Mittwoch, 19. Juni 2013

peace food 4 the caravan of consciousness vol.I


Friday’s menu:



What was there before everything?
-       -  OM, the sound, the beat, the beet!

so let’s get started with the Recipe for Red Radiant Roots:


what you need (for 2):

fresh, firm beetroots
fresh mint
1 orange
olive oil
water



Grate the beets ( to get the salad really juicy try to grate them as fine as possible) and add fresh chopped mint. Squeeze the orange and mix the juice with olive oil and a little bit of water. Season with sea salt if you like. Now inhale, close your eyes and start massaging your beetroot salad, then let it rest for a couple minutes before you serve and enjoy.

Raw Pasta al Bosco


what you need (for 2):
600g zucchini and carrotes
150g champignons
60g leek
10 tablespoons olive oil
10 tbs water
grated nuts
salt, pepper
parsley






start with the sauce:
dry clean the mushrooms. Then cut them into 2mm slices. Add the chopped leek and the dressing of olive oil, water, salt, pepper and half of the chopped parsley. Use your hands to mix the sauce and let it rest for at least 10 minutes.
Blend half of  the mushrooms and mix this sauce again with the mushroom slices.

how to do the „pasta“:

to slice the veggies as fine and long as linguini, I use a regular peeler. Slice the zucchini and carrotts from the outside to their heart, you will notice the inside of the zucchini is too soft to be sliced, so when you get to that point put it to the side, same with the carrot, at a certain point it gets difficult to keep sliceing, so put also the carrot to the side.
( you could add the zucchini hearts to a green smoothie and chopp the carrot hearts into little cubes to be used in a different salad or a milletburger – recipe coming up!)

right before serving mix the sauce with the pasta, again, use your hands to mix and to put your energy in! Sprinkle parsley and grated nuts on top to make it look even better J

Humus (for 2)


what you need:
200g chickpeas
juice of half lemon
125ml olive oil
chickpea water
1 teaspoon ground cumin
2 tablespoons tahini
1 tablespoon fresh chopped coriander
salt, pepper, chilli




Soak the chickpeas over night and keep the water for further use.
Cook the the peas untill soft and let them cool down completely.
Now put them into your blender, add their water, lemon juice and olive oil. Blend until smooth. Depending on your preferences about consistency you might want to add more water or oil, feel free to experiment and try out different variations. See how you like your humus if you keep some partly whole chickpeas for crunchy sensations, for example...
Add cummin, coriander and tahini, stir.
Season as you wish and enjoy with fresh baked bread or raw carrots and red peppers.

Spelt bread with sun dried tomatoes


what you need:
500g Spelt flour
25g yeast
300 ml warm water
0,5 teaspoon seasalt
handfull sundried tomatoes





cut the sundried tomatoes into little pieces. mix water with salt and yeast, add the spelt flour and the tomatoes and now use your hands to knead the dough until it seperates from the bowl. Add more flour in case the mass is too liquid.
Let it rest over night.
Put the dough into a baking form and bake it at 200° for about 40-45 minutes. Let it rest in the oven for 10 more mintues and take it out of the form to cool down.

green smoothie of the day:

spinach, radish greens, cucumber, apple, lemon, water


and 4 dinner we had:

Oh so slow cooked tomatoes with chickpeas. (for 2)
 

This is when i finally comitted to the frequent use of !lots of fresh! coriander, yum.

what you need:

150g chickpeas
2 tomatoes
half onion
garlic
handfull of chopped fresh coriander
sea salt, pepper
olive oil
rocket or iceberg salad

soak and cook the chickpeas. Use them hot warm or cold, as you prefer.
Cut the tomatoes into little pieces. Chop onion and garclic and fry them until they start to look glossy, add the tomatoes, stir carefully to not smash them. Work with low temperature. Add a tiny little bit of brown suggar to the tomatoes to balance the acid of the fruits, this provides a complete, round taste. Add the chickpeas (warm or cold) and last add the fresh coriander. Stir briefly and careful.
Make it look good by serving the goodness on a dark green bed of rocket salad or of crunchy icebersalad.



have you heard the story of the rope in the dessert? People where afraid of it, because it looked like a snake, so they stoped their journey, did not continue with what they where up to. Never stop exploring and always double check, ask and try out new things. Keep your beginners mind and stay curious – you might be sure what you see here is guacamole, but that is not what it is, it is naturally sweet:

Mousse au Avocado.


what you need: (for 2, if you really want to share ;) )
1 avocado
ricemilk or your favorite homemade nutmilk
2-3 dates
cinnamon
nutmeg





the peeled avocado goes without her seed into the blender, add ricemilk and cover half of the avo with it ( add more liquid later if needed). Add dates, spices and blend until smooth.

To make it a vegan chocolate mousse add raw cacao or carob.
Please, don’t forget to lick the bowl!

namaste.




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