My lunch today was a yellow zucchini spaghetti 🍝😊
Yellow zucchini and cashew sauce:
1 cup soaked 2 hours cashew nuts
1 cup water
1 tbs nutritional yeast for cheese flavor
pinch of Himalayan pink salt
1/2 lemon juice
blue spirulina for color
1 date
Blend all ingredients well, taste and add more water if needed.
Bon appétit! 👌😉
Lunch time as usually a salad 🥗
Today is was with japanese dressing:
2 Tbsp organic miso paste
1/4 tsp grated ginger
1 Tbsp lemon juice
3 Tbsp raw sesame seed oil
1/2 cup water
1/2 tsp light Japanese soy sauce
1/4 cup thinly sliced green onions
In a bowl mix miso paste, sesame oil and lemon juice. Add water to obtain the right dressing consistency. Add ginger, salt and pepper to taste. Add spring onion and mix gently. ReadyJapanese Dressing
Today, I carried out a Raw Food Class, and we make a Raw Coconut Christmas Cake with five attendees. We used fresh young coconuts and raw coconut nectar, sprouted dry buckwheat and dry white mulberries, instead of cashew nuts and of agave nectar. Strawberry season started already in Japan. Putting strawberries on top of Christmas cake is so popular among gourmet Japanese, so I used the most beautiful strawberries today.Thanks to all attendees we enjoyed making a beautiful Christmas cake. I look forward to meeting you again!
Here is a video recipe of this yummy cake:
I don’t make a raw yogurt very often, but if I have a chance to get fresh young coconuts, I always make an ice cream, cake and yogurt from coconut meat. This week my friend send me a box of fresh coconuts and I loved to drink coconut water and eat raw coconut meat without any cooking and only two of them I use for making my yogurt 😉 My family wanted something sweet and I created this raw version of Chocolate-Pistachio Tartlets from Vegetarian magazine recipe. These mini tarts can be made up to a day in advance – simply garnish with fruits right before serving. Makes 5 tartlets. Continue reading
Perilla (shiso) is either red or green, the red perilla having an anise flavor and slightly less spicy than the green variety, which tastes more like cinnamon. The leaves, which are rich in calcium and iron, are used for seasoning, coloring, pickling and garnishing. Shiso leaves can be used whole or cut into strips. Use the flower buds by collecting the seeds at the end of the season to sprinkle on salad. The Japanese, in particular, use the red variety to color umeboshi and pickled ginger. Perilla seeds form an essential part of the famous seven spices of Japan, which originated more than 300 years ago in Kyoto.
Recipe:
1/2 cup cashews, soaked
1 tablespoon lime juice
10 Vicia faba, also known as the broad bean, fava bean, faba bean, field bean, bell bean, or tic bean
5 leaves shiso (Perilla frutescens)
2 teaspoon white miso
1 big date or 1 teaspoon agave
Pinch salt / 2 tablespoon water or more if needed. Blend until very smooth.
Bon Appetit!
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