Intuition

Chutney

Peach, guava e papaya

Wrapp

Creme de baroa

Mango

Mango
This picture is very in the spirit of my attempt to create a krud rocambole. I tried to make a raw and fluffy dough, which in itself is a great challenge. Well, the results were not exactly like I imagined. Of course the flavor was delicious as mango, avocado and strawberry combined would be, but the visual wasn't so nice. The dehydrated mango leaf stayed firm, very fine and sticky, just like a jelly and I don't know why. The stuffing didn't glutinize, maybe it would have been better to smash the avocado... Uiih, we all have our days, but I will get there!

Strawberry

On a long and relaxing sunday like today, a rocambole would be great! This glaze is made of fresh coconut cream, coconut and a drop of honey that combined deliciously with the stuffing of mango, avocado and strawberries.

Energy Soup

Brigadeiro???

Edible flowers

Flower

Friday, August 28th, 2009

Flower

Why I pass so many years without knowing that I can eat flowers? I went to live in the countryside of São Paulo, with more than thirty years and learned to eat pumpkins flowers. It was amazing and unforgettable. Facilities of the countryside, where everybody has a pumpkin plant in the backyard. When I came back to Rio, I forgot about this possibility because they don’t exist in the supermarket. Now, the flowers appears in little boxes and are very expensive. I feel that eating flower is a luxury in all senses. Their delicates aromas, their colors, forms and flavors deserve special attention because they bring me to more subtle frequencies than I am used to.

Aiesthesis

What in myself desire this procession of aromas, this suit flavor, very suit, this silk that strollings through my mouth, this colors that touch me?Why the word is one before and change every thing after a plate like this? Magic, mistery, pure aiesthesys.

Heating food

Dehydrateds

Sunday, August 16th, 2009

Sad

Essênius bread, almonds cream with red pepper, zucchini, cherry tomatos, arrugulas from Angela’s farm, carots and a lot of seasonings to make happy a bad day.

I need to arrive till this age to understand why we are not hungry whem something happens that brokes the life harmony. Eat is a pleasure, pleasure is sintony with the beauty and the contact with the soul, with the life. Whem the death’s presence is there, nothing make sense, even to eat…

Sunflower

August, Friday 7th, 2009

Sunflower

Today I got emotional with a ppt that a friend sent me about the sunflower. Beyond it followed the sun, even with a lot of clouds and if the day is really dark, it turns itself into another sunfower… I think it is beautiful!

I will continue to research the thousand and one forms to eat sunflower seeds, who knows if I will learn… This time, I made a paste with rejuvelac and shoyu and dehydrated it. Simple and veeery good!

Luxury

I was talking with a friend and he came with the following pearl of an expression: “luxury is a restaurant where you can phone the chef, warning that you will go to dinner there the next day and she germinates seeds and makes a krud dish for you.”

He was referring to Ludimila from Zuka’s restaurant.

Energy soup

Apple, chicory, parsley, avocado, rejuvelac and celery blended. Mango, papaya and black sesame sprouted on top.

Impromptu

Impromptu

To get home late, hungry and without feeling like preparing a dish, gives for many surprises. These times I like to open the fridge and take a little bit of everything. I chop directly into a bowl and mix flavors, colors and textures. Who orquestrates is intuition… I don’t test anything. The hunger deepens my senses and I feel that I come into a different vibe that is independent of my mind. Arrange in a dish and it is always delicious. Full of pure listening pleasure that leaves me in a state of grace ...

Tabouleh

The same ingredients as always, with a diferent shape. Wheat seasoned with rejuvelac, mint, onions, salt and pepper. Sliced tomatos and cucumber and chopped arugulas. Almond cream with arugulas. Layers of: wheat, tomatos, cream, cucumber, pasta and wheat again. Decorate with cream and tomatos. I love it!

Brigadeiro

Well, brigadeiro is all about the color and the texture. It's made with sunflower seed, pepper and soy sauce. It ended up rubbery because I spent more time in the street than I should and it dehydrated too long. It was good, but very spicy...

Vegetable garden

A vegetable garden, to me, is a holy space where I feel veeery good! I love the visuals, the frangrances, the atmosphere full of poetry, the birds, the little river that passes along side… Everything delights me! Yesterday, I went to a vegetable garden that I love and I quickly entered in an alpha state. I contemplate each leaf while I exchange impressions with a friend. I had gone there with the intention of picking two kale leaves to make an energy soup and the desire sprouted to pick one of each vegetable that I was contemplating. I picked one little kale leaf, one of rose lettuce, one of green lettuce, of carrot, a little mint stalk, of parsley, of basil, one little of red cabbage, one little stalk of melissa, some baby arugulas, two capuccine flowers and went back home with my fragrant bouquet with the heart of a child who just received presents. I blended all the leaves with two apples without the seeds and served with little pieces of papaya on top.

What I ate was beautiful and unforgettable!

Lolo rosa

Spring rolls

Loving food

Zucchini, tomatoes and peanut cream. Celery salt, little basil leaves and olive oil for effect. Simple, easy, crunchy, beautiful, tasty and ready to fulfill any heart.

Mustard

I love to invent sauces and once in a while I earn a 10. This, I loved: A bit of yam, a teaspoon of germinated mustard, salt, lemon, olive oil and just a touch of garlic. To achieve the consistency I desired, I added water drop by drop. It went great with a mix of greens and germinated lentils seed.

Weekend

I think somebody ordered "dehydrated balls" ...hehehe, I would love to know the significance of this order! OK, I obeyed: Carrot cake, corn cake, almond cake and now sunflower seed cake. The possibilities are endless...
I think I will spend the rest of the weekend eating nothing else. I made a ton and it’s delicious!!!!

Frizzby

Absolutely delicious, but what was supposed to be a pancake turned into one of those discs to play at the beach. Yummy and crunchy but I wasn’t able to roll them as I had hoped. The eggplant marinated in lemon, salt, and parsley which tops the guacamole, was the high point of this dish.

Guava soup

Guava soup with coconut water passed through the colander to remove the seeds, minced mango and basil leaves. Can you imagine? I never tire of this combination!

Dehydrating

Isn’t it a wonder of nature that we can use elements of nature to turn a seed into a delicious cookie? Germinate, Ferment, season, dehydrate and harvest something delicious to eat, see and smell.Its sensational!!!

Macarrons

SENSATIONAL! SPECTACULAR! UNREPEATABLE! Well, I haven’t the slightest idea of the ingredients. It went like this: I prepared a carrot soup that was delicious. There were leftovers and a friend of mine asked that I save some for her as she would pass by my house later to eat it. She never came and the next day I went to clean out the fridge and I found the soup, germinated almond paste and coconut water. I mixed it all together to make a paste to dehydrate. When it was ready, I didn’t like it very much and left it to the side. A few hours later, a made Apricot jelly (dehydrated apricot with coconut water and Anise seeds hydrated with coconut water). I looked at the macaroons and decided to add the jelly filling. I tried it and I could not believe how delicious the combination was. Total surprise!!!!!!!!! Its just that I don’t have a recipe or other measures to do it again. I already know that it will be a good journey to once again discover this lost treasure…
Ahhh, I forget to say that my friend came by at the exact time they were ready and ate all of them!!!

Green salad II

Green salad

Sunflower

Erros e acertos

Lasagna II

kroketishkrud

Rio Organic Fair

Zucchini and watercress

organic fair

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.