Rooibos-Apricot Flurry

Growing up in South Africa, Rooibos (Red Bush) tea was something that was always around the house. My sister drank it religiously from childhood up till now and probably beyond. I always preferred Lipton with milk and two sugars. I found the flavour of Rooibos to be bland and unsatisfying – even when I added milk and sugar.

Now that I’m in Taipei, I have noticed over the course of the past few years what a trendy drink Rooibos has become and how exorbitantly expensive to boot. The packaging and description on the boxes almost make me laugh out loud. It’s like seeing your funny tomboy cousin from the countryside in a dress for the first time. Weird.

I guess us humans have a tendency to glorify nutrition these these, to espouse each food’s incredible life-saving, super-hero powers. This intellectualization of food has numbed our taste buds to a certain degree. Computers are to the mind what nutrition-obsession is to the stomach.

I still want my food to taste great. Heck, I want it to taste gorgeous. I want to feel in my mouth, what my toes feel when they step on soft, sun-kissed grass – excitement and joy, connection and contentment.

The Rooibos-Apricot Flurry I tried out, does just that. You can’t have early Summer without apricots and iced flurries.

rooibos apricots dates cashews (9)

Here’s Ani Phyo’s Recipe:

2 Rooibos teabags in 2.5 cups of filtered water. Leave this in a sunny spot for 8 hours for a sun-cooked tea. I would add 4 teabags for a real kick of taste flavour as I didn’t feel it so much with 2 bags. If you don’t care for raw tea, boil your water and steep as usual for a few minutes then let it cool down to room temperature – or put it in the fridge. You damn city people and your crazy schedules.

Then pour the tea into a blender along with:

  • 1/4 cup of dates
  • 1/2 cup of dried apricots or 1 cup of fresh ones
  • 1/2 cup of cashews (which have been pre-soaked for 8 hours)

Blend until smooth. Add ice then blend again. Drink immediately and watch your toes curl. Ah, Summer….

Raw Taipei, Workshop IV

Reaching the end of a full and busy raw food workshop series, Adela Stoulilova took participants through the process of making a chilled melon soup, a simple raw lasagne

laying zucchini as lasagne sheets

layered with zucchini, pesto, tomato sauce and pine nut cheese

and chocolate mint brownies

Date cacao base

laying the avocado-based mint creme over the base

With a date cacao base and avos with fresh mint for the mint creme

We had a great group together for this final workshop!

Goodbye from Raw Taipei!

We were very fortunate to host this workshop at a beautiful international kitchen showroom,  with state-of-the-art equipment and a warm and friendly staff.

當代|義大利經典廚具|TONCELLI Euromobil ARAN LEMA | 提雅國際 | 儷櫥國際.

 

Raw Taipei, Workshop III – Gourmet Dinner-in-the-Raw for Ten!

As part of each workshop series, we include one gourmet dinner-in-the-raw event where participants put down their chopping knives and pick up the dinner ones. Adela Stoulilova created a beautiful, four-course dinner for ten lucky people.

For this workshop, we hosted in a wonderful organic store in the heart of Taipei called “SO Fresh” SOFR3SH 太│平│洋│鮮│活. Hilary, who manages the place, is a visionary. She has hydroponic farms which the line the entire length of one wall. She farms her greens on location and the farms also double up as a design aspect of the place. Beyond this, So Fresh hosts workshops for kids, teaching them about growing vegetables and also cooking them.

As our world develops more, kids become less accustomed to knowing their vegetables, let alone knowing how to cook them. What Hilary has done has created a community of educated kids who not only know their their veggies but also take pride in cooking and eating them!

Adela served a rejuvelac cooler with fresh beet juice and honey, an arugula, pear and blue ‘cheese’ salad, and the main was a selection of raw spaghetti (zucchini, carrot) with 3 delicious sauces – a cheese sauce, pesto sauce and tomato sauce. To top the meal off, participants were served an amazing raw raspberry cheesecake and raw truffles. It was wonderful!