Unfortunately, we do not appreciate bitterness very much. The way we used to eat as infants strongly influences our preferences in taste. Even the food our mothers used to eat when she was pregnant or breastfeeding us influences our preferences for life. In most parts of the world, young humans are trained to like sweet […]
Lupini Beans with Radicchio and Anise Read More »
I came to really like large smoothie-bowls. Most of the times, I prefer making thick smoothies and spooning them for three reasons. 1. Culinary pleasure. Drinking a uniform mass is not that entertaining. In a smoothie-bowl, you can add different components that keep you excited.2. Generally, the more water a smoothie contains the more energy
Apple-Apricot-Smoothie-Bowl with Carob Balls Read More »
This is such a beautiful way of serving barley! If you have some at hand, small pineapple cubes would go so well with this dish. Serves 2. Preparation time: 15 min, Cooking time: 25-30 min INGREDIENTS 2/3 pearl barley, cooked 1/2 purple carrot 6 tbsp balsamic vinegar 2 tbsp hazelnuts (about 16) 8 mulberries or
Barley and Purple Carrots with Swiss Chard Read More »
This is a recipe that originates in the home town of my parents Dersim (Tunceli), as The Turkish Cookbook points out. It’s prepared during the end of the 12-day-fasting of the Alevis, a natural religion that is comparable to Shamanism but was later influenced by Islam. Alevi women share their Aşure – which typically consists
Noah’s Pudding (Aşure) Read More »
Once you made vegetable rice, you start thinking “Well, which other vegetables can I process to get a rice-like size? And how can I use it?” There are no limits. Here I’m using golden beetroot to make sushi rice. Raw golden beetroot has like all root vegetables this deep yet apathetic flavour. It has almost
Sushi with Golden Beetroot Rice Read More »
I love that I am increasing the variety of my fruit dishes. This is a really nice one. When creating this dish, I had this dreamy picture of beautifully cut papaya pieces disappearing into papaya purée. Plus, I love the full flavour of roasted nuts, almonds or seeds. And some well-handled bitterness of a dark
Alain Passard has been the chef I’ve been most excited about in the last year. Funny enough, it was also last year when he was awarded the Chef’s Choice Award in The World’s 50 Best Restaurants. He is a living legend. Here is why. Some decades ago, Alain Passard was one of the aspiring talented
Red Pepper and Black Tomatoes with Coriander by Alain Passard Read More »
This is a DELICIOUS raw vegan pudding with a lot of energy and other goodness in it! The texture that figs and water can produce together is simply incredible. No chia, psyllium husks, basil seeds or flax seeds needed. The seasoning elevates the mindblowing sweetness of the dried figs to a tale from 1001 Nights.
Fluffy Dried Fig Pudding Read More »
For this smoothie, I am using dried black grapes, preferably with seeds. (raisins are fine, too though). With a good blender, they will be crushed into tiny pieces so that their antioxidant OPC is easy to absorb. Did you know that basil seeds are pretty similar to chia seeds? Like chia, they contain loads of
Smoothie for Thought Read More »
Lamb’s lettuce has such a gentle texture, I love to fill up a bowl with it and serve it with some satisfying and exciting components. Serves 2. Preparation time: 15 min, plus marination for at least 30 min INGREDIENTS 1 large portobello mushroom, cut into thin 2 cm (< 1 inch) long pieces 6 tbsp
Lamb’s Lettuce with Portobello, Beans and Walnut Dressing Read More »
