I read the recipe Yari on "Wooden Spoon " and I was too intrigued to season the sauce its bigoli I prerparato a raw food version without tofu zucchini based marinades, olives and capers, was a success! Delicious vegetables to add flavor but not really appreciated by the family raw foodists on pasta, potatoes and toasted croutons. I accidentally discovered the black sesame which is sold in stores bio in the line of macrobiotic products, has not suffered high temperatures and tastes more strongly with sesame clear. According to several sources have an exceptional amount of nutrients such as amino acids, calcium, magnesium, zinc, iron, selenium, vitamin A, vitamin B complex and lecithin. For this recipe I'll use just what you need to give a different flavor that contrasts with the flavor of capers and olives, a few seeds are more than enough.
- zucchini 1 small / medium
- 30 capers desalted about
- about 30 olives in brine (salt water)
- 1 tablespoon sunflower
- 1 tsp of black sesame seeds
- a pinch of salt aromatic
- a pinch of thyme
- taina or wheat germ to thicken (optional)
Roughly cut the zucchini and sprinkle with salt, wait 10 min in way to spend a bit ' water and remove the excess salt. Place all ingredients in a bowl and mix well with mixer until creamy smooth and homogeneous. Keep aside a little bit of sesame seeds for garnish. If the cream is too runny you can add wheat germ or taina and mix well. Serve with vegetables, and grains to season shoots.
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