Tag Archives: raw food Taipei

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.

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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.

 

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:

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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.

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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.

Rainbow Carrot Ribbon Salad

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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.


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Salad
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.

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Dressing
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
salt/ pepper

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.

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Mushroom, Dill Cheese & Broccoli Blini

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Yesterday I showed you how to make sprouted buckwheat flour. Today, I will give you an idea of what to do with it.

The picture above is a mushroom, dill cheese & broccoli Blini, of which the base is made of buckwheat flour. I am delighted with the mouthfeel. It behaves like a conventional shortcrust pastry, which is divine.

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Blini Base
2 cups buckwheat flour
1/4 cup flax meal (no gooey mouthfeel, I promise)
2 tbls dried oregano
1 tsp smoked paprika salt
2 tbls olive oil
1/2 – 3/4 cup water (start with less and feel your way through)

Mix it all up and you should get a dough like this:

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Roll it out and use a blini mould, or bottle lid to cut out circles:

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Dehydrate for about 4 – 5 hours then remove. You don’t want them to crack and get all bendy and dry. You want a bit of moisture in the centre.

Next, the cheese. This is a simple cheese, no fermentation or culturing.

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Dill Cheese
1 cup soaked and rinsed cashew
1 tbls nutritional yeast
1/2 tsp salt
3 tbls water
1 tbls dill

Blend till smooth. Set aside.

Broccoli
1 head organic broccoli
1 clove garlic
1.5 – 2 tbls red wine vinegar
2 tbls olive oil
salt and pepper

Slice the florets off the head, as close to the florets as possible. Wash in hot water and drain then blitz until it resembles crumbs as in the picture below.

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In a small blender, add the minced clove of garlic, red wine vinegar, water, salt and pepper and blend. Slowly add the oil in until the dressing is emulsified.Pour this dressing over the broccoli and set aside.

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Mushrooms
1 punnet oak mushrooms
2 tbls flax oil
2 tbls balsamic vinegar
salt and pepper

Wipe the mushrooms with a paper towel. Slice the stems off then slice the mushrooms into thin slices. In a separate bowl, whisk the dressing ingredients together then add it to the mushrooms and mix well. Set Aside.

Assembly

Place two blini bases on a plate. Add a healthy dollop of dill cheese and make as level as possible but not flat. Add a mound of broccoli. Don’t press this layer flat, now you want height. Take three pieces of mushroom and lay them on top of the broccoli. Add some dried pomegranate seeds. Dress the plate in chopped, candied almonds, sprigs of rosemary, cracked black pepper and a few drops of olive oil on top of each blini.

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