Another day with the same salad? Healthy snacks nowhere to find?
There is help! If you have a dehydrator or kind-of-modern oven this recipe will brighten your day!
Wakame Miso Nut Crumble Makes about 4-5 dehydrator trays
400g Almonds, soaked over night
300g Pumpkin seeds, soaked over night
300g Sunflower seeds, soaked over night
300g Sesame seeds, soaked over night
½ c chia seeds
25g dried Wakame sea weed (1 bag), crushed and soaked for 2 hours
3 T Tamari sauce
4 T Brown Rice Miso
1 T Honey or coconut flower nectar
3 cloves of Garlic, minced (Microplane)
2 t natural sea salt
½ t mild chili powder
1 lemon, juice
1 lime, juice
Rinse the soaked nuts and seeds. In a food processor pulse the almonds and pumpkin seeds into a coarse crumbly texture.
Combine everything in a large mixing bowl and stir well. Let it sit for a while for the seaweed and chia seeds to soak up some of the moisture of the mix. That will help sticking things together when dry.
Spread loosely onto Teflex sheets so that enough air can flow through the clusters and the wet mix does not touch the tray above.
Start dehydrating at around 145°F, turn down gradually to 115°F and eventually to 105°F. If you have an Excalibur dehydrator make sure to rotate the trays horizontally from time to time and also rotate from the centre out to the top and bottom rack.
Should the oven be your only gadget, set the temperature on low: 50°C, turn the fan on, leave the door slightly ajar and go for it! Yes, a few baking trays will do.
Dehydrate till crisp and completely dry.
Enjoy as crumble over your salads or as individual snack.
Miso is one of the few soy-based foods I would actually use. Tamari is the run-off/whey from the Miso production.
Have you ever wondered how those delicious pickled cucumbers or vegies were made when you grew up? I certainly did.
If you happen to ask any chef about pickles, they will highly likely start talking about vinegar, sugar etc. The art of preserving and enhancing vegetables with a salt brine, creating a lactic fermentation process is almost forgotten.
Thank Heavens and himself for Sandor Ellix Katz’ book: ‘Wild Fermentation’!!! It reconnected me with more than one traditional way of preserving and enhancing food.
These brine pickles have become an absolute staple in our kitchen. And here we go:
Cauliflower and Turmeric Brine Pickle adapted from Sandor Ellix Katz’ recipe for Sour Pickles Time frame 1 – 4 weeks Will make enough to fill a 4.5l jar/crock pot.
2-3 heads of organic cauliflower, cut to small florets, stalks peeled and diced
1kg organic carrots, sliced into thin ‘coins’
500g fresh turmeric.
3-5 heads of garlic, peeled, cloves cut in half
½ t Grape tannin powder (home brewing supply shops). Or a handful fresh grape-, cherry-, oak-, and/or horseradish leaves (if available).
20+ black peppercorns
1T black mustard seeds
4 bay leaves
2 sprigs of curry leaves, optional
6 T sea salt and 2 liters filtered water (keep ratio to 3T salt/liter of water, if more liquid is required!)
2-3 cabbage leaves, outer
Chop cauliflower into small florets. Peel the stems and dice. Using a mandolin, grate/cut Turmeric into small matchsticks.
In a large bowl mix all the vegetables, turmeric and garlic. Keep a few cloves of garlic aside to put on top of the finished crock. Keep cabbage leaves aside.
Dissolve the sea salt (6T/90ml) in 2 liters of water to create a brine solution. Stir until salt is thoroughly dissolved.
This concentration works well in most applications: 3T sea salt/1 liter water
Clean the crock, then place at the bottom of it some of the mustard seeds, fresh grape leaves and a pinch of black peppercorns.
Place the mixed vegetables in the crock. Disperse some more of the black mustard seeds, bay leaves and black pepper throughout. Finish with the remaining garlic cloves on the top.
Pour brine over the vegetables. Fill the jar/crock almost to the top. Put folded cabbage leaves on the very top of the mix and press down. The cabbage leaves should be partially covered by the brine. Now put lid in place and close the crock/jar.
The jar in the picture has been fermenting for a week or so. You can see that some of the brine has been forced out by the fermentation. You can top that up with fresh brine (3T sea salt/liter of water)
If the crock pot does not have a tight fitting lid or you are using a traditional Sauerkraut crock pot, place a clean plate over the vegetables then weigh it down with a jug filled with water or a boiled rock. If the brine doesn’t cover the weighed-down plate, add more brine mixed at the same ratio of just under 1 T sea salt to each cup of water.
Cover the crock with a cloth to keep out dust and flies and store it in a cool place.
Check the crock every day. Skim any mold from the surface, but don’t worry if you can’t get it all. If there’s mold, be sure to rinse the plate and weight. Taste the pickles after a few days.
10. Enjoy the pickles as they continue to ferment. Continue to check the crock/jar every day.
11. Eventually, after one to four weeks (depending on the temperature), the pickles will be fully sour. Continue to enjoy them, moving them to the fridge to slow down fermentation.
The same recipe works to create different colours, e.g. with zucchini (add tannin to keep crisp!!!), beetroot, carrots and garlic. This will be a deep purple pickle! Experiment with greens too! Silver beet pickles beautifully!
Feel free to play with other spices too! Ginger, coriander seeds, juniper berries etc.
I find it not necessary to weigh down the top of the pickles etc.. It is usually fine to fill the jar to the top with vegies and brine and then just seal the lid, put the jar into a bowl to ferment – to catch the brine that gets squeezed out during fermentation.
For metal lids I use a double sheet of cling film over the top of the jar before putting on the lid. That prevents the salt brine from corroding the lid.
Enjoy your pickles as a side dish, vegetable part of your meal or a yummy snack between meals!
Funny title for a food related blog, you might think. I agree, yet it’s not that weird.
Why are you here reading this? Right, you want to learn, expand your horizon. You were maybe looking for that ONE recipe out there that finally tells you how to use fresh turmeric. You are willing to go out of your way for new knowledge that will improve the quality of your life.
If I’m wrong I probably lost you by now 😉
That’s however not the kind of learning I mean with ‘apprenticing’ or ‘apprenticeship’. These days online courses, webinars and home study courses are all the hype.
In my arrogant opinion: because they are easy to market and have a low commitment level from the student (both in terms of financial- and time- investment as well as showing up to the actual course).
Usually in the end, your online education provider will send you a certificate that you can display on your website or hand you a few e-book files that you are now allowed to sell with your name on.
Active marketing and an initial sales process, usually with brilliant promises of ease and great gain
You pay up front, once you have convinced yourself that this is what you really need and always desired
You receive the information
End of interaction for now
You remain on their e-mail list to be continuously marketed to
What’s wrong with that? Nothing! I might do it myself one day 🙂
It has, however, NOTHING to do with learning a craft.
Have you ever started a new sports discipline?
How long did it take you to stand up on that surfboard, ride that horse/bicycle/motorbike…?
It took me 5 years in bicycle racing (started at age 10), 3 years in whitewater kayaking and 4 years on motorbikes to attain a level of unconscious competency. Same in my professional life: first mechanical engineering, then raw food chefing and teaching, network marketing, now traditional nutrient-dense foods. Coaching next.
A common progression for learning a new discipline in life is:
Discover your Passion.
Practice, practice, practice – no shortcuts here.
Realisation that you require more training and guidance
Pick a Master in your field, who has accomplished what you strive for
Apply with the Master
Pass the Test and agree on the terms
Apprentice. Study, train and work side by side your Master
Teach others while you learn. It develops your own mastery.
Basically, any learning evolves through 4 phases:
Unconscious Incompetence. We don’t know that we don’t know and go on an ill-prepared kayak trip into a cyclone weather front.
Conscious Incompetence. We now know that we don’t know. Ring the ‘Coastguard’, get rescued, become a member and apologise to our dear partner who knew all along that this was crazy 😉
Conscious Competence. We learn study and practice and now know that we know. We have the right gear, are practicing our paddling and rescue skills and are gaining confidence.
Unconscious Competence. We don’t even know that we know. Our subconscious mind has taken over. Think of driving your car now vs. when you first started driving!
In my experience, from teaching hundreds of people in sports as well as the culinary field, many of us operate in the first category: Unconscious Incompetence. We think we like something, attend a seminar, webinar, food demo and usually get some great entertainment out of it. Once back home we might give it a shot to do what we saw the lecturer do.
Now HERE is the chance for real learning! If we DON’T succeed, we might throw the towel in and call it ‘too hard‘, OR we get intrigued and switch into Conscious Incompetence with a keenness to learn and to find out how.
This state, B.T.W., is not automatically maintained! You can easily fool yourself and think: ‘Aah, now I know!’, ‘I could have done that myself.’
Trust me, until you are actually doing it yourself, you won’t!
For me this is usually the stage when I engage with a Master in my field of interest – by default when apprenticing as a machine builder in 1985 at the BWF in East Berlin; with Master Chef Chad Sarno in 2003 and lately with Sally Anderson.
Now what’s required at this point? – you might ask. First of all an empty glass. You might have heard the Bruce Lee story and how he prepared his students to teach his excellence in martial arts. Stop reading until you have watched this video below with John Kanary at least twice!
Have you ever had a small school kid lecturing you with incorrect facts about something you had attained mastery in? Funny isn’t it?! Yet a waste of your time trying to re-educate the little one – until he is willing to let go of what he thinks he knows.
So the first step in asking a Master to teach you is to let go of what you think you know. The next step will highly likely be a test. In my mechanical engineering apprenticeship it went like this:
Master: “Who wants to really get to know a turning lathe?”
Apprentices: “Me!”, “Me!”, “Please, can I?!”
Master: “Sure. There is a broom and shovel, rags are over there, and the dirty turning lathe is right here. Start cleaning it!”
– and we learned! 🙂
In kitchens it often involves peeling potatoes or chopping onions. Similar scenario, just more tears.
Why? Because the person teaching is extremely happy to share her/his knowledge with keen students. Yet, the way to test anyone on their keenness to learn is to test their commitment to excellence in an easy field first.
Do yourself a favour and order this book: ‘Don’t Try This At Home! Culinary Catastrophes from the World’s Greatest Chefs‘ by Kimberley Witherspoon and Andrew Friedman!
In there you will find a story of a young New York chef who had recently found herself a job at a Seattle restaurant. Her boss was a Master in French patisserie (correct me if I’m wrong!) and she was keen to be taught by him. Yet he refused to teach her his craft until she took sweeping the kitchen floors seriously. For how could he teach her excellence in a craft that required a very high skill level if she showed NO excellence whatsoever at a task that required no skills?!!!
So it is often at the bottom we start in any new craft. It is a test of our commitment to completion (Excellence). Once the Master sees that the student is willing to do what it takes to learn, then the next door opens. It is a rite of passage of some sort.
Think of it! It will have taken any Master in their field long years of practice, often disastrous mistakes, hard learning to accomplish their level of game – and they are still learning!
Would you be spilling out all your hard-learned experience to that school kid, trying to lecture you with incorrect facts?
Hell No! You are looking for an empty glass and a willing mind who treasures your wisdom.
What a Master is looking for in an apprentice is:
Dedication to walking it out in their own life
Someone who will carry their Legacy forward
Someone they can TRUST their secrets and wisdom to
At this point the real apprenticeship starts. The terms will be clear. How long, how often, how much – most apprenticeships are free B.T.W. (but that’s another blog post :-)). Just know, Wisdom/Teaching is always a GIFT, regardless the price or fee.
Prove yourself to be worthy of receiving it!
I had a Master of mechanical engineering at the IWF of the TU Berlin, Reinhard Preiss, who took a long time to open his heart, but once I was in, I was considered family. We had a great relationship! I still look up to his level of excellence and attention to detail! Yet, our relationship was enriched by a great human interaction, a trust that had developed by me being diligent under his cautious eyes. I had earned it.
Now it is on the student to be a ‘sponge’, an ’empty vessel’, to absorb as much of the Master’s experience, knowledge and wisdom as possible. This is often not done by lecturing, but by working alongside each other, by sharing the space, solving a task together. It is the VIBRATION of Excellence that is taught!
Now, since we are on a culinary playing field… What does it take to work with a master here?
Travel! Volunteer! Work with the people who have gone before you! Approach them in a humble manner and ask if you can be of service and help them! Bring your own sharp knives and know how to use them.
Again, this does not have to cost you more than your travel and accommodation. That’s how I studied and worked with Chad Sarno from 2002-2005.
When you are with your Master/Mentor these are the qualities most suited to acquiring what she/he has got and you want:
Courage to be open and let go
Stamina and Staying Power
Reverence and Respect
Gratitude and Love for your Teacher/Master (that will come naturally)
Eagerness to learn
The application of what you learn in your own practice
If you come to an accomplished chef to learn new recipes you are wasting your time.
Get yourself a recipe book and start playing!
When you are with them you will learn a new way of being with food. That’s what is taught!
When back in your own kitchen you are now Consciously Competent and will have to PRACTICE, PLAY, CREATE and TEACH! Nothing will shortcut your 10000 hours to mastery and Unconscious Competence but doing it (read ‘Outliers, The Story of Success’ by Malcolm Gladwell!)!
It comes down to the question I first heard from Artemis Limpert: “Are you willing to be bad for long enough to become good?” – Are you???
Just don’t rock up at a Master’s door not practicing in your own life what you came to learn here! Takeaways are just not an option when you want to become a chef. Sorry!
Work your field! Every day! Be in the kitchen, cater, teach, invite your friends for dinner! Again: 10000 hours.
In the traditional way of how a craft was passed on in the guilds of Europe an apprentice, once considered being skilled enough to have finished his/her apprenticeship, was given a task to prove his/her skill level (Gesellenstueck). Passing the test they were now considered a skilled worker (again the concept of Conscious Competence).
To achieve the title of ‘Master’ in that tradition requires to complete an even more complex task, to prove all one’s skills: the Master Piece.
Once you have reached that level of Mastery, you will highly likely have developed these essential qualities of a good Master and are fit to train others:
Excellence – the commitment to completion
Vision and an understanding of your Legacy
A commitment to your student’s success – a stance for their very own Greatness
Does that resonate? It has been on my heart for a while. I trust it will be understood on a heart level too.
What I have written here applies not so much to individual classes and workshops I offer, yet to the craft of ‘Culinary Arts and Education’. Should you consider to attend my Raw Chef Trainings to further your education I will however appreciate your understanding of the above.