Thursday, June 16, 2011
Now is a time, where it is so easy to be a raw food eater. There are so many fruits and vegetables. My kitchen and refrigerator are filled with strong colors. The red of strawberries, another red of red bell peppers, the read of tomatoes, the light orange of apricots, oranges and then peaches, which a their own color. The the different greens of salads and other green vegetables.
I eat meat or fish every day. I have a large freezer (as large as my refrigerator), where I keep it and get one portion out for the next day.
I also have eggs. I mix the yolk with some fresh squeezed lemon juice and add it with the meat or put it over salads. I sometimes boils them hard, cut them into tiny pieces and add them to meat or salad. Fresh herbs make all the dishes refreshing.
I just harbested lavender, which I have in a large pot on my terrace. I use the leaves like herbs. Of course they are best fresh. But also when cut and then dried and put into glass containers, they are great to spread over salads and also over meat.
The lavender blossomsI spread above fruit pieces. And on a zabayone, they are giving a great aroma and color.
A Zabayone: Stir a yolk until is it foamy and light, give white wine, champange or fruit juice dropwise into the yolk-foam and continue stiring. Add some sugar. Serve in large glasses and decorate with lavender blossoms.