After months of planning, Purium Summit 2019 has come and gone. We loved meeting each and every one of you. From announcing our new line of nutritional products (Epi-Genius Dogs and Epi-Genius Kids) to releasing our plan to go plastic-free in 2021, Summit 2019 was a weekend to remember.
But you didn’t come here for a recap…(Brand Partners – you can access that in Purium’s new iLearn center – log in through Back Office)!
…you came here for the exquisite, next-level Purium recipes that the Marriott Chef Chris Shertzer created for our annual gala dinner. Ever since we released teaser images in June, our inboxes have been flooded with recipe requests for these superfood dishes. Well, the wait is over….almost.
First, we want to thank Chef Chris and his team for truly making this year’s dinner most special. In May, we sent them a box of Purium products and gave them a few of our standard Purium recipes, with a note that said “Just have fun with it!”
One month later, Purium’s President Amy Venner and her team were blown away when they were invited to taste the culinary creations. Not only were they creative and nutritious, by they were the most DELICIOUS Purium dishes they had ever tasted.
Thank you, Chef Chris and team for working so hard and sharing your talent with us. You truly helped us honor Purium’s mission and passion for pure + premium nutrition in a brand new way and we are so grateful!
Okay, you’ve waited long enough.Are you ready?
Enjoy the recipes and tag us in your creations on Instagram. #Purium
Recipes – Straight from the Chef
NOTE: Measurements are based on the metric system. Conversions for your preferred measurement unit can be found with a simple internet search.
Spring Greens, Strawberry, Shaved Parsnip & Radish, Green Spectrum, Tropic Oil, and Creamy Green Goddess dressing (Vegan, DF, GF, NF)
Green Goddess dressing ingredients: fresh parsley, basil, dill with honey & champagne vinegar, Green Spectrum, Tropic Oil
Green Goddess dressing instructions: Mix 5 grams of all fresh herbs with 30 grams honey, 10 grams champagne dressing, 10 grams of Tropic Oil, 5 grams of Green spectrum, and 5 grams of Dijon mustard a in food processor. As it chops, slowly pour water in until desired consistency is achieved. Season with salt and pepper.
Spirulina Basil Soil Dusted Heirloom Tomato, Rice Bran Solubles Tofu puree, Frisee & Cress, and “Tropic Oil” and Spirulina Pesto (Vegan, DF, GF, NF)
Ingredients: Green Spectrum-infused tapioca basil powder, Rice Bran Solubles, organic tofu and lime puree, fresh basil with Spirulina and extra virgin olive, and Tropic Oil pesto
Tofu Instructions: Mix 50 grams fresh tofu, 10 grams of Rice Bran Solubles, and squeezed lime juice in a food processor until creamed. Season with salt, pepper and cumin.
Pesto instructions: Mix 10 grams of fresh basil, 5 grams of Spirulina, 1 garlic clove, 10 grams of Tropic Oil, 10 grams of extra virgin olive oil, and squeezed lemon juice in food processor until smooth. Season with salt and pepper. Basil powder instructions: Mix 20 grams of de-stemmed fresh basil and 5 grams of Green Spectrum in a blender. Add extra virgin olive oil until all ingredients in blender are “moving.” Let it run for 6 minutes on high (as it is cooking the basil). Pass result through a cheese cloth and refrigerate. Then, place oil in a food processor and start. Add a little Tapioca Dextrose to oil until desired texture is achieved.
MVP Chocolate Mole Chicken Breast, Apothe-Cherry Roast Chayote, Coriander “Bio Fruit” Glazed Baby Carrot, “Rice Bran” Chicken Natural Jus (DF, GF, NF)
MVP Sport Mole ingredients: MVP Sport Chocolate, tomato, onion, garlic, dark chocolate chips, dried espresso, dried ancho chili, spices, Bio Fruit
Mole Instructions: Roughly chop 10 grams (before soak) soaked and squeezed, dried pasilla chili, ½ onion, 2 roma tomatos, and 4 garlic cloves. Mix in a pot on medium & caramelize with a little Tropic Oil. De-glaze with water about ¾ inch above veggies. Add 5 grams chili powder, 3 grams cinnamon, 2 ounces of espresso, 20 grams of dark semi-sweet chocolate, desired BioFruit, and 10 grams MVP Sport. Turn the heat on low and stir everything in together. Reduce by half, puree everything in blender and season with salt and pepper. You can add a squeeze of lime if desired.
Za’atar Seared Heirloom Cauliflower Steak, Baby Squash Ragu, “Rice Bran” Charred Eggplant Puree, “Cant Beet” Saba & Golden Raisin reduction (Vegan, GF, DF, NF)
Eggplant Instructions: Place whole eggplant on grill and cook until super tender, almost falling apart (black is good). Remove the stem and place in blender with 5 grams of Rice Bran Solubles, 1 teaspoon of extra virgin olive oil, and Tropic Oil. Blend and season with salt and pepper.
Saba instructions: Place a handful of gold raisins in a pot with just enough rice vinegar to cover. Turn on high for 5 minutes, remove from heat and let cool together. After cooled remove raisins from vinegar, and mix in a bowl with 5 grams Can’t Beet This!, 1 teaspoon Saba, and 1 teaspoon Tropic Oil.
Cook cauliflower to taste and mix.
“Apothe Cherry” Braised Portobello Mushroom & Thyme, Grilled Asparagus, “Rice Bran” Parsnip cream, “Cant Beet This” & Saba Poached Pear Caponata (Vegan, GF, DF, NF)
Parsnip instructions: Peel & chop 2 parsnips. Place them in a pot and cover with water. Boil until tender, remove from liquid and reserve liquid. Place the solids in a blender with 10 grams of Rice Bran Solubles. Add liquid to desired consistency. You can season with salt and pepper.
Pear instructions: Slice one pear in wedges. Make sure it maintains the same thickness, about ½ inch (this is important). Place in a pot and cover with water. Add 20 grams of Can’t Beet This!, desired amount of Apothe-Cherry, 1 teaspoon of saba, 1 pinch of raw sugar, and salt. Turn on high heat until you cannot keep your finger in the liquid. Remove from heat and let cool in liquid for two days. Remove and re-heat in sauté pan. You can also serve cold.
Dessert – The Best Part
“MVP Sport Chocolate” S’mores Mousse, Brule` “Rice Bran” Marshmallow Cream, Cinnamon “Rice Bran Graham Cracker” Rolled Oats, Raspberry (*Vegetarian, DF, GF, NF)
MVP Sport Mousse ingredients: MVP Sport, dark chocolate, agar agar, water
“graham cracker” ingredients: gluten-free toasted rolled oats, cinnamon, Rice Bran Solubles, brown sugar
Mousse instructions: Mix 50 grams of dark chocolate, 5 gram of MVP Sport, 1 ounce water, and 5 grams of agar agar (seaweed) in a pot on low. Stir often, until it begins to slightly simmer. Remove from heat and chill. Once chilled, it should be firm to touch. Place in blender until desired texture is achieved.
Marshmallow cream instructions: Melt equal parts of 60 grams raw sugar and water on medium heat with 20 grams butter, 10 grams of Rice Bran Solubles, 5 grams agar agar, and 20 grams of coconut cream. Once this mixture simmers, pull it from heat and let it stand for 30 minutes. Whip in a mixer on high. Then, chill.
Graham cracker instructions: Toast 20 grams of gluten-free rolled oats. Then mix them in a food processor with 10 grams of Rice Bran Solubles, 5 grams of cinnamon. The start chopping. Add raw sugar to taste.
Enjoy! Check out our blog for more recipes.
Want to see more about the event? Check out The Summit 2019 Facebook page.
This link doesn’t have the recipes
Above you can find the ingredients and instructions used to create Purium-powered plates as per the expert chef at the venue.