Asparagus indian cress "pasta"
Today I had a "pasta" made of daikon radish with asparagus, indian cress blossoms, daisies, radishes, small strawberries from my garden, romaine lettuce and a cream of eight bananas, 1.5 pounds of nectarines, a hand full of parsley and one sweet red pepper.
If not stated otherwise then the amount of ingredients is for one meal, but this could still mean more than one serving of the pictured dish.
All fruits and vegetables have to be ripe. That's of the uttermost importance, only this way are they tasting yummy, are having all their essential nutrients in them and can be digested optimally by our body.
Preparation
Noodles
- Get a Lurch Spirali or an other spirulizer.
- Use the blade for normal or thick noodles
- Put up the summer or winter squash, daikon radish or similar and cut out the noodles
- If you use hard fruits or veggies, like winter squash, you may turn the fruit by hand, not by crank
- Alternatively you can also use the GEFU Spirelli Spiral Cutter.
Cream
- Put all ingredients for the cream in a high speed blender, like the Blendtec
- Put some softer fruits in the blender first (like bananas) so it has something to "chew" on
- Cut harder and large fruits into pieces and put them into the blender with some soft fruits
- Blend ingredients at high speed
- Blend longer if you want your cream warmer
Used tools
Fruits and veggies directory
Checkout the fruits and veggie directory to see how to ripen your produce or how to know when stuff is ripe.
Asparagus indian cress "pasta"
Copyright 2024 by Patrizio Bekerle
