October 24, 2010 § 18 Comments
Sometimes a gal just needs to splurge on kitchen wares, even if she is throwing the certainty of being able to afford groceries with which to implement said purchases into serious doubt in the process…!
But, as I was discussing with a dear friend last night who is of a similar splurge-happy nature, we must succumb to the pleasures of our consumer-centric, capitalist, spiritually empty society every now and then.
Alright alright, this is unsound logic, however I am trying to practice simultaneous restraint and nonchalance in regards to my spending habits. What does money really matter anyway? (I am looking at you sternly, willing you to agree!).
Lengthy, nonsensical justifications aside, I finally invested in a new chopping block! I would hate you to see the state of the manky old plastic one our household has been communally defiling for the past 3 years (yeeeeeesssh) so it was time to unveil a beautiful, sustainably produced wooden ‘kosher’ board for fruit & vegetable matter only! Ahhh, no more residual salmonella! Luxury I tell you.
The next item has been on my raw-foods wish list for some time.
Obscure angle. Can you guess?
Swizzle swizzle swirl.
Watch the veggies curl!
Yes my dears, it is a spiralizer, maker of raw pasta and loopy salad creations!
The more I incorporate raw foods into my diet, the more i’m realising the importance of having a few speciality kitchen instruments on hand to avoid relying on just a salad for every meal. There’s nothing wrong with a trusty tower of leaves, however wouldn’t you be more compelled to dive headfirst into a bowl of intricately carved carrotini noodles?
I used the above spiralized veggies to create an asian-inspired noodle dish using a delectable dressing from Gena at Choosing Raw. No photo, but it was a hit!
More kitchen inspiration struck after reading rapturous accounts of Socca baking, and the multitude of applications of this wonderful flat-bread-type treat over at Pure2Raw. These two gorgeous twins aways succeed in making my mouth water with their beautiful raw creations, and they have been going Socca crazy (in the best possible way!) lately. I needed to try this bread/pancake hybrid.
Firstly, provincial french purists will probably turn in their graves when I tell you I made a number of monumental deviations from the traditional recipe.
Secondly, I didn’t have any garbanzo (chickpea) flour on hand; Buckwheat it was. I also don’t have a fancy skillet pan that I can transfer to the oven without the handle melting into a big toxic plastic puddle, so I had to pan fry one side, then slide it off onto some baking paper under the grill. Worked a treat.
I made a Socca ‘pizza’ by cooking it, then adding tomato paste, oregano, spinach leaves, fresh garlic & savoury yeast flakes. I was impressed! It satisfied my cravings for a thick, bready lunch, but it’s gluten free with the nutritional benefits of buckwheat! And it’s kind of like a lunch-pancake. Breakfast foods out of context always excite me.
FYI – I used 1/2 cup buckwheat flour, mixed with 1/2 cup warm water + salt & pepper for the batter, then cooked in olive oil via the above method.
Today I obviously wanted more Socca, and decided to take lunch-pancake to the next level.
Banana/tahini/honey/cinnamon Socca meet the readers, readers…quit licking the screen!
Yeah, lunch was grand.
Have you had any delicious food moments this weekend? What kitchen appliances are you lusting after?