A "no" day.

Energy soup var.

Madeleines

Madeleines made of almonds decorate any dish and also satisfy any krud's wish for something that looks like a croquette. I looove it!
Directions:
Blend soaked and peeled almonds using a carrot as a pusher. Season it with leek, salt and lemon. Dehydrate it for about two hours and a half,

Monday, May 18th, 2009

Today's energy soup

Delicious and totaly organic!!!
Blend:
1 apple without the seeds

1 kale leave without the stalk
4 leaves of frizzy chicory

1 celery's stalk without leaves
cabbage rejuvelac

1 tablespoon of sunflower's sprouted seed
On top:

papaya
chopped parsley

Basil's flowerBasil’s flower

sunflower's sprouted

Wednesday, May 13th, 2009

Energy soup

The "sopa energética" is the dear "energy soup". This one in the picture turned out beautiful and tasty. I blended one kale leave(without stalk), about 6 little chicory leaves, the leaves of about 3 stems of mint, one apple without the seeds and one stalk of fennel with one cup of cabbage rejuvelac. On top cubes of papaya and cucumber and scatteres capucine petals.

Chickpeas

Chickpeas is delicious any way. As a krud croquette is one of the most interesting side dish. The texture, the color, the form, the flavor and the smell can change according to the client. Anything goes and I think it is difficult to make it tasteless.
This one in the picture, is veeery simple: 1 cup of sprouted chickpeas blended with a minimum of water, salt and garlic. Shape the croquettes and put them in the dehydrator for tree hours. I left the mushrooms in a sauce made of tamari with ginger and served them on top.

Hummuskrud

Hummus made of sprouted chickpeas is delicious with dehydrated crackers or salads. To blend it without water is a bit difficult. Today I blended it using a peeled cucumber as a pusher and it turned out great. The cucumber won’t change neither the color nor the flavor, like the carot does .

Ingredients:
1 cup of chickpeas
1 medium glove of garlic
2 tablespoon of lemon juice
1 coffespoon of sea salt
1 cucumber
3 tablespoon of chopped parsley
Olive oil

Directions:
Let the chickpeas soak in water for 8 hours. Wash well and leave it in the sieve for 8 hours more and wash.
Blend the chickpeas, the garlic, the lemon, 1 tablespoon of olive oil and the salt. Using the cucumber as a pusher, make a hard mixture. To blend don’t use any water, if possible.
Serve, on top, with chopped parsley(or mint) and some olive oil.

Labour Day

Friday, May 1st, 2009

Labour Day
I love to use cauliflower instead of bulghur wheat and made a fresh mix like this: I pulse the food processor to cut the cauliflower very thin, but without blending it. I opened the refrigerator and took out the things that my heart felt in sintony. Today the cherry tomato, the purple cabagge, the spring onion and parsley were the chosen ones. I mixed them with the cauliflower and seasoned with lemon, olive oil and salt. I put arrugulas seasoned with celery salt, balsamic vinegar and olive oil inside a little mold, the mix on top and took out the mold. It was delicious!