Servings 4 people
- 1 Broccoli
- 1 Cavolo Nero
- 1 Curly Kale
- 1 Wakame
- 1/4 Red Pepper
- Cooking water
- sea salt
- 1 tbsp Tahini
- 1 dessert-spoon white miso
- 1 dessert-spoon olive or sesame oil
- 1 dessert-spoon a sprinkle umeboshi vinegar or/and rice vinegar
- 1 tsp apple juice
- 1 tsp concentrate mustard
- Bring water to boil (filtered is best for us) in large saucepan, add some pinch of sea salt. Put in Cavolo, then Kale, then Broccoli and Red Pepper;
- Lid on for approx 4 mins.
- Remove with strainer and place in your serving bowl. Mix them beautifully with wooden spoons or sticks. (Wood is softer than metal)
- Keep the fabulous cooking water and pour half of it into a Suribachi.
- Add the sauce ingredients above, rest Surabachi on a cloth and mix gently yet firmly with the Surikogi.
- Pour the sauce over and mix the moment before serving or put it in a separate bowl with spoon for people to help themselves.
- Keep any leftover cooking water to use later in the day.
Use organic ingredients as much as possible. When cutting and preparing it’s best for body and mind to stand on both feet equally balanced facing your cutting board. More focused and peaceful. The maybe’s….choice for each occasion will be different, lemon juice, ginger juice, drop of shoyu ( I go easy on this one) Please experiment. This is lovely with umeboshi vinegar, white miso, oil, apple conc’ with drop of cooking water. These cooking waters have great nourishment, always keep them - we do need to save gas and electricity and be mindful of our ability to use everything we create - way into the future, for ourselves and Mother Earth. As the indigenous people say…..for our childrens’ childrens’ children!
Best Lemon Mousse!
Servings 4 people
- 4 tbsps Lovely left over oat porridge
- 1 tbsp Oat, rice or almond milk
- 1 drop Organic vanilla essence
- 1 dessert-spoon Lemon zest
- 4 tbsps Lemon juice to taste
- Rice syrup (or other sweetener)
- 1 dessert-spoon ground Almonds
- Place left-over porridge, say 4 tablespoonfuls, into large mixing bowl. Imagine what texture you want the dessert to be today. Let’s say medium thick. To achieve this, add approx’ 1 table-poon milk, 3/4 table-spoon lemon juice, 1 dessert-spoon lemon zest and mix with hand blender.
- Add 1 or 2 drops organic vanilla essence and rice syrup. Blend until fine and creamy smooth and lemony but not OTT…..now taste - a tad more of sweetener or its’ perfectly yum - suddenly too thin - add a bit of ground almond, blend.
- To finish, place in a dessert-spoon of ground almonds (lightly toasted or not toasted) in the bottom of dessert bowls or glasses, then spoon on top the lemon mousse until it’s a fingers width from the top. Swirl with a fork.
- Decorate with 2 fine cut slices of lemon or 3 toasted almonds or sprinkle of toasted sliced almonds. Place in fridge or not. Practice makes perfect. Enjoy!
Keep in the kitchen cupboard a packet of Japanese fine paper umbrella’s in all different colours, for dessert ‘happy presentation’ that always delight.