Revolution - seaweed

Garden - honey - ice cream
injera - love - maca - maize
makeshift - miso - mushrooms

Kale Chips

On a small search to find something interesting and achievable (in terms of time and ingredients) for our foray into dehydrating I found this wonderfully written and illustrated recipe for kale crisps on the 'we like it raw' blog. The first part of the recipe was to make massaged kale (with olive oil, garlic, lemon, salt) and then dehydrate it for 6-8 hours and make chips. The massaged kale was deliciously juicy fresh and really nice, the dehydrated version was similiar but without the deliciosly juicy fresh factor, and we had to wait a long time for it to be ready, and in the end wished we had just eaten it fresh. I think in the right circumstances dehydrating would have some benefit but overall seems to complicate the simplicity.

Friends of Sydney Botanical Garden Nursery

Your feedback

I've been making this blog for about a week an a half now. I would love to know what you think and suggestions of where to go now.

White bean and green thing

The same things in many different ways

Gwago patabagun _ _ _ We will eat presently

Makeshift's current exhibition at the MCA in Sydney, featuring an Asian style food cart with a hive of native bees and all the equipment to serve pikelets and local honey. For more on the project.

Thoughtfully eating

Makeshift is the collaborative practice of Tessa Rapaport & Karl Logge, artists working across all mediums enabling, encouraging, stimulating, inciting discourse into sustainable futures.
"At the core of all our work is a desire to make people question why things are done the way they are, and how they could be done better."

We will eat presently
current installation at the MCA as part of the exhibition 'In the Balance'

Eating the City
Makeshift's online database of food and design links to complement the subject 'Eating the City 2.0' they are teaching at CoFA in Sydney. Regulary updated with really interesting things!

Makeshift Journal
the process of ideas

Raw pecan datetree cake

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--

Cream

1 cup of raw cashews (soaked for 3 hours) ground in mortar and pestle until creamy

1/2 a banana

1-2 tbs coconut oil

lemon juice

pink salt

amazing fresh local honey

--

The Crust

2 cups of Pecans (australian, chemical free)

2 and 1/2 medjool dates
squeeze of blood orange juice

small handful of whole cacao beans, smashed in mortar and pestle
2 tbs desiccated coconut

1 and 1/2 tbs Coconut oil

himalayan salt

cinnamon
2 tbs of sunflower seeds, ground

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Karl made the date palm out of strips of fresh banana

Raw Craquer Pizza

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Live Pizza's
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Craquer One  late afternoon supper (pictured above)
dehydrated pizza base (sprouted buckwheat, grated carrot, garlic, salt, olive and walnut oil, black sesame seeds)
Fresh avocado and tomato
Activated brazil nuts
Dulse flakes
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Craquer Two  dinner
dehydrated pizza base (sprouted buckwheat, grated carrot, garlic, salt, olive and walnut oil, golden flaxseeds, hempseed protein) 
Slices of avocado
Fried slices of king brown mushrooms with fresh garlic, himalayan salt, olive oil and blood orange juice
a few pistachio nuts
crumbles of pecorino cheese
slices of cucumber
rocket flowers

Lydia's stall at Addison Rd. Markets

Lydia's amazing 'Earth Plate'

Dehydrating-ing

Keen to try making some kind of dehydrated pizza base and inspired by Holly's Live Pizza and this recipe we launched into our dehydrating adventure. We made the bases quite thin and after the dramatic shrinking affect dehydrating is known to incite, the bases cracked and became 'craquers'. They were pretty good for a first go, though the intense time based nature definately requires patience and fore-and-post thought. We made the bases with a mortar and pestle, a blender may be useful to ensure a more consistant stickability of the fibres. The buckwheat seems to fall apart unless ground really well.

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'Live pizza bases'
1: sprouted buckwheat, grated carrot, garlic, salt, olive and walnut oil, black sesame seeds
2: sprouted buckwheat, grated carrot, garlic, salt, olive and walnut oil, golden flaxseeds, hempseed protein 

in order to fill the dehydrator we also put in a tray of sliced lemons (as a handy lemon tea when travelling) and a tray of blood oranges, with the intention of chocolate dipping

love (heart) pikelets

 

Heart shaped buckwheat pikelets served with sour cream and five different locally produced honeys.

Undergrowth salad

Blood Orange Fennel Quinoa Salad

A bowl all together

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Tessa -  salad: blood oranges, fennel root and tops, purple chicory, rocket, cos, raddichio

Karl - cooked red and white quinoa, shitake, giant Swiss brown, and yellow oyster mushrooms

Chay-Ya - sauce: unhulled tahini, genmai miso, walnut oil and water

A cheezecake outing

Walking past the Green Gourmet in Newtown I remembered Tessa telling me they had raw cheesecake. I popped my head in and was amazed by the choices, so many! I went for a chocolate mint swirl number. It was pretty incredible, an amazing texture definately resembling a real cream cheesy cheesecake. A little on the rich side (for me) and I didn't quite get the mint flavouring but very delicious and inspiring, and I really enjoyed it. All the ingredients were listed too which I love.
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Base: Pecans, dates, coconut, cacao nibs, cacao butter

Filling: Cashews, almond mylk, agave, lemon juice, mint oil, coconut oil, lecithin, cacao powder, Celtic salt. 

Late night dosa

Arrived in Sydney to play with the wonderful Tessa and Karl (of Makeshift fame), we fried up some late night dosa's with the mix I carried up from Melbourne on the train, and served them with organic sour cream and date & tamarind chutney.
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dosa: soaked organic white rice and whole red lentils, ground up and mixed with coconut cream kefir, fermented 24 hours
when ready to cook we added 2 eggs, salt and a red capsicum

Cracker

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Cracker with avocado, organic mozzarella, tahini sauce (with natto miso and hemp oil) and dulse flakes.


A delicious train picnic. Mum had crackers, organic mozzarella and avocado, and I brought fresh greens from an early morning garden, and tahina to the spread.

Carob cherry chia pudding

Today my mum and I are catching the train to Sydney. This was my breakfast, it was delicious, I wish I could eat it forever.
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Chia seeds soaked in water to form a pudding like consistancy (like sago)
organic sour cherries
carob powder
a little salt and agave

"On the surface it seems that the present moment is only one of many,
many moments. Each day of your life appears to consist of thousands of
moments where different things happen. Yet if you look more deeply, is
there not only one moment, ever? Is life ever not "this moment"?"

-- Eckhart Tolle, Stillness Speaks, p39

Sunshine Wonder Love Pie

Today we made a raw tangelo coconut cheesecake. It was a spur of the moment adventure which we enjoyed at room temperature without setting.
While Marlo and I were drinking our smoothies and wondering what to have for lunch I realised that I probably had enough ingredients to make some kind of raw cheesecake pie thing. Marlo confirmed my idea with great enthusiasm and we immediately launched into a jam session of musical cake making. It felt like the moment and the day really needed cake. It was a wonderful experience to make and a super wonderful experience to EAT! We sat out in the amazing early spring sunshine, teaspoons in hand, and ate almost the whole thing. Every ingredient worked beautifully together, the love and the sunshine permeating all the gaps between flavours. I called my friend Lex to see if he wanted to eat the last piece of our magical wonder pie, and he liked it so much it popped up on his Living Food blog.

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cream filling
Young coconut meat
fresh tangelo flesh
chia seeds

the crust
organic brazil nuts and soaked raisins,
flax and sunflower seeds,
coconut oil, ground ginger powder,
tiny bit of salt and tangelo juice.

(more pictures and process below)

 High Hats

a polyphony of brazil nuts, raisins, tangelo and coconut.

Mid tones

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Cream filling
Young coconut meat from the Thai drinking coconut we used in our green smoothie
a few pieces of fresh tangelo
chia seeds to thicken
the filling had a slightly tart flavour beautifully offset by the sweetness of raisins in the pie crust

 

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The crust
organic brazil nuts and soaked raisins,
flax and sunflower seeds,
coconut oil, ground ginger powder,
tiny bit of salt and tangelo juice.

Garden Love Smoothie

My friend Marlo came over for lunch, we wandered around the garden admiring the gravity defying cabbage bulb growing high above the ground on a long thin stem and a growing world in motion. Marlo picked a bowlful of greens and flowers and we blended it with coconut water (young Thai coconut strikes again, thankyou universe for our fresh coconut present) a banana, an avocado and a tangelo.

Beetlejuice Pasta

How incredible is this pasta? My housemate Amy came home excitedly with a packet of ultra fancy Italian zebra pasta and cooked up a delicious pesto, mushroom and pinenut dish with her friend Kiya. (Thanks for letting me photograph your dinner!)

Parsley with eggs

Todays school lunch: Raw things from my garden. Parsley, rocket, cos and calendula, a lemon and two eggs from Betsy and hen. I poached the eggs so they were warm. This would have been more delicious and sustaining with warm cooked millet and olive oil, but for my purposes today it was simple and easy.

 

poached yin yang

Poaching eggs in a pot at school for lunch - they seemed to be take on
a yin yang form, most likely affected by their environment...haha

http://www.orgoneffectsaustralia.com/

Really not hungry smoothie

Last night and this morning I made two very similar smoothies. They
were light, easy to drink and nutritious.
--
4-5 leaves of sorrel
Big handful of chickweed
1 banana
3-4 tbs of organic coconut cream (not raw)
1 cup of water
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Milk thistles, nettles and broccoli leaves
1 banana
3-4 tbs coconut cream
1 cup of water

-
Yesterday i ate mostly parsley and raw carrots and wasnt particulary
hungry. I think my body is facilitating a subconscious detox. I found
put yesterday that parsley stems have a similiar affect to chewing
gum. They are really fiborous and a mission to chew through, but
stimulate saliva and digestive enzymes and give your jaw the workout
it misses through having too many smoothies.

* I am typing this post on my phone while riding on the bus, a man
just got on with a trolley and big sack full of freshly harvested
nettles. He must have picked them from down by the Merri Creek
somewhere, I wonder what he is going to make with that many nettles?
Perhaps I should have a nettle party soon, my patch is getting a little
out of control.

A slice

The next day when it had frozen set it was really easy to handle
slice. The texture was also lovely and edible after this extra freeze
time.