Changes Ahead for Delicious Taipei!

 

20120108_132146Hey Guys,

Just wanted to let you know that I haven’t been active for so long because the team at Delicious Taipei is busy planning the opening of its private dining event, workshop and retail space for next month so we have been uber-busy! But this means that we will finally have a PHYSICAL place for our community to:

  • meet and enjoy some delicious conceptual raw cuisine at our exclusive private dining events
  • purchase your everyday, raw food products in our retail section (keep an eye out for our raw coconut yoghurt and raw chocolate granola!)
  • learn how to create your own raw food creations inside our beautiful workshop kitchen (you’ll meet some guest chefs, too!)
  • taste some fine wines and learn about pairings with raw canapes at tastings twice a week (because wine)

You are going to LOVE the location and the “oasis” feeling inside our beautiful event space!

Until then!

哈囉親愛的,

相信大家一定覺得我沈寂了好一段日子,其實這段時間Delicious Taipei 團隊正在為我們即將開幕的全新空間努力籌備中。這個空間將會用作舉辦私人晚餐、工作坊和產品銷售等多項活動,下個月就會和大家見面!也歡迎我們的社群朋友們,和Delicious Taipei 一起體驗這個專屬的迷人空間!

  • 參加專屬私人晚餐活動,一起享用全新概念的生機美食
  • 想要每天享用美味的生機飲食,但卻不知道去哪裡購買?我們將會販售許多不同的生機美食,先稍微透露一下,相信你一定很期待我們即將推出的生機椰子優格和生機巧克力穀物水果營養棒!
  • 參加我們的烹飪工作坊,一起學習創造生機飲食的不同可能性,而且我們還會邀請不同的客座主廚,一定會帶來驚喜!
  • 美酒和美食總是相得益彰,我們每兩週都會舉辦葡萄酒與生機開胃小點搭配的餐酒品嚐會,喜歡葡萄酒的朋友千萬不要錯過!

關於地點先賣個關子,超級方便但又鬧中取靜,你絕對會愛上這個都市綠洲的秘密基地!

敬請耐心等待,到時見!

 

Puttanesca MY way!

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.

Recipe
1 tsp cumin seed
1 tsp fennel seed
3 cardamom
3 bay leaves
3 shallot
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)
salsa macha
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.

Pineapple Ginger Enzyme Blast!

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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.

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

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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.

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PS: That is local, unprocessed, organic pollen…sticky, sweet and gorgeous

 

Beet Carpaccio, Chipotle Cheese, Broccoli Goji Salad

 

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Beet Carpaccio
1 beet
salt

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.

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.

IMG_8820

Composition

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.

 

Sprouted Buckwheat Quinoa Chocolate Truffles

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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:

photo 4 (1)

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.

Recipe:
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.

photo 5 (1)

Chocolate Coating

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.