#superfoods

A smoothie a day keeps the doctor away
This one was made with 1 frozen banana, mango, fresh mint, spinach, a dash of lemon and lime juice and 1 cup of coconut water and lets be real I poured it into a cup to drink after taking the photo

insta: @veganzoejessica

Ok so this was my attempt at making a pretty layered breakfast parfait Hidden in this jar is granola, peanut butter, chia, coconut yogurt and blueberry and mint nice cream  

Instagram  : https://www.instagram.com/p/BerdbBQFcER/?taken-by=veganzoejessica

addicted to turmeric lately

1. Mushrooms ceviche. chipotle crema 

2. Superfood energy truffles

3. Moringa carrot salad. carrot mole. sesame lime dressing 

4. Fermented coconut yogurt 

5. more truffles! 

Chickpea miso | almond | homegrown moringa leaf + flower 

RECIPE

Cooked Ingredients:
2 tsp extra virgin coconut oil
2 cloves garlic
¼ white onion
1 tsp ginger
1 tsp jalapeño
- -
green bean glass noodles (or any other fine gluten-free noodle of choice)

1. Finely mince garlic, onion, ginger and jalapeño. 
2. Add ingredients and extra virgin coconut oil to a medium sized soup pot or wok. Sauté ingredients on low to medium heat. 

Raw Ingredients:
2 cups homemade almond milk (unsweetened) 
1 cup purified water 
2.5 tbsp unpasteurised chickpea miso (or any other miso of choice) 
1 tbsp tamari 
½ tbsp coconut aminos
2 tbsp fresh squeezed lime juice
- -
½ cup shredded white Russian kale 
moringa leaves and flowers
black pepper
cayenne 

3. Blend the raw ingredients in a high speed blender while the cooked ingredients are sautéing.

4. Once cooked ingredients are opaque, add raw blended ingredients to the pot. Turn up heat and allow the soup to reach a warm temperature. Avoid anything close to boiling as this will destroy the beneficial components in the miso. 

5. Once temperature is warm enough, add in the shredded kale and green bean glass noodles. The noodles will soften in about 1 minute. Option to cut them with scissors. 

6. Garnish the soup with moringa leaves, flowers, black pepper and cayenne or any other garnishes of choice. 

Pistachio pudding with cacao bark 

Raw coconut cake with hidden white chocolate centre + berry coulis 

This was out of this world! Chaga Chai Semifreddo + Coffee Reduction. 

EAT: With the Ainu  

Native to Japan’s northernmost island, Hokkaido, the world’s few remaining Ainu people protect an ancient culture, unique to this small corner of the globe. Hunter-gatherers by tradition with a deep reverence for nature, traditional Ainu food is a direct product of Hokkaido’s bountiful landscape.

Read on to discover Japan’s indigenous cuisine.

You’d be forgiven for not having heard of Ainu culture, let alone their food, yet the Ainu people have been residents of Japan’s northern tip for many thousands of years. Today, the Ainu’s diminishing population work hard to preserve their distinct heritage, including a unique food culture that can be credited for influencing many of Japan’s most famous dishes.

Unlike the Japanese who practiced rice farming, the Ainu traditionally hunted, foraged and fished for food, living off the land with a nutrient-rich diet that had a lasting impact on Japanese cuisine. Umami, for example, Japan’s infamous ‘fifth taste’ has its roots in Ainu cooking. Found in fermented foods such as miso and soy, umami is widely associated with Japanese cuisine, yet it can in fact be traced back to the Ainu’s use of kombu – an edible sea kelp which grows in abundance off the coast of Hokkaido. Kombu was adopted directly from Ainu cuisine and is today one of the most prevalent ingredients in Japanese cooking. It even forms the base for dashi– an umami-rich broth and one of Japan’s culinary cornerstones.

The Ainu practice animism, cultivating a deep connection with the natural world. This intrinsic respect for nature forms the foundation of Ainu cooking, and whilst Hokkaido today is best known for fresh seafood and dairy produce, the Ainu ate bear, deer and salmon, foraging wild plants, berries and grasses in-tune with the changing seasons. Living in harmony with the surrounding landscape, the Ainu would only eat what could be found locally, and never over-fished, foraged or hunted, protecting their future by eating sustainably.

Another key distinction between traditional Ainu cuisine and Japanese cooking is that fish or meat is rarely eaten raw, meaning sushi and sashimi are firmly off the menu. Instead, fish or animal meat is boiled into a soup, roasted or dried and preserved to provide food through the winter months. Traditionally, the fish skins and animal hides would then be used to make clothing.

Today the Ainu’s simple, sustainable, super-food rich cuisine is mainly eaten in private homes, though there are a small number of restaurants and cooking schools championing Ainu fare. In Sapporo, Ainu chef Hiroaki Kon opened Kerapirka in 2019 – one of the few Ainu restaurants in the world. In Tokyo, too, Ainu dishes are making their way onto restaurant menus, for examples at Michelin-starred restaurant L’Effervescence lead by chef Shinobu Namae, who aims to give Japan’s indigenous food the recognition it deserves.

Images:Laura Liverani via the Guardian

Stringing together herbs while sipping on a delicious nettle and @loving_earth maca green smoothie. nettle grows in many places, and is so much more than an itchy weed. I picked some yesterday morning at the market, they’re so delicious inside a smoothie, and don’t worry, once blended up they lose their sting
Nettle is taken as a blood purifier, as a tea it helps to cure mucus congestion, skin irritations, water retention and diarrhoea. The beverage is also said to help nursing mothers produce milk and it also stimulates the digestive glands of the stomach, intestines, liver, pancreas and gall bladder.
Nettle juice will even ease the stinging of the rash brought about from contact with the plants own bristled leaves! ✨
The seeds are super easy to spread, just keep the very tops of the stems and spread them over your soil ！

instagram @smoothblender

“The $10 Smoothie” ;)

Helen: Itskale

Itkale kale chips combine two superfoods - kale and chia seeds - yielding an unmistakeable and insatiable crunch with the bold vibrancy of fresh kale.