Snacks (5)

Snacks

My New Blogger Life: Day 57

Petra Denk by

Lots of spam, few real users and... radish spread with onion bread.

Today I'd like to present my summary of 57 days www.bestofrawandsuperfood.com. So how is the mood of the blogger? In principle, well - I like my blog, it's fun, I have a lot of ideas, but as you can imagine, some realism has come up. Although I have known before that to run a blog would mean lot of work, I couldn’t imagine how much it really would be… Beautiful photos were very important to me from the beginning - I have even attained a professional course at a food photographer in USA (though only online, but still - very intense ..) and I find more and more pleasure in photography. But: The photos definitely cost a lot of time and effort! In second place comes the text - as a former journalist that’s not very difficult for me, but in addition to the translation in English, it costs time, too. The pre-translation has Google already done for me, but unfortunately Google does not manage to do this particularly well, so I have to rewrite and to correct almost every sentence. And in the last time an increasing amount of time is occupied by social media management - like my presence on Facebook, Twitter or Pinterest, which also wants to be maintained  regularly. Because I always claim a certain degree of perfection and I at the end of the day would like to get some reward for all my efforts (users, followers, many millions of euros – I am open for any of these options ;-)) - I have registered at the American Digital Media "Boot Camp" and also took an online-course from a highly successful food blogger couple ;-). I'll keep you up to date with what I'm going to learn – I’m looking forward with excitement to all this stuff…

What have I experienced in these 57 days? Well, unfortunately, a lot of comments are obviously generated and posted by machinery: Tons of Chinese steel processing, jewelry, generics, dubious offers, to bring my blog into the top ten on the Internet overnight, and other dubious offers, of which I'd rather not tell you , true responses are currently still seldom seen at my website. But as I have read, blogging claims a lot of patience and perseverance. And I have to tell you, that I’m glad about every single comment and every single visitor who finds the way to my blog in the www-jungle out

Regarding the topics, that people are interested in, it seems to me, that the “hype” around raw food maybe could have died down again. In the first month running my blog, I have got more questions about the effects of particular ingredients – this seems to be more interesting than the question whether it is raw or cooked. Why not? People want to feel fit, healthy and full of energy and fight extreme fatigue, tiredness or illness. If you can achieve this effect with food that also tastes delicious - what more could you want? I am therefore glad that I have set up my food blog theme broader than just raw food as originally planned. In the near future I will continue to keep my focus on the raw food diet, but sometimes present some cooked dishes, that contain Superfood ingredients as well.

What people are interested in, are also my photos – if I have bought them somewhere or how I manage to do all this stuff.  So I want to continue with this quality level and try something new: I want a clear, simple setting, that puts the food into the centre. I tried this style for the radish spreads, as you can see. With fresh horseradish, a few radish sprouts and the already posted brilliant onion bread - an absolutely perfect raw food menu! If you want, you can of course also use normal bread and replace soaked sunflower seeds by Cottage Cheese. The seeds of the radish sprouts you have to order either via Internet or unfortunately buy the organic supermarket - but the purchase is worth it and not very complicated. Within a few days you can grow a large amount of sprouts in a glass. It tastes wonderfully intense after radishes (!) and keeps up to a week in the refrigerator.

 

Radish spread

  • 1 cup sunflower seeds (soaked overnight in water, then strained)
  • ¼ cup water
  • 1 teaspoon salt, freshly ground pepper
  • 3-4 stalks (pluck leaves and chop finely) fresh parsley
  • ½ freshly squeezed lemon
  • 2-3 tsp freshly grated horseradish
  • (Cut 3-4 as a garnish in columns 5-6 pieces rub) 1 bunch of radishes

Process the soaked sunflower seeds in a blender, gradually add water and lemon juice until you receive a creamy mass. Add grated radish, grated horseradish and parsley, season with salt and pepper. Garnish with fresh radish sprouts and radish slices.

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Fiestafeeling with laptop, scarf and bread basket

Petra Denk by

A Guacamole Recipe from Jamie Oliver with South American flair - produced in a Viennese flat. 

"Christmas?" asked me the seller of our Euro-shop around the corner with raised eyebrows, when I bought a colourful Christmas tree lights-chain from him at the end of June. You must know, that I am a "nerd" when it comes to food photography - when I have a photo idea in summer that includes Christmas decoration, then I just have to get it. However, these photo ideas sometimes not work as planned - especially if I work with more complicated things like additional light sources. I had imagined to produce this scenario: Guacamole after a recipe from Jamie Oliver with lots of chilli and coriander - on a wooden table. The  Mexican Fiestafeeling would be created by colorful lights against a black background (= night). In addition, I would still have my currently one and only potted plant (it is a "Busy Lizzie") which would provide the background with some outdoor dining ambience. So far was my plan. The perspective in the viewfinder of my camera said something else. The lights did somehow not fit into the picture - my huge black background frame turned out to be unsuitable as black night sky and holding the Christmas lights. Therefore I used my black laptop, a bread basket and even a monstrous black scarf - as alternative backgrounds. I had plenty of ideas, but the photographic results were poor - at the end I decided to use an incidental first snapshot. The light-reflections on the plate somehow looked interesting - and Photoshop makes it possible - in combination with nightly artificial light ambience the photo came quite close to my initial intention. And I can tell you what’s the most important thing to me: I like the photo because it somehow looks mysterious and creates a cosy atmosphere. But please don’t ask me if I achieved this goal with scarf, laptop or breadbasket. This cannot be reproduced ;-)

 

Guacamole

by Jamie Oliver:

  • 1/2 red onion, chopped
  • 2 ripe avocados
  • 1 lime
  • 10 cherry tomatoes, chopped
  • 1 tsp olive oil
  • 1 red chili (alternatively: 2 tsp dried chili flakes)
  • salt and pepper
  • 1 bunch of fresh coriander
  • Mash the avocados with a fork, add the chopped tomatoes and onion, olive oil, chili, lemon juice, salt and pepper, garnish with the coriander. 
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Onion bread - my very first (successful) raw bread!

Petra Denk by

And what a delicious one: My first raw bread is made of raw almonds and sprouted wheat  - and it absolutely became one of my favourite dishes!!

I have been experimenting for some time on raw food bread alternatives around - so far without success. The slippery loaf of chopped vegetables, I had produced about half a year after the guidance of a relevant raw food book,   could not well be described as „bread“... But  the raw onion bread that I recently discovered on the website Wagashi Maniac does!

I have presented this delicious onion bread also on my blog launch party on June 1, to which I had invited about 15 people from my family and friends. And what can I say - this bread was a hit! All guests resorted to it, wanted to have the recipe or asked for the delivery service where you could order this. This  would maybe be a business idea ... But I prefer consuming myself at the moment and reblogging it... Because this bread is really delicious – it tastes like wholemeal bread, but even better- probably due to the germinated wheat. I would recommend to enjoy this bread either with the coconut chutney or a fresh guacamole  (my next recipe, which I promise to post soon) - or you eat it like a real burger with everything – like  tomato slices, sprouts, lettuce and a delicious dipping sauce or cream cheese.

With this recipe I would like to thank all those who were at my blog-launch party, and have encouraged me over the past weeks and months, or have just been listening when I was talking about raw food and blogging again and again ;-). And I want to encourage you, to „cook“ this recipe - it sounds tedious and consuming only at first glance - because producing just works differently than usual. In reality, it is neither expensive nor complicated. You need  only this: A good food processor (or a good blender) and germinating wheat (you can order via the Internet - for example, here:. http://www.amazon.co.uk/Organic-Wheat-Grain-Sprouting-5kg/dp/B007CX4I42 I was actually very surprised when I realized that even the supermarkets which sell organic food – you can't get a single grain that still has life in ist.  Nothing happens, if you soak these grains in water... But anyway, also via Internet ordered germinable wheat does not cost the world and you don't need huge amounts, as the bulk of  bread is made of ground almonds. And here comes the recipe:

 

Onion bread (raw!)

  • 1.5 cup of almond residues from manufacturing almond milk or store bought ground almonds
  • 1.5 cups of sprouted wheat (4 days)* SUPERFOOD!
  • 1 red onion (grated)
  • 8 tablespoons virgin olive oil
  • 5-6 tablespoons soy sauce
  • 1/2 teaspoon agave syrup
  • 1 half apple (grated)
  • 1/3 cup flaxseed ground,
  • 1/3 cup flax seeds, whole
  • ½ teaspoon salt

*SUPERFOOD Sprouts: Read more about it here

Chop the sprouted wheat in a food processor or together with the liquid ingredients in a blender. Mix then with almond flour, olive oil and soy sauce, onion, apple and flaxseed and add salt to taste. Spread out the thick dough on a baking paper and put it in the dehydrator at  42,5 ° C (if you don't have a dehydrator, use the oven and adjust the temperature at a little bit under 50 °C). After about an hour you can cut out rectangles, diamonds or triangles. The bread then should dry for further 10 hours to be ready - best check now and then. It should not be completely dry, but also not too moist. The last 2 hours you could even turn the bread and let it dry on both sides. For those who still have their doubts: The making of this  raw bread is really super easy - the drying process can be run while you are watching TV or are doing something else. I wish you all the best in „cooking“ this raw bread!

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Vata, Pitta, Kapha - and a little bit of raw food!

Petra Denk by

We cook Ayurveda dishes in the cooking studio of “ichkoche.at”. A raw coconut chutney (at least 90% raw), which is able to compensate all three "doshas", did of course impress me.

Actually, the appointment came entirely inopportune. I had given my husband this Ayurvedic cooking course of ichkoche.at for birthday present, and we had both been looking forward to it, but on just that day we were not in the mood. My husband had to work long hours for an urgent submission deadline, I had to care for our children, who were sick this week (nothing serious, they had just caught a bad cold..)  and I tried hard to work in between – which was very stressfull. The more pleasant was the surprise, when we both felt kind of stress-free after  entering the cooking studio. A large, beautifully decorated table, soft music in the background, a few cool cocktails as a welcome drink and relaxed, smiling faces, both among the participants as well as the staff of the cooking studio. We felt comfortable, sipping cocktails from beautiful glasses, and were suddenly no longer tired but excited to see what the instructor, Mrs. Hirsa Navid would tell us about Ayurveda. She told us all about the three doshas' vata "," pitta "and" kapha ",  which includes all four elements and assigns  people and everything else in the world into different types. They told us that in principle every human being has all three doshas in itself - but in varying degrees of emphasis and that it is important to equilibrate, which could be achieved by the supply of balancing foods. Unfortunately, a course morning is much too short to deal with this subject in depth or to find out what type you are or where the personal imbalance could lie. You can get a detailed consultancy by personal appointment with Mrs Navid, as the theme is far too complex for a cooking course.

Bild von ichkoche.at KochkursAyurveda cooking course www.ichkoche.at

We therefore proceed soon to the practical part - the preparation of seven ayurvedic dishes whose ingredients are already prepared in small bowls – almost like in the cooking shows on TV. And whether you believe it or not - we were sent to relate any Cooking workplace and I caught the only raw food dish on this course day (!). A heavenly tasting, refined spiced coconut chutney that tasted like the essence of India (though I've never been there, I imagine it to taste just like this ..!) It is raw food only to 90 percent, because the spices and a tablespoon of lentils all were briefly roasted in hot coconut oil - but I suppose, that the flavors can unfold in the hot oil, so I don’t change the recipe only to get it 100 percent raw. As the coconut chutney mainly consists of raw coconut meat with coconut milk, fresh ginger and coriander, I find that it fits perfectly in my blog. In my opinion, the whole raw food movement could still tolerate a bit more variety and international flair, so this recipe definitely is an enrichment. We enjoy the food (it all tasted fantastic ...!) and chatted about that the chutney is  a super vegan cheese substitute that can match with almost all dishes, such as flatbreads, vegetables or rice. But in contrast to the cream cheese the coconut chutney is flavoured far more sophisticated. And as I afterwards could see with my family - a case for every man and wife, because my chutney, which I duplicated at home was eaten very quickly and enthusiastically.

 

Coconut Chutney

  • 1 tablespoon urad dal split (yellow lentils)
  • 250 grams of coconut meat (superfood!)*(you can buy it in Asia-supermarkets refrigerated or use ripe coconuts)**
  • 125 ml coconut milk
  • 1 piece of ginger about 4 cm (Peeled and finely grated)
  • 2 green chillies (finely chopped)
  • 2 tablespoons coconut oil or peanut oil
  • 1 teaspoon black mustard seeds
  • 5 curry leaves
  • Salt
  • Optional: Fresh coriander, dried chillies

     

* Read more about superfood coconut (meat, milk and oil) here and for those of you who have pets and wish them to stay healthy for as long as possible - read here (benefits for dogs)

 **: If you can’t find fresh coconut meat, you can also take dried desiccated coconut and soak it in water or directly in the coconut milk for an hour.

Coconut meat mixed with coconut milk, ginger and chilli. Heat 1 tablespoon coconut oil in a pan, fry the lenses very shortly and mix it with the Coconut in the blender, until you get a puree. Add salt, then heat mustard seeds and curry leaves briefly with the rest of the oil and stir it into the mixture. Add dried chilies and fresh cilantro (optional).

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42 °C: Just a little bit baking

Petra Denk by

My first raw bread became a cracker – every beginning is hard!

We are planning a raw food week again ... Normally our nutrition is up about 50 percent raw because we all eat huge mountains of salad, but this November we just felt cold and cloudy and had the feeling that we could an extra energy boost. 100 percent raw foods faced me again with the question: "What will we eat?" Three times a day and in between and always .. In my last 100-percent-phase I made plenty of salad and a variety of raw food dishes because I wanted that every family member to find himself and herself something to eat according to the individual preferences.  But this turned out to be very time consuming after a while, so I was quite relieved when our self-imposed 100 percent raw food phase ended.
This time I wanted to reach the goal with less stress. Therefore I considered making just a few raw food standard dishes that you can vary and combine and which should be tasty for all of us. So I began to study recipes for the preparation of raw bread that had until now always put me off because of the long drying process. A few times I have also tried raw food bread recipes without drying - but the loaf made of minced vegetables and nuts turned out as no taste sensation. So I decided to give the dried version a chance. I started my experiment with flaxseed crackers because they are really easy to make. And this time I was successful: All family members including occasional present guests liked the crackers. With a super delicious sweet spread made of dates and fresh orange juice even our youngest daughter ate with enthusiasm ;-) And the adults enjoyed the crispy crackers like a biscuit in between.

Flaxseed crackers with date and orange mus

Cracker:

  • 2 cups brown or yellow flax seed (superfood!)*
  • 2 ½ cups water
  • 2 tablespoons soy sauce

*Read more about superfood "flaxseed" here: http://www.lifeextension.com/magazine/2008/10/flaxseed/Page-01

 

Date and orange Mus:

  • 150 grams of dried dates
  • 2 organic oranges
  • Season with: cinnamon, nutmeg & cloves (optional)

    Let the flax seed soak for an hour in water until the liquid is absorbed, then mix it with soy sauce and scatter the paste onto a baking paper. I you don’t have a dehydrator (like me) you can use your oven at almost 50 degrees. Cut the dough in pieces and after about two hours  and continue to dry. After about 5 hours total drying time the crackers should be done. If they are still wet on the bottom, you can also turn it and let it dry for another hour.
    For the date puree mix the dates with orange juice in a blender to a smooth paste. If you have untreated organic fruit available, you can also rub a little of the bowl and add. End up with a bit of cinnamon, nutmeg and cloves to taste - you should use the spices very sparingly, because the jam has actually very intense flavour. The sweet spread tastes great together with the fresh, at best still warm crackers.


    Do you have experience with raw food bread? I would be very pleased, if anyone had some tips. To remember: raw food bread is bread without flour and baking – only drying is allowed. Write to office@bestofrawandsuperfood.com or post your tips right here.

 

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