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.
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 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!
These leathers have no additives or preservatives in them.
For any berries, I use only organic varieties.
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!
These leathers can be stored for up to one year in a cool, dark space. If left in the sun, they could discolour.
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) marry well.
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!
Peach Lavender fruit leather has such a beautiful perfume, so strong and beautiful. With lavender, a little goes a long way.
To make fruit leather, but ripe or overripe fruits, wash well, peel and chop then blend on high speed until you get a smooth, runny texture.
Next, you may need to strain the liquid excess out. You can do this July pouring the blended fruit into a chinois and leaving it there for 30 minutes or you can line a sieve with cheesecloth, pour the liquid in and let it strain into a bowl.
After straining, spread the remaining thicker paste into a baking sheet or reflex sheet and dry in the dehydrator for a few hours at 45 degrees celcius. You will need to flip it over and dry the other side. Considering how hot this year’s summer is, if you have a rooftop or balcony, experiment with ways to naturally dry in the sun. I’m sure your leather will absorb all that Vitamin D, too.
Once dried, slice into any shape you like and store in a airtight container.
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.
The coconut oil for this workshop was proudly sponsored by iGzen 愛居人 | iGzen 愛居人. where the oil is available online.