Luxury Yacht Cuisine

Last week I had a guest trip where dietary and health reason required lots of creativity. I looked at it as a challenge and a platform to practice my new nutrition skills.

Here’s a dish that is a great starter or cheese course. The Macadamia Truffle Brie has a nice texture and because of the nuts, it works great with the beetroot.

Beetroot is a super healthy vegetable. Beetroots have long been used for medicinal purposes, primarily for disorders of the liver as they help to stimulate the liver’s detoxification processes. The plant pigment that gives beetroot its rich, purple-crimson colour is betacyanin; a powerful agent, thought to suppress the development of different types of cancer. Beetroot is rich in fibre, exerting favourable effects on bowel function, which may assist in preventing constipation and help to lower cholesterol levels too.

Macadamia Truffle Brie

Ingredients:

2 cups Macadamia Nuts, soaked in water overnight

1/2 cup Water

1 Probiotic Capsule (used for home made yogurt)

1/4 teaspoon Salt

1 teaspoon Nutritional Yeast

1/2 teaspoon Lemon Juice

1 tablespoon chopped Black Truffle

Directions:

Drain nuts and blend with water and probiotic capsule in a high speed blender until smooth. Strain in cheesecloth and place over a colander. Put something heavy on top, like a cereal bowl with pie weight for example. Let ferment at room temperature for 24 hours. Remove from the cheesecloth and blend with salt, yeast and lemon juice. Fold in the chopped truffle. Place in a ring mold and let set in the fridge. Dehydrate at max. 135 degrees Fahrenheit until a rind forms.

Celery “Yogurt”

Ingredients:

1 1/2 cups Cashew Nuts, soaked for 2 hours in water

1 cup Fresh Coconut Meat

1/2 cup Water

1/3 cup Celery Juice (juiced with a vegetable juicer)

Zest of 1 lemon

1/2 teaspoon Salt

Directions:

Blend all ingredients in a high speed blender until smooth

Assembly:

Trim and slice some roasted beetroot and dress with extra virgin olive oil, sherry vinegar and sea salt. Arrange nicely on a serving plate, sprinkle with chopped chives.

Slice the nut cheese in small portions, pipe the celery yogurt and dress your plate. Garnish with shaved celery stem and young celery leaves.