I found this gorgeous little recipe on a really interesting blog shizuokagourmet– super healthy ethnic food that looks really traditional and good for energy- the author seems to be an avid cyclist! I especially loved this salad because of the colors and the ease of making it. I love sophisticated recipes that take five minutes flat. Who wouldn’t? They are great from everything to treating yourself to a lovely lunch, or entertaining discerning foodie guests. So, this reminded me of a few recipes from Raw Food Real World that I really loved and want to share with you, but sadly I left my book in San Diego. If I can find some good pictures and the recipes online, I will surely share some soon because they are similar- little stacks of veggies and colorful exotic fruits drizzled with a fresh citrus dressing- doesn’t get much better. But first, here is the one I just found. Enjoy exploring that blog, I know I did! There are some lovely bento box presentations on there that are really inspiring! I’ll give you a picture of one of those too, just to whet your whistle.
I can’t wait to get some persimmons from the farmer’s market! They seem to be a favorite among raw foodies and I trust them.
And here’s one of those lovely bento boxes. Something about them just make me so happy- the thought and attention to detail in Japanese cooking- it translates into happiness and health, and I has aspired to make bento box lunches for some time. Maybe now is the time to start in earnest…
- 170 g Daikon fresh
- 40 g Carrot choose a red Kyoto carrot if available
- 120 g Cucumber see instructions below
- 1-2 pieces Squat sun-dried persimmon
- 3 cups Water
- 1 tablespoon sea or hyml Salt for salted water
- 5 tablespoons Japanese sake
- ½ teaspoon salt
- 1-2 teaspoons light soy sauce
- 2-3 teaspoons Rice vinegar
- Cut the daikon into 3 cm long matchsticks and then chop finely. Let rest in water and salt for a while.
- Cut the cucumber into 3 cm long sticks and chop finely. Drop them into the slated water containing the daikon.
- Cut the persimmon into sticks a bit thicker than the above.
- Pour the seasoning ingredients into a separate bowl and mix well.
- Take daikon and cucumber out of water. Drain well. Drop them with the persimmon sticks into the sauce.
- Mix and serve as shown in above picture.