Tuesday, June 14, 2016

refreshing grapefruit-mint jelly/jello/zeri

Depending on where you are from, you might call this jello, jelly, or zeri! Whatever you label it, the stuff was darn delicious.

I had a couple pink grapefruit that needed to be eaten, and lots of mint still from when one of the Beans picked a bag full at some friends' home, and I thought of jello.

I based my version on this recipe from Homespun Seasonal Living (and she in turn originally got it from The Joy of Cooking), but of course, as usual, I Mamatouille-ified it.

I did it my way! (Cue Sinatra soundtrack.)

You'll need:
  • two pink grapefruit, segments and juice
  • 1/4 c. honey
  • 3 massive mint leaves
  • 1 T. gelatin powder
  • cold water
  • pinch of salt
  • 4 jelly/jam jars
Do this:

Segment the grapefruit over a bowl to catch the juice, and save that gorgeous nectar for a bit later in the recipe (I collected 1/2 cup after segmenting and then squeezing the innards).

Divide the grapefruit segments among four small jars.

In a small separate bowl, stir and dissolve the gelatin in 1/4 c. cold water and leave to set.

Simmer 1/2 cup water, honey, and mint leaves till honey is dissolved, then turn off the heat. Remove your mint, then stir in the gelatin mixture until it dissolves. Allow it to come down to room temperature, add the grapefruit juice and pinch of salt, then divide equally among the four jars, pouring it over the grapefruit segments. Fridge it till it sets (at least a few hours).

Serve and enjoy, deeply relaxing in the sweet minty-citrus love. Especially good for a hot, muggy, rainy-season day like today.

Sunday, June 12, 2016

tag-team rhubarb crumble

A rare gift: rhubarb! I've never seen it for sale in our prefecture, but our friends gave us some that their mother sent from Nagano. Loveliness.

Joel and I went to work in the kitchen. First, the rhubarb filling for a crumble.

You'll need:
  • 5 stalks rhubarb
  • honey, to taste
  • cinnamon (or not, as you prefer)
  • freshly grated ginger
Do this:

Simmer it in a pot till soft and thickened, then spread in the bottom of individual ramekins or one bigger oven-proof pan.

And here's Joel's own recipe for the crumble topping.

You'll need:
  • 1/2 C. roasted unsalted cashews
  • 1/2 C. walnuts
  • 1/4 C. chia seeds
  • 2 T. coconut oil, melted
Do this:

In a food processor, pulse the cashews and walnuts till powdery, then process in the chia seeds and coconut oil.

Use your fingers to drop it on to the top of the rhubarb filling, then bake at 350 F/170 C for about 20 minutes or so. Enjoy the unique flavors and textures.

Saturday, June 11, 2016

cabbage-moringa-berry smoothie

Our with-lunch smoothie the other day:
  • 1 apple
  • 1 banana
  • 2 navel oranges
  • chopped Napa cabbage (hakusai in Japanese)
  • several teaspoons moringa powder
  • 1 carrot, chopped
  • handful of mint leaves picked by a Bean at his friends' house
  • frozen mixed unsweetened berries
Blend. Drink. (Serves 4.)