Posts Tagged With: elephant garlic

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

Pear, Swede & Tahini Salad

Image from ‘How stuff works’ via the brilliant ‘Affairs of Living’ blog

A quick and easy salad using the humble swede and giving it quite a special dress.

Now I call a swede, a turnip, turns out I’m confused (and wrong).  Some people call it rutabaga (which is the best name by a mile) or Swedish turnip, apparently it goes by many names.  In the North East of England, a swede was a turnip.  At least in the 80’s it was!

Swede is one of my favourite roasted vegetables, so sweet. I always remember it being mashed with potato for Sunday dinner and this is still my favourite mash.

This is a very different recipe from that of my childhood mash up days, but I have changed quite a bit in the last 25 years!

This salad is crunchy and the addition of pumpkin seeds means extra crunch.  This crunch says to me that the food is fresh and alive. I just felt like giving the humble swede a little light for a while.  It’s so often overlooked.

ELEPHANT GARLIC

Now I understand Elephant garlic flowers are hard to come by.  I did not know they existed.  Hooton’s (our local farm shop) have a selection for the time being and it is a fascinating thing.  The stems (or trunks) have a hot, intensely garlic flavour.  Like wild garlic, but elephant-like.  (They may actually be called Elephant Ear Garlic.)

We sliced all of the veg/pear in a food processor, something I don’t normally use, I was surprised how easy it was.

The Bits

1 medium swede (peeled)

2 ripe pears (cored)

2 celery sticks (chopped)

Handful mangetout (hand chopped into chunks)

1 handful of elephant garlic flowers and stems (chopped – our ingredient of the moment) or wild garlic

1 handful raisins

1 handful pumpkin seeds

1 handful sprouted mung beans

Black pepper

 

Dressing

Juice and zest of 1 lemon

2 tbs light tahini

1 tbs light molasses

Pinch nutmeg

Pinch sea salt

Splash of water (to thin)

 

 

Do It

Put the swede, pear and celery into the food processor, roughly chop up your mangetout and garlic flowers.  Arrange in your finest salad bowl, stir in pumpkin seeds, raisins and sprouts.

For the dressing add all bits to a deep bowl and blend together with a hand blender.  The molasses will take a while to get involved, you may need blend for a while.  If the sauce is too thick, water down a little.

 

Serve

When you’re ready to serve, pour over the dressing and sprinkle a few more sprouts and seeds.  Remember that with salads, height is good. A stacked up salad looks very cool indeed.

 

We Love It!

I love combining fruit and veg in salads and this salad pays homage to the humble swede.  It is a delicious veg raw and I am surprised that people don’t use it more often.

 

Foodie Fact

Swede is full of vitamin C and dietary fibre.and dietary fibre.  One cup of swede gives you 50% of your vitamin C requirements.

Because we like to share at the Beach House, here is ‘Youth Lagoon – 17’. We listen to this when making salads:

Categories: Healthy Eating, Raw Food, Recipes, Salads, Vegan | Tags: , , , , , , , , | 4 Comments

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