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!

April 2009

AsparagusWhen I lived in a farm in the northwest of the state of São Paulo, I learned thar asparagus have long and strong fibers,and, for this reason, in a emergency, must be given to a child that has eaten something dangerous like pins and buttons, for example. It was always present in my kitchen. It is a pitty that in Brazil asparagus is so expensive,but it is worth while to do this salad, and your date will be more joyful.

Fresh asparagus cutted very thin and spiced with dill sauce, olive oil and lemon. Delicious!

Fresh Coconut

Something that gives me very happy, is to wake up at six o'clock, get out from my pajamas to my biquini, put an “havaiana” and go for a walk at the beach. And after that, a coconut!
Today, the coconut had so much pulp that I brought some home to make my salad: fresh coconut, zucchini and cucumber cut in thin sticks, cherry tomatoes cut in small slices, sunflower sprouts, salt, red pepper, lemon and olive oil. I served it with almond’s cream seasoned with leek (blend soaked almonds with leek and salt in a mini processor).


Mix

A small salad after a perfect beach:
Salt, olive oil and lemon
6 cherry tomatoes
1 cup chopped watercress
1 teaspoon dulse seaweed
1 tablespoon chopped onion
½ zucchini cut in thin sticks
½ cup dehydrated chopped apple
La Yu ( Japanese sauce made of sesame oil and chili).

Pumpkin

Arugula sprout

Happy Easter

Warning

Watercolor

Women

Easter

Mars 2009

February 2009

January 2009