A new era in cultured vegetables

Grate
A million carrots (8-10)
Half a large purple cabbage
Throw in some garden fresh herbs, oregano and thyme

Blend
2 pieces of fresh tumeric
Juice of one lemon
Fresh oregano and thyme
2 spoons of ground pink salt or thereabouts 
Half a cup of the grated vegetable mixture
With one large glass of water

Pour the brine over the grated vegetables and mix in  
1 tsp of polybac 8 probiotic powder (used as a starter to establish a universe of exciting microflora quickly)

Pack into a jar, submerge and seal. Wait for one week. 
Inspired by watching Donna Gates YouTube videos on cultured vegetables. 

On-the-go sushi

--
grated parsnip and carrot,
almond pulp (leftover from making almond milk)
with olive oil and umeboshi plum paste
squished together with hands to form a raw 'sushi rice'
-
to make sushi
put mix onto a piece of nori add garden lettuce and parsley and anything else you have,
roll up and eat

--
Lettuce from garden
slice of avocado (victorian from farmers market)
slice of cucumber from it's succulent insides (ceres)
tiny strip of purple cabbage sauerkraut (homemade)
one leaf of fresh coriander from garden per leaf
spiralised carrot in centre
a few baby broad beans
-
approx a tsp of umeboshi plum paste
1/2 tsp olive oil and 1/2 tsp macadamia oil (that was the extent of my oil reserves)
-
To eat take a leaf, top with a carrot spiral and some umeboshi sauce, roll up and eat.
This was so good and perfectly what I needed. I sat on the grass between my garden beds with this wonderful plate.

Raw magic carrot cake dedicated to the Permablitz'ers

Three layers of situational invention. I made a pie cake pudding slice thing this morning to take to Lex's permablitz today. It was a two hour culinary journey, in that way that things take on their own sense of time when you start cooking before you have woken up fully. On rising I began dreaming up this creation. Investigating, experimenting and getting feedback from the pie and from other humans inhabiting the kitchen, just like the conversation dancing or any other method of communication. I kept thinking about the magical consistancy powers of coconut oil but didn't have any so looked for other ways of making.
--
base
-
a cup of almonds (fresh, raw, from farmers market)
5 or 6 medjool dates
a few spoons of thick chia gel (black chia seed soaked in water, but not too much)
ground Ginger
pinch of salt
-
carrot layer
-
a cup or so, maybe it was two cups, of tiny baby Dutch carrots (grown on the peninsula) blended in food processor or grated
1/2 white chia seed ground in mortar and pestle and soaked in a little water so becomes thick gel
a few handfuls of golden raisins chopped
lemon juice
1/2 coconut flakes
ground Ginger, cinnamon, pimento
a couple of pistachios
-
cream layer
-
1/2 cup soaked almonds with skins removed
1/2 a mango and 1/2 a passionfruit (the other halves got eaten as breakfast while I worked away on the cake)
a banana
spoon of lucuma powder

I forgot to take a photo at the end. It looked quite beautiful covered in the greens and pinks of broken pistachio nut pieces (raw, from farmers market), a few juicy golden raisins and three fleshy white flowers from my lemon tree.
I froze it for a few hours but it had quite a soft consistancy. It was really lovely to share with so many people that I didn't know, food being first introduction is a very delicious one. It was a very inspiring event to be apart of, and find ways to contribute to. Harray for growing vegetables, gardening, soil, air, water, love, community and permaculture being such an expansive wholistic idea that is so much more than tilling soil, but nutrition love health and connection on all levels. And as Lex said just on dark 'all people are plants and all plants are animals.'

Something like pasta

While making this dish I had the distinct desire to only use a knife for preparation. Simplicity and honing my focus into what is happening right in front of me with each ingredient as it entered the conversation. I didn't have a preconceived idea other to make some kind of pasta simulation with the lovely super fresh zucchinis and tomatoes I got from Ceres this morning.
This is the way it went
--
zucchini cut into strips, salted and parsleyed.
-
3 small Roma tomatoes cut into cubes if that term can exist with a tomato
3 tiny purple cloves of garlic
3 or so carrots sliced really thinly into rounds
1 tsp hemp oil
1 tsp brazil nut butter
1 tsp genmai miso
-'sauce' served on 'pasta' with a few soaked and halved almonds

While I was eating this I threw in a couple of kalamata olives and a few pepitas. Would definately have gone down well to add more brazil nut butter but my jar was empty and some olive oil. Anyway I had fun.

Garden + sprouts + tahina

--
Dandelion greens, milk thistle, spicy rocket, curly lettuce, parsley, nasturtium and calendula flowers.
Mung, buckwheat and lentil sprouts, soaked almonds.
grated carrot, a little avocado and a bit of fried organic tempeh
Tahini miso sauce (1 tbs tahini, 1 tbs genmai miso, water, 1 tsp hemp oil)
thankyou

Definately need a rainbow

--
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.

I love carrot soup

I really love raw carrot soup. The main ingredients are carrot and soup (aka water) whatever else you want to add is welcome. Some people out there make carrot soup by juicing their carrots and then blending it with an avocado to make it lovely and creamy. I'm a bit rougher and perhaps more primitive than that, and I don't mind the fibre element. I blend my carrots whole with a little water add some lemon and call it soup.
--
3 medium size carrots
1 cup of water
1/2 cup of chia gel (2-3 tbs of chia seeds soaked in 1/2 a cup of water with a little salt and agave)
grated lemon rind
juice of 1/2 a lemon
salt
serve with quartered cherry tomatoes and a few freshly cracked walnuts and more lemon rind.
This was perfectly delicious for my afternoon sunshine purposes, herbs, greens and something creamy could also be fun to play with with this soup.

I'm not sure if tofu could save the world

But it's nice to eat it sometimes.
--
brown rice cooked in water, when 3/4 cooked
add this - (in a blender, blend together carrots, pumpkin, garlic, lemon juice, pink salt and water)
let the rice continue it's cooking until the pumpkin is also cooked
-
this bowl is
pumpkin brown rice (from above)
fried smoked tofu
red cos lettuce
a sauce made with:  Loving earth brazil nut butter, genmai miso, hemp oil and waater

enjoy with chopsticks in the sunshine.

2nd bowl green

--
Same soup as before (raw carrot soup)
Just added some sunflower seeds (blended with water separately for a milky affect), a few leaves of dinosaur kale, tiny bit of raw Ginger and a dash of hemp oil to serve

Raw carrot soup

--
Blend together
Carrots
Water
Garlic
Salt
Lemon juice
Dash of olive oil to serve
Very simple, feel free to embellish, chia seeds or avocado would work
well.

The never ending batter

Pancake batter with grated pumpkin, sweet potato, carrot, cabbage, red onion and dulse.
I've been using and replenishing the same sourdough pancake batter for over a week, adding new flours for the culture to feed on and adding some of the batter to a fresh selection of grated vegetables. As you can see there is a lot more veg than flour in my mix.

Sour-Oko

Sourdough okonomiyaki

Sourdough pancake batter made with a mixture of flours (sourgham, white maize and tapioca),
2 eggs from our chooks (not neccessary at all but its me being extra safe that they wont stick to my pan)
himalayan crystal salt
grated carrot and sweet potato, chopped up super fresh green cabbage
Fried with coconut oil, served with mayonnaise and dulse.

Later I made it again and served with coleslaw-sauerkraut (cabbage, carrot, red capscium) and fresh rocket.