right from the garden of eden
on our trip trough the Alps we passed by my dear friend Katja Falkenburger, designer and raw foody, near Bodensee. she has been “experimenting” with organic gardening for 1 ½ years and turned an old horse meadow into a blooming garden. the result is amazing, it felt like strolling through paradise, I can’t share all the pictures we took, but Katja manages to grow large amounts of pumpkins, melons, yacon, cucumbers, beets, corn, kale, tomatoes, peppers, …in all colors and kinds, it was super inspiring. and we met the greatest flocks of wonderful insects and wild bees you can imagine, it was all one humming symphony :)
Katja made lunch for us, and I will share at least her recipes with you,
all ingredients came right from her garden, fresher and tastier than ever:
salad platter “quattro stagioni”
mushroom salad - carrot salad - blue kale salad - dandelion salad
for a big platter you need:
500 g mushrooms (any kind goes) cut into 1 cm pieces 5 big carrots, finely grated
½ head of red kale, sliced into 1-2 mm slices.
a big bouquet of dandelion leaves, chopped intro tiny stripes
½ bunch of parsley, chopped
½ bunch of chives, cut finely
1 small onion, cut finely
nutritional yeast or (B-yeast)
virgin olive oil
apple cider vinegar
mix the carrots with 2tbsp of vinegar and 4 tbsp of oil, a pinch of salt and ½ onion.
mix the mushrooms with1 tbsp nutritional yeast, 2 tbsp of vinegar, 4 tbps of oil and the parsley, let soak for about 15 minutes. mix the kale with 1 tbsp of vinegar, 2 tbsp of oil, a pinch of salt and the chives, massage in the dressing with your bare hands, this makes the kale soft.
mix the dandelion leaves with 1 tbsp of nutritional yeast, 1 tbsp of vinegar and 2 tbsp of oil.
place the four salads on a nice platter or bowl and decorate with other vegetables like tomatoes, cucumbers or flowers.
remember not to drink 1 h before and ½ hour after eating raw salads especially kale, this keeps your stomach acids in the right concentration in order to be able to take care of what you eat, and make sure you CHEW! :)
strawberry ice dream
for ca 1 liter:
ca. 200 g cashew nuts (ok, bought ;) )
ca 200 g sunflower seeds
ca. 400g ripe strawberries (or frozen ones)
put the nuts and seeds into a high speed blender and grind into a fine flower, continue mixing and slowly add water until you get a fluffy creamy consistency, then add the strawberries and mix until well worked together, add honey if needed, put into a nice container and into the freezer for a couple of hours. take out 1/4h before enjoying.
if you use frozen strawberries you can add them into the cream directly and mix (or blend in a food processor), then you can enjoy the ice cream directly.