Name: pink vitamin bowl with wild rice and caramellized goat's cheese
Prep time: 30 min
Cook time: 20 min
Ingredients: 150 g wild rice mix; 1 red beet (cooked); 1 handfull walnuts; 1 grapefruit; 6-8 slices papaya (use a small papaya); 3-4 mint leaves; 2 tbsp red beet sprouts (or other sprouts); 1 tbsp black sesame; 1 tbsp honey; salt, pepper; 160 g chickpeas (cooked); 50 g red beet (cooked); 50 ml aqua faba; 35 g tahini (sesame butter ); 30 ml lemon juice; 2 tbsp olive oil; 1 clove garlic; salt, pepper; 1 roll goat cheese (approx. 100g); 2 tbsp raw cane sugar

Crazy times require delicious food, don’t they? We are fighting the boredom and madness in quarantine with cooking and laughing. But don’t worry, we will concentrate on the positive sides and we won’t say a word about the ongoing situation. Goal: after reading this, you should shine just like the bowl with its bright pink and rich orange color. It not only brings you in a good mood, but also a lot of vitamins that keep you healthy and support your immune system.

We don’t know all of your tastes, but honestly, there is nothing better than goat cheese, is there? At least our taste buds were delighted with the idea and our laughing muscles too, because our main spoken language is English and because it is not the mother tongue of both, there are sometimes funny puns. So here too. After a long thought about how we could make the taste of goat cheese even more sensational, the Austrian came up with the idea to propose a “goat brulée”, whereupon he burst out laughing and could hardly keep himself. When he found his voice again, he only stammered that maybe it would be better to just flambé the cheese. In addition, this would also have better space on the plate.

So much for the “highly concentrated” and serious recipe development.

Have you ever eaten zoodles? One could call our creation today “roodles”. Spiraled beetroot. Really tasty, I promise. For this, we have boiled it a bit so that it is still firm to the bite, but also not completely raw. Then spiraling works way better.

In addition, there is delicious, homemade beetroot hummus – simply because the girly one of us loves pink. Speaking of hummus. It mainly consists of chickpeas. A legume that actually comes from Asia and began its journey to Europe sometime in the Middle Ages. They can be used for many different dishes like curries, salads, but they can also be processed into super delicious hummus or falafel.

Legumes are a tasty source of protein, but they also contain toxic antinutrients, so-called lectins and phytates. Lectins are complex proteins that are able to bind to our cell shells and damage them. Most importantly, you should never eat them raw. Phytates can be found in many plants and nuts. They are useful for storing substances that are necessary for the growth of germs. However, unlike some animals, we cannot digest them and the consume results in a lack of minerals such as iron and zinc because they remain bound to the phytates. By long soaking (at least 12 hours) and then thorough cooking, lectins and phytates can be made almost harmless. Furthermore, fermentation would also be a sensational way to make them more tolerable. If you then consume them more irregularly, then nothing stands in the way of it, according to the motto:

The dose makes the poison.

Not only is the pink color really vibrant, but also the beautiful orange of the papaya and the delicate pink-orange pulp of the grapefruit make color lovers’ hearts beat faster and taste buds shine with joy. It is this mix of sweet and salty that breathes life into this bowl. Grapefruits are not just a feast for the eyes, they also have a lot of internal qualities like a high vitamin C content. They also contain vitamin A and B – vitamins, as well as potassium, calcium and magnesium. But be careful, grapefruit is incompatible with most medications, such as anticoagulants and birth control pills.

In vino veritas.

What would this bowl be without a good sip of wine? We have a specialty for you here: a macerated, Sicilian white wine. The special thing about it is that it glows in a beautiful orange hue due to its special processing, the maceration. With white wine, the fermentation is usually done without the peel. However, with maceration, the grape peel stays on during the fermentation and gives the wine the wonderful orange tone. In this case, the maceration lasted 20 days before it was allowed to age in peace.

The wine that sniffs the sea air.

Elios was founded by Nicola and Guido in 2015 at a time when both were unsatisfied with their jobs and wanted to bring their dream of naturally produced wine to life. Their love for Sicily and the stunning nature has led them ever since in the production of natural wine, the best olive oil and honey. And with success. Some of the vineyards are located in one of the most beautiful places in Sicily, not far from the Mediterranean sea. Here the grapes enjoy the warming sun rays while sniffing the sea air and stretching their roots into fertile soils.

In our future cooking courses and events you will be able to enjoy Elios products and hopefully, you can order them soon in our online shop. If we have piqued your curiosity, have a look at https://www.eliosfood.it/.

pink vitamin bowl with wild rice and caramellized goat’s cheese

The mixture makes it- chickpeas provide healthy protein, while the beetroot sprouts, the papaya, the grapefruit and last but not least the beetroot itself provide you with a concentrated load of vitamins and nutrients. The wild rice provides you with valuable carbohydrates and the caramellized goat's cheese – yes, it's like the icing on the cake.

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Course: Main Course

Keyword: bowl, dinner, lunch, nutrition, red beet, soulfood, vitamins, whole foods, wild rice

Prep Time: 30 minutes

Cook Time: 20 minutes

Servings: people

Author: Joelle Berchtold

Ingredients

150 g wild rice mix
1 red beet cooked
1 handfull walnuts
1 grapefruit
6-8 slices papaya use a small papaya
3-4 mint leaves
2 tbsp red beet sprouts or other sprouts
1 tbsp black sesame
1 tbsp honey
salt, pepper

red beet hummus

160 g chickpeas cooked
50 g red beet cooked
50 ml aqua faba
35 g tahini sesame butter
30 ml lemon juice
2 tbsp olive oil
1 clove garlic
salt, pepper

caramellized goat cheese

1 roll goat cheese approx. 100g
2 tbsp raw cane sugar

Instructions

Wash the rice, put it in a pot together with a lot of salted water (at least three times the amount of the rice) and boil until cooked. (you have to try it, it will be entirely cooked before all the water is gone!). In the meantime, prepare the rest of the dish.
Pour the chickpeas into a sieve, but make sure to collect the water in a bowl. Peel them and add the remaining ingredients for the hummus to a stand mixer and mix to a homogeneous mass. Season with salt and pepper.
Cut the beetroot into "spagetti" with a spiral cutter and turn it into two rolls. Peel the grapefruit and papaya, then slice them.
Drain the rice after the cooking period and place in two bowls. Add the beetroot Spagetti rolls, as well as the grapefruit and papaya slices and the beetroot hummus. Garnish with black sesame, bet root sprouts, walnuts, honey and mint – leaves.

Notes

Chickpeas: Peeling them makes the hummus even more creamy, so it’s worth the work.

Rice: cooking the rice in a lot of water after it was rinsed and then draining it when finished is not done by mistake, but to remove some of the toxins the rice is collecting while growing. The rice plants are extremely effective when it comes to absorbing toxins, that’s why they are also used to clean the soil in polluted areas. When you cook it in the double amount of water, as it is always recommended, the toxins are washed out in the first place, but are back in the rice finally, because all the water is needed to cook the rice.