Posts Tagged With: cook

Sava’s Elephant Garlic Flower Salad

Sava’s last lunch at the BHK

Here was this lunch offering, made by Jane and Sava.   A crunchy wonder, with bucket loads of veggies, topped with the ever intriguing, elephant garlic flowers.

This was Savannah’s last meal with us and we wanted it to be special.  We rustled up a few different salads, dips and even a piquant beige guacamole.

Sava is originally from South London, but is currently masterminding world domination (Sava style) which means spreading love, happiness and vibrant energy to all corners of the world.  Sava is also an ace vegan chef and was the perfect house guest during this raw time at the Beach House.  We have spent most of our time sitting around talking about food and travel, two of our most favourite chat topics.  Its been a gas….

Sava has an brilliant travel website, all about travelling the world and living your wildest dreams.  Its called travel butterfly.  Sava has just returned from travelling around Central and Southern America and there are loads of wonderful tales, images and tips to be found there.

These garlic flowers have thick stems with a potent garlic punch (the whole house stank of garlic after chopping a few up).  The flowers seem edible, with small yellow petals.  One bunch has lasted us quite a few days as its best used sparingly.  Warning, if you are worried about garlic breath, do not approach these flowers (and stop worrying).

You may like to add some spirulina, wheat grass or barley grass powder to the topping if you are raw, or even if you aren’t, this would give you a serious boost.  These are three heavyweight contenders of the superfood world.  It is said that you can live on these green powders (the barley grass actually tastes of dried fish) but not even I will venture this far down the road of cleaning my internals up.  The barley powder we have is labelled as a ‘powerful’ food and should be eased into, you wouldn’t want to over do it (this all seems very tame compared to my tequila slammer days, but unimaginably healthier!).

These salads are always super easy to get together, we’ve made them per person so you can just have it yourself, or share with the people you really, really like.  This is a big salad and designed to be a main meal so there is a lot of ingredients in it.  We realise this goes against some of our ‘The Big Four Raw Food No No’s’ but we are trying to be good!  We topped it with the elephant garlic flowers so we could measure the amount we ate with eat spoonful, it also looked great.

Elephant garlic flowers

The Bits

Per person – Handful of baby corn, 1 carrot (chopped), handful of mangetout, 1 ripe tomato, 1/2 courgette (chopped), 1/2 apple (green and sour is best, chopped), 1 stick of celery, handful of cucumber (chopped), handful of cos lettuce (chopped), 2 teas linseeds, 1 handful of mung bean sprouts, 2 teas alfalfa sprouts.

Topping – Handful of elephant garlic flower (chopped), handful of sunflower seeds, splash of olive oil.

Elephant Garlic Flower Salad

Serve

Layered with a creamy Miso, Tamari and Tahini Dressing, topped with the chopped elephant garlic flowers.

We Love It!

Mainly because Sava made it and she is very lovely indeed.  The elephant garlic is amazing and well worth seeking out, it explodes in your mouth and adds a spot of romance to the plate.

Foodie Fact

Native Americans believe wild garlic to help against ailments such as high blood pressure, asthma and scurvy.

Our Morning Juice Routine

Is stuttering along.  We are still getting into the routine of a mid-morning juice.  I used to have  a nice jug of coffee, now its a yogurt pot full of fresh juice.  I know which one my body prefers (bit sometimes I miss that aroma).

Jane made a magic juice this morning with the trusty Magimix.  Simple and not really worth a separate post, its similar to a couple we have done before.  It was a zesty Apple, Carrot and Ginger.  The perfect balance of sweetness with a kick of ginger.  Here is Jane mid juice:

Jane making morning juice

We aim to be drinking at least one juice per day and are finding that we are not hungry in the mornings.  This would make sense, all of our nutritional requirements are being met, so the absorption cycle of the body doesn’t really kick in until 12pm.  That’s when we whip out the salads.

We plan on getting a 25 kilo bag of carrots from a farm down the road and really getting juicy next week.  Apparently, if you drink too much carrot juice, you actually turn orange.  Watch this space, will make for interesting pictures I’m sure.

Happy days aheadX

Categories: Breakfast, Friends of B.H.K, Healthy Eating, Nutrition, Raw Food, Recipes, Salads, Sauces, Side Dish, Superfoods, Vegan | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment

B.H.K. Review – Allegra McEvedy ‘Bought, Borrowed and Stolen’

‘Some women collect shoes, Allegra collects knives.’

A cookbook full of ‘Recipes and Knives from a Travelling Chef’.  Allegra’s books are always full of good writing and inspiration, but ‘Bought, Borrowed and Stolen’ inspires with not only the food, but the tools that make it and the personal journey behind each dish.

From San Francisco to Burma, this book is a true labour of love.  Allegra has definitely put in the hard yards here.  It’s an insight into many revealing journeys over nearly a quarter of a century and most of the planet.  Ever seeking sharp edges, shiny people, proper food and other tasty mouthfuls.

I own a couple of Allegra’s books, but this is the best read.  It’s as much a memoir as a gang of recipes; the memoirs of a foodie in love with the world and its diverse cultures and traditions, always lead to culinary adventures, relating directly to the plate and the belly.

Allegra has been out and about, distilling years of travel and great eating into these pages.  There is a real sense of love and passion that comes through in the writing. Allegra seems to get to the heart of each country visited and as we know, the best way a people’s hearts……….are their bellies (or rib cages and I’m sure Allegra will have a knife to suit!!!!!).

Jane gifted me this wonderful cook/travel book for crimbo.  It graces our windowsill turquoise and when opened, explodes with even more vivid colours.  Allegra’s food is always vibrant and challenges the stuffy ‘elite’ of British cooking.  You may know who I mean?!  Unlike most famous chefs, Allegra actually has a great sense of humour!  You are allowed to laugh, enjoy and be natural whilst cooking.  Not fickle or false.  Allegra’s cooking comes from the heart, not an assembly line of egos.  Hoorah!

It’s not a veg cookbook, but there are many veggie options.  The meat dishes can always be played around with; an aubergine here, a pumpkin there and you’ve got worthy substitutes for a slab of beef (sort of).  Allegra’s enthusiasm and talent is prevalent on each page.  The travel writing paints magical pictures of markets, stalls and kitchens encountered along the way.  This is an insight into a real cooks (chefs?!) pilgrimage from working on the ‘line’ to being one of Britain’s best-loved and talented foodie people (chefs?!).

Allegra gave up cooking ‘posh food for posh people’ years ago and since then has commited her time to giving great, affordable food, to the masses; via Leon Restaurants and many other charitable projects.  Bagging an MBE along the way.  Allegra is regularly on TV, her most recent show was ‘Economy Gastronomy’ and to cap it all off (for now), has been made only one of three ‘patrons’ for the fair trade movement.  Allegra is quite a busy lady.

To add to the job list, it appears Allegra may need to build an extension to accommodate her knife drawer!  I am sure it resembles some kind of ancient armoury.  I wonder is she has a spear?  I have one good knife, but this book has wet my appetite for more.  Maybe one of those ‘Oaxacan Whackers’ to have a go at a particularly stubborn beetroot.  Bring on the carnage!

The knives all seem to embody the food culture of the place.  The are all fascinating in their own way, many exhibiting great craftsmanship, many purely barbaric.  My personal favourites are an elegant Japanese Unagi Saki, handle-less; deadly looking, like something a Ninja would carry in there sock.  The Grenadine Scrimshaw is a tasty looking pen knife, the Phoenician Phoenix is ostentatious and the Burmese Machete looks like something you’d reduce a tree to splinters with.

Difficult to say which is my favourite recipe.  There are many.  The Shepherd’s Salad went down well at a Veg. Hen Party I cooked for recently.  The Hens liked the pomegranate.  The Black Sticky Rice is a treat, the Sweet and Sour Aubergine, Rooibos Malve Pudding, the list goes on and on…………..these recipes will grace many a happy occasion in the Beach House.

I love the fact that Allegra has copied these recipes down in situ, in the moment.  Scribbled in one of her many food diaries and then copied down here, straight on the page.  There is no messing with the dishes or ‘dolling them up’, making the food technical and overly complex.  It’s straight from the stall to the page, showing Allegra’s integrity, in honouring foods simplicity and respecting the lineage and tradition of the many cultures cuisines.  How we eat says so much about who we are and the recipes here seem like a true reflection of that.

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Allegra in Malawi

Allegra wears her heart on her sleeve, which makes the book a personal quest for culinary insight, as opposed to a bunch of recipes re-hashed with a tenuous theme.  This is ‘real’ soul food with choppers!

I had the pleasure of working with Allegra for a short time with Leon Restaurants and I can imagine her in these far off places, being charming and impressing all with a passion for good food and good livin’.  Allegra is so kind and genuine, I’m sure this has opened many a doorway.   This book acts as a portal to the kitchens, history and characters of the world (and their cutlery drawers!).

Wherever you are in the world, there’s no better way of giving people joy than by handing them a plate of food made with love … and watching them love it too.”

Cheers Allegra!

Heres Allegra’s site:  http://www.allegramcevedy.com/Allegra/Biography.html

I also recommend the ‘Colour Cookbook’.  It’s cheap on Amazon.

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I feel that cookbooks are generally overpriced and not necessary.  I own three.  Just think about all that amazing produce you could buy with 30 quid!  I have notebooks full of recipes, all very personal and much-loved.  This suit me fine.

I prefer to get my inspiration, like Allegra, through travel and eating as opposed to second-hand in a sumptuously photographed hardbacks (lets face it, you can’t eat photographs, or books for that matter).  I like scribbled recipes and cooking from brilliant memories of taste and occasion.  However, if you are ever going to waste money on a cookbook.  This is the one! 

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A few of Allegras choppers

Categories: B.H.K Reviews, Recipes, Travel | Tags: , , , , , , , , , , | Leave a comment

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