The menus to redo for summer recipes + snack
These menus sound like the summer solstice all the seasonal transitions we bring its share of disturbances before regaining balance. Also it is in a spirit of the off-season in the colors of the rain that you have been proposed some ideas menus.
The system is simple 3 bowls:
1 unseasoned cereal + a mixed dish + a raw vegetables
As the summer progresses and especially during free practice from 1st to 4th November are invited to browse the blog to find other ideas as well as the basic matrices from which you can let your creative intuition emerge !
And for the spirit of the kitchen a little reminder here:
Small- breakfast :
We can waking up take a glass of lemon water with 1/2 lemon juice in warm water or a hojicha tea with an umeboshi plum (with a drop of soy sauce if you like)
- Okayu + tsukemono + shiogoma (traditional menu of Zen monasteries)
- Porridge + compote + granola (western menu)
- Intermittent fasting (do not take small lunch in order to let the digestive functions during 16:00).
the Japanese Zen version:
Take one volume of round white rice for 8 volumes of water (depending on the desired consistency, it is between 5 and 8 times the volume of dry rice). Start by rinsing the rice 10 times then let it rest for 1 hour for white rice, the day before for brown rice.
Cook the rice covered and when the water boils reduce the heat to a minimum and continue to cook for about 25 minutes . Serve immediately so that the rice does not absorb water. When someone is sick they will be offered to add a plum umeboshi.
Sesame salt ( gomashio)
Take from 9 to 11 volumes of sesame for 1 volume of salt. Roast the sesame seeds in the pan for 30 seconds (be careful, they become too cooked toxic by a glycation phenomenon) then mix them with salt and grind them with suribashi. Store in a dry place at room temperature.
Tsukemono express :
Choose a vegetable : cabbage, cucumber, beetroot or tops, broccoli tails etc. Grate them with a mandolin or chop them with a knife then put them in a bag for freezing. Add the salt, mix it well with the vegetables. Empty the air before closing the bag. Put it on a plate and to pose a weight on it. Take out the vegetables, squeeze by hand to express the water. Taste and leave as is or season with a little lemon juice, vinegar, mirin, zest, ginger etc.
the western version:
Porridge : rice cream or rice milk kokoh,
Heat 300 ml of rice milk for 30 g of pre-cooked brown rice cream . that can also take the rest of the cereal from the day before and mix it by lengthening it with rice milk.
If it is hot , choose chia seeds in rice milk possibly thick with starch kokoh (mixture of quinoa / rice and Azuki)
+ Dried fruits and nuts: a mix of nuts such as cashew seeds, sunflowers and raisins
+ compote: fruit to cook in a saucepan with 1 pinch of salt to cook over medium heat or fresh fruit
2/ Lunch of celebration:
Oryoki 1 - Cereal : a cereal of your choice semi-complete basmati rice with fresh herbs + black sesame seeds
neutral flavor / color: white + green + black
Oryoki 2 - Dish:
early turnip in the oven, blanch the turnip for 10 minutes, then put it in the oven with a little oil until golden. place it in the bowl on a teaspoon of cashew nut puree
broccoli cooked in water with ½ tsp of baking soda, be careful it must remain crunchy for 5 mins max and then in a tub of iced water.
Pellet carrots : Cook a handful of coral lentils, set aside. In the pan, sauté a carrot cut into pieces covered with a little salt, add a little oil when it sticks. This way the sugar will come out. Crush almonds in a mortar or take slivered almonds. Once the carrot is cooked, blend it and mix with the same weight of lentils. Coat with almonds and fry in olive or sunflower oil.
make a Yuba soybeans with the skin of soy milk cooked over low heat. roll up as you can and pour over a touch of wasabi or horseradish and a drop of soy sauce
braised fennel : cut the fennel lengthwise into slices and pan-fry it over high heat until it browns on each side and continue covered for 10 minutes over low heat
Flavors: sweet + salty + bitter / colors: white + green+ pink+ orange / texture: soft / cooking: fried + sautéed + boiled
Oryoki 3 - Raw vegetables : Grate a little cauliflower and use the beetroot juice from the day before (fresh or lacto) to color them. Season with ginger zest and blue borage flowers and lemon juice as desired from the moment.
flavor: sweet+ spicy+ sour / colour: pink + yellow + blue / texture: crunchy / cooking: raw
1/ Mizudaki Yakuzen :
Dashi made with 10 cm of Kombu seaweed (and 3 shiitake) in 1 liter of water to bring to a simmer or soak for 2 hours at 1 temperature ambient (or the day before)
+ 1/2 small Chinese cabbage, 2 small potato new, 2 turnips, 1 rack of tofu 200 large pointed cabbage or spinach or turnip tops new
For the sauces (per person) ':
- 50 g of soy sauce + 30 g of cider vinegar + grated ginger
- 1 tbsp of miso + 1 tbsp of tahini + 1 tsp of sugar + a little water
Place the vegetables except leafy vegetables in the dashi and bring to a boil. remove the konbu and shiitake then cook over low heat 30 my. Add the diced tofu and the salad and cook for 2 minutes. Drain and serve with the sauces. We will adapt with the vegetables available
Oryoki 1: Rice complete with a few seeds black sesame
Oryoki 2 2: Mizudaki with its sauces
Oryoki 3: Express Tsukemono (see breakfast recipes above ) kohlrabi + pink berries + lemon zest
And because practicing is celebrating here are some suggestions benevolent light but nevertheless greedy.