Friday, February 24, 2012


  Sometimes I play with the thought of having a café á la Nelland. What would it serve, and what sort of people would come in it? In my remote neighborhood this can never happen, but it´s a fun mind game.
  Today I served myself something so wonderful for lunch, that it would definitely make it in the menu of café Nelland!

A green super lunch packed with nutrition! Main focus is on fresh food, completed with very satisfying and filling mushroom risotto.

A huge green salad with cheesy raw dressing  is the main course...

...after which you can indulge in as much creamy risotto as you can stuff in yourself!

Don´t forget to drink the energy-packed, freshly squeezed cucumber-apple juice as beverage. It is so good, and so good for you!

  The recipes:

Green salad:

1 head of lettuce, shredded
1 green bell pepper, diced

Cashew cheese sauce (by Matthew Kenney "Everyday Raw"):

1 3/4 cups cashews, soaked 1-2 hours
2 tablespoons lemon juice
2 tablespoons water
1/2 cup olive oil
1 teaspoon sea salt
1/4 cup nutritional yeast
1/4 mediun shallot
1/2 teaspoon chili powder
Pinch cayenne
Pinch turmeric
1/2 clove garlic
Black pepper to taste

+ Blend all ingredients until completely smooth.

  Spread over the salad as much as feels good. This is a rich sauce, which will keep hunger away. The list of ingredients seems quite long, but when combined with such a simple salad, the result is brilliant!

Mushroom risotto:

whole grain rice
vegetable bouillon
garlic cloves
mushrooms (any variety, choose to suit your liking and availability)
olive oil
black pepper
sea salt
(vegan) cooking cream/milk

+  Cook rice in vegetable stock.
  Meanwhile chop onions, garlic, and mushrooms. Sauté in a pan with olive oil over medium heat until the onions are soft. Season with salt and pepper.
  Add the mushroom mixture into the cooked rice. Pour in enough cooking cream/milk until the desired creaminess is reached.

  Mushrooms have a great taste to them, and I need to be careful not to overrule that with seasoning too heavily. Often salt and pepper is enough.

Green juice:

1 part cucumbers
1 part Granny Smith apples

+ Press through a juicer until you have 1/2 liter per person.

  This is the base of my lunches nowadays: a juice, a big leafy salad with creamy raw dressing, and a cooked food to complete the meal. I literally stuff my face with all this wonderfulness, and then only need a dessert for supper.  =)
  Thanks to this lunch, I´m full of energy the whole day, although I´m 38 weeks pregnant by now! 

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