Introducing Camp ȂME, a collective of social and interactive wellness getaways within the lush setting of Turnberry Isle Miami. Each 3-day / 2-night retreat will include an engaging itinerary of nutritional education, group fitness, spa services, and social events, along with featured practitioners within the fields of health, nutrition, beauty and fitness.
Ever wondered how to create the beautiful dishes from Plant Food and Wine ?
Well we’re here to show you how you can make one of Matthew Kenney’s whole, organic, unprocessed, plant-based dishes.
Heirloom Tomato Lasagna by: Matthew Kenney of PlantLab
Macadamia ricotta, pistachio pesto, red pepper marinara
1 cup soaked macadamias
¼ cup water
2 teaspoons nutritional yeast
½ teaspoons lemon juice
¼ teaspoons salt
Combine everything in a blender until completely smooth.
1 cup basil leaves
¼ cup spinach leaves
¼ cup pistachios
¼ teaspoon sea salt
½ teaspoon lemon juice
pinch freshly ground pepper
2 tablespoons extra virgin olive oil
Place the pesto ingredients, except olive oil, in a food processor and pulse until well combined but still slightly chunky.
Maintaining texture is important.
Gradually stream in the olive oil while the food processor is running.
RED PEPPER MARINARA
½ cup soaked sun-dried tomatoes (soaked for 4-5 hours)
1 medium tomato, deseeded and roughly chopped
1 tablespoon minced shallot
1 teaspoon lemon juice
¼ teaspoon salt
¼ teaspoons red chili flakes
½ red bell pepper, seeded and chopped
2 teaspoons olive oil
Squeeze out excess water from sun dried tomatoes. Process everything in food processor, except the olive oil. Once ingredients have been well combined, gradually stream in the olive oil while the food processor is running.
1 cup olive oil
¼ cup spinach leaves
¼ cup basil leaves (or herb of choice)
Blend to combine, strain remaining solids. Must store in refrigerator.
1 zucchini, ends trimmed
½ a large tomato, sliced ¼ inch thick
½ tablespoon olive oil
fresh herbs or microgreens
freshly ground pepper
Slice the zucchini lengthwise, using a mandoline, into 9, 3-4 inch long pieces, 1/8 inch thick. Toss slices with oil, salt, and pepper and let sit 2-3 minutes. Overlap 3 zucchini slices, top with ricotta, pesto, marinara and a tomato slice. Repeat for a second layer, and top with the final 3 zucchini slices. Sauce a plate with the herb oil and transfer the lasagna to the plate. Garnish with small basil leaves, microgreens, and sliced cherry tomatoes.
Join us for our upcoming Camp âme to learn how to craft more of these delicious foods to achieve healthy, refined and flavorful cuisine.