A day with Vegan Iron Chef SF 2013 - Lisa Books-Williams [with short video]

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A woman transformed!

As you know, I am currently in San Francisco working on some interesting projects and finding out what is new and exciting in the vegan world.  I covered the 2013 Vegan Iron Chef and was so inspired by the winning menu. It  consisted of some very innovative and enticing looking raw food (food not heated above degrees to ensure optimum nutrition and vitality) dishes.  

Lisa Books-Williams was the chef behind the raw menu.  Her humble and sweet nature had me thinking how great it would be to meet her.  Well, wishes certainly do come true! Lisa saw my blog post of the event and contacted me, to invite me to a special presentation dinner of her winning menu.  I was pinching myself at my good luck and fortune!

A week later I went along to meet Lisa in Alameda, a pretty island town, just a nub of a place really, spitting distance from mainland Oakland.  The sun was shining and warming my bones as I rode my bike to an awesome location. A house sitting by the waterside.  

Happily,  I found Lisa just as warm and magnetic in real life.  She was a hive of activity in the kitchen, letting us in on her cooking secrets and enthusing about plant-based living.  She is a living testament to a high raw diet. Currently, her diet is based about 40-50% raw, on average. However, her diet tends to change a little with the seasons.  When it is cold she eats more cooked, and when it is hot she tends towards a higher raw diet. 

Lisa used adopted a plant-based diet in 2005 in a effort to regain control over her health.  The vegan diet help her drop a whopping 100 lbs.  She is still loosing lbs and reaching her optimum weight goal, not through dramatic dieting but buy a change in attitude and lifestyle. Her vitality is evident to all.  The results she was getting in reaching her ideal weight, gaining control over her life, and the new and exciting foods she was eating, spurred Lisa on to share her love of this lifestyle with others.  She gained her chef certification with Greenivore and her passion helped her win Best of Raw in NYC in 2010

When she is not winning Vegan Iron Chef, Lisa runs a successful event and private catering business Thrive Holistic.  In addition she regularly runs plant-based nutrition classes for Kaiser Permanente in Redwood City.  Her therapeutic vegan cooking classes are also taught in local hospitals and to persons with disabilities in institutionalised care facilities.  As well as a some local classes in Pleasanton.  When does this girl stop for breath!

It is her desire to show, not just women how want to get fit, be happier, have more clarity and energy but everyone, to see how a plant-based diet is sustainable and joyful in every way.
Since winning Vegan Iron Chef SF she has been inundated with offers, and she has lots of projects in the proverbial pipeline. She has even been asked to go to China to present at the World Congress on Health and Nutrition in October 2013. She is also hoping to take her expertise to Europe and offer her classes on a special tour. 

If you want the chance to sample her award winning menu she is hosting her Vegan Iron Chef Dinner in Alameda on 4/28.  Contact [email protected] and book your place.  Spaces are limited.
Lisa is also presenting at Berkeley Vegan Earth Day this weekend. - 4/20

Below is a snippet of the day.  I hope you enjoy the video.


Raw Food In San Francisco - Judahlicious - Review with photos

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When ever I return to San Francisco, I make sure I bike through Golden Gate Park, stop and watch the sea, then cycle on to Judahlicious, located way out in the boondocks..well, Outer Sunset but it feels like another world.  It’s a great ride though, and works up an appetite.  With the closing of Cafe Gratitude in 2012 in the city, it made a trip here even more important for me to get my raw food fix.

This place has had bad reviews in the past on Yelp.  But don’t let that stop you. Times have moved on and I’ve always found it a worthwhile destination.  The staff have always been friendly and the food is delicious, lovingly presented and prepared nice and fast.  


They have 6 raw food and 6 cooked vegan dishes, lots of smoothies and juices and desserts and even a filling acai bowl.
The seating could do with a feng shui consultant.  I’d prefer small tables rather than the two rather awkwardly placed benches but this is a little critiscim.  I was super happy to see lots of school kids queuing up for green juices.  Bodes well for our future generations health!

So, what did we eat?…


Sherpa Sandwich
Served open-faced on our house-made raw bread. Hemp Pesto, Fresh Vegetables, Pineapple, Avocado, and Marinated Kale. Drizzled with a Cashew Curry “Cream” sauce and Gogi sauce and topped with Vegan Parmesan (contains walnuts).
 
The raw bread was the best I have ever tasted.  The texture was unlike any other I tried and was almost cakey.  The flavours combinations were interesting, and really worked well together. 



Soup Mahendra 
 Cauliflower, Green Lentils, Russet Potatoes, Sweet Potatoes, and a Spice Medley. Topped with Marinated Kale and Vegan Parmesan (contains walnuts).
Cannot fault it.  Perfect.  Warming.  Homey.


Dark Side of the Shroom 

A tamari-marinated portabella mushroom topped with fresh Zucchini, Kale, Cauliflower, Bell pepper, Onion, Sunflower Seeds, Sprouts, and Pineapple. Drizzled with our Cashew “Cream” sauce and Avocado Cheese sauce.   My friend ordered this.  I’d give it 6 out of 10.  I don’t think the mushroom was marinated enough and it lacked flavour somewhat.


RAW vegan cupcakes.  Fresh Coconut meat, cashews, sweet stuff, super foods.  I was in heaven!  I made myself take absolutely ages (well, it felt like ages) to eat/enjoy.  It melted on my tongue, and I swear I didn’t stop smiling the whole time I was consuming it!  The silver case was flattened and I scraped it clean!


Raw Carrot Cake - my friend’s dessert of choice.  Though good, thick with cashew nut cream topping, and a generous wedge of nut ‘cake’ with grated carrot (of course), and lovely warm cinnamon spices.  However, it paled in comparison to my beautiful, swirly cupcake. I admit to being a little bit smug that I’d picked the best food.  I know…so childish!


Judahlicious

3906 Judah St, San Francisco, CA 94122




3906 Judah St, San Francisco, CA 94122

Raw Food en Mexico Ciudad

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Every Thursday in Mexico City a burgeoning revolution in food is happening.  Si, a restaurant in Condesa where streets Mazatlan and Veracruz cross, hosts a RAW FOOD evening.  Claudio Hall is the Chef.  Trained at the Living Light Institute and having lived a number of years in New York, he returned back to his roots and to spread the word about raw food.

I went along to sample the Thai evening.  Four courses are served and a glass of wine offered (I don’t drink).   Coconut soup.  Spring Rolls (rice paper not raw).  Pad Thai, with sprouts for ‘noodle’s (I personally prefer kelp noodles but I doubt they are available in Mexico yet) and soaked crushed cashews.  For dessert a mango infused chia seed ‘tapioca de chia’.

The coconut soup was absolutely delicious.  Peppered with tiny diced bell peppers.  All dishes were beautifully presented.  I hope I get chance to go back again and see what else he conjures up.  His passion is evident.  Check him out if you are in D.F.

Organic in Buenos Aires - Interview Series - Pablo Moscato ‘the green map’.

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Are you going to Buenos Aires?  Trust me, you need this.

Only the best map of the city.  It has a comprehensive list everything healthy and vegetarian/vegan.  I wish I’d found it before the final week of my stay.  But then again I’d have been stripped from my task of scouting out the vegan eateries for myself.

I was handed the map in a vegan restaurant in Palermo Hollywood.  Upon opening my excitement equalled a child at Christmas!  It became a holy precious thing to me!  Actually, I thought it such a brilliant and useful guide that I decided to investigate its origins.
I made enquiries that successfully led me to Pablo Moscato.  Founder of Guía Natural Urbana&Orgánica.  The MAP and a magazine portal for ‘green’ issues in Argentina.  He kindly agreed to feed my curiosity and spend some time answering a string of questions.  This is what I discovered.

He and Gabriel had had long careers in corporate consultancy, but they were becoming really disillusioned with work that meant little to them.  Did little to help.  They felt growing unease in their jobs and were slowly becoming to realise their values were upside down.  Their interest was turning more and more to a sustainable way of life.  When Pablo’s first daughter was born he knew he had to start respecting life more.  He asked himself ‘how do we help people?   

The answers followed.  Pablo and Alexis wanted to find a way to express the sustainable way of life that they were discovering and moving more towards it. What they were doing was becoming so intrinsic to their lifestyle they wanted to take it further.  So they came up with the idea to  create ORGANICOOPERS (www.organicoopers.net).  Their company offeres project management consulting, content, communication and commercial developments to ethical businesses.  They seek to help to generate the awakening of consciousness in every individual who wants to work for a more sustainable way of living and creating business. The company also help sustanible producers get to the market, emphasising purchasing and community. The more they got an idea of the organic market within Argentina the more they saw glaring changes needed to be made.  Pablo said’

But then we discovered that the market needed genuine information to make correct purchasing decisions that will affect positively the planet and all living beings. At this point came to our mind (or I should say, to our heart) the idea of a unique source of genuine information, with all organic and sustainable way of life proposals stores. And this is how the “Guía Natural Urbana&Orgánica” was born as a green map, becoming very quickly a reference for this community and is frequently consulted by the main media of our country’. 


And so they put their heads together and they conjured up the idea of a green map - access it online here Pablo and his partner wanted to hand the world of organics to consumers to make it more accessible and eventually, commonplace.   Connections began to grow and portenos (locals) found shopping for organic and healthy food increasingly easy.  Since the green map was made available there has been a 200% increase in organic produce sold.  But the movement still has a long way to go.  Jumbo, a large supermarket (a cross between Whole Foods and Walmart) is currently the only supermercado in Buenos Aires that offers an organics section and it is small.  There are several small independent stores who supply a range of organic produce .  What is so surprising is that Argentina is 3rd organic producer in the world yet only 5-10% is currently bought by Argentinians.    The money hungry Government guarantee to exports, the big buyers and not it’s citizens.  Many producers may adopt organic farming procedures but do not have the seal.  As in the UK and the US and I suspect, the majority of countries with organic agriculture, the cost of certification is prohibitive, therefore small producers just cannot afford the seal.  This situation needs to change.


Meantime, Dr Gabrielle Cousens, bastion and advocate of the raw food community in the USA, got wind of Pablo and Alexis’s work with their magazine Urbano y Organico, and decided to hire ORGANICOOPERS to spread the live food message through the launching of his first book in spanish : “There is a cure for diabetes“.  Dr Cousens hired Pablo’s wife, Lucia, a raw foodist, as an assistant. Following the success of the tour Lucia became one of the main advocates and educators of the life food culture in Argentina.  The health movement was gaining attention and helping to educate. 

Today ORGANICOOPERS keeps working with its publications and services and Lucia continues with her life food workshops.

But Pablo is not stopping there…his quest continues…

but our hearts lead our decisions in life….”Nothing is sustainable if our brothers are suffering…” (specially children)’.

ORGANICOOPERS launched “Exploradores Solidarios” feeding young children on the streets of Buenos Aires.  Following this Pablo and Lucia saw a need in the small town where they live in Cordoba (San Esteban) so they began their own programme of assistance for local children in need. 


My chat with Pablo was fascinating, and I kept him talking for quite some time.  I wanted to know how his life had changed since he dropped from the corporate world and took the leap to follow his heart.  It manifests itself in all areas of his life.  Now they live among fragrant fruit orchards and have found a calmer way of life.

Pablo told me, 

Deepening into this way of life we found that we were reconnecting to our spirituality and there we understood our need to be connected to nature…to God. And this reconnection with God is what gave sense to the changes in my life and the work in ORGANICOOPERS. Last year we decided to move to Cordoba to be not only in connection with nature, but to support the spiritual task of a Monastery at the planetary center of Erks, very important for this period of planetary transition. The tools: service and prayer’. 

 His story is ongoing, his desire to help make positive changes in his country strengthen with each project he undertakes.  This is evidence of what people can do when they listen to what their heart is telling them.  But not just listen…but then act.   Right now I feel happier knowing people like Pablo are taking positive action.
















If you are travelling or indeed, living in Buenos Aires and want to find the healthy places to shop in a sea of tiendas, then do yourself a favour and grab a copy of Pablo and Alexis magazine -  And grab a copy of Urbano Y Organico and MAPO  For health and good food made accessible!  You’ll find it in most health stores and cafes…  this one for sure. It even highlights the city’s bike paths under the Mejor en bici scheme.


As Featured in the Sunday Telegraph Magazine - My Magazine Debut!

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Centre Spread!






As 2012 was nearing a close I was contacted by a journalist interested in my raw food diet.  I was so excited!

She was curious if raw food had had any effect on my health.  Understatement!  I told her all about how I got my energy back, lost excess weight and felt sexy again, by juicing every day.  Forget 5 a-day.    I’m hitting the 8!


She sent a great photographer Dan Burn-Forti to snap me.  I was keen to impress so I put together a selection of raw food dishes to show off for the shoot.  Collard wraps with spicy cashew cheese.  Kale chips (come on, what self respecting raw foodist would not ever be more than ten feet from a kale chip!).  ALT Raw Bread Sandwich -   Avocado.  Lettuce. Tomato and a dollop of cashew mayo.  Raw Indian spiced Coconut chips.  And a whopping great big Raw Hazelnut Cacao tart.  A live FEAST.

Christmas came and went and January arrived with the rush of magazines and their ‘healthier new you’ articles.  Imagine my pride when I opened up the glossy supplement and saw the article.  My mum held back the tears as she popped on her reading glasses and spotted her daughter in a well regarded Sunday supplement!
Though I did suffer the experience of a little journalistic ‘embellishment’.    I was spooning sweet and spicy butternut squash soup into my mouth as I read that apparently ‘I will never eat cooked food again’.
I hope my story managed to inspire some people, even if it is just opening their eyes to the awesome possibility of getting more nutritionally packed live food into their regular diet.

The front cover.

I think 2013 is going to be an even better year!

Be well,

India xx

Eating Vegan in Buenos Aires - Interview Series - BA Verde Comida Crudito (RAW FOOD)

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Continuing my journey, eating vegan in Buenos Aires, I come to what was one of my favourite meals.   Even after being back in England for over a month, time has not dulled the memory of a Palermo Hollywood restaurants famous Raw Cannelloni…Oh my…so good I ate it twice (on different days!)…I recall with fondness every texture, every layer of flavour, every brightening herb, and every delightful crunch and chaw.  




All vegan, nothing cooked.  The cannelloni is made from dehydrated vegetables and filled with a béchamel sauce and colourful shredded veggies,  red sauce is drizzled over the top with minced onions and fresh herbs.  Nutty sprouted quinoa and activated almonds (soaked and then dehydrated to give them a supreme crunchiness) scattered across the dish.  The guac was chunky and the dark, flavoursome olives gave a 3rd, 4th, 5th dimension to the whole ensemble.  Oh how my heart beats a little faster at the memory!   

The menu is printed in English too. The waitresses have a canny knack of spotting a language-shy English speaker at twenty paces.  The food at BA Verde is not totally raw, nor is it totally vegan.  90% of their desserts have honey as a sweetener, or sugar. It is 100% vegetarian.  Their salads with raw crackers and cheeses are scrumptious.  They have soups, ‘one-pots’ and smoothies too.

With delicious food, lovingly prepared such as this, it is no wonder I was intrigued by Mauro, the artisan chef behind Buenos Aires Verde Organico Vegetariano.   
He seemed a quiet figure.  The three times I visited he was deeply embroiled in planning or meetings.  I see a man, keen to carry forth a movement that seems, surprisingly, so well established in Buenos Aires.  I still cannot put my finger on the reason I was drawn to trek thousands of miles to Buenos Aires and see for myself.  I guess, nowadays, travel is so easy, the internet carries information in a heart beat and this made it appear so accessible.  One can’t help but accept that we are all influencing each other and the ‘butterfly’ effect is not just a hypothetical.  If you took mainstream travel journals at face value, you may be led to assume vegetarians do not exist in this South American country.  I found out for myself that they do…in droves.  


So, I wanted to dig deeper.  I sent ….. a few…(ok a lot of) questions to Mauro.  He kindly found the time to oblige.  I’ve left the translations as is.  (So cute). 

[ ] are my interpretations


What led Mauro to open a vegetarian restaurant?

Changing my lifestyle to a vegetarian diet made me have a different connection with food, and that’s what I wanted to convey to people

Are you a vegetarian or a high raw diet?
Vegetarian, cheese consumption three times per semana [week]. Tengo [i have] stages where consume more raw foods and smoothies all

What or who influenced cooking? Who or what influenced you to one side of the typical diet heavy meat and adopt cleaner Argentina vegan / vegetarian lifestyle (if any)?
All my life I devoted to cooking, the greatest influence was my madre.En never really had a preference for meat, easy dejarlo [take it or leave it] .En Argentina was not easy in the environment of family gatherings or friends do not eat meat because it is usually the main course, people gather to eat barbecue, I adapt eating fresh salads

How long have you been a vegan / vegetarian chef?
For 5 years, previously to traditional

What changes have you experienced as a result of adopting a plant-based diet high?

Really sick less, lose weight, I feel more energy, need less sleep

What was the initial reaction to its opening and now is your typical restaurant? gender / class / nationality

The food is tasty, the public was very popular and they are not all natural food vegetarianos.El concept if you have a stronger weight in Buenos Aires, and a vegetarian diet of little more being installed in public. [people are seeing a vegetarian diet can lead to weight loss]

What is the% of organic matter produced by the use in their dishes and is easy to produce the source?

It is not always easy, few organic producers and export their production. No most all are in Buenos Aires and depend heavily on how the weather affects their cosechas.En the restaurant everything is organic. 

Is there a vegan / vegetarian society in Argentina, other than the uva.org.ar? I have not found any products with accreditation (I’ve only found a vegan / raw food product on a diet). I have emailed directly ova.org.ar also to answer this question.
There is only government agencies NGOs vegan vegetarian but not yet.

Is there a vegan or raw foodist politicians or influential people in media?
Many actors and celebrities are vegetarians, none recognized political.

What is your most requested dish?

The dough rolls stuffed dehydrated vegetables and cashew cheese, raw ice cream and risottos.

What is your favorite dish (if you have one …. or at least one current)?
The quinoa wok

Favorite ingredient?
Quinoa

Have you ever appeared in elgourmet or the like, or a lifestyle magazine?
In several articles in newspapers and journals in utilisima in air channels, and realize a series of shorts for a cable show cooking.

In preparing your food at home and creating our recipe, do you have a favorite piece of music do you listen, or environment you want to create?
As this depends on the time.

What is your current favorite restaurant (if you ever have any free time!) In Buenos Aires or Argentina as a whole?

Osaka could be  [http://www.osaka.com.pe]

What is your vision for your restaurant and the scene of vegetarians/vegans in Argentina?

Growing, with increasing acceptance

Do you have plans for a cookbook? My Spanish is improving but not enough to discover if there is a vegetarian or vegan cookbooks on the market for Argentine chefs?

Not really, most are translations of books outside.

What do you want to answer questions that I may have omitted to ask?
It could perhaps be about organic growth, which to me is very importante. No one could speak of intelligent power outside organicos.  The concept that it is time for people to invest more into your diet and less on drugs, and for that food must be important. Not just avoiding meat and meat special, if not also choose seasonal flavors, enjoy them, and work with the middle ambiente. Dejar [stop] of eating fruits, vegetables and cereals treated with fertilizers among other things . Return to origins, to nature, to enjoy cooking and eating.



I hope Mauro accomplishes all he sets out to improve, and continues to gather a hungry and conscious crowd.  Oh and the restaurant holds classes too, to help people master his techniques.  


Want to know more about vegan food in Buenos Aires? (click here for gluten free vegan products and links to my reviews)

Be well

India xx

Where to get Vegan Products in Buenos Aires

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My time in Buenos Aires unearthed a number of vegan and gluten free products that I enjoyed.  Here are a few of them.  
From Veganius I found this little tub of vegan and gluten free trifle in Casa China (a great natural foods market in Belgrano…it is always super busy and has international products and a great bulk section).  Made with masa flour.  Not for soy haters.

The chia and alfa alfa meal made by Natural Seed was great for sprinkling on my breakfast.  So nutritious!


 I used tons of the nutritional yeast.  You can find tubs of flaked yeast or boxes of fine powdered nooch.  It is called Levadura de cerveza.  I think it tastes marginally different from US and UK offerings.  This yeast is grown on cervaza (beer) I guess.  Marigold Health Foods nutritional yeast are grown on molasses.   
A couple of dieteticas stocked Oh Yeah It’s Vegan raw flax crackers, which were really good and crunchy.  Esquina De Las Flores stocked lots of dried gluten free flours, including a green pea powder which was great to whip up a quick and filling soup with.


 Almacen Del Sur produce a berenjenas (eggplant/aubergine) dip very similar to baba ganoush.

Mercado Bonpland
 ‘ located in the heart of Palermo Hollywood, Bonpland market stands out from other traditional markets of Buenos Aires. Born in the heat of the crisis, this place is still relatively unknown so it offers a nice walk to give among the regulars.
The initiative comes from a French installed in Buenos Aires with the idea of protecting small artisans and producers: to create a market that is based on the principle of solidarity economy. A method in vogue in France that seeks to sustain ecological and human values: organic farming, sustainable development and fair trade in order to promote and protect local businesses. 
Members of the Neighborhood Association joined Palermo Viejo and knew where to get it done this initiative: Bonpland 1660.’
 I found these packets of dried soup and vegetable powders, sourced from different parts of South America, they also had dried potato from the Andes, made with a speciality heirloom potato (this is still unopened and sitting in my cupboard).  I must remember to try it.  

This tiny store within the Bonpland market sold lots of bulk items, vegan and raw snacks and nut butters etc.  They don’t have a website yet but the company is Nutricia.  They have a Facebook page.  

Beetroot and seaweed chips.  Expensive but a nice little treat.



My friends at Ana Dietetica on calle Sanchez de Bustamante, sourced these for me.  They proudly waved them at me, bouncing around like excited little kittens, when I went into the store….just before I was getting in the taxi to fly home! Never got to try them but, apparently, they were gluten free too.


 This was the shy young guy, with a retro ‘willy’ (remember those..ala 1980’s.  Short hair with one long, often platted, tail of hair from mid nape.  Bizzare, and at that time sported by many, along with their florescent ‘Frankie Goes to Hollywood’ T-shirt).  Charmingly (!) named, ‘the willy’.   I digress… He and the store La Dietetica de Ana, enjoyed a symbiotic relationship.  Everyday he’d stack his crates of vibrant veggies around the tree outside Ana’s store, so her shoppers could buy fresh produce to go with their health foods.   He had a little scale that weighed the produce and sold by the kilo.   These type of open air produce sellers are located on most streets.
Buenos Aires has dietéticas dotted all around the city.  They are not like Whole Foods or Fresh & Wild in the UK but they have a small selection of gluten free and diabetics foods and vitamins and minerals, alongside a small bulk selection of herbs, spices and some superfoods etc.  Celiacs should definitely locate their nearest when visiting the city.



































Finally, a store on Av Dorrego, the trendy street that cuts to Villa Crespo , Punto Verde Mercado Organico opens its doors every Friday and Saturday. You can buy fresh produce and many vegan/raw artisan products and even eco friendly cleaning products and cosmetics.  Lots of people come pulling empty trollies to fill or cotton bags to fill with beautiful organic veggies.  The community that gathers there also sell great salads, snacks and treats to sit and eat whilst chatting to new and old friends. Superfood brownies.  Equilibrio Gusto sell yamani aroz hamburguesa sin gluten (gluten free, rice bun burger with brown rice and millet pattie and salad, hummus). It is so supportive and a great hub of health and planet conscious gente (folk).  

There are many other places too. This is a scratch at the service of the organic and vegan products in Buenos Aires.  If you were worried about visiting the Federal Capital of Buenos Aires and not finding anything you can eat.  Rest assured their is a growing community that has it covered.
Check out my previous posts on the restaurants of Buenos Aires - here are a selection;
and here, oh and this one is good also  click here.  Have a look at this one too…clickety click
Have you visited Buenos Aires?  Do you live there?  Leave any tips you have in the comments box below.
Be well,
India xx

Custard Apple from Mother Nature

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Sometimes mother nature just gives you a gentle nudge to remind you that ‘She’ is the greatest gastronomist.

Our huge Asian store in Brighton is a great place for me to dig around and unearth unusual, new (to me) ingredients.  Whilst I took temporary relief from the hot yellow sun last weekend, I spotted a round, blackened ‘thing’ among the crates of bright limes and towers of humongous grapefruits.  It stood out like a rough, sore thumb.  It looked almost like a curled, magnified woodlice, or perhaps a fir cone!  Not really the stuff to get ones mouth watering!  A beautiful young Indian server informed me it was a custard apple.  ‘Try it.  It is delicious’ he assured me with enthusiasm.  He prompted again, noticing my sceptical face.  ‘It is ninety-nine pence…..what do you have to loose?’   He smiled and passed one to me across the stack of citrus.

I paid for the strange fruit and carried it home.  After putting down my bags and stuffing my shopping into cupboards and drawers I gingerly peeled open the willing hard skin.  I had no idea what to expect.  Magic and wonder filled my little bright kitchen.  Inside was a slightly gritty cream toned flesh.  Elongated triangles surrounded shiny black beads.  With care, I sucked the flesh from the pip.  Wow.  It was sweet, with hints of vanilla and apple.  Like mounds of homemade custard infused with gentle swirls of English apple sauce. Extraordinarily worthy of its title.

Autopilot started my brain whirring to devise a delectable dessert with this tropical Asian fruit.  I saw visions of raw sweet almond and coconut tart bases filled with pillows of the  pale mashed fruit.  Or drizzled with a citrus and caramel sauce.  Then I stopped short. Rapped my knuckle to my furrowed brow. Silly me.  Why tamper with perfection?!

So, this is a guest post by Mother Nature herself.  She proudly presents the Custard Apple.  A magnificent mono dessert that needs no alteration or accompaniment.

Sweet….filling….and delicate.  

Low fat, sugar free, bustling with goodness.  Have you ever tasted a custard apple?  Let me know in the comments below.

love

India Leigh x

Versatile Rich Tomato Marrakech Relish (no cook)

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No cook Versatile Rich Tomato Marrakech Relish

Don’t run off at the sight of a long ingredients list. Its predominance mostly spices.  Simple to prepare and so flavoursome.  I promise you’ll be pleased you made it and it really only takes a few minutes.  I’m always ridiculously proud when I make something a store would have you think impossible to us mere mortals.

Sometimes I will go into a store or restaurant and experience a recipe so striking that I have to go home and make attempts recreate it. It is a challenge I heartily accept.  Nowawdays, I usually push my trolley right on by the shelves stacked with jars of pre made sauces and condiments but last week, a little jar caught my eye and beckoned me hither.  A tagine paste.  I accepted it’s silent call and grabbed it from lofty height.  Automatically, I turned the jar over in my hand and inspected the ingredients.  Wow!  no unnecessary fillers or scary E numbers.  I gave it place among a soft bed of spinach and pushed my trolley onwards.  It was a treat!  I set about mimicking it.

One of the things I love about cooking is the guess work involved, along with the measuring, sprinkling, mincing, smelling and even in a funny way the annihilation of my clear zen worktops to transform to something akin to a struck bomb, with open jars, splattered liquids amid the perfume of garden herbs.  I suspect a failure to take up science and a soul that is caressed by evocative food memories is behind my kitchen puttering.

I cracked this on the second hit.  The flavours are lusty and robust.  Statisfying in a way that necessitates only a few brimming spoonfuls to satiate.

Ingredients  (makes one jar or about a cup full)

1/2 cup soaked sun dried tomatoes (the dry kind and not in oil…if you have the oiled type then omit the sunflower oil part of the recipe)
5 garlic cloves - minced
1/2 red pepper - chopped
1 small shallot - minced
1 roughly chopped red chilli pepper (deseeded if it is a hot number)
1/4 cup roughly chopped sun dried tomato soak water (you may need less or even none at all, depending on the consistency of your tomatoes…your judgement is needed)
1/2 juice of squeezed lemon
2 Tbs finely chopped fresh mint (remove the stalk if it is woody)
1 Tbs finely chopped fresh parsley (remove the stalk it is a bit woody)
2 1/2 tsp cumin powder - I roast seeds and grind them myself so I can enjoy the smoky aroma whilst grinding in my pestle
1 tbs coriander powder
1 1/2 tsp cinnamon
1 tsp paprika
1 tsp ground caraway seeds
1 Tbs truffle (or walnut/olive) oil
1 Tbs sunflower oil
1/2 tsp salt (this should be enough but add sparingly according to how salty your sun dried tomatoes were)
grinding of black pepper


Method

1. in a blender, blend the tomatoes with the red pepper to a rough paste.
2. add all the other ingredients and pulse until mix is of a thick, slightly coarse consistency.  I love to leave little nibs of garlic, onion, chilli pepper and fresh herbs suspended in the paste.  It adds depth and excitement in each spooned bite.
I am slathering it liberally on almost anything at the moment. I cannot get enough.  Baked poppadoms are peppered with it, Raw Garlic Bread it loaded with it and veggies are turned scarlet with generous lashings of the stuff.  Beans are delicious bathed in it.  Avocado, potato….I could go on.  I won’t.

I hope you like it as much as I do.  You can also try and change up the spices to match an alternative country.  Its base could be the foundation for the flavours of Italy, Mexico and Spain too.  Add some pickled lime and it could whisk you away on an exotic trip to India.

Please enjoy.

India Leigh x

Raw Sprouted Buckwheat Hummus - Recipe

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Raw Sprouted Buckwheat Hummus


I have a friend who calls chickpeas ‘devil food’.  The force of her wrath is due to the ‘fall out’ after-effect of the ubiquitous legume.  Mindful of this and needful of dip, I hunted around for alternatives.  I’d not soaked any almonds so that was out.  My stock of pre-cooked black beans were frozen solid.  Oh dear, I had nothing to ‘hummus’ but I craved it so! 

In a moment of inspiration I grabbed my dish of buckwheat, happily going about its business of sprouting on my windowsill.
I paired it will all the usual ‘hummus’ suspects, and crossed my fingers as I stood and watched it quickly blending into a thick, pale cream.

I slathered it thick on a wedge of sweet potato, hot and steaming, fresh from the oven and eagerly bit into it like an open-faced sandwich. Verdict?  It is really rather tasty!  Hunger abated and full of delight that my experiment had worked I roasted some cumin and bashed the smoking seeds with a pestle to release the flavours, and the together the two became firm friends.
I then dug around in my cupboard to fish out my mandolin (not the instrumental kind..though that would of been fitting!) and sliced some delicate rounds of beetroot to create an easy starter.  More about that after I’ve shared the basic recipe with you.


First, sprouting the buckwheat.  Buckwheat is not a grain but a seed, related to the rhubarb family.  It is full of amino acids (one of most complete sources on the planet) and is gluten free.  It is a ‘healthy’ starch and after soaking in water for 20mins (some say longer but I’ve heard it can spoil quickly), it gives off a gloupy gel like substance that needs to be rinsed vigorously.  Once rinsed pop into a sprouter and rinse 3-4 times a day.  You should see the little sprout tail emerge after a day or two.  Rinse, rinse and rinse again, and then you are ready to turn it into moreish (and Moorish) hummus.

Ingredients
2 cups raw sprouted buckwheat
1 plump clove garlic
1/2 tsp salt (pink preferably)
1/2 lemon juice (2 Tbs)
1/2 tsp apple cider vinegar or ume plum seasoning (to lift)
1-2 Tbs tahini (raw if that is your bag)   I used 1 Tbs and it was delicious.  See what you think.

Method.
1. pop all ingredients into a blender and blend until smooth and creamy.  Check for seasoning.  Is it ok?  You may like more lemon or more salt.  Try it.

Nutrition (source Food Matters)

Sprouted buckwheat is an amazing food because it tastes like a grain but is actually gluten and wheat free and not a grain at all. It is one of the most complete sources of protein on the planet, containing all eight essential amino acids. This makes it perfect for diabetics and those who want to cut down on their sugary carbohydrates and to balance their blood sugar levels. It is also known to lower high blood pressure. 

Sprouted buckwheat also cleanses the colon and alkalizes the body. Buckwheat is a wonderful super food for people who have varicose veins or hardening of the arteries. One of the reasons is that it is full of rutin, which is a compound that is known as a powerful capillary wall strengthener. When veins become weak, blood and fluids accumulate and leak into nearby tissues, which may cause varicose veins or hemorrhoids. 

This healing food is also rich in lecithin, making it a wonderful cholesterol balancer because lecithin soaks up “bad” cholesterol and prevents it from being absorbed. Lecithin neutralizes toxins and purifies the lymphatic system, taking some of the load off of the liver. Sprouted buckwheat is also a brain boosting super food. 28% of the brain is actually made up of lecithin. Research suggests that regularly consuming foods rich in lecithin may actually prevent anxiety, depression, brain fog, mental fatigue and generally make the brain sharper and clearer. 

Buckwheat is high in iron so it is a good blood builder.
 It also prevents osteoporosis because of its high boron and calcium levels. Sprouted buckwheat is high in bio-flavonoids and co-enzyme Q10. It contains all of the B vitamins, magnesium, manganese, and selenium, as well as many other health giving compounds. 



Wow!  AND it makes great hummus.  Also, when teamed with mint, fresh raw beets, cumin, lemon oil and my homemade Marrakesh Relish….it is heavenly!

Enjoy!

Be well

India Leigh x


p.s  another raw buckwheat recipe you may like caramelised onion tart
p.s.s it is an excellent substitute for oats too.  Try it for breakfast.