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Shiso Fine - kicking it up a notch.

Oh I know I was going to post some more recipes - and I WILL - please forgive me I temporarily have my head in the quicksands of a small business course working out where and how and what to start my raw food  business.  I've been so challenged and busy and tired, that I'm a little averse to photographing the food I eat - I've found myself with insane cravings, psychological twistings and weird desires to fast (never, ever, EVER did I imagine I'd choose to do that!)  but it's left me with a deeper understanding of what is happening inside me on this raw food journey.  And that really is another, deeper story.

BUT!  I also admit, I was a little freaked out by the idea of the Botanical Cuisine Potluck, and what to bring that would fit within the rules, so I did this:

Shiso Fine

and I was really happy with it.

It's a slice of turnip (dipped in lemon water to prevent browning), shaped with a cookie cutter onto which I put a leaf of Shiso some sliced gingered burdock, a blob (OK I could say quenelle but nah) of raw carrot mousse garnished with the tip of some snow pea sprouts and a mere sprinkle of sesame seeds.

 the first on the plate

a few more

 I was really happy with this, didn't want to overcrowd the plate.

I just picked a few leaves of cicoria (Italian chicory) from the garden and there it was,

 The final plate!

It's business time.

raw food meetup potluck

What a great bunch of people to laze about on the lawn and eat with!
The meetup group http://www.meetup.com/ripefood/ is a great way to connect with local raw fooders and share some delights - it's ESPECIALLY good to eat raw food that someone else has made for a change. Oh yeah!
Here's just a few of the things others have brought along:

et voila! Mridula and her ginger pear cheezecake.                  Brenda's gooey nut butter cacao dollops.

Guy's carob cashew cookies (yes, raw)                         Sarah's goji cacao bars

Spanish Style Stuffed Stomatoes - a visiting Spaniard made these for me with mayo and tuna years ago,  so I had a crack at them with the a walnut/sunflower/dulse recipe for 'nottuna'

 Juanita's green rollups.                               Emma's lentil  and greens, Karina's curried crunchy kelp noodles.                                                    

Well that was last week,  THIS WEEK happened thanks to Kate Quinn and Omid Jaffari.  Omid is a Botanical Cuisine chef from Melbourne visiting WA so today the rules were a little different.  It's a stripped back, inspired version of raw food, minimising the use of seeds and nuts and using only sun drying instead of dehydration.  There was also a mystery box challenge.

Omid Jaffari presents...

Welcome to Perth Katya and Augustas - they arrived yesterday and found the Botanical Cuisine Potluck event already.

The spread at the Bot Pot.

The mystery box challenge       -         Sarah being hilarious with their mango hedgehog.

raw baby artichokes

Why did no one ever tell me how amazing sweet potato was raw?  3 Ingredient soup with 3 garnishes.

Orange sweet potato soup served with avocado, 'eggplant bacon' and corn chips. 

stuffed mushrooms with marinara sauce and red capsicum 'cheeze'.  Later I chopped up another stuffed mushroom and filled little lettuce leaves,

 .but it goes best with macadamia cheeze and coriander. 

These baby artichokes are waiting very patiently for me in a jar of acidulated water. I will eat them and they will be delicious.

Here is a little star of avocado lime pie - creamy, lush and zingy.

I'm experimenting with 'rawmesan' the dairy free dehydrated parmesan cheese alternative.  Top is brazil nuts and sunflower seeds with rejuvelac and nutritional yeast, bottom is walnut, n.yeast and sauerkraut juice. Keep experimenting!