An Exotic Bowl: The Berkeley Bowl Cookbook

I am always curious to try unusual fruits and vegetables, because this diversity shows how rich and extraordinary our world is. However, when it comes to introducing them into the daily menu, my brave curiosity stops only at tasting them, one bit at a time. As for now, my best source of 'exotic' fruits and vegetables is my Asian markt but I would be very curious to try other products from South-America for instance, which are almost impossible to be found in Germany in their fresh state. 

Compared to California, the source of products distributed at the iconic Berkeley Bowl market, Germany has a very unfriendly weather therefore, creating local variants is almost impossible. Registered dietician Laura McLively created an unique book based on her own exploration of 'one of the nation's most renowed retailer of exotic fruits and vegetables'. Since the late 1970s, the Berkeley Bowl is following a very simple yet efficient motto: 'If we can find it, we'll buy it', offering to its customers unique and fresh products, mostly produced under the Californian sun. 

The recipes created by Laura McLively sound very exotic, but as long as you have the right ingredients, especially spices, the preparation is going on smoothly and not too much time is required. The names of the recipes are entincing, each being an invitation to a delicious feast. Some of my favorite are: roasted chestnut chocolate tarte, abalone mushroom schnitzel, grilled cheese with mezuna, dates and goat cheese, banana blossom with glass boodles and crispy garlic, vanilla rhubarb jam, malanga masala latkes, persimmon gingersoup smoothie, chrysantenum greens and turnip fried rice, green papaya gazpacho. The selection is really exquisite and my tastebud imagination is soo limited to imagine all those flavors without trying them. A combination of meals for a full menu is also available. 

Even if you cannot try all those flavors and special products, at least this book looks that if they were left on this earth, alongside with other interesting spices, you can try to match them and create unique bowls. The power of imagination is always on the side of those who dare.

The book will be released in the first part of April, so unfortunatelly there is no chance to try any of those unique fruits for this Tu B'Shvat holiday, but at least you can save some of the recipes for a late date.

Disclaimer: Book offered by the publisher in exchange for an honest review

An exotic non-alcoholic drink for the win

What you do when you have some exotic fruits leftovers from the Rosh HaShana - Jewish New Year - and an inviting can of coconut milk? Plus, you want to be sure of being ready for the 25-hour Yom Kippur fast, therefore you need to have a perfectly hydration! I didn't need too much to put into motion my blender and create a very tasty drink, as healthy and nourishing as possible.

Ingredients

1/2 papaya fruit, cut into little pieces

3 cactus fruits, peeled and cut into little pieces

400 ml. organic coconut milk

3 tablespoon honey

Direction

Add the fruits, the honey and the coconut milk into the blender and mix for around 2 minutes at medium-speed. As the cactus fruits do have small seeds - which are not harmful, anyway - you can pour the creamy result through a strainer in order to eliminate them.

Preparation time

5 minutes

Serves

2 

The quinoa connection

Yesterday, I was in the mood for something delicious, fresh, easy to make and that will cut my hunger for at least the following 10 hours to come. I had a look at my cooking corner and in my fridge and decided that it should be sweet and with quinoa as the main ingredient. 

I added to it:

2 tablespoon grated coconut

100 gr. blueberries

3 tablespoon blackcurrant jam

whipped cream

First, you need to boil the quinoa for around 10 minutes. Eventually, if you like a sweeter taste, add two piches of sugar while boiling. When everything is done add the coconut, the blueberries and the whipped cream. 

I double-checked and it is nothing else to be done that wait that it cools down and taste it. 

I was told that my recipe has a Carribean flavor, and I am not very sure about it. As for the taste, I am more than sure that it is beyond delicious.

Bon Appetit