
This gallery contains 15 photos.
This gallery contains 15 photos.
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:
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
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.
Wash and peel beets. Mandoline slice 3mm each. Sprinkle both sides of each slice liberally with salt. Set aside.
Blend everything together on high speed until smooth. Check the flavour. You may want to add more salt or seasoning.
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.
Whisk together and mix into salad. Don’t pour the whole thing in at once. It may be too overwhelming.
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.
Recipe:
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.
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.
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.
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.
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.