Pickled aubergines

Pickled aubergines  -Three cans; two in oil and one in vinegar

What you need

3-4 Aubergines (click the link to see health benefits)

Bell peppers, Italian sweet peppers, chili peppers

Ginger (click the link to see health benefits)

Garlic

Parsley

Dried red chili pepper

Turmeric (click the link to see health benefits)

White pepper

White wine vinegar

Water

Olive oil

Salt

3 glass jars with popping lids

How to do it

Chop the aubergines, peppers, ginger, and garlic and boil in batches in 1: vinegar and 1: water mixture for about 10-15 minutes

Drain (keep the vinegar mixture)

...Wash and sterilize the jars by boiling for at least 10 minutes...

Cut the parsley 

Mix the freshly cut parsley and the spices with the olive oil and the remaining vinegar

Once the jars and vegetables have cooled down to room temperature, fill the jars, leave empty space at the top, pour oil into two jars, and vinegar-water mix into one jar. Stir gently so that any air bubbles come out

Put on the lids and boil the cans for at least 10 minutes

They must be totally immersed in boiling water

Add towels/cloth so the jars won't break when they boil

Let them cool off and check that the lids have an inward bump in the middle. If not, repeat the boiling

Refrigerate for at least a week. When opening, make sure you hear a popping sound. Then you know that vacuum was kept and the pickle is not spoiled

(All this hassle with boiling and popping is necessary, because of botulism)

The botulinum toxin is something you should never, ever ingest (unless you want to die). You may opt to have it injected on your forehead when reaching 40+ -but only by a plastic surgeon with an excellent reputation

Eat as is or serve with Falafels. The oily pickle is lovely with pasta.

Yellow Thai chicken curry with greens on top

This yellow food is designed to taste for kids, with veggies and healthy spices

What you need

Chicken breasts (free-range, and as happy as possible)

Basmati rice

2-3 carrots

1 yellow sweet pepper

Asparagus

Sweet mini corn

Peapods (= mangetout)

Coriander (=cilantro)

1-2 onions

1-2 garlic cloves

Coconut milk

Lemongrass powder

Turmeric powder

Ginger powder

Cayenne powder

Vegetable oil and salt to taste

(Vegetarians leave out the chicken or replace it with tofu)

How to do it

Cut the chicken breasts to slices, fry

Before you add any spice, and if you are lucky to have a cat or dog, serve your pet

Set the chicken aside and move on to the vegetables

Start by chopping the garlic and onions, then the rest. Only use the crunchy tips of the asparagus

 

Fry the yellow and orange veggies first

Mix in the sliced chicken and add all spices

Onto this very yellow curry, add the greens (the tops of the asparagus and halved pea pods)

Serve according to mood or taste

Chopped vegetable fry

What you need

Carrots

Bell peppers

Mushrooms

Baby spinach

Aubergines

Pak choi

Ginger

Cherry tomatoes

Pea pods

Ramson (= wild garlic)

Fresh coriander

1-2 red chilies

1-2 garlic cloves

Cayenne pepper

Soybean sauce

Vegetable oil for cooking

How to do it

Chop

And chop

I had help from this one

(it was excellent for the carrots and ginger and OK

for the aubergine and bell peppers)

Rule of thumb: The stronger taste or the 

harder texture; the smaller pieces. Soft and mild 

veggies can be chopped in a more relaxed manner

Fry the cut veggies in oil (frying pan, casserole, or

wok pan)

Watch your hard chopping work shrink before your

eyes

Serve as is

Or serve with rice, pasta or noodles

I used mie noodles

The opportunities are endless, a vegetarian who wants to add protein will fry some tofu cubes and an omnivore can add fried slices of chicken breast or minced meat. 

PS. The carrots and mushrooms used today were tiny and not as plump and pretty as in most food blogs. I am in Wallis, Switzerland, and opted for local ingredients. 

Yogurt sauce

A natural yogurt sauce for many things, like Falafels

What you need

Yogurt

Bell peppers

Cucumber

Dill

Estragon

Optional additional ingredients (recommended) Lemon and garlic

How to do it

Cut the herbs

Add herbs into the yogurt (with 2-3 crushed garlic cloves and lemon juice)

Chop the vegetables into cubes and mix

Keep chilled for at least 2 hrs before serving

Homemade Falafels

Maybe you have a juicer and you don’t know what to

do with the pulp.

Here are some ideas:

If you’re into baking, you can put the berry- or fruit 

pulp into your cake dough or the veggie pulp into

your bun dough. But I’m not into baking…

So I decided to try homemade falafels, using my

recent left-over pulp (carrots, kale, and broccoli).

What you need

Chickpeas

Vegetable leftovers from juicer (not a must)

1-2 red onions

1 lime

1-2 red chilies

Garlic

Fresh parsley

Fresh cilantro

Flour

Turmeric

White pepper

Ground cumin

Cumin seeds

Sesame seeds

Salt

Vegetable oil

How to do it

Bath the chickpeas overnight (10-16 hrs)

Drain

Blend, add spices and lime juice

Add finely chopped chili, red onion, parsley, cilantro,

garlic and veggie leftovers. Add just enough flour to

get a workable dough

You can make two variations: Naturale 

Keep on frying until golden

Or make a seedy variation


- roll the falafels in sesame seeds

 ..and fry until golden

For the final serving fry cumin and sesame seeds in

vegetable oil until sesame seeds are brown and

the cumin seeds start to pop

Drain

Serve with pita bread

Or...

add any vegetables, yogurt sauce or Baba Ganoush