This recipe is not the traditional one but it’s packed with the sultry flavours of puttanesca.
No pics today. Let’s get down to business.
1 tsp cumin seed
1 tsp fennel seed
3 bay leaves
4 cloves of garlic
1/4 cup white wine
4 medium-sized bright red, super ripe regular tomatoes, roughly chopped
good quality anchovy (glass jar not tinned)
salt (not too much as the anchovy is quite salty)
500g shell pasta
Oil your pan generously. Once warm, throw your spices and bay in. Slowly stir until aromas are released. Throw the shallots and garlic in. Stir until translucent. Add salt. Throw the tomatoes in. Add wine. Let it cook. To thicken, leave the lid slightly open so water can escape.
Meanwhile, cook your pasta. Once the pasta is done, remove it from the pan and rinse it under cold water then put it in a colander and use your hands to turn it over until all the water has drained out.
The sauce should be done. Take it off, add 2 teaspoons of salsa macha and let it cool.
In a separate, small pan, add at least 8 fillets of your good quality anchovy as well as some of its own oil. Make sure the heat is at the lowest setting. As soon as it starts to sputter, turn the heat off. There will be enough heat in the pan to “melt” the anchovy. You don’t want to cook it, you just want to soften it and incorporate it into the oil.
Traditional puttanesca recipes ask you to melt the anchovy first and add all the sauce ingredients to it. The problem with this is that the gorgeous anchovy fragrance disappears into the sauce.
Once you are ready to plate, mix the sauce and however much pasta you want and top with generous scoops of the anchovy mixture.
Enzyme-rich pineapple with the burning warmth of ginger make this drink the perfect aid to combating sluggishness and fatigue from the humid, rainy weather. Bee pollen is rich in all your B Vitamins and can help to alleviate Springtime allergies. Chia has some amazing benefits too:
high in fibre
high in minerals (manganese and phosphorous)
has tryptophan which helps you get fuller faster thus cutting down how much you consume
I’m sure there are lots more but let’s get on with the recipe.
1 pineapple, peeled and chopped
2 tbls chia soaked in 3 cups of water (20 min – overnight)
10 cm – 15 cm length of fresh ginger
How do I love thee? Let me count the ways…
Toss the whole pineapple into the blender and puree until smooth. Add chopped ginger and blend on high until incorporated. Pour the chia seeds and water into the blender and using a chopstick or the handle of a long spoon, mix it until evenly incorporated.
Pour into tall glasses and garnish with 1/2 tbls bee pollen in each glass. Before sipping, use a spoon and mix in as much of the bee pollen as you can.
PS: That is local, unprocessed, organic pollen…sticky, sweet and gorgeous
Wash and peel beets. Mandoline slice 3mm each. Sprinkle both sides of each slice liberally with salt. Set aside.
Simple Chipotle Cheese
1 cup soaked cashew
1/2 tsp salt
1 – 2 tsp brewer’s yeast
1 – 1.5 tsp powdered chipotle
1/2 cup filter water
Blend everything together on high speed until smooth. Check the flavour. You may want to add more salt or seasoning.
Broccoli Goji Salad
2 cups of broccoli florets (each big floret chopped in 4 pieces)
4 tbls walnuts
1/4 preserved lemon
2 – 3 tbls goji
1 clove garlic, sliced paper thin
Place the broccoli and goji in a bowl. Pour hot water over and let it sit as you finely slice the garlic and julienne the preserved lemon. Drain the broccoli and add the garlic, nuts, goji and lemon to it. Toss in dressing.
1/4 cup red wine vinegar
1/2 cup carmellia oil (whatever oil you really fancy)
2 tbls olive oil
Whisk together and mix into salad. Don’t pour the whole thing in at once. It may be too overwhelming.
Marinating the beets in salt softens them and releases the water. Pat each beet down with a kitchen towel to remove the water. Place three pieces of dry beet carpaccio, slightly overlapping on a plate. Scoop on some chipotle cheese. Dress with salad in one of the ways pictured in either of the pics above.
This dish has sour, spicy, sweet, earthy tones. Absolutely delicious.
Always wanting to eat healthier without sacrificing indulgence is why I made these. They have a lot of powerful foods in them and to be honest, I didn’t dig it. If you’re a woman, you’ll understand that sometimes you want tart, sour tastes in your mouth and at other times, you can’t stand it.
When I made these, I couldn’t stand the sour and I couldn’t feel the chocolate so I broke them down again into these:
NOW, I am blissed out! It took a few days for me to want to transform them, and I’m glad I did because wasting ain’t great.
2 cups sprouted and dried buckwheat (must dry – they need to pop like rice crispies)
1/2 cup sprouted dried quinoa (same same)
1 William Pear, diced
1 cups of figs, diced
1/2 – 1 cup of raisins/ cranberries/ golden berries (bear in mind what your palate wants)
1/2 – 1 cup of dessicated coconut
1 cup of date paste (blend 2 cups dates with 1/4 – 1/2 cup water until it becomes a paste)
2 tbls coconut oil, melted
1/2 cup raw cacao powder
Give it a good mixing by hand then form into balls or line a glass container with plastic and press the mass neatly and evenly into the container, evening out the edges. If the mass is too dry, add more date paste or coconut oil. Cover and refrigerate.
1/2 cup raw cacao butter, melted
1 cup of raw cacao powder
1/4 – 1/2 cup honey/ maple (start slow, you don’t want a sugar overkill)
Whisk all three together the slowly pour over the mass that is pressed well into your glass container. Set in the fridge for a few hours or the freezer for 10 minutes. As you can see, the truffles are not covered with chocolate but if you want to, using a fork, dip the truffles into the chocolate and then set in the fridge again.
I enjoy going to the market and picking up stuff I haven’t worked with before or that I don’t particularly enjoy. I don’t enjoy carrots and I haven’t worked with winged beans or shiso before so that’s what I picked up at the market.I made this salad. Here’s the recipe.
4 to 5 washed and peeled rainbow carrots
a bunch of rinsed shiso leaves
2 – 3 winged beans
Using a peeler, peel the carrots into ribbons. Sprinkle salt on the ribbons and let it sit for a while. Tear the shiso with your hands and finely slice the winged beans, on the diagonal.
1 bunch parsely
1 bunch fresh oregano
1 bunch cilantro
2 cloves of garlic
1/4 cup red wine vinegar
1 small Thai chili (or a teaspoon of dried chili flakes)
1/2 cup olive oil
Put all of the above dressing ingredients, except olive oil in a blender. Blitz until it is all small and incorporated. Slowly add the oil in and blend until well mixed.
Mix the shiso, carrots and winged beans, pour the dressing over and mix with your hands. Serve on a clean plate.