V for vegetables!
How amazing do these look?
These are a few of last weeks photos from my new totaly best ever jobb as “chef” at Stockholms newely opened almost raw sallad bar and organic shop, http://parkssaladjuice.se/ http://instagram.com/parks_salad_juice.
Located in the outskirts of town we reach a whole new range of people. It´s a buissnes area and neigbours are a vocational high school.
We make plantbased sallads, homemade soups and stews, juices and smoothies. My inspiration for the food is the veggies themself, their patterns and colors.
Psychedelic breakfast cups with sprouted buckwheat, avoyogurt, chia seed puddings and pumpkin pudding, all made to melt togheter for an explosion for the tastebuds and health kick.
Funky plantbased sallads for lunch and take away. Home made soups, stews, quinoa, spelt and sandwiches for more hungry bellies.
The full moon was blazing thru my window and inspierd me to make a raw black radish pad thai with apple/umeplumb sauce. The result you can see above and recipe below.
The “pad noodles”
1 black radish
1 purple carrot
1 yellow carrot
1 yellow beet
1 chiogga beet
2 broccoli florets
Thinly slice all the veggies exept the radish. Use a spiralizer to make the pad noodles. I use the thick blade. The thicker the noodles the crispier and crunchier with the sauce.
Apple umeboshi sauce
1 green apple
1 tbs unmeboshi paste
1 lemon zest and juice
1 1/2 tbs of raw honey
1 tbs of cold pressed olivoil
1 big chunck of cilatro chopped up
1 big chunk of chives al chopped up
1 tbs of tamari
2 tbs of soaked chiaseed, I used cocountwater
and cayenne pepper to your liking
Mix everything till smooth and pour over the raw noodels.