Joanas Riccardi, specializes in adaptogenic plant-based cuisine and culinary nutrition. Jonas has created an antioxidant and immunity-rich dessert to satisfy the sweet tooth and the eyes, flavored with fresh fruit juice and herbal medicine for restoring health and rejuvenating the body and mind. For the recipe, read more below. (Editorial sidenote: we LOVE this recipe so much!!)
APPLE ASTRAGALUS KANTEN RECIPE
Ingredients(serves 3-4) QUINOA LAYER 1/4 cup red quinoa 3/4 cups fresh apple juice 1 teaspoon cinnamon MethodBring apple juice and raisins to a boil. Cook for 20-30 minutes, or until quinoa is popped open and there is no liquid remaining. You might need to add a little extra hot water. Spoon mixture into either a 9 or 10 inch metal or glass baking dish or into individual spring-form pans, pressing firmly and leaving room for the kanten layer to be poured on top of mixture. |
IngredientsKANTEN LAYER 1 cup fresh apple juice 3 tbsp. maple syrup 2 tbsp. lemon juice 1 tsp. Astragalus (Sun Potion) 1/2 tbsp. agar-agar powder (double if using agar flakes) 1 tbsp. kuzu root starch pinch of pink Himalayan salt 1 apple MethodSlice apple thinly, and arrange on top of quinoa layer. Bring apple juice and lemon juice to a boil with agar agar and a pinch of pink Himalayan salt. Simmer until all agar dissolves and add maple syrup to taste. Stir in kuzu root and Astragalus by mixing in a 1/4 cup of cold apple juice first and then adding it to the heated apple juice and agar mixture. Stir well for a few more minutes. Strain if it is lumpy as you want the kanten to be super smooth. Pour mixture over the quinoa base and move to the refrigerator to firm for 1 –2 hours. |
IngredientsREISHI COFFEE REDUCTION 1/2 cup strongly brewed coffee or espresso 3 tbsp. maple syrup 1/2 tsp. Reishi (Sun Potion) 1/8 tsp. coffee extract (optional) pinch of pink Himalayan salt MethodStir ingredients to combine, place in a shallow bowl or pan. Dehydrate uncovered at 115 degrees, overnight or until desired consistency. |
IngredientsMAPLE COCONUT CRUMBLE 1/2 cup almonds 1/2 cup coconut flour 2 tbsp. maple syrup 1/2 tsp. vanilla extract pinch salt MethodCoarsely grind the almonds and coconut flour in a small food processor. Add remaining ingredients, process into a moist dough, loosely crumble dough onto a teflex sheet and dehydrate over night or until completely dry. |
Assembly1 apple 1 –2 tbsp. raisins edible flowers pinch cinnamon maple syrup maple coconut crumble Reishi coffee reduction Carefully open spring-form pan. Sauce the plate with the Reishi coffee reduction. Place some maple coconut crumble on the plate. Slice the Apple Astragalus Kanten into pieces, and arrange on top of the sauce and crumble. Top with additional crumble and edible flowers. Store in the refrigerator. |
