I have never seen something quite like this!

 The ante has been definately upped. I think its time to take food as art to new heights. 

Have a look at  GOLUBKA

and this post

Building Block Cakes on Sasha's Birthday 

Wow this was good!

Another raw biriyani 'rice' style dish...

Delicious biriyani inspired rice made in a mad kitchen rush in my
small time at home.
--
Cauliflower put in food processor
Dessicated coconut
Grated fresh tumeric
Olive oil
Salt
Mustard
Raisins
Goji berries
Spoon of chia gel
Sprinkle of sesame seeds
3 sun dried tomatoes
Fresh mint and parsley
Served with 1/2 an avocado

Finding food is easy even when you think there's none, so super lucky to live here

I keep missing market day and so my fresh food stocks were almost totally empty today. But I searched around and found if I went for good wholesome cooked foods (instead of raw) I could pull something enjoyably delicious and sustaining together. Harray for food!
--
2 pieces of frozen chia bread (I call it cake bread, it's like
poppyseed cake), toasted
One freshly laid egg from my friends nest
Organic eden yellow dijion mustard
Biodynamic mount zero beetroot and orange relish
Fresh baby tatsoi

I think I've posted this before

Made in the States, Fender Blender make a professional stand alone blender and a portable-chuck-it-on-any-bike setup. Can anyone help me build one without the need to import? I want to run a blender or two on the front of my tricycle food cart situation.

Cooking eggy comfrey fritters

--
Few spoons of quinoa sweet potato mash
2 tiny eggs from Betsy and Hen
3 large leaves of comfrey finely minced
Salt
Fry on low heat with little coconut oil
-
Asparagus, mustard and olive oil fried super low for a tiny while
-
sauce of tahini, mustard, olive oil and water
-
this dinner was excellent

Quinoa daikon dolmades

Beautiful looking recipe

Spiced Peach Cobbler by High Raw Chef Shana Dean
Looks so good! Peachs are nearly in season! Soon!

Today's dish, to celebrate so many things including Phoebe's birthday

Raw dolmas, a tzatkzi style sauce made with really raw cashews, dried red Botija olives from A permaculture farm in Peru, a slice of lemon and a few organic pine nuts.

--
small cauliflower including leaves and few sticks of celery including leaves chopped finely in food processor
-
half a dozen spring onions
small handful of macadamia nuts
2 Roma tomatoes
a good spoon of fresh tumeric paste
pink salt
one clove of garlic
lemon juice
a small handful of golden raisins
a decent slug of olive oil
blend together into a sauce and pour over the cauli 'rice'
voilà now you have some kind of raw 'curried rice'

--
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-
-
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
--
red lentil sprouts and purple sauerkraut

A rainbow plate

I just went to Heidi's second Conscious Nutrition class, it was called Beyond Greens and discussed and showed how to use wild edibles in your daily nutritised life.
We got to create our own rainbow mandala salad from all the beautiful little glass bowls of fruits and vegetables Heidi had cut up, eat bowl was filled with one coloured ingredient. She spoke of how each chakra coresponded with a particular colour and hence how foods can be used to stimulate and bring balance. We were invited to create our own rainbow with intention of bringing balance to our own beings. It was a most wonderful meal and I could feel how the whole space and each ingredient had been blessed by this most wonderful lady. Thankyou once again Heidi for facilitating such beautiful classes in food wonder.

Raw beet ravioli with macadamia Feta cheese

It's ready, the finished macadamia 'feta'

Here it is, done, raw vegan macadamia feta cheese topped with lemon thyme, ground pimento and lemon zest. I took this along to Fermentation Friday to share.

Spinach K-iche

I guided the process of my little brothers making their dinner. It turned out to be a quite wonderful spinach quiche. I didnt eat any as I have only been eating raw the last two weeks and am quite happy being like this at the moment. I sat with them at the dinner table while they ate. Amazingly, we observed, that the egg and spinach had separated creating a layered effect

Wrap with mustard greens from Mikoto's garden

Raw 'stirfried' buk choy

Inspired by a recipe I read but then adapted to available ingredients, I made this for lunch today and it was so delicious.
--
3 buk choy's chopped up
juice of half a lemon
-
spoon of genmai miso
spoon of coconut oil
spoon of golden raisins
a few spoons of water
blended together into a sauce and poured over the buk choy
I also threw in a few raw pistachios.

What I'm eating for dinner is really good

There is no picture.
It's dark, nightime.
Sometimes we don't need pictures.
--
1/4 green cabbage grated
grated heritage turnip
one largish grated carrot
a ripe Roma tomato chopped
something like four tablespoons of sprouted quinoa (red, white and black)
fresh lemon thyme
pink salt
lemon juice
spoon of hemp oil
3 tsps of unhulled tahini mixed with a little water and mixed through

Yup yup noodle

I was watching some raw food lady on you tube preparing some dish, and three seconds of zucchini noodle making flashed on the screen, and I realised the gaps in my technique in operating the spiraliser I borrowed off Hailey. So I tried again and it worked really well and then I made a sauce.
--
zucchini noodles
-
1/4 avocado mashed
1 tsp genmai miso
3 Roma tomatoes chopped
ground mountain pepper leaf
a few tiny carrots
fresh parsley and lemon thyme
rocket flowers to serve
when I was eating it olives came to mind, I've got green but something black would work very well I think.

Ani Phyo recipe: raw chili with taco 'meat'

This looks amazing See recipe here

Nasturtium: Vegan Supper Club in NY

I've blogged about Scott Winegard and his awesome Celebration of Vegetables before, but this morning I was reading this article on the Underground Dining NY blog and got all re-inspired-and-excited about Scott's Supper Club Nasturtium.
1. I would super like to go to New York and partake in the eating
2. I would super love to go and meet and cook with many of the other amazing living foods and gourmet vegetable chefs that seem to exist far away on other continents.
3. I would love to start my own supper club and hold events like Nasturtium. A quarterly seasonal celebration of life and vegetables. I love planning menus and responding to ingredients. I also love the printed menu and asthetic of the whole production.
4. I think I will make my own supper club. It seems that there is a lot of support for it in New York, but travel is not so feasible and so we shall just continue to keep on making here cool.
5. How formal should this kind of thing be? In a house? In a restaurant? In another kind of venue? In a gallery? As an interactive performance art piece? Everything being carefully curated? What kind of space could I use? Handy if it had a kitchen...