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potf:tasting_tomorrow_recipes [2017-05-10 16:53] – maja | potf:tasting_tomorrow_recipes [2017-05-11 08:20] – [Continue] maja | ||
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- | + | === Fennel Mezcal | |
- | === Sacramental spirit | + | |
* 1/2l mezcal, | * 1/2l mezcal, | ||
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- | === Botanical offering | + | |
+ | === Aloe-coco Juice === | ||
+ | |||
+ | {{> | ||
* 30ml Aloe Vera juice | * 30ml Aloe Vera juice | ||
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- | === Saliva invocation | + | |
+ | === Goat Tzatziki | ||
+ | |||
+ | {{> | ||
* 125g goat yoghurt | * 125g goat yoghurt | ||
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- | === Desert rain === | + | === Dehydrated snack === |
+ | |||
+ | {{> | ||
* [[http:// | * [[http:// | ||
- | * Amaranth seeds as needed | + | * Amaranth seeds |
- | * Salt to taste | + | * Salt and pepper |
- | Place broccoli florets on a " | + | Place broccoli florets on a " |
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- | === Water Wafer === | + | === Nopal crunch |
+ | |||
+ | {{> | ||
* Nopal leaf | * Nopal leaf | ||
* Lime juice | * Lime juice | ||
- | Wash the nopal leaf and remove the spikes (wear gloves if needed). Cut the outer parts of the leaf and peel the skin. Chop in thin slices or small cubes. Dip in lime juice just before serving. | + | Wash the nopal leaf and remove the spikes (wear gloves if needed). Cut the " |
+ | |||
+ | {{> | ||
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[[https:// | [[https:// | ||
- | === Rejuvenating: | + | === Water tasting === |
* 4 different types of bottled water (from around the world) | * 4 different types of bottled water (from around the world) | ||
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- | === Antioxidant: | + | === Faux snail eggs === |
+ | |||
+ | {{> | ||
* Chia crisp | * Chia crisp | ||
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- | === Eternal Youth: | + | === Green eggs & nori === |
+ | |||
+ | {{> | ||
* Nori chips | * Nori chips | ||
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=== Superjuice === | === Superjuice === | ||
+ | |||
+ | {{> | ||
* 1 bunch of fresh wheat grass or 1 tsp of powder | * 1 bunch of fresh wheat grass or 1 tsp of powder | ||
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- | === (Fish-slime) Congee === | + | === (Fish Slime) Congee === |
* 1/2 cup rice | * 1/2 cup rice | ||
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* Sesame oil to taste | * Sesame oil to taste | ||
- | Bring rice to boil on medium heat. Then lower the heat and simmer for about 1h30mins, until all water is absorbed and rice grains fall apart to a porridge-like consistency. Add more water if needed. Let the congee cool down to warm/luke warm, then add other ingredients (dulse powder, shiso powder, tamari and sesame oil). The congee should have a strong umami flavour and be light brown in colour. Serve immediately | + | Serve with vegetable scraps chips. |
+ | |||
+ | Bring rice to boil on medium heat. Then lower the heat and simmer for about 1h30mins, until all water is absorbed and rice grains fall apart to a porridge-like consistency. Add more water if needed. Let the congee cool down to warm/luke warm, then add other ingredients (dulse powder, shiso powder, tamari and sesame oil). The congee should have a strong umami flavour and be light brown in colour. Serve immediately. Note: this dish does not store well. It becomes liquid and bitter after a night in the fridge. | ||
+ | |||
+ | == Vegetable Scraps Chips == | ||
+ | |||
+ | Vegetable peels (organic cucumber, beetroot, potato, carrot...) | ||
+ | Coconut oil (enough to deep-fry the peels) | ||
+ | Salt, pepper / chili to taste | ||
+ | |||
+ | Pat dry the vegetable peel using kitchen towels. Preheat the (deep) frying pan with coconut oil. Deep-fry peel from one vegetable at a time, for 10-20 seconds, so it becomes crispy but doesn' | ||
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