Oh baby I like it raw

So basically 'Ol Dirty Bastard (aka Little Baby Jesus, who's now deceased) is like the weirdest EVER and he probably wasn't rhyming about raw food, but what if he was? What if he was?! 

And how about the soul-train-esque dancers in the background of ODB's video? Don't even get me started on soul train videos because it could result in an hours-long video session where I'd probably try to sing and dance along--have I mentioned my secret desire to dance, but I guess that's neither here nor there. I have to post at least one soul train jam for you today.

You know who else likes it raw? Mimi Kirk and she has some pretty great raw food recipes like the one my friend whipped up today. You can visit her website youngonrawfood, where you'll find a lot of great recipes. And get this, she's 73--hard to believe! 

Breakfast

green smoothie goodness 

Lunch by Julia

great big salad

* dandelion + other greens + radishes + sunflower seeds + lavender (secret ingredient) 

* balsamic + EVOO dressing

roasted sweet potatoes + raw ketchup

* sweet potatoes sliced, rubbed in African Red Palm Oil (super food you can read about) + spices + garlic

* roasted until soft

* in vitamix/food processor, add soaked (I think) sun dried tomato, fresh tomato, garlic, apple cider vinegar, cashews, 3 medjool dates, plus some of the water from soaking the tomatoes + salt--nothing short of amazing, really!

Dinner

japanese miso soup + veggies

* mix miso + ginger + garlic and bring to boil

* add buckwheat soba noodles until soft

* top with fresh chopped vegetables + seaweed strips (if desired)

note: Lavender is well known for it's relaxing properties and soothing abilities for skin irritations and headaches. I was surprised at the nice flavor it added to the salad, since its often paired with sweets instead. I love finding lavender growing around mostly because watching the bees collect pollen from the plants is just as soothing as the plant's medicinal properties.  

Der Ententanz

Yesterday my German friends made me privy to the fact that any of us who are American and do the "Chicken Dance" or in German, as it's called Der Ententanz, should probably be embarrassed of ourselves. Turns out in Germany, only children 5 and under (and really drunk people at Oktober fest) do the dance...Well, you can read about it's introduction to the US in Oklahoma in 1981 and the subsequent spread throughout the continent. Or, if you're going to an American wedding this summer, you can just do Der Ententanz there. The Lawrence Welk show demonstrates the Chicken Dance, and I'm a little embarrassed for sure!

My friends made me wonderful meals as usual, including the morning green smoothie!

Lunch

simple vegetable soup + buttered toast with herb salt

* chop veggies like carrots, zucchini and potatoes and cook with stock + spices to taste (hopefully yeast and glutamate free!)

* add noodles (Julia used angel hair spelt)

* serve with toast when noodles and potatoes are soft

Dinner

asian noodle salad--SO GOOD!

* cook rice noodles (Julia used brown rice noodles)

* meanwhile chop carrots, lettuce, cashews, avocado, zucchini and divide between bowls (add any other veg you like)

* top with cooked, drained rice noodles

* finish with a sauce of tamari + rice vinegar + wasabi + garlic + ginger 

Light and Easy Eats

The weather is improving here again and the foraging continues which inspired these light recipes, enjoyed on sunny terrace. Have fun with them!

dandelion pesto 

* pick a lot of dandelion greens and flowers and thoroughly wash and dry in a salad spinner if you can
* pan or oven roast a clove or two of garlic
* add half of the dandelions + roasted garlic to a food processor
* add salt, spices, EVOO and since dandelions are über bitter, you'll definitely want to add some nuts and/or parmesan to even out the bitterness
* blend and eat!

dandelion chips

* turn oven to 175C (350F)
* place washed and dried dandelion greens on a baking sheet (I used parchment paper too)
* massage with oil and dust with salt, pepper and other spices if you like
* bake until they shrink and some are crispy, remove and let cool a bit before enjoying
* especially the unopened flowers taste really yummy!

roasted veggie & tomato sauce hummus
* I used leftovers from the veggie tomato-wine sauce dish the other night so I added a little of this + chickpeas + EVOO to a food processor and blended--EASY!

cucumber thread salad

* peel skin off cucumber (esp. if it's not organic)
* continue "peeling" the inside of the cucumber, making threads or noodles 
* top with hummus + dandelion pesto + fresh mozzarella + balsamic + whatever else you like 
* SO GOOD!

note: you can make noodles/threads with zucchinis or carrots too, get creative!

note: a bit more on dandelions--here's a link to an article about how dandelions detox the liver and kidneys and help the gallbladder. And, I think I mentioned it before but they have vitamins A, B complex, C, and D, as well as minerals such as iron, potassium, and zinc, plus they're free! Just remember to take caution when picking them by choosing a clean, non-toxic site. Here's a link to infused dandelion oil + salve recipe--good for sore muscles and joint aches and pains and dry skin. 

preserving dandelions:

a reader asked if freezing dandelions is possible and, in fact, it is. Freeze the small ones to eat and the larger leaves for tea. You can freeze the entire plant. The same methods can be used for other greens and herbs.

freezing
* Wash and dry the plants, lay flat on a cookie sheet and flash freeze for 1 hour, then remove and place in a labeled bag. 

drying
* lay flat in a window, dehydrator or oven dry at 125F (50C). Once totally dry, store in an airtight container. 

Cinco de Mayo! Aye Ayeeeee!

Cinco de Mayo has become a major celebration in the United States to honor Mexican[-American] heritage. This day in 1862 is the day the Mexican's defeated the French army which was much larger and stronger. It also signifies the last time a European country invaded the Americas. Nearly 11% of the population in the US has some form of Mexican decent, so it's no wonder how a rich tradition of song, dance, food and passion would create a day with such colorful festivities! As an American of Mexican decent, my culture's traditions hold particular weight in my memories, especially in the kitchen. Mariachi music, conjures up childhood memories and a group was unarguably present at my college graduation, can be heard in the video above. And if you're really inspired by the culture, take a look at Baile Folklorico, traditional Mexican dance! Happy Cinco de Mayo and enjoy!



Note: The grocery stores are closed on Sundays in Stuttgart and it can be difficult to find all necessary ingredients, especially spicy ones, so the recipes below are a bit make-shift. 


veggie tacos!

speltillas
* mix whole spelt flour + dash salt + tsp-ish baking powder + tablespoon-ish oil + warm water as needed
* let dough rest
* divide and roll into balls
* flatten first with hand, then rolling pin(pretty thin)
* place in hot dry skillet and once bubbled up, flip

salsa
* chopped tomato + peppers + onion + wild garlic + lemon juice (normally lime) + cilantro + salt
* can make it more or less spicy depending on peppers
* can add black beans or corn if desired

note: I normally make a variety of salsas and over time, I'll post those recipes. 

filling-can really be whatever you like with whatever toppings you like such as cheese, meet, sour cream, salsas, pickled  jalapeño and carrots, sliced radish, avocado or guacamole, etc. 

* sliced and sauteed onions + zucchini
* add chili powder + cumin + salt 
* fill up a speltilla and top with goodies!

Pictures to come later! 

I ain't mad at cha...

You never know what you're going to find in a German forest, sometimes it might be an edible plant and sometimes it might be this--

 

 But you know, Tupac ain't mad at cha for putting this sticker in the most obscure place EVER. 

And I ain't mad with the bounty I scored...tons of choice dandelions, wild garlic and stinging nettles. I brought them home to the place where I'm couch surfing this weekend and promised a meal. The Italian guy said, "My girlfriend told me you were going to feed us with things you found on the ground for dinner." But wait, isn't most food from the ground in one way or another? Eh, whatevs. Needless to say, we made a rad dinner if I do say so, and I even managed to cook with the bottle of wine I bought the other day which was undrinkable from its opening.

Dinner

 

dandy salad

* dandelion greens + flowers

* sliced/diced/chopped kohlrabi + raddish + cucumber +  tomato+ wild garlic

* canned corn--Germans like to add this to salads and pizza

* balsamic + EVOO + spices to taste

veggies + red wine tomato sauce 

(adapted from stone e soup's 5 ingredients | 10 minutes-- pasta with butter beans & red wine)

* soak stinging nettles in hot water to remove sting

* chop then saute onions + EVOO 

* add spices + chopped zucchini, aubergine, tomatoes, mushrooms to the sautee

* after browned, deglaze pan with red wine

* after a couple minutes add tomato sauce OR more whole fresh tomatoes + wild garlic

* cook until flavors are melded together

* add chickpeas or pasta if you like

* top with parmesan

notes on Stinging Nettles: Where I'm from, nettles don't just grow everywhere, you really have to search, but here they're everywhere.  When I first moved here, I mistook nettles for lemon balm, and was sorely surprised when I reached out to touch the plant and was stung. Now I know how to deal with them--DON'T touch. Though, the Danish farmer I work with calls the stings health injections--yikes! 

Here are the medicinal uses for nettles--allergies (especially hay fever), arthritis, immune health, treating dandruff, lactation, topically for inflammation of all types, urinary tract infections. Also, allowing the plant to sting an area with pain, is said to reduce the pain. 

For eating nettles, pick young leaves--spring is the best time to indulge since the leaves are all new. Nettles have vitamins A, C, iron, potassium, manganese, and calcium. Nettles can also be dried and used as a tea.

As a companion plant--they are high in nitrogen and can be a good fertilizer. They also grow where there is abundant phosphorous.

Nice little rainy Friday

And here's a sweet little number by Jimmie Rogers...

I wanted to write about a foraging adventure I had yesterday but time escaped me so instead I'll share an informative video series on some foraging basics with a guy named Sergei Boutenko. Oh and since this is the kind of mood I'm in, here's a cool website called Stone E Soup, with super fast, like 5-15 minutes fast, yummy recipes. I made an adaptation of one of the recipes yesterday--so easy!

May Day, May Day!

Ohrwurm: Paper Bird's Structure of Love--listen here

sprung

Spring has sprung and May day, an international day to welcome spring, was here just in time. In Germany it is also labor day. People have the day off to get some fresh air, start their gardens and relax. After a day of research inside, I took a nice run through the botanical garden and later, a walk through the forest. By late afternoon, the sun also decided to unearth itself from the hazy morning clouds. Walks are so meditative and rejuvenating. I use them as a time to just notice things--birds calling, plants growing, peering into neighbors yards, taking in different aromas, occasionally talking to myself and foraging if I'm lucky. Walks can also take the place of riding inside a bus or car if you have the time, which is what it was for me today. I headed over to share a May Day dinner with some friends, and okay, watch the Champion's League Barcelona vs. Bayern football match with a nice hefeweizen in hand. 

I have to admit that this was the first football game I've watched since the world cup in 2006 but I'm ready for more! After the match, my friend Alex, who's a photographer, snapped a few photos of me--check out his awesome work here! Julia, who's becoming a nutritionist and a whiz in the kitchen made us another radical meal!!!

Dinner

squash fingers

* slices of kurbis squash rubbed in coconut oil + herbs

* bake at 200C until soft

squash fingers + barlauch pesto

bärlauch (wild garlic) pesto

* barlauch leaves + tomato paste + balsamic + tahini + pine nuts * add spices to taste

* puree

note: bärlauch, aka wild garlic, seems to be growing all over right now. For a positive identification in the wild, simply rub it between your fingers to make sure it smells like garlic. Other plants that are not edible might look similar. You can use wild garlic in salad, soup, sauteed, boiled, as a dried herb, etc. 

simple pimple salad + hemp-tahini dressing

* lettuce greens of choice

* sliced radishes (in season here) + cucumber

* pumpkin seeds

* dressing: honey + tahini + hemp oil + s&p + water 

http://www.alexwunsch.com/