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.

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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.

 

Juicy Summer Fruit leather

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Mango-Banana-Goji, Mango-Banana-Chili, Mango-Banana-Sesame Fruit Leathers

 Summer’s here! The exclamation mark belies the utter tiredness one feels from the hot and humid weather we are all feeling at the moment. Ah, but Summer still brings so much joy with it! Gorgeous mountain hikes, swimming in icy cold, high mountain river streams and chilled white wine in beautiful city parks at dusk.

Every Summer my memory takes me back to my childhood, my mother’s lush, jungle-like garden which held me captive in its beauty throughout my life, the milk ice lollies she would make which we sucked in the shade of a tree with the family dog panting heavily next to me, the endless games we played, getting blackjacks all over our clothes, mulberry stains on our shorts and grazed knees and elbows from digging around in the valley behind our house. One of my favourite things was dried fruit leather, sour tangy, sweet and delicious!

When I found some amazing recipes for raw fruit leathers online, I knew I had to make them. And, considering what gorgeous fruit we get in Taiwan, I knew they would be gorgeously delicious!

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Mango-Banana-Goji Fruit Leather

These leathers have no additives or preservatives in them.

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Raspberry, Basil-Infused Fruit Leather

For any berries, I use only organic varieties.

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Face-scrunching sour fun!

The raspberry, basil-infused leather has a delightful similarity to sour worms 😀 Your kids will never know that they are sucking on nothing but pure fruit!

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These leathers can be stored for up to one year in a cool, dark space. If left in the sun, they could discolour.

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Somehow, mango and chili just seemed to be a natural combination.

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I think the combination of fruits with locally-familiar and widely used ingredients in food and medicine, like goji, sesame and chili (not medicine but food) marries well.

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Even though it’s dried, the leather smells fragrant

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Everything should have chili in it!

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Goji is used in Chinese medicine and is said to improve circulation and strengthen the bones. There is a lot more information out there about Goji. Read up:)

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Sesame adds a nutty flavour and great texture to the leather

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Peach and Rose Fruit leather

Right now, peaches in Taiwan are plentiful, affordable and sun-burstingly delicious! This was my favourite one to make since working with dried flowers in food is just so…special!

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The soft sweet fragrance of dried roses filled the house for a few hours:-)

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Peach Lavender fruit leather has such a beautiful perfume, so strong and beautiful. With lavender, a little goes a long way.

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Peach-Lavender Fruit Leather

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This is in my product list and will be sold as part of larger gift baskets. Stay tuned.

Raw Taipei, Workshop II – Raw Chocolate and Raw Pu-er Tea

In the second raw food workshop, we focused on raw chocolate paired with raw puer tea. The workshop involved thirteen participants, and was held in a beautiful, austere Chinese tea house in the middle of the city.

Adela Stoulilova combined the raw cacao with goju berries, pumpkin seeds and nuts which were used to create truffle, chocolate bars and filled chocolate.

Made by Adela

The coconut oil for this workshop was proudly sponsored by iGzen 愛居人 | iGzen 愛居人. where the oil is available online.