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2 small zucchinis grated with the single big hole slicer on the side of my grater
olive oil, salt, lemon juice
chopped mount zero mixed olives-
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some kind of sauce made in the blender
a parsnip a carrot
lemon sorrel, English spinach and parsely all from garden
lemon juice, olive oil, salt
spoon of apple cider vinegar
handful of sultanas
a few handfuls of red lentil sprouts
a tiny spoon of tahini
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red lentil sprouts and purple sauerkraut

Inside the mustard wrap

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Mustard leaf
sprouted quinoa (black, red, white varieties)
protein mixture (1 tbs hempseed protein, 1 tbs tahini, a spoon of miso and 1/2 tsp umeboshi plum)
grated carrot
purple sauerkraut

Chewing

Chewing is definately good for you.
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Massaged curly kale, salt, lemon juice,
1 tsp hemp oil,
2 carrots,
handful buckwheat sprouts,
dulse,
tahina.

Sproutful lunchbox

The raw sushi dream?

I wondered if it was possible to pull together something of a raw sushi with the little bits of things I had around, and not only did it happen it was brilliant.
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the "rice"
2 small parsnips cut finely in a food processor,
a small handful of soaked almonds
a dash of ume su and agave nectar.
Assemblage
sheet of organic nori
half of the parsnip rice mixture (few tablespoons)
a good spoon of purple cabbage sauerkraut
thinly shaved carrots
few slices of avocado
some mung bean sprouts
and two small pieces of garden lettuce
roll up into a roll and cut with a sharp wet knife into small rolls.
This was so delicious and didn't need any kind of sauce because so super flavoursome especially with the sauerkraut. It came to mind that it would be great to run a hands on raw sushi class and eating session, we could make some kraut too. Let me know if you are interested.

Go in for batter

Time to re-set the pancake mode... I got my sourdough culture out of the fridge and coaxed it back to life with some fresh flour. Then searching around for flour I found some coarse yellow maize and a generic gluten free flour mixture, I mixed a little of each together with some water, added some buckwheat sprouts and sourdough culture and let it ferment.

Definately need a rainbow

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greens from garden, including curly lettuce that tasted salty and dandelion greens
grated carrot
purple cabbage sauerkraut
sprinkle of lentil sprouts
nasturtium
dressing of hemp oil, ume su; umeboshi plum vinegar and organic Eden yellow mustard
then I added a scrambled egg on the side (from our chooks)
I was trying to emulate something similar to my favorite salad I was making when I was Avignon (Sud de France) last year. It was simple - beautiful round leaved lettuce, maybe it's called butterhead in English, carrot lacto-ferment (karotten sauerkraut), delicious gomasio!! (that's what the salad I just made now definately lacked) and a dressing of amazing french biologique mustard, ume su and some organic cold pressed oil made out of yellow flowers. It was the best but the ingredients were all locally specific and I guess all food moments are about time and space and being wherever you are enjoying things as they are. I really enjoyed my rainbow salad moment in the last light of the day.

Karottensuppe

There is something in this carrot soup idea, the development of possible genius. I will keep experimenting until I run out of ideas, as it is delectable and I live eating it!
Today's soup was very similiar to yesterdays though I added 2 small new season parsnips to the blender and garnished with three kinds of sprouts. Rote linsen, puy linsen and buchweizen, if we wanted to talk deustch about our lebbensmittel. The sprouts added a great chewy texture and a sense of protein. I think the garnishing possibilities of a simple yet profound suppe such as karotten are wide open.

Serious chewing

Massaged kale with sprouts and tahina
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Cut kale into inch pieces, sprinkle with salt and lemon juice, then massage with your hands until juicy.
1 tbs hemp oil
2 organic Roma tomotatoes (bought in Daylesford yesterday)
A small handful of sprouted quinoa and sunflower seeds
1 tbs hempseed protein
6 or so biodynamic kalamata olives
Topped with a simple tahina (tahini, water)

Lydia's stall at Addison Rd. Markets

Lydia's amazing 'Earth Plate'

Soaking

Today I am going to make my mum some kind of raw chocolate cheesecake for her birthday. Ive started the process by soaking some biodynamic almonds in rain water (they are on tank water here) and in another bowl I have some organic dried apricots and raisons soaking away to their hearts content. I am going to do some more recipe and idea research, will keep you posted. A lot of raw pies are based on cashews and coconut meat, as I dont have either of these ingredients, I am looking for a way to make a simpler pie with what I already have here. I do have some raw cacao butter though which is amazingly indulgent and exciting.

Sour-pumpkin pancakes

Sourdough pumpkin pancakes

Using the continuation of the injera batter (made with red sourgham flour and a sourdough culture), i added some white maize flour, salt, lots of grated pumpkin and 2 eggs and then fried them in coconut oil. Lately I have been having trouble with sour-pancakes sticking to the pan (the mixture is holding together but the entire bottom surface is sticking), it happened again this morning, but I decided to see what happened if I added eggs and they flipped like a dream. I was so happy!

We had these pancakes with an platter of vegetable ferments, sprouts, greens and sunflower seed sour cream.

Sprouty squish crunch salad

The squish is the beautifully ripe flavoursome tomatoes, the sprouts are quinoa and sunflower seeds (sprouts grow so slow in a cold house in winter so their tails are small but the lively freshness is there), super crunchy and sweet buk choy, calendula flower petals, and parsley. The salad is dressed with lots of dulse flakes, a tiny bit of salt and lemon juice. I can't remember if there was any oil, a dash of olive oil ewould go down asily.