Sunday's menu
today’s smoothie:
spinach, green salad, coriander, candelope, water,
lemon juice
4 lunch we had:
Apple/fig/tofu
salad with mint (for 2)
A refreshing, delicouse salad which will feed you good and
leave you with a full, but light belly. Be carfeul, this salad is seriously
addictive, especially during the summer months.
what you need:
150g tofu, nature
1 big red sour apple
6 dried figs
2 tablespoons fresh mint
juice of half orange
juice of 1 lemon
olive oil
water
please, cut the tofu into cubes of about thumb nail size.
Slice the figs and put both ingredients into a large bowl. Prepare a dressing
of fresh orange and lemon juice, olive oil, water, pour this mix over tofu and
figs and let it soak for a few hours till the figs are soft and release their
sweet juice.
Cut the apples into junks and add them to the salad, before
serving sprinkle fresh copped mint over it and place it on a bed of green
salad.
Caroline’s
freestyle surpRICE (for 2)
once upon a time....two women cooking together in a man’s
kitchen, checking his cupboards for ingredients, sharing a good time and a
glass of Rioja. This is freestyle cooking, using what is there and happy with
it, Santosha and Love as main ingredients...
So start chopping your onions and see where you end, this is
what Caroline came up with:
(and the freestyle-iest part of all is, that C was not even
remembering what she cooked when I told her about pushlishing her recipe,
anyway, thanks again*)
What you need:
100g brown rice
1 onion
half cup of raisins
almonds cut into sticks
¾ cup coconut milk or homemade nutmilk (the sideproduct of
todays walnutcheeze, for example)
olive oil
seasalt, pepper
shredded coconut
start boiling the rice, add less wate ras you would normaly do,
when the water is almost gone and the rice still needs liquid, add the coconut
milk or your homemade nutmilk. Your are aiming for a risottolike, moist
cosistency (not too dry but neither like a soup).
Slice the onion into rings or half rings and fry them in
coconut oil, when the onions start to get glossy add raisins, almonds, sea salt
and pepper, roast this mixture and stir it under the coco rice. Eventually add
shredded coconut to soak up more liquid and to give the rice more crunch.
red cabbage salad
with alfalfa sprouts
red cabbage seeems to be on season all year long, all over
europe, so why not make friends with this vitamin C bomb and massage it into a
sweet and crunchy salad....
what you need:
1 small red cabbage head
1 orange
olive oil
seasalt
1/5 fennel
1/5 teaspoon whole cumin
chopp the cabbage and the fennel into long, thin stripes.
Pour fresh orange juice and oilve oil over them, add a little bit of fresh
water, cumin and salt, now massage this mixture, stir it good, so the dressing
gets on the veggie stripes from all sides, repeat this procedure at least one
more time before serving. By soaking the cabbage it gets nice and soft,
softness depending on how long you can wait before enjoying J
Bliss Balls
Imagine, you prepared some raw cake for your friends, and
beause you had so much other raw goodies on your buffet they did not finish all
of the dessert....just mix the mass of the raw cake again, add nutty junks, or
raisins, fresh mint leaves and raw chocolate. Now make sure you have a bowl of
water ready and start rolling little balls with your hands. About the sice of a
big cherry. Keep your hands moist and keep rolling. Before putting the Bliss
Balls back to the fridge roll them in shredded coconut to make them look good
and keep them seperate!
What you need:
soaked figs and nuts
raw chocolate or carob powder
fresh chopped mint
tahini
shredded coconut
or
yesterdays raw cake...
bliss balls stay deliciouse for 3 to 4 days, they are ideal
as breakfast to go, or as a little energy boosting snack.
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