Here, we’ll make a super fast cucumber salad with apple cider vinegar and dill. The crunch that you get with the chunky cucumbers and the roasted sunflower seeds is amazing! Hulled hemp seeds create an interesting contrast to the crunch because they are so tender. I also add some greens because greens are always welcome, […]
Cucumber Salad with Apple Cider Vinegar and Dill (Vegan) Read More »
This is the second time I’m bringing fermented strawberries and tomatoes together (here the first). They are good mates already. This tomato carpaccio was inspired by a recipe from an Ottolenghi cookbook. When cooked, the fermented strawberries become more gentle which gives strawberries a whole other direction.
Tomato Carpaccio with Fermented Strawberry Read More »
Here is not only how to ferment quince but also how to use it in a delicious and nutritious way. Black radish greens are some of the most nutritious things on this planet! I wanted to write a salad recipe with fermented quince since it is so fresh and light. It reminds me of leafy
Fermented Quince In Black Radish Salad With Greens Read More »
This dish is a delight! It uses balsamic figs, dried figs soaked in balsamic vinegar, and shoyu walnuts, walnuts soaked in soy sauce, entertains with the harmony of diverse aroma, crunchy texture and freshness. Looking back, I would serve the figs, kohlrabi, fennel and walnuts with the orange juice in a small bowl so the
We can’t eat root veggies like apples so we need to get creative if we want to serve them fresh. Turning them into a beautiful vegetable spaghettti is a very good option. You’ll need a spiralizer for that. We love spaghetti partly because it’s so fun to eat! Serving veggies, especially root veggies, like this
Kohlrabi Spaghetti with Parsley and Pickles Read More »
In this beautiful composition, the light flavour of radish and chickpeas come together with thyme and lemon zest. Eaten on their own, chickpeas can be quite heavy but here, the radish rice (radish cut up into small pieces) lightens up its weight while adding entertaining texture. But the true entertainment comes from the herbal and
Chickpeas with Radish and Lamb’s Lettuce Read More »
Fresh Tuscan kale is one of the most nutrient-dense foods on this planet! Especially in these times, we should provide our body with rich variety and quantity of nutrients to make sure our immune system is performing at its best. The flavour of orange is beautifully present in multiple versions at all times in this
Turnip Greens and Coriander on Rice with Tuscan Kale Read More »
Stuffed vine leaves are genuinely my favourite food. They often come fermented in brine. Lacto-acid together with sumac and lemon creates a complex sourness that just hugs your tastebuds so lovingly, leaving you with pure delight. Plus, they are so eatable since they are compact and mouth-sized. They are quite a bit of work, though,
Stuffed Vine Leaves with Purple Carrot Read More »
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 »
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 »