Here's a recipe my love brought with her from Denmark... I have fallen in love with it, it's so fresh, brought it to the beach on a hot day, it cooled us all down and made us say Yum!
One cucumber, 500 gr (good size) one large container of yogurt, salt pepper, fresh finely minced garlic.....
Grate the cucumber and sprinkle a little salt on it. Let it stand in a strainer for at least half an hour to allow the juice to drain. Squeeze any residual off with your hands.
At the same time drain the yogurt through some cheese cloth or tea towel, also squessing off as much water as posible...
Mix the two, add salt, pepper and garlic and if you like a little olive oil...
Taste for salt before adding, since the cucumber is already salted...
FALAFEL - another middle eatern dish.
Great hot, warm or cold. I love them on the beach with fresh homemade Tzatziki... Yum!
1 pound dried chickpeas ... soaked overnight
2 medium onions
4 big cloves of garlic
1 bunch of parsley
1 bunch of coriander (cilantro)
4 teaspoons of olive oil
1 tablespoon of sesame seeds
Cumin, Turmeric, Coriander, and Cayenne or falafel spice (try the middle east grocer)
Blend all in the food processor... form with spoon and hand into small balls...if too dry add a bit of water... Pan fry about 3 minutes in a good oil..
Serve with lemon, salad, garlic yoghurt, tahini or what else you desire... Good hot, warm or cold. I love them on the beach with fresh homemade Tzatziki... yum!
Alligator Eggs (SERVES 12)
2-3 cups of grated carrots
1 medium onion – diced
2-3 lemons juiced
Braggs Aminos to taste
This is a slight adaptation of a recipe by Katherine Dichter, orignally entitled Mock Salmon Pâté.
40 unblanched whole almonds
1/2 stick celery
2 spring onions (green onions, scallions)
1 small carrot (about 50g, 2oz)
large squeeze lemon juice
2-3 tsp nori flakes (optional, or use other seaweed)
1. Soak the almonds at least overnight, or for up to 36 hours, changing the water every 12 hours.
2. Drain the almonds, and peel them if you can be bothered (I think it enhances the flavour).
3. Chop the celery and spring onions; peel and chop the carrot. Put these and the almonds into a blender, and process until smooth. My hand blender is capable of
doing this, but it takes a while and some rearranging.
4. Add lemon juice to taste, and mix in the seaweed flakes. You could add salt if you want, but I don't think it needs it.
5. Serving suggestion: Mound the pâté on the middle of a plate. Fill half the plate with mixed leaf salad, and arrange chopped vegetables around: sticks of celery,
rounds of peeled sliced broccoli stem, sliced baby sweetcorn, sliced (sweet) red (bell) pepper. Also used in my Sprouted Quinoa Plate with Salsa and Vegetables
• 1 Large Eggplant
• 2 or 3 Ripe-But-Firm Ripe Avocados
• 2 garlic cloves, chopped finely
• 1/2 Red Onion, chopped finely
• Juice of 3 Lemons
• 4 Tbsp. Extra Virgin Olive Oil
• Dulse Flakes and Pepper to Taste
• 2 Tsp. Raw Honey
1. Pare and dice eggplant. Place in a deep bowl and immediately cover with cold water acidulated with juice of 1 lemon.
2. Whisk together: oil, garlic, dulse flakes, pepper and juice of 1 lemon. Set aside.
3. Peel and dice avocados. Place in bowl and toss immediately with juice of 1 lemon.
4. Drain eggplant and combine with avocados. Add chopped onion.
5. Whisk dressing again and add to mixture. Toss gently.
6. Set aside for about 15 minutes. Chill if desired.
7. Before serving, toss gently again and sprinkle with honey.
A friend gave me a few coconuts from her chemical free garden, so I milked one of those suckers and made this concoction. It was very good!
4 oz of coconut milk
4 oz of my “Rudy Reds” (powdered berry blend) spiked reguvelac
I tsp for Matcha
1 tsp of raw honey
Whipped frothy in the Vitamix… Yum… Enjoy!