This time I am again going to share a recipe which is not my own but is way too awesome not to mention in this blog! It´s taken from the website of Rebecca Wood, a wonderful holistic nutritionist and author of the phenomenal “The New Whole Foods Encyclopedia”. It´s the best reference book if you want to know as much as possible about one single ingredient coming from the natural world (whether it´s a banana, quinoa or fava beans) – how to pick the best item, how to use it in cooking, how to store it, what are the medicinal properties, possible contraindications for certain illnesses etc etc etc.
But onto the recipe! You can read it here. I made the version using red wine (no need to buy a fancy one, any will do!) which reduced into a lovely thick sweet-and-sour syrup. For spices I used all – a cinnamon stick, star anise and whole cloves. It´s nice especially warm, but even cold is not bad at all. Great also with dried prunes!
I´keep it short and just tell you what I mixed all together:
-canned wild salmon (please please do avoid farmed salmon contaminated with antibiotics, colouring agents and pesticides)
-blanched kohlrabi slices
-blanched chinese cabbage slices
-blanched diagonals of parsley root
-raw baby carrot slices
-whole black olives
-fresh green peas
-raw fennel bulb, leaves and stems both, finely chopped
And a dressing of olive oil, salt and balsamico vinegar
Served with boiled sweet potatoes
I´ve already posted a recipe for avocado chocolate mousse on this blog. In a very similar way you can create sugarfree vegan ice cream with all natural ingredients, which not only tastes delicious, is very easy and quick to make (no ice cream maker needed!), but also mimics the traditional dairy ice cream texture in a way that I found hard to believe.
All you need is a large ripe avocado (the flesh should be yellow, not too brown), a pinch of salt, a liquid sweetener of choice (lately I use honey, but I also had success with rice malt and you could definitely use also agave syrup, maple syrup etc.), an optional pinch of vanilla powder and a flavouring according to what strikes your fancy. Adding cocoa or carob powder is classical and divine… Cinnamon is totally amazing too. This time I used a couple of very ripe sweet apricots. Just throw all in the blender and blend until soft and creamy, using water to thin if needed (but only very little, try to avoid making the cream too watery!). Then transfer to a freezer-safe container and freeze for a couple hours. Now the important step is: stir well with a spoon roughly every half an hour to break up any created ice crystals. Only this way will the ice cream become smooth and creamy and not full of harsh ice pieces. Don´t freeze too long or it will get too hard, just wait until you achieve the consistency you desire. You can of course just freeze the ice cream for a couple days or weeks even for later use, but then you will have to let it sit outside to melt a bit and probably give it a good stir again once that´s possible. For best results I recommend eating it after only a few hours, I think it shouldn´t be a problem 😉
Mercedes is one of my favourite food bloggers – she also studied (and taught) macrobiotics at the Kushi Institute in Amsterdam, now she´s running her own cooking school in Almere in the Netherlands. I yet have to taste her fabulous dishes, but my mouth waters each time I read her inventive recipes which are usually influenced by her Caribbean roots 😀
Check out her dancing soba recipe!
I modified it slightly: Instead of soba noodles I used black rice noodles (made by the Terrasana company), for vegetables I used leek, garlic, carrot, green peas and young savoy cabbage, and I tweaked the ratios of the seasonings a bit (2 tbsp rice vinegar, 3 tbsp mirin and 2 1/2 tbsp tamari).
As a topping I made pan-fried cubes of dried tofu, which you first have to soak, then strain the liquid out (most of it, but not every drop, otherwise it soaks up a bit too much of the oil) and then fry it in a shallow layer of sesame oil until browned and slightly crispy.
Gorgeous looking and tasting soup….
Ever thought of mixing guacamole through rice? Maybe it´s a bit odd, but it sure is tasty and goes well together! Or at least I think so 😀
I made the guacamole by mashing together one avocado, a dash of cumin, salt and black pepper, tiny cubes of a small red onion and finely minced garlic (which I let infuse in a splash of ume plum vinegar for a while to make them more digestible), lemon juice and chopped cilantro leaves. You can either mash it all with a fork or using a blender to get a more smooth texture.
I stirred it into cooked leftover brown rice and made a side of water-sauteed veggies (as you can see, I used sliced leek and fresh green peas). I also served it with some lovely sundried black olives!
This rice salad can be served warm or cool to your liking. Feel free to play with the seasonings, vegetables…salad is playful by nature! 😀
I mixed together: cooked brown rice, little squares of nori sheets (you can cut stripes with scissors and then make small squares), shortly blanched vegetables (young summer cabbage, celery root, parsley root, red radish and kohlrabi), black pepper freshly crushed, mustard, hemp seeds, wild garlic, lemon and pumpkin seed oil.
Today I am just going to link to a post from one great macro blog with recipes you should definitely try! This time the Sweetveg blog inspired me to try a modified version of the “Vegetables with arame and lemony kuzu sauce“.
I followed it quite closely, except I didn´t have celery stalks, so I just omitted those, and instead of the rutabaga (which you cannot find here) I used parsley root. I also used dried/soaked lotus root slices and dried/soaked/sliced shiitake mushrooms (both are suggested at the end of the original post to be used in this recipe). I´m not sure which cabbage was used in the original recipe, but I had the “curly” savoy variety which works great in stews. I didn´t have daikon so I used black radish, which is just another member of the radish family and has a more sharp and earthy taste than the daikon. The sauce I followed exactly. As a sidedish I made a rice/amaranth mixture with roasted sunflower and pumpkin seeds.