Ingredients

For the tofu

the juice of half a lemon
3 tablespoons shoyu
2 tablespoons apple vinegar
half a teaspoon powdered ginger
the juice of about 6 cm fresh ginger root, peeled and grated
50 ml sesame oil
1 tablespoon toasted sesame oil
2 tablespoons maple syrup
200-250 g organic, firm tofu, cut into cubes

For the peppers

2 cm fresh ginger root, peeled and julienned
1 garlic clove, peeled and cut into halves
3 tablespoons apple vinegar
the juice of half a lemon
4 tablespoons rice malt syrup
a few pinches of whole sea salt
half a red pepper, cleaned and blanched in boiling water then rinsed under cold running water and peeled
half a yellow pepper, cleaned and blanched in boiling water then rinsed under cold running water and peeled

To complete

black sesame seeds, to taste

Makes 2 servings.

Directions

In a bowl or jar mix the lemon juice, shoyu, apple vinegar, ginger powder and ginger juice, sesame oil and toasted sesame oil and maple syrup. Place the tofu cubes in a bowl, pour the marinade over, cover and refrigerate for at least 6 hours, tossing occasionally. The longer the marinade time, the tastier the tofu. In a glass jar, combine the ginger, garlic, apple vinegar, lemon juice, rice malt syrup and salt. Cut the peppers into strips and place them in the jar. Secure with the lid and refrigerate for at least 5-6 hours. Remove the peppers from the fridge around half an hour before serving. Once the tofu has marinated, heat some marinade in a wok or large heavy-bottomed frying pan and cook the tofu over medium heat until golden on all sides. Serve the tofu and the peppers with some of the left-over tofu marinade and the sesame seeds.

Thoughts, tips, ideas

The pepper marinade can be reused at least once to marinate other peppers or different vegetables such as cucumbers, carrots, radishes, zucchini -which will all pick up a peppery flavour.

Ingredients

1 small white beetroot, cleaned and cut into matchsticks
half a red beetroot, cleaned and cut into matchsticks
half a small white cabbage, cleaned and finely shaved
the juice of 1 orange
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons rice malt syrup
whole sea salt, just enough to taste
black sesame seeds, to taste
pumpkin seeds (raw or toasted), to taste

Makes 2 servings.

Directions

Combine the beetroots and cabbage in a salad bowl and toss gently. In a separate small bowl or glass mix the orange juice, sesame oil, rice vinegar, rice malt syrup and salt and whisk. Divide the vegetables into individual serving plates, pour some of the vinaigrette over the salad then sprinkle the sesame seeds and pumpkin seeds on top and serve.

Ingredients

400 g broccoli, cleaned, divided into florets and steamed
200 ml water (the broccoli cooking water)
100 ml oat milk, unflavoured and unsweetened
2 tablespoons tahin
2 tablespoons extra virgin olive oil (and some more for serving)
whole sea salt, just enough to taste
chili powder, to taste
a handful of white sesame seeds

Makes 2-4 servings.

Directions

Place the steamed broccoli, water, oat milk, tahin, olive oil and salt in the bowl of a food processor and blend until very smooth. Heat the soup if necessary, divide it into individual serving bowls, sprinkle some chili powder and olive oil over it and garnish with the sesame seeds.

Ingredients

half a (round) radicchio head, cleaned and thinly sliced into ribbons
3-4 fresh, ripe, firm figs, cleaned and cut into quarters
1 tablespoon black sesame seeds
extra virgin olive oil, to taste
whole sea salt, just enough to taste
balsamic vinegar, to taste
fresh thyme leaves, cleaned (to taste)

Makes 2 servings.

Directions

Put the radicchio, figs and sesame seeds in a salad bowl. Add the olive oil, salt and balsamic vinegar and toss gently. Garnish with the thyme leaves and serve.

Ingredients

half a small head of cooked Romanesco broccoli (which should be about 180-200 g)
215 g cooked whole Baldo rice (which is about 150-170 g uncooked), preferably al dente
1-2 tablespoons raw sesame oil
1 tablespoons tahin
half a teaspoon powdered coriander seeds
half a teaspoon powdered cumin
half a teaspoon dried ginger powder
freshly ground black pepper, just enough to taste
whole sea salt, just enough to taste
a small handful of parsley leaves, preferably fresh, cleaned and finely chopped
1 teaspoon cleaned and chopped chives, preferably fresh
2 tablespoons white sesame seeds
2 tablespoons ground white sesame seeds (you can grind them yourself in a spice or coffee grinder)

To complete

3 handfuls of peeled almonds
1 tablespoon flakes of nutritional yeast

Makes 16-18 balls.

Directions

Using a potato masher or fork, mash the broccoli until no large pieces remain. Transfer the broccoli mash into a large bowl, add the cooked rice, sesame oil, tahin, spices, salt, parsley, chives and sesame seeds (whole and ground) and stir well to combine all ingredients. To shape the balls, wet your hands with a little water to prevent the mixture from sticking. They should be slightly smaller than a golf ball. Set the balls aside on a sheet of parchment paper or a tray. In a coffee grinder, finely grind the almonds with the nutritional yeast. Roll the rice balls in the almond-yeast powder and serve at room temperature.

Ingredients

For the dressing

8 teaspoons extra virgin olive oil
3 teaspoons raw sesame oil
a pinch of whole sea salt
2 teaspoons umeboshi paste
3 teaspoons tahin
3 teaspoons apple vinegar
4 teaspoons white miso
3 teaspoons maple syrup
juice of half a lemon

For the salad

half a white cabbage, shredded
1 carrot, peeled and grated (using the the large holes of a grater)
2 handfuls of pumpkin seeds
a handful of white sesame seeds
fresh thyme, to taste

Makes 2 servings.

Directions

In a bowl, whisk all the dressing ingredients and set aside. Alternatively, you can put all ingredients in a jar, secure it with a tight fitting lid and shake until perfectly combined (this is actually the quickest way to make the dressing).

In a large salad bowl, toss the cabbage with the carrot and the seeds. Pour the mixture over the vegetables and toss gently until thoroughly coated and moistened. Refrigerate to chill, garnish with the thyme and serve.

Zucchini, green apple, radishes, wakame, sunflower and sesame seeds flavoured with a sweet and tangy dressing. This is a fresh, healthy, detox salad.

Makes 2 servings.

Ingredinents:

For the salad

2 medium-sized zucchini

6 radishes

2 green apples (Granny Smith)

1 strip wakame seaweed, about 8 cm long

1 handful black sesame seeds

1 handful sunflower seeds

For the dressing

7 tablespoons extra virgin olive oil

juice of 1 lemon

1 pinch whole sea salt

juice of 4 cm fresh ginger root

2 tablespoons maple syrup

2 tablespoons shoyu

½ spring onion, chopped

Directions

Dressing

Shake all the dressing ingredients together in a jar with a tight-fitting lid.

Salad

Soak the wakame in filtered or mineral water for 10 minutes. In the meantime, clean all the vegetables, then slice the radishes and ribbon the zucchini the long way with a potato peeler. Peel the apples and cut them into bite-sized chunks. Drain the wakame, discarding the fibrous central stem, and break it or cut it into pieces.

To assemble

In a salad bowl, toss and mix the vegetables, seaweed, and apple. Transfer into individual serving plates,( or keep in the bowl), sprinkle the sunflower and sesame seeds over, drizzle with the dressing and serve.

This comforting and colourful dish is perfect as a filling appetizer or as a main course. In this recipe the polenta complements all the other flavours beautifully. The sesame seeds add a crunchy touch to the soft polenta and velvety, creamed pumpkin.

Ingredients

For the creamed pumpkin

you can find the recipe here

For the polenta

250 g organic polenta
1 1/2 litre filtered or mineral water
a pinch of whole sea salt
30 g dried porcini mushrooms
2 handfuls fresh sage, finely chopped
2 tablespoons extra virgin olive oil
4 tablespoons tahin
black and white sesame seeds, to taste
chili powder, to taste

Makes 6 servings.

Directions

In a small bowl filled with mineral or filtered water, rehydrate the porcini for about 30 minutes. Preheat the oven to 180° C. Pour the 1 ½ litre of filtered or mineral water into a large heavy-based saucepan and bring it to the boil over high heat. Add the salt. Add the polenta in a thin stream, stirring constantly until all the polenta is well incorporated. Reduce the heat to low and cook, stirring constantly, for 30-40 minutes or until the polenta is done, then remove from the heat and set aside. When the porcini are soft, rinse them and dry them with a paper towel then finely chop them. Sauté the mushrooms and the sage in a pan with the olive oil for about 3-4 minutes. Stir the porcini into the polenta, add the tahin and make sure everything is well combined. Divide the mixture among oven-proof molds and bake at 180° C for about 15 minutes. In the meantime, lightly toast some black and white sesame seeds in a dry frying pan over medium heat. Remove the polenta from the oven and let cool a few minutes before unmolding. Serve the polenta on individual plates with the warm creamed pumpkin, the sesame seeds and chili powder to taste.