar, olive oil , and pink Himalayan salt.
I wouldn't usually have peach infused vinegar laying around but, as I was peeling some peaches the other day I decided to throw the peels in a jar with some vinegar and let them sit for a week before straining.
To make the salad was super simple. I sliced the tomatoes, cucumbers, radish and placed them spread out on a plate. Then I dressed them first with the peach infused vinegar, added some salt to taste, dressed with olive oil and garnished with fresh basil. The key to this salad is really the tomatoes. It is perfect time right now to get some great locally grown tomatoes so I took full advantage of that.
Do not feel as if you need to arrange the vegetables perfectly. In all honestly this would be just as good if you threw all the ingredients in a bowl tossed them up and put them on your favorite serving dish. That would give you the benefit of being able to taste the salad before hand so you know you have the perfect seasoning. Until next time!