with baked baramundi in ta-hini-ini sauce.
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raw c-auli c-ous c-ous
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1/2 large cauliflower shredded in a food processor lemon juice, pink salt
parsley, walnut and pepita pesto-like thing mixed through the cauli
1 tsp blue manna honey, 1 tsp yellow mustard, 2 tbs hemp oil mixed into a dressing and poured over (adjust to taste)
green gordal olives, 1/2 avocado cubed, a few more dark green pepitas
pink salt, ground mountain pepper leaves
Baked tahinied fish
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put lemon juice and salt on piece of raw fish, I used baramundi and let it soak for 1/2 hour
rinse and fry in coconut oil, fry brown Swiss mushrooms and leek, add to the fish
mix up a sauce of unhulled tahini, lemon juice, salt, mustard, lots of fresh parsley and mineral water (can also add garlic, pepper...) and pour over the fish. If you have an oven bake it in that, I just use a ceramic crock pot with it's lid on on the stove.
This is amazing if you cook it really slowly for a long time, today I ruses the process a bit so I could disappear and catch an arts festival performance. I'm not sure I like this fast life, want to find other ways of being, slower ones.
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