tag:blogger.com,1999:blog-78447413836552179122024-03-19T09:43:59.034+01:00 Culinary OperaIdahttp://www.blogger.com/profile/10028677912425733362noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-7844741383655217912.post-67151900221143030712014-11-18T14:20:00.000+01:002014-11-18T14:24:06.540+01:00Soy-free chickpea tofu (Shan Tofu, Burmese Tofu)<span lang="EN-US" style="font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Yesterday
I celebrated a premiere. It was the first time for me to make chickpea tofu.
This tofu is also known as Shan Tofu or Burmese Tofu and is a traditional dish
from Burma. In Burma they typically cut the chickpea tofu in equal cubes and
fry the cubes in oil. Or they just it the tofu in a soup or cook the sliced
tofu in a Burmese curry.<o:p></o:p></span></span><br />
<span lang="EN-US" style="font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><span style="font-family: Calibri;">The
chickpea tofu doesn’t look or taste like normal tofu but you can use it <span style="mso-spacerun: yes;"> </span>the same way. For people who are allergic to
soy, who don’t like soy or just want to reduce their soy consumption this tofu
is a real enrichment.</span></span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US" style="font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><span style="font-family: Calibri;"></span></span> </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7NXYvGDx68VdvWiIkO_Q12z6LNXLZ17H5vhysFrGbePqE46QZwXiBZQ1vTkk9tQtk8ou-mGxO380AE17e5mp-rGMxZJZhGpcGj3AETFSjqNNhgh77W8AiCMK4DUkPFUP_0iwTIMY6i0M/s1600/DSC09829.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7NXYvGDx68VdvWiIkO_Q12z6LNXLZ17H5vhysFrGbePqE46QZwXiBZQ1vTkk9tQtk8ou-mGxO380AE17e5mp-rGMxZJZhGpcGj3AETFSjqNNhgh77W8AiCMK4DUkPFUP_0iwTIMY6i0M/s1600/DSC09829.JPG" height="640" width="464" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pan fried chickpea tofu</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span style="font-size: x-large;"><span style="color: #c27ba0;"><span lang="EN-US" style="line-height: 115%; mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Recipe for one cake pan (26 cm x 16 cm x 2 cm)</span></span></span></span></div>
<span lang="EN-US" style="font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><span style="font-family: Calibri;">150
g chickpea flour<o:p></o:p></span></span><br />
<span lang="EN-US" style="font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><span style="font-family: Calibri;">900
ml water<o:p></o:p></span></span><br />
<span lang="EN-US" style="font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><span style="font-family: Calibri;">½
tsp. Salt<o:p></o:p></span></span><br />
<span lang="EN-US" style="font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><span style="font-family: Calibri;">neutral
oil<o:p></o:p></span></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US" style="font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Place
the chickpea flour into a big bowl. Then slowly stir in half of the water and
whisk until smooth. <o:p></o:p></span></span></div>
<span lang="EN-US" style="font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Grease
a baking dish (26 cm x 16 cm) with oil.<o:p></o:p></span></span><br />
<span lang="EN-US" style="font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Now
bring the remaining water to a boil in a shallow pot. Turn heat to medium high
and carefully pour in the chickpea mixture into the simmering water. Stirring
continuously until the mixture has thickened and is glossy, about 8 minutes.<o:p></o:p></span></span><br />
<span lang="EN-US" style="font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><span style="font-family: Calibri;">Pour
immediately into the prepared baking dish and let completely cool. The longer
it sits, the more water will drain out and the firmer the tofu will get.<o:p></o:p></span></span><br />
<span lang="EN-US" style="font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><span style="font-family: Calibri;">When
the tofu is ready to consume you can cut it into cubes and fry in a non-stick
pan with a little oil.</span></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNu1aA_N0l4yuBXf8XTAShHwDPkU1LcQVG2A8BPFIkinkEAmd5GoJ5I-WOu_sWsCQl0Z3Ir6QRwuRbAv7LCJL2jrsFDOpfk_Eyqy4ub52K9y9qDN0svdejpQxVfd7Fc8DQImCSygdpgzU/s1600/DSC09796.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNu1aA_N0l4yuBXf8XTAShHwDPkU1LcQVG2A8BPFIkinkEAmd5GoJ5I-WOu_sWsCQl0Z3Ir6QRwuRbAv7LCJL2jrsFDOpfk_Eyqy4ub52K9y9qDN0svdejpQxVfd7Fc8DQImCSygdpgzU/s1600/DSC09796.JPG" height="640" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Chickpea tofu ready to use</span></td></tr>
</tbody></table>
<span lang="EN-US" style="font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><span style="font-family: Calibri;">By
the heat the tofu will get soft. After frying just let it cool briefly and the
tofu will become firmer again. Now you can dip the tofu cubes into soy sauce,
eat them with fried vegetables, adding them to a soup or mix under a cooked
curry. You also can eat the tofu cold (without frying before) in a salad or in
a sandwich.<o:p></o:p></span></span><br />
<span lang="EN-US" style="font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><span style="font-family: Calibri;">If
you like your tofu in various flavors season the chickpea mixture before
cooking. For example with garlic, bell pepper, basil, curry,… </span></span><br />
<span lang="EN-US" style="font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><span style="font-family: Calibri;"></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBIWHe_eCJblnIuHB50rai9XzqirUaTjYAloUYR3HbEXrKqbUa6n5CkldAHZYtMallp_HwX2quhQ1JUTFIVIooRLVzN5VTFFBbsK4XfOvfcNiqEXMqEcJadnVFhtRXFu-dCBo1dUYJB5E/s1600/DSC09788.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBIWHe_eCJblnIuHB50rai9XzqirUaTjYAloUYR3HbEXrKqbUa6n5CkldAHZYtMallp_HwX2quhQ1JUTFIVIooRLVzN5VTFFBbsK4XfOvfcNiqEXMqEcJadnVFhtRXFu-dCBo1dUYJB5E/s1600/DSC09788.JPG" height="424" width="640" /></a></div>
<span lang="EN-US" style="font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><span style="font-family: Calibri;"></span></span><br />
<span lang="EN-US" style="font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><span style="font-family: Calibri;">I highly recommend you to experiment with the tofu so that you get an idea how multifarious it is! </span></span><br />
<span lang="EN-US" style="font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><span style="font-family: Calibri;"></span></span><br />
<span lang="EN-US" style="line-height: 115%; mso-ansi-language: EN-US;"><span style="font-family: Calibri;"><span style="color: #e06666; font-size: x-large;">Love Ida - and never forget cooking is our passion!</span> </span></span>Idahttp://www.blogger.com/profile/10028677912425733362noreply@blogger.com0tag:blogger.com,1999:blog-7844741383655217912.post-32262944398614779692014-11-15T18:48:00.000+01:002014-11-16T12:31:47.518+01:00Raw falafel stuffed in a beet root wrap with lucuma carrot hummus, hot tomato salsa and sliced vegetables<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtMZP99wem4MldUC9zge3ZeSRDnuMotOUmlGaskoQNId90xrTHiATtom2OGqxtmUmdMNcVf69t7YeuRHMi3fnmjU4Wh_2-xQKdClfgH6XLbocfjBK6b0OsdomLlgFlRAptk1xZLfDqIJo/s1600/DSC09708.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtMZP99wem4MldUC9zge3ZeSRDnuMotOUmlGaskoQNId90xrTHiATtom2OGqxtmUmdMNcVf69t7YeuRHMi3fnmjU4Wh_2-xQKdClfgH6XLbocfjBK6b0OsdomLlgFlRAptk1xZLfDqIJo/s1600/DSC09708.JPG" height="424" width="640" /></a></div>
<br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Raw falafel? Is that possible? Yes everything is possible;-)! Just try it out!</span><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"></span></b><br />
<span lang="EN-US" style="color: #c27ba0; font-family: "Book Antiqua","serif"; font-size: small; line-height: 115%; mso-ansi-language: EN-US;">Recipe for six wraps</span><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">For
the falafel<o:p></o:p></span></b><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">125 g chickpeas (dried)<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">15 g flat parsley<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">1 tsp. salt<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">1 tsp. ground cumin<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">½ tsp. ground coriander seeds<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">½ red onion<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">1 garlic clove<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">10 g black sesame<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">10 g white sesame<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><o:p> </o:p></span><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">For
the beet root wraps</span></b><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">180 g beet root (chopped and peeled)<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">70 g flax meal<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">150 ml water<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">2 pinches ground cumin<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">1 tsp. sesame<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">1 pinch powdered paprika<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">1 pinch ground allspice (pimento)<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">For<span style="mso-spacerun: yes;"> </span>the carrot lucuma hummus</span></b></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"></span></b><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">100 g carrots (chopped and peeled)<o:p></o:p></span></div>
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">125 g chickpeas (dried)</span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">50 g white sesame<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">1 tsp. lucuma<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">1 tbsp. lemon juice<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">2 tbsp. water<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">1 tbsp. olive oil<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">salt to taste<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">For
the hot tomato salsa<o:p></o:p></span></b></div>
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">2 big tomatoes<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">2 bell peppers (or as you like)<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">5 g flat parsley<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">salt to taste<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Furthermore:<o:p></o:p></span></b></div>
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">vegetables you like for filling (e.g. red cabbage,
carrot, salad, tomato, onion, cucumber)</span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz_V7qK_XFDPIBud2Oif6cA1xe9scLQYlPweHGjv0q5NCkMGSG6t0sqa_htqnzLxJ9MyGU6NYX12KeYVYjH7QF9nI_CcQNDclQrKZkSZKwn0BaZswJQV_u2WO6qNG7hepD2iS_Qfzjqc4/s1600/DSC09590.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz_V7qK_XFDPIBud2Oif6cA1xe9scLQYlPweHGjv0q5NCkMGSG6t0sqa_htqnzLxJ9MyGU6NYX12KeYVYjH7QF9nI_CcQNDclQrKZkSZKwn0BaZswJQV_u2WO6qNG7hepD2iS_Qfzjqc4/s1600/DSC09590.JPG" height="424" width="640" /></a></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">For the falafel and hummus soak the chickpeas in cold
water over night. Rinse and drain thoroughly. Then leave your chickpeas at room
temperature for three days and rinse and drain them two or three times a day.<o:p></o:p></span><br />
<span style="font-family: Times New Roman;">
</span><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">After three days start with the beet root tortillas.
For this blend all tortilla ingredients in your high-speed blender until it’s
very smooth. Now spread the tortilla batter onto two Teflex-lined dehydrator
sheets. Dehydrate at 45° degrees Celsius for about 5 hours or until the tops
are firm and you can peel them away from the sheets. Now flip the wraps on the
other side and dehydrate until dry but still pliable. <o:p></o:p></span><br />
<span style="font-family: Times New Roman;">
</span><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Meanwhile place two thirds of the sprouted chickpeas
with the salt, the cumin powder, the coriander powder and half of the flat
parsley in your food processor and process until you get a thick paste with a
granular structure. Chop the onion, the remaining parsley and the garlic clove finely
and mix them under the falafel mixture. Now place the black and white sesame seeds
on a big plate. With wet hands form little balls which you then turn in the
sesame seeds. Place the finished falafel balls on a large dish until ready to
use.<o:p></o:p></span><br />
<span style="font-family: Times New Roman;">
</span><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Go ahead with the hummus. For this place the remaining
chickpeas with all other ingredients in your high-speed blender and blend until
smooth. Fill the hummus in a small bowl and taste it with salt.<o:p></o:p></span><br />
<span style="font-family: Times New Roman;">
</span><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Now wash the tomatoes and cut out the stalk. Chop the
tomatoes, the flat parsley and the bell peppers finely. Fill the hot tomato
salsa also in a small bowl and taste with salt.<o:p></o:p></span><br />
<span style="font-family: Times New Roman;">
</span><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Afterwards slice the vegetables finely. <o:p></o:p></span><br />
<span style="font-family: Times New Roman;">
</span><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">When everything is ready, cut the tortillas in 6 equal
rectangles and stuff them with the falafel, the hummus, the tomato salsa and
the sliced vegetables.<o:p></o:p></span><br />
<span style="font-family: Times New Roman;">
</span><o:p></o:p><br />
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<o:p></o:p> </span><br />
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<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Did I convince you?<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Book Antiqua","serif"; line-height: 115%; mso-ansi-language: EN-US;"><span style="color: #e06666;"><span style="font-size: x-large;">Love Ida – and never forget cooking is our passion!<o:p></o:p></span></span></span></div>
Idahttp://www.blogger.com/profile/10028677912425733362noreply@blogger.com0tag:blogger.com,1999:blog-7844741383655217912.post-21715031544727485292014-11-14T13:12:00.001+01:002014-11-15T18:50:38.475+01:00Raw inspired baklavas with vanilla sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9OsIWFnMRS2YpECRiE1WyTjJ7nPOb1iVZBcqgCT4i-99uzzw6TWO8y6asAdqdJMr8-VedEXdtfuLGEeAVb7i_VGVkQFYIewbTMiItyCETKaSI-CMBPINOqhyphenhyphen1KaBvo8zDPlkwEvsX4U/s1600/DSC09311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ9OsIWFnMRS2YpECRiE1WyTjJ7nPOb1iVZBcqgCT4i-99uzzw6TWO8y6asAdqdJMr8-VedEXdtfuLGEeAVb7i_VGVkQFYIewbTMiItyCETKaSI-CMBPINOqhyphenhyphen1KaBvo8zDPlkwEvsX4U/s1600/DSC09311.JPG" height="424" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXFRTnspYnsoahekOc3an7-0HJsIR2Ugy3-BcRnk1SRtHKzUG5dhdevz9eT5j7SixfwKSYmLXmmOhjHWmt9E8vb0c9hfVR7auunjEybskholnWFnBZxQna4TOp81UbgWJENt_GVBRXfjc/s1600/DSC09206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXFRTnspYnsoahekOc3an7-0HJsIR2Ugy3-BcRnk1SRtHKzUG5dhdevz9eT5j7SixfwKSYmLXmmOhjHWmt9E8vb0c9hfVR7auunjEybskholnWFnBZxQna4TOp81UbgWJENt_GVBRXfjc/s1600/DSC09206.JPG" height="424" width="640" /></a></div>
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<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"></span> </div>
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<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Baklava – everybody knows them, everybody loves them! After
an oriental meal a piece of baklava is as indispensable as a Turkish coffee.
But such a tiny piece is out of the usual. The individual phyllo sheets have to
be coated with liquid fat and than layered with chopped nuts. After baking they
are being soaked with sugar syrup. No wonder that you seem to have undergone a sugar
shock after eating a piece. All the same they never stop being a delicious
temptation. Therefore I believe it’s worth while imitating these sugary baklavas
with a healthy but also sweet variation. That’s how these tasty raw jewels came
about.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV3hd5Sx6kxvheyIf2yMSl-5m6FCi8WYJNAPi3LEIS2eRWWfxB16g3AZm1OUmQIT9lsjiYGA4GgQIJiXX7EgstIgMwobgwUpSeGp9mVHWudc4ecWNrg1iSdXqHhNGV6Vk8aAil8eYeosU/s1600/DSC09277.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV3hd5Sx6kxvheyIf2yMSl-5m6FCi8WYJNAPi3LEIS2eRWWfxB16g3AZm1OUmQIT9lsjiYGA4GgQIJiXX7EgstIgMwobgwUpSeGp9mVHWudc4ecWNrg1iSdXqHhNGV6Vk8aAil8eYeosU/s1600/DSC09277.JPG" height="640" width="424" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"></span></b> </div>
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<span lang="EN-US" style="font-family: "Book Antiqua","serif"; line-height: 115%; mso-ansi-language: EN-US;"><span style="color: #c27ba0; font-size: x-large;">Recipe for 9 pieces</span></span></div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"></span></b> </div>
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">For
the “phyllo dough”<o:p></o:p></span></b></div>
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">2 big apples<o:p></o:p></span><br />
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">For
the filing<o:p></o:p></span></b></div>
<span style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%;">5,3
oz. (150 g) walnuts<o:p></o:p></span><br />
<span style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%;">2,8
oz. (80 g) dates<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">2 tbsp. agave nectar<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">1 pinch ground cinnamon<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">1 pinch ground cardamom<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">1 pinch ground cloves<o:p></o:p></span><br />
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<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">For
the vanilla sauce<o:p></o:p></span></b></div>
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">1,4 oz. (40 g) cashew butter<o:p></o:p></span><br />
<span style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%;">4 tbsp.
water<o:p></o:p></span><br />
<span style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%;">1 tbsp.
agave nectar<o:p></o:p></span><br />
<span style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%;">pulp
of one vanilla pod<o:p></o:p></span><br />
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<b style="mso-bidi-font-weight: normal;"><span lang="DE" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: DE;">Furthermore:<o:p></o:p></span></b></div>
<span lang="DE" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: DE;">0,7 oz. (20 g) chopped pistachios<o:p></o:p></span><br />
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<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">The day before slice the apples thinly with a mandolin
or a sharp knife. Dry the apple slices in a dehydrator until they are crisp. Than
store them in a hermetic container over night.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">The next day throw all the filling ingredients into
the food processer and process until you end up with a sticky mixture. Now
cover the base of the cake form (or a square shape) with cling film. Take a
third of the apple chips and place them closely positioned on top of the cling
film. Thereafter cover the apple chips with half of the amount of the nut
filling. Go on with a second third of the apple chips and place them closely positioned
on the nut filling. Now take the rest of the nut filling to cover the apple
chips again. End the baklava cake with the remaining apple chips. Now press the
baklava cautiously down so that it sticks together.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Cut the baklava cake with a sharp knife into nine
pieces and garnish with the chopped pistachios.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">For the vanilla sauce mix the cashew butter with water,
agave nectar and the vanilla pulp until you get a smooth texture.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Serve the baklavas with the vanilla sauce. </span></div>
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<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"></span> </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcRMKWP2d3c6pAXrEW7LsUxjW20MdckuTF0Vq4fWDjWTpfdeHu63xZr4da56-yAL5fP1BQ6ufUVxVlLIh8sdUomwpkWFahAouL-4S7XqQ6FGp46Qf_RxMtiIpyrb3aVm7z3xKAOHySfj8/s1600/DSC09302.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcRMKWP2d3c6pAXrEW7LsUxjW20MdckuTF0Vq4fWDjWTpfdeHu63xZr4da56-yAL5fP1BQ6ufUVxVlLIh8sdUomwpkWFahAouL-4S7XqQ6FGp46Qf_RxMtiIpyrb3aVm7z3xKAOHySfj8/s1600/DSC09302.JPG" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Raw Baklava with vanilla sauce</span></td></tr>
</tbody></table>
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<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"></span> </div>
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<span lang="EN-US" style="font-family: "Book Antiqua","serif"; line-height: 115%; mso-ansi-language: EN-US;"><span style="color: #e06666; font-size: x-large;">Love Ida - and never forget cooking is our passion!</span></span></div>
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Idahttp://www.blogger.com/profile/10028677912425733362noreply@blogger.com0tag:blogger.com,1999:blog-7844741383655217912.post-82181184875608849602014-11-13T10:28:00.003+01:002014-11-15T18:50:38.493+01:00Raw wedding cake - with pistachios, vanilla bean and black berries<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2afHEe-CB7-s5a_tRV5IDsx1HKC_tJV14G3IwSK9e4d_pDUUWXFmPvvcO6Rr-mpeLiQ8XdMSsu11JH5pw-zMQJEEjE7LSQr4bpbRz16TgUe284CclHVGXRFV5WsYqvzI8fZXa7vXM78Q/s1600/DSC09406.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2afHEe-CB7-s5a_tRV5IDsx1HKC_tJV14G3IwSK9e4d_pDUUWXFmPvvcO6Rr-mpeLiQ8XdMSsu11JH5pw-zMQJEEjE7LSQr4bpbRz16TgUe284CclHVGXRFV5WsYqvzI8fZXa7vXM78Q/s640/DSC09406.JPG" width="640" /></a></div>
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Can you believe, that this wonderful and mouth-watering wedding cake is raw? I think, this is the most healthiest wedding cake
you ever saw! <span style="mso-spacerun: yes;"> Of course</span> you don’t have to marry
to create this cake. Maybe you have an other event or you just want to treat
yourself. So go ahead and try it out, it’s easier than you imagine.<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOb_tpy1MHQHuOivvZhRkqC7VN818beOWdeq-31IEk_OD6kqerodIT0lEWAXCqpLXegHjM38dHjZjOL8U-j7Wj_l8SeGr0Iot0W3t40MNJz5NvHnxQyZRDKXlgsy8orrle8owEPKXNgS0/s1600/DSC09441.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOb_tpy1MHQHuOivvZhRkqC7VN818beOWdeq-31IEk_OD6kqerodIT0lEWAXCqpLXegHjM38dHjZjOL8U-j7Wj_l8SeGr0Iot0W3t40MNJz5NvHnxQyZRDKXlgsy8orrle8owEPKXNgS0/s640/DSC09441.JPG" width="640" /></a></div>
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<span lang="EN-US" style="font-family: "Book Antiqua","serif"; line-height: 115%; mso-ansi-language: EN-US;"><span style="color: #c27ba0;"><span style="font-size: x-large;">For three cake pans (1x 26 cm <span style="font-family: "Book Antiqua","serif"; line-height: 115%; mso-ansi-language: DE-CH; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Ø, 1x 16 cm <span style="font-family: "Book Antiqua","serif"; line-height: 115%; mso-ansi-language: DE-CH; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Ø, 1x 10 cm <span style="font-family: "Book Antiqua","serif"; line-height: 115%; mso-ansi-language: DE-CH; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Ø)</span></span></span></span></span></span><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">For
the pistachio crust<o:p></o:p></span></b><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">9,7 oz. (275 g) almonds<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">9,7 oz. (275 g) dates (pitted)<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">2,6 oz. (75 g) pistachios (peeled)<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><o:p> </o:p></span><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">For
the vanilla filling<o:p></o:p></span></b><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">26,6 oz. (755 g) cashew nuts<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">32,5 oz. (920 g) pears (peeled and chopped)<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">4,6 oz. (130 g) virgin coconut oil (Lifefood)<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">4 tbsp. lemon juice<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">2,3 oz. (65 g) agave nectar<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">pulp of one vanilla pod <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">For
the berry mousse<o:p></o:p></span></b></div>
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">6 avocados (soft)<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">5 bananas (medium size)<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">15,9 oz. (450 g) black berrys<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">2,8 oz. (80 g) flax meal<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">3,5 oz. (100 g) dates (pitted)<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">1,8 oz. (50 g) virgin coconut oil (Lifefood)<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">2,1 oz. (60 g) agave nectar<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">5 tbsp lemon juice<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><o:p> </o:p></span><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">For
the vanilla butter cream<o:p></o:p></span></b><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">9,9 oz. (280 g) cashew nuts<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">3,2 oz. (90 g) virgin coconut oil (Lifefood)<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">1,9 oz. (55 g) agave nectar<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">130 ml water<o:p></o:p></span><br />
pulp of 1/2 vanilla pulp<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Furthermore<o:p></o:p></span></b></div>
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">1,2 oz. (35 g) pistachios (peeled)<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">4,4 oz. (125 g) black berries</span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSYBIPACJ9EpUfRF0NiXJtLvrQp5I218E6cTc3Vk6Lqy3jrPpoFefiogQ-yJVFuEsplm1We_pR0-V3fBsnNJvcZ5VepIvQgCjurydCMNRfcw-msh0phcx7PE3E2GK6ZsulVPVxG9a2yEU/s1600/DSC09522.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSYBIPACJ9EpUfRF0NiXJtLvrQp5I218E6cTc3Vk6Lqy3jrPpoFefiogQ-yJVFuEsplm1We_pR0-V3fBsnNJvcZ5VepIvQgCjurydCMNRfcw-msh0phcx7PE3E2GK6ZsulVPVxG9a2yEU/s640/DSC09522.JPG" width="424" /></a></div>
<br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">For the crusts throw all the crust ingredients into
the food processor and process until you end up with a sticky dough. Cover the
bases of the cake pans with a baking sheet and lightly grease the rings with
some coconut oil. Evenly press down the pistachio date mixture into the three
cake rings in relation to their sizes.<o:p></o:p></span><br />
<span style="font-family: Times New Roman;">
</span><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">For the vanilla filling blend the cashew nuts together
with the chopped pears, the agave nectar, the lemon juice and the vanilla pulp
in your high-speed blender. Melt the coconut oil and add it to the mixture as
well. Blend everything once more.(For this I use my Vitamix, - it’s rather
expensive, but it ensures a really perfect texture for the filling). Now pour
the filling evenly and equally on top of the three crusts and batter them
smoothly. Place the cakes in the fridge for about two hours.<o:p></o:p></span><br />
<span style="font-family: Times New Roman;">
</span><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">For the berry mousse peel the bananas and the avocados
and remove the stones from the avocados. Blend the avocado and banana flesh
with the remaining berry mousse ingredients in your high-speed blender until
you get a smooth mixture. Place the berry mousse evenly and equally on top of
the vanilla filling of the chilled cakes. Batter them smoothly before you place
them into the freezer for about four hours.<o:p></o:p></span><br />
<span style="font-family: Times New Roman;">
</span><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">In the mean time blend all the ingredients for the
vanilla butter cream smoothly. <o:p></o:p></span><br />
<span style="font-family: Times New Roman;">
</span><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">After four hours take the cakes out of the freezer and
remove the rings <span style="mso-spacerun: yes;"> </span>cautiously from the
cake pans. Cover the cakes with the vanilla butter cream. Now place them back
into the freezer (one hour) and let the cream become firm.<o:p></o:p></span><br />
<span style="font-family: Times New Roman;">
</span><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Meanwhile chop the pistachios roughly. Wash and dry
the black berries and cut them in half lengthways.<o:p></o:p></span><br />
<span style="font-family: Times New Roman;">
</span><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Now cautiously remove the parchment papers and the bases
of the cake pans from all three cakes. Place the largest cake on a big plate or
cake stand. Now stack the middle cake on top of the large (in center) and the
small on top of the middle cake (in center).<o:p></o:p></span><br />
<span style="font-family: Times New Roman;">
</span><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Decorate the outer edges of the cakes with the chopped
pistachios. The black berry halves you have to place along the inner rings.<o:p></o:p></span><br />
<span style="font-family: Times New Roman;">
</span><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Consume the wedding cake within two hours after decoration
or place it back into the freezer. Take it out of the freezer half an hour
before eating.</span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><o:p></o:p></span><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsdSDwwd21c8qaWQbTuAbLwYqRMimxrrrQR1ClIU_vc0C3fverkS92DzW_xbrUUgVx_TazNTb07e-LA0kYW41_KDdQGEH6vECrKhVJRVQAs9qTZGNJil0131RdSaiRQpPrVKePSg_AAII/s1600/DSC09419.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsdSDwwd21c8qaWQbTuAbLwYqRMimxrrrQR1ClIU_vc0C3fverkS92DzW_xbrUUgVx_TazNTb07e-LA0kYW41_KDdQGEH6vECrKhVJRVQAs9qTZGNJil0131RdSaiRQpPrVKePSg_AAII/s640/DSC09419.JPG" width="424" /></a></span></div>
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">
<span style="font-family: Times New Roman;">
</span><o:p></o:p></span>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><span style="font-size: x-large;"><span style="color: #e06666;">Love Ida – and never
forget cooking is our passion!<o:p></o:p></span></span></span></div>
<br />Idahttp://www.blogger.com/profile/10028677912425733362noreply@blogger.com0tag:blogger.com,1999:blog-7844741383655217912.post-90417927991490029912014-11-06T22:22:00.001+01:002014-11-06T22:22:53.635+01:00Herby radicchio kaki salad with a creamy tahini sauce<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">It's me again;-)</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYv8UwC-FvH0gFfaDcKPh4S76vc6kjTCkWOOHPsEsPEDQolWyE8xH5DlypMp2Er6waDGHFjOAOI4RxFCDVryaOo-GcwMSKRZzDox4jHFRKEI5R-RGVetukK34XfB7KDwmGS2LMfKxUw3g/s1600/DSC09131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYv8UwC-FvH0gFfaDcKPh4S76vc6kjTCkWOOHPsEsPEDQolWyE8xH5DlypMp2Er6waDGHFjOAOI4RxFCDVryaOo-GcwMSKRZzDox4jHFRKEI5R-RGVetukK34XfB7KDwmGS2LMfKxUw3g/s1600/DSC09131.JPG" height="424" width="640" /></a></div>
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Bitter foods are essential for good health! And
because I’m on a healthy diet, I try to eat more of them. For this purpose I
created a salad with a pinch of bitterness from a red radicchio. This
bitterness I combined with the sweetness from a kaki, the spiciness from bell
peppers, the buttery taste from pine nuts, the seasoning from herbs and the
creaminess of tahini.<o:p></o:p></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN-umLuDQahgIM1Wh7ZcY9axSE3jbDKzox24eIRc6WizQ8bFF7i6tKBHFmton39WMti3myKfutEoFuRYRITy-Op_td5HanFBj5Krm73JNDcqKWn78xLAnkFQkwrrL7Apg3r4EKD9oBNq8/s1600/DSC09151.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN-umLuDQahgIM1Wh7ZcY9axSE3jbDKzox24eIRc6WizQ8bFF7i6tKBHFmton39WMti3myKfutEoFuRYRITy-Op_td5HanFBj5Krm73JNDcqKWn78xLAnkFQkwrrL7Apg3r4EKD9oBNq8/s1600/DSC09151.JPG" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Bitter sweet salad with tahini Sauce</span></td></tr>
</tbody></table>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><span style="font-size: x-large;"><span style="color: #c27ba0;">Recipe for two persons</span></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><span style="font-size: x-large;"><span style="color: #c27ba0;"><o:p></o:p></span></span></span> </div>
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><strong>For the salad</strong></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">1 red radicchio (about 17,6 oz (500 g))<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">1 kaki persimmon<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">0,7 oz. (20 g) pine nuts<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">1,4 oz. (40g) flat parsley<o:p></o:p></span><br />
<span lang="IT" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: IT;"> 1 handful of basil leaves<o:p></o:p></span><br />
<span lang="IT" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: IT;">2 tbsp. pure cane sugar<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">4 tbsp. lemon juice<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">1 bell pepper<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><strong>For the tahini sauce<o:p></o:p></strong></span></div>
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">1,4 oz. (40 g) tahini<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">4 tbsp. lemon juice<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">60 ml water<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">3 pinches cinnamon<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">2 tbsp. parsley and basil from the salad<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">½ tsp. salt</span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEljwbrgKcSpakGDJuXHKV114VGpOjp0SkGKjZAMBh4WQEnOvB1ZY_1RJA0uevRZb3_mb_jPWcWIboKqvlpu8XIn7NxshP6195dSB9cc3jOQYiKV0LD9cwmDgH78WK_g8mb4kb733E80A/s1600/DSC09127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEljwbrgKcSpakGDJuXHKV114VGpOjp0SkGKjZAMBh4WQEnOvB1ZY_1RJA0uevRZb3_mb_jPWcWIboKqvlpu8XIn7NxshP6195dSB9cc3jOQYiKV0LD9cwmDgH78WK_g8mb4kb733E80A/s1600/DSC09127.JPG" height="424" width="640" /></a></div>
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"></span><br />
<br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><span style="font-family: Times New Roman;">
</span><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><strong>Five reasons to eat bitter foods:<o:p></o:p></strong></span><br />
<span style="font-family: Times New Roman;">
</span><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">1.</span><span lang="EN-US" style="color: #423839; font-family: "Arial","sans-serif"; font-size: 10.5pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold;"> </span><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold;">They detoxify our livers</span><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><o:p></o:p></span><br />
<span style="font-family: Times New Roman;">
</span><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">2.</span><span lang="EN-US" style="color: #423839; font-family: "Arial","sans-serif"; font-size: 10.5pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold;"> </span><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold;">They balance our taste buds</span><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><o:p></o:p></span><br />
<span style="font-family: Times New Roman;">
</span><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">3. <span style="mso-bidi-font-weight: bold;">They reduce
sugar cravings</span><o:p></o:p></span><br />
<span style="font-family: Times New Roman;">
</span><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">4.</span><span lang="EN-US" style="color: #423839; font-family: "Arial","sans-serif"; font-size: 10.5pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold;"> </span><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold;">They help us absorb nutrients</span><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><o:p></o:p></span><br />
<span style="font-family: Times New Roman;">
</span><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">5.</span><span lang="EN-US" style="color: #423839; font-family: "Arial","sans-serif"; font-size: 10.5pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold;"> </span><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold;">They’re packed with vitamins and minerals</span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold;"></span><br /><span style="font-family: Times New Roman;"><span style="color: #e06666; font-size: x-large;">Love Ida and remember cooking is our passion</span></span></span>Idahttp://www.blogger.com/profile/10028677912425733362noreply@blogger.com0tag:blogger.com,1999:blog-7844741383655217912.post-85193342189054470562014-11-05T15:42:00.000+01:002014-11-05T15:46:13.754+01:00Spaghetti squash with creamy roasted salsa<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">I promise you from the first bite to the last you will
love your low-carb Spaghetti!. You’ll never
again miss Pasta!<o:p></o:p></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW_OMJU49ajzyupNIaobeaZWHekE9VXU5fbW3MSJ6T5lXknm74xH3kNP1J79I9olJ6gEWVpvnsKm4xy0YLMFtoOT2HMz910bJDuOIOcYs8hfcpMae6Tl1HCTapQj4xzhLvCuQk5Q1Cs-8/s1600/DSC09081.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW_OMJU49ajzyupNIaobeaZWHekE9VXU5fbW3MSJ6T5lXknm74xH3kNP1J79I9olJ6gEWVpvnsKm4xy0YLMFtoOT2HMz910bJDuOIOcYs8hfcpMae6Tl1HCTapQj4xzhLvCuQk5Q1Cs-8/s1600/DSC09081.JPG" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Spaghetti squash with creamy roasted salsa</span></td></tr>
</tbody></table>
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><span style="font-size: x-large;"><span style="color: #c27ba0;">Recipe for two hungry eater<o:p></o:p></span></span></span></div>
</span><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">1 spaghetti squash<o:p></o:p></span></div>
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">6 small sweet peppers (yellow and red)<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">21,2 oz. (600 g) tomatoes<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">4 small onions<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">4 cloves garlic<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">2 red chili peppers (or less, depending on taste)<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">2 tsp. Olive oil<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">1 handful of basil<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">salt and pepper to taste<o:p></o:p></span><br />
<br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Cut the spaghetti squash lengthwise from stem to tail
and scoop out the seeds. Afterwards peel the garlic cloves and cut them in
half. Before you place the chopped garlic cloves onto the spaghetti squash take
one clove and rub it together with salt and pepper on both halves. Prick
the flash from the spaghetti squash several times with a fork and put it into
the oven. Bake the squash at a temperature of 180 degrees Celsius until the flesh
is tender. This takes about one hour. Once the pumpkin halves are finished
baking <span style="mso-spacerun: yes;"> </span>remove them from the oven and
allow them to cool down until you can handle them. Now use a fork to scrape out
the strands of<span style="mso-spacerun: yes;"> </span>“spaghetti”. </span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdjZW9igr9LH4ul-ej5A07D14v-RyAGUNWAS19se03ldkPA1GzviBZND-yNkcCuitR2y2_Rvapuf2yArUpmVeoL80V-ei8KOjEPy6ixartgk0q0b8JpHDqGEGq41E5tgbk0-7kEik59Fo/s1600/DSC08893.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdjZW9igr9LH4ul-ej5A07D14v-RyAGUNWAS19se03ldkPA1GzviBZND-yNkcCuitR2y2_Rvapuf2yArUpmVeoL80V-ei8KOjEPy6ixartgk0q0b8JpHDqGEGq41E5tgbk0-7kEik59Fo/s1600/DSC08893.JPG" height="425" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Baked spaghetti squash</span></td></tr>
</tbody></table>
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Now preheat the oven to 240 degrees Celsius and wash
the sweet peppers. Place them together with the onions (unpeeled) into the oven
for half an hour. Their peel should be black now (like shown in the picture
below). </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPlFEZEqLSuaqF4tjD5ZmnSm5tUKqI6fYTs3vxuLXX_DmOgujg2mk4Kdu7RMPAvR1EAMX3u3Nk9rmGtxOG1EPJxrQdB1EH4BFHBWWr-VjECWAp6r575cFMCP41kPdtFvSaD5I7c4Ei4-Q/s1600/DSC08932.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPlFEZEqLSuaqF4tjD5ZmnSm5tUKqI6fYTs3vxuLXX_DmOgujg2mk4Kdu7RMPAvR1EAMX3u3Nk9rmGtxOG1EPJxrQdB1EH4BFHBWWr-VjECWAp6r575cFMCP41kPdtFvSaD5I7c4Ei4-Q/s1600/DSC08932.JPG" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Roasted sweet peppers and onions</span></td></tr>
</tbody></table>
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Let them cool down and then peel the onions and the sweet peppers with
your fingers and scoop out the seeds from the sweet peppers.<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Remove the garlic cloves from the spaghetti squash
and chop them finely. Go ahead with the bell peppers and cut them equally into
fine pieces. The tomatoes and the peeled bell peppers and onions you have to
cut into large pieces.<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Now heat up the olive oil in a large frying pan or in
a wok. Put the tomato chunks with the chopped garlic and bell peppers into the
hot oil and fry them for five minutes on a medium heat. To help the tomatoes
getting tender and making a creamy sauce and preventing them from burning stir them
a few times. </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiwDXXJShXYr8aJ1OcqhcLWT0w_tAUvGVelXL5OSJCbvhjx0AYYucJ06hnm7tkzGuO1SkSjmaqcXNqotGQlFN9_wx7_posYH9-Nf3yn6O1U9NyxK0UevkkBWqeUCyx98F9xeafVsHg0fE/s1600/DSC08945.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiwDXXJShXYr8aJ1OcqhcLWT0w_tAUvGVelXL5OSJCbvhjx0AYYucJ06hnm7tkzGuO1SkSjmaqcXNqotGQlFN9_wx7_posYH9-Nf3yn6O1U9NyxK0UevkkBWqeUCyx98F9xeafVsHg0fE/s1600/DSC08945.JPG" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Tomatoes fried with garlic and bell pepper</span></td></tr>
</tbody></table>
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Now add the sweet peppers, onions and the “spaghettis” and taste the
dish with salt. Cook it once more for about two minutes.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA8FI_mrjN2S-XNWzTUgwQieahlTzWJTB231WajR_59XEUz7AKnm8dhVvA2SzeOTwx-IWJs5Vts4dLLxYJYN_NAUcTTaRj8K1Oi1d5Ue2BRHz28IvfUsAjkWAG31zyJ0MiJ4s-JSylnYI/s1600/DSC08984.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA8FI_mrjN2S-XNWzTUgwQieahlTzWJTB231WajR_59XEUz7AKnm8dhVvA2SzeOTwx-IWJs5Vts4dLLxYJYN_NAUcTTaRj8K1Oi1d5Ue2BRHz28IvfUsAjkWAG31zyJ0MiJ4s-JSylnYI/s1600/DSC08984.JPG" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Fried tomatoes now with the roasted onions and sweet peppers</span></td></tr>
</tbody></table>
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Meanwhile wash the
basil and chop it roughly. Take the pan from the stove and stir in the chopped
basil.</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDb_c625IYSzgpCLSZhCk1V4DmdLNQL4mgX7gc1SSrVsQiOYDG-gXcSy0ZZK8cRM_t8MmIUznnv2KlabJJVCZ_gPkDmsN6mBW1fbBgzmoR3aMJGSaWc4xP9klBb7l02R3Gj2cC97RTwyQ/s1600/DSC09035.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDb_c625IYSzgpCLSZhCk1V4DmdLNQL4mgX7gc1SSrVsQiOYDG-gXcSy0ZZK8cRM_t8MmIUznnv2KlabJJVCZ_gPkDmsN6mBW1fbBgzmoR3aMJGSaWc4xP9klBb7l02R3Gj2cC97RTwyQ/s1600/DSC09035.JPG" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Spaghetti squash with the roasted salsa</span></td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2XJeuDtAM7kSskPZidxjMuxh_lQeFo3Qndde7K19kk6R35B5M1IE3FC-jyyF-sOg53OBHjNKK8fsCPJgv2Xl_PwdS0D77R4gF-9NnwnTWMA6fSkbFNPzvAFPX-gUrwZH4ZK-t4V66ad0/s1600/DSC09080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2XJeuDtAM7kSskPZidxjMuxh_lQeFo3Qndde7K19kk6R35B5M1IE3FC-jyyF-sOg53OBHjNKK8fsCPJgv2Xl_PwdS0D77R4gF-9NnwnTWMA6fSkbFNPzvAFPX-gUrwZH4ZK-t4V66ad0/s1600/DSC09080.JPG" height="424" width="640" /></a></div>
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Before serving season the spaghettis with salt. And
now enjoy!</span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; line-height: 115%; mso-ansi-language: EN-US;"><span style="color: #e06666; font-size: x-large;">Love Ida and remember cooking is our passion</span></span><br />
<o:p></o:p></span>Idahttp://www.blogger.com/profile/10028677912425733362noreply@blogger.com0tag:blogger.com,1999:blog-7844741383655217912.post-63578145615061193712014-11-03T17:17:00.000+01:002014-11-15T18:50:38.488+01:00Chocolaty apple almond cake with a salty caramel topping<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKvMOd7dPvmXQRqBc5QQmwFitmIg28aKlQ5KYGXDzlkGqnkDoKYSweIcWl3dCBYxT09pE2TRsdRdTaRfkLy9HXbTmTNH7UCu7Zmgl6La04YRYZ_4SO2CboXhE3M0fQc805gnr9-D9MJqU/s1600/DSC08841.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKvMOd7dPvmXQRqBc5QQmwFitmIg28aKlQ5KYGXDzlkGqnkDoKYSweIcWl3dCBYxT09pE2TRsdRdTaRfkLy9HXbTmTNH7UCu7Zmgl6La04YRYZ_4SO2CboXhE3M0fQc805gnr9-D9MJqU/s1600/DSC08841.JPG" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Chocolaty apple almond cake with a salty caramel topping</span></td></tr>
</tbody></table>
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><span style="color: black;">This raw gluten-free and wholesome cake is sinlessly delicious! So you can take two or three pieces without regrets. And while you'll indulge in this divine food you not only do something for your soul but also for your health!</span></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><span style="color: #c27ba0;"></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD6pPok3weUf3J5LHhmxNy1DbPYMpYxUPgL_XdeIalNSq0i6EfOSP2FvXJ76JU8OGnJKx8D_fI5ZN4zwF6kuxig5nI85FfCt-TTBb1JOgcUXDO-xqd_5vUfm2oe4_mAJJCMcfJQwEKBF4/s1600/beaa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD6pPok3weUf3J5LHhmxNy1DbPYMpYxUPgL_XdeIalNSq0i6EfOSP2FvXJ76JU8OGnJKx8D_fI5ZN4zwF6kuxig5nI85FfCt-TTBb1JOgcUXDO-xqd_5vUfm2oe4_mAJJCMcfJQwEKBF4/s1600/beaa.jpg" height="516" width="640" /></a></div>
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; line-height: 115%; mso-ansi-language: EN-US;"><span style="color: #c27ba0;"><span style="font-size: x-large;"></span></span></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; line-height: 115%; mso-ansi-language: EN-US;"><span style="color: #c27ba0; font-size: x-large;"></span></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; line-height: 115%; mso-ansi-language: EN-US;"><span style="color: #c27ba0;"><span style="font-size: x-large;">Recipe for a cake form with a diameter of 6,3 inches (16 cm)<o:p></o:p></span></span></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; line-height: 115%; mso-ansi-language: EN-US;"><o:p> </o:p></span><br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">For
the crust<o:p></o:p></span></b><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">3,2 oz. (90 g) almonds </span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">3,2 oz. (90 g) dates (pitted)<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">¼ tsp. salt<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">For
the filling<o:p></o:p></span></b></div>
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">10,6 oz. (300 g) cashew nuts<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">14,1 oz. (400 g) peeled and diced apples (sourly)<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">1 ½ tbsp. .lemon juice<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">7 tbsp. agave nectar<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">2,3 oz. (65 g) coconut oil<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">1 pinch of salt<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">4 ½ tbsp. raw cacao powder<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">For
the caramel sauce<o:p></o:p></span></b></div>
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">5 tbsp. agave nectar<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">5 tbsp. cashew butter<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">4 tbsp. water<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">2 ½ tbsp. lucuma<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Furthermore:<o:p></o:p></span></b></div>
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">2 apples (sourly)<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">1,8 oz. (50 g) almonds<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">coarse Himalayan salt (or sea salt)<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">lemon juice<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">For the filling soak the cashew nuts for about four
hours.<o:p></o:p></span></div>
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">For the crust throw all the crust ingredients into the
food processor and process until you end up with a sticky dough.<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Cover the base of the cake pan with a baking sheet and
lightly grease the ring with some coconut oil. Evenly press down the almond
date mixture into the cake ring. <o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Now blend the soaked cashew nuts together with the
chopped apples, the agave nectar and the salt in your high-speed blender. Melt
the coconut oil and add it to the mixture as well. Blend everything once more.(For
this I use my Vitamix, - it’s rather expensive, but it ensures a really perfect
texture for the filling). Now remove one third of the white filling and place
it away for later use. Add cacao powder to the remaining two thirds of the
white filling and blend again. <o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Take a dessert ring with a diameter of 2,75 inches (7 cm) and place
it in the middle of the cake pan and fill it with the white cashew nut filling.
Evenly spread the dark cashew nut filling outside of the dessert ring (but
inside of the cake pan ;-)). Batter the cake smoothly and remove the dessert
ring cautiously.<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Place the cake into the freezer for five to six hours.<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Mix all the ingredients for the caramel sauce together
and put it into the fridge.<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">It’s time to peel the apples and chop them into small
and equally sized pieces and put them in a bowl filled with cold water and some
squeezes of lemon juice.<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Thereafter chop the almonds coarsely. <o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Half an hour before serving remove the cake from the
freezer and take it cautiously out of the cake pan.<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Dry the chopped apples and spread them together with
the almonds over the cake. Finally sprinkle the caramel sauce onto the cake and
garnish with some Himalayan salt. </span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8sazsfxfvygiAEmikK1ZyBC94JrQrO8tNWBDBPqijvEIeMQ2uaRe7cTOlwa8HCPFEbx9RA6qzwAyMFSC5dfl0G8i_EeIS-TtHcaygtFf3SbLKgdHAG3NFlUaPriFk4EZanFUrB69VDIU/s1600/DSC08878.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8sazsfxfvygiAEmikK1ZyBC94JrQrO8tNWBDBPqijvEIeMQ2uaRe7cTOlwa8HCPFEbx9RA6qzwAyMFSC5dfl0G8i_EeIS-TtHcaygtFf3SbLKgdHAG3NFlUaPriFk4EZanFUrB69VDIU/s1600/DSC08878.JPG" height="424" width="640" /></a></div>
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; line-height: 115%; mso-ansi-language: EN-US;"><span style="color: #e06666; font-size: x-large;">Love Ida and remember cooking is our passion</span></span>Idahttp://www.blogger.com/profile/10028677912425733362noreply@blogger.com0tag:blogger.com,1999:blog-7844741383655217912.post-51223045996591509872014-11-03T16:52:00.000+01:002014-11-05T15:46:58.901+01:00Savory chestnut crêpes pie with saffron chard filling<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAMra9v_aRTl8s9V2WkhrRL07HKMdwiRYZF6rk0Lov_sVj2JWBXFRgdattpxYJgJqZw3afJoZY05Dv4dBBr__IUaHqtgoJyekWpLWXQ_dnhWEFkSyeV8pW81_2rQ6m51U5CO5MHNRHHe0/s1600/DSC08647.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAMra9v_aRTl8s9V2WkhrRL07HKMdwiRYZF6rk0Lov_sVj2JWBXFRgdattpxYJgJqZw3afJoZY05Dv4dBBr__IUaHqtgoJyekWpLWXQ_dnhWEFkSyeV8pW81_2rQ6m51U5CO5MHNRHHe0/s1600/DSC08647.JPG" height="424" width="640" /></a></div>
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">This savory chestnut pie is the perfect dish for an extravagant meal sharing with your family and friends. It's so delicious and rich! Would you ever imagine it's vegan, gluten-free and wholesome all in one?</span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB9cFTPJVow28joxJDn49bs2uRwM55segzlN2GMFn-yK1o_81V6xolHIx15pIsCtbAwPNlB8VvhLIuwVJ-NRWXAquvIQZNy0e2n5WkyxE6EG002fCGYk1fAJOIFP_Lr0brZrOq1u4bS7c/s1600/DSC08732.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB9cFTPJVow28joxJDn49bs2uRwM55segzlN2GMFn-yK1o_81V6xolHIx15pIsCtbAwPNlB8VvhLIuwVJ-NRWXAquvIQZNy0e2n5WkyxE6EG002fCGYk1fAJOIFP_Lr0brZrOq1u4bS7c/s1600/DSC08732.JPG" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Savory chestnut crêpes pie with saffron chard filling</span></td></tr>
</tbody></table>
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><span style="font-size: x-large;"><span style="color: #c27ba0;">Recipe for four persons<o:p></o:p></span></span></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">For
the crêpes<o:p></o:p></span></b></div>
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">10,5 oz. (300 g) chestnut flour<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">600 ml soy milk<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"> 3,2 oz. (90 g) coconut oil<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">½ tsp salt<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><o:p> </o:p></span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">For
the saffron chard<o:p></o:p></span></b></div>
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"> 31,8 oz (900g) swiss chard<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">2 red onions<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">1 tbsp olive oil<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">3,5 oz. (100 g) coconut milk<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">2 envelopes of saffron<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">salt and pepper to taste<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">For preparing the crêpe dough pour the chestnut flour
into a big bowl and add the soy milk slowly while continually stirring the
mixture. Don’t stop stirring until the mixture is completely dissolved. Now
melt the coconut oil and mix it together with some salt and pepper under the
dough. Now heat up a non-stick pan and fry one crêpe after the other in it
(without adding any type of oil). Stack the finished crêpes on a table and keep
them warm in the oven at a temperature of 80 degrees Celsius.<o:p></o:p></span></div>
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Now wash the swiss chard and cut the stems into 1 cm
and the leaves into 4 cm large pieces. Finely chop the onions and fry them in a
non-stick pan until glazed. Add the swiss chard and let it collapse. This takes
about five minutes. It’s time to add the saffron and the coconut milk to the
cooked swiss chard.<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Place some saffron chard on a large plate and cover it
with one crêpe. Now repeat the process, i.e. putting saffron chard above the
crêpe and cover it with the next crêpe. Go on until all the crêpes and swiss
chard are used up. Lastly decorate the crêpe pie with the remaining saffron
sauce. </span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbCGGv4Yt_7-XnYSRGBEZUaBXKdd_Fa5AEhI7aDmJwRvlguMfPzZQ3R0tVe4a4AQHkHZuC7dfMCXDeDtr4uPSh4gpbBDQsmgcV5AdrBlwKJ1-bTd0RoJ2hVNcmwYg68M1JF-gdu5t9IqA/s1600/DSC08611.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbCGGv4Yt_7-XnYSRGBEZUaBXKdd_Fa5AEhI7aDmJwRvlguMfPzZQ3R0tVe4a4AQHkHZuC7dfMCXDeDtr4uPSh4gpbBDQsmgcV5AdrBlwKJ1-bTd0RoJ2hVNcmwYg68M1JF-gdu5t9IqA/s1600/DSC08611.JPG" height="640" width="424" /></a></div>
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Enjoy your cooking in general and your food in particular! </span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; line-height: 115%; mso-ansi-language: EN-US;"><span style="color: #e06666; font-size: x-large;"><span lang="EN-US" style="font-family: "Book Antiqua","serif"; line-height: 115%; mso-ansi-language: EN-US;"><span style="color: #e06666; font-size: x-large;">Love Ida and remember cooking is our passion</span></span></span></span><span style="font-family: Book Antiqua;"></span><br />Idahttp://www.blogger.com/profile/10028677912425733362noreply@blogger.com0tag:blogger.com,1999:blog-7844741383655217912.post-44344124905132770692014-11-03T16:20:00.001+01:002014-11-05T15:46:58.898+01:00Vitamin explosion<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPdZ33jPs2Zk-NYsCxn-8cexTRouyDT9wq63YG__F_17Nurm5CTxau29qo2P3ULLwmhfiN3qfv0DoywbJRA6j7imTCgNIjeNIP4CfEZQX8V9qKosYfGtEnDMkP-GHIfPRs-nROF4eRZVg/s1600/DSC08574.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPdZ33jPs2Zk-NYsCxn-8cexTRouyDT9wq63YG__F_17Nurm5CTxau29qo2P3ULLwmhfiN3qfv0DoywbJRA6j7imTCgNIjeNIP4CfEZQX8V9qKosYfGtEnDMkP-GHIfPRs-nROF4eRZVg/s1600/DSC08574.JPG" height="424" width="640" /></a></span></div>
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">
A salad is one of the best quick meal for a vitamin kick that helps you to stay healthy. Take you're favourite greens and pimp it up with a handful of grains, the juiciness of a fresh fruit, some seeds and an exotic vegetable. So you'll get in a minimum of time a complete meal, that leaves nothing to be desired.<br />
</span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 0pt;">
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><o:p> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj501IpWnlcAcV-k4jwgeous4yQEzdQX9jamFGaJdwY4Vf2dnkAALA5R64JS9Gzd_K0iE279YUnclfKkf2CQ8TmGGNAQHrL4rSJUwwUk4ItYL2BdvImO40rKeOXLv9XF5Tzab9H3TneQwM/s1600/DSC08450.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj501IpWnlcAcV-k4jwgeous4yQEzdQX9jamFGaJdwY4Vf2dnkAALA5R64JS9Gzd_K0iE279YUnclfKkf2CQ8TmGGNAQHrL4rSJUwwUk4ItYL2BdvImO40rKeOXLv9XF5Tzab9H3TneQwM/s1600/DSC08450.JPG" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Baby salad greens</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzy1NUYR29lF5k0ekbttEI0W_6nrLnzWSqIw922IpvEv4ftxEj3En3caRtLpGXXDc_iuN3rGzea5mupZgbN-fThTC89-I1nHzOUIB86iemOjcFzP2Oi7Af7uRJ0070v8jmC1L6VV65kNY/s1600/DSC08495.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzy1NUYR29lF5k0ekbttEI0W_6nrLnzWSqIw922IpvEv4ftxEj3En3caRtLpGXXDc_iuN3rGzea5mupZgbN-fThTC89-I1nHzOUIB86iemOjcFzP2Oi7Af7uRJ0070v8jmC1L6VV65kNY/s1600/DSC08495.JPG" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">grated sunchokes and carrots</span></td></tr>
</tbody></table>
</o:p></span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrz6t1fWohdjq-xtjKHoaOH2zwH6cTC4hRsix5mzmkzPweXQKpTkPfcMigXhQSn9ep6PoOLvxsVzGYmSKMxTvEGMjOP36OgOgsIjT1R5HINRKlKLNu1IUOl3hMFcgjK9QMrx0MrdFItNE/s1600/DSC08513.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrz6t1fWohdjq-xtjKHoaOH2zwH6cTC4hRsix5mzmkzPweXQKpTkPfcMigXhQSn9ep6PoOLvxsVzGYmSKMxTvEGMjOP36OgOgsIjT1R5HINRKlKLNu1IUOl3hMFcgjK9QMrx0MrdFItNE/s1600/DSC08513.JPG" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">sesame, pumpkin seeds and sunflower seeds</span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhS8j4TW3192F2NzPFc5JiuFBp7-FA-xscpXnsJFtUSU88rx6okBAq4e8VoN25olXkzqBVtqXcK4gDipr718OT1NjsBwggF20BKcPkt5rilxZw2gjV5HHbWXof9_za0bxm5EEyjxooLtA/s1600/DSC08523.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhS8j4TW3192F2NzPFc5JiuFBp7-FA-xscpXnsJFtUSU88rx6okBAq4e8VoN25olXkzqBVtqXcK4gDipr718OT1NjsBwggF20BKcPkt5rilxZw2gjV5HHbWXof9_za0bxm5EEyjxooLtA/s1600/DSC08523.JPG" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">vitamin explosion</span></td></tr>
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<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><span style="color: #c27ba0;"><span style="font-size: x-large;">Recipe for four persons</span></span></span></span></div>
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<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"><span style="color: #c27ba0;"><span style="font-size: x-large;"><o:p></o:p></span></span></span></span> </div>
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<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">3,5 oz. (100 g) pearl barley (quinoa, millet for the glutenfree
option)<o:p></o:p></span></div>
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">4,2 oz. (120 g) baby salad greens ( rocket, spinach, red
mustard, pursley etc.)<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">7 oz. (200 g) sunchoke (topinambur)<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">7 oz. (200 g) carrots<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">½ pomegranate<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">1 ½ tbsp. olive oil<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">2 tbsp. pomegranate molasses<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">2 – 3 pinch cumin powder<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">2 tbsp. pumpkin seeds<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">2 tbsp. sunflower seeds<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">1 tbsp. sesame<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">salt and pepper to taste</span><br />
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<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">First boil the barley in abundant salted water until
it’s tender. In the mean time grate the sunchoke and the carrots with a potato
grater. Put the grated sunchoke and carrots with the baby salad greens in a big
bowl and mix them together. Now pop the pomegranate seeds out of the
pomegranate. Put three tablespoons from the pomegranate seeds into a cup and
squeeze them out ( for example with a big spoon), so that you get five
tablespoons pomegranate juice. This juice you have to mix with the olive oil
and the cumin powder and season it with salt and pepper. The remaining
pomegranate seeds you can already mix under the salad.<o:p></o:p></span></div>
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">After the cooked barley had time to cool down, give it
to the mixed salad, too.<o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Next roast the sesame, the sunflower seeds and the
pumpkin seeds at medium heat without shortening until it lightly browns and
starts to smell. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Finally pour the dressing over the salad and sprinkle
it with the warm seeds. </span><br />
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<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;">Enjoy the support for your immune system!</span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US;"></span><br />
<span lang="EN-US" style="font-family: "Book Antiqua","serif"; line-height: 115%; mso-ansi-language: EN-US;"><span lang="EN-US" style="font-family: "Book Antiqua","serif"; line-height: 115%; mso-ansi-language: EN-US;"><span style="color: #e06666; font-size: x-large;"><span lang="EN-US" style="font-family: "Book Antiqua","serif"; line-height: 115%; mso-ansi-language: EN-US;"><span style="color: #e06666; font-size: x-large;">Love Ida and remember cooking is our passion</span></span></span> </span> </span>Idahttp://www.blogger.com/profile/10028677912425733362noreply@blogger.com0