raw in copenhagen

Just made this dish today out of food I had around - no planning, just improvised.



Ingredients


6 white mushrooms
2 medium tomatoes
1 table spoon thaine
2 table spoons soya sauce (use less if you don't like it so salty)
1/2 lime juice
6 basil leaves
2 cloves of garlic
2 table spoons sprouted quinua (quinoa)
4 table spoons sprouted mung beans
1 cup soaked Chinese mushrooms sliced (sometimes called Black Wood Ears - see image below) - soak for at least 10 mins
1 carrot cuted in stripes
1/2 red pepper cubed
1 Table spoon of oregano leaves


Preparation 


Cut the Chinese mushrooms  in fine slices and marinate with 1 t. spoon soya sauce + lime juice
Cut 4 mushrooms in slices or quarters
Cut tomatoes saving end parts for sauce
Cut half the red pepper in cubes saving rest for sauce
Cut carrot in fine slices (Chinese style)


Decorate a dish with above ingredients together with sprouted mung beans





Sauce (dressing)


In the mean time you can start adding ingredients to the sauce in a food processor


2 mushrooms
A spoon of soya sauce 
2 cloves of garlic
1 table spoon thaine
2 table spoons sprouted quinua (quinoa)
The rests of tomatoes  and red pepper
The liquid from the marinated  Chinese mushroom
1 Table spoon of oregano leaves
Process all and if needed add a bit of water (I used rejuvelacª)


Decoration


A few leaves of basil


Result


The flavor was nice and intensive - the garlic, lime, thaine,oregano and soya sauce make a rich dressing. As I said before you could reduce the amount of soya sauce to make it less salty. 

Chinese Black Mushrooms 

These are the dried mushrooms you'll often find sold in bins in Asian grocery stores. The name is a bit of a misnomer, since Chinese black mushrooms can be light brown, dark brown, and even gray. They are frequently speckled. Chinese black mushrooms range in price from moderate to quite expensive. The more costly ones are often called "flower mushrooms" as they have a thick cap and nice curl. However, the cheaper brands are perfectly acceptable for use in soups and stir-fries. 

When it comes to cooking, while fresh black mushrooms may be available, it is better to use dried mushrooms, as the drying process gives them a stronger flavor. At home, store the dried mushrooms in a container at room temperature. Before use, soak them in warm water for between twenty and thirty minutes, and remove the stems. You might also want to strain them through a sieve to remove any sand or dirt.  Vegetarians, take note: the soaking liquid makes a nice alternative to using plain water as a substitute for chicken broth in recipes.   

Health Benefits... 

Although valued for their rich flavor, black mushrooms are also believed to have numerous health benefits. Besides helping to reduce cholesterol and lower high blood pressure, they contain polysaccharides that are thought to boost the immune system and inhibit the growth of tumors.  On a lighter note, the Chinese believe black mushrooms are an aphrodisiac. Nutritionally, they are loaded with protein, and contain vitamins B2 and B12. Source:

http://chinesefood.about.com/library/blchineseing7.htm

 Rejuvelac

From Wikipedia, the free encyclopedia

Rejuvelac is a general term for a fermented liquid used to improve digestion of food. Rejuvelac is prepared using whole wheat, rye, quinoa, oats, barley, millet, buckwheat, rice and other types of grain. Best results have been found using wheat, rye, and quinoa. Rejuvelac can be consumed as a digestive aid and used as a ‘starter’ for other fermented foods such as raw nut and seed sauces, cheeses, and Essene Breads. Rejuvelac contains eight of the B vitamins, vitamins E and K, and a variety of proteins, dextrines, carbohydrates, phosphates and amylases. It is rich in enzymes that assist in digestion. During the fermentation lactic acid is also being produced.
Rejuvelac is a raw food made by sprouting a grain and then soaking the sprouted grain in water for about two days at room temperature and then drinking the liquid. A second batch can be made from the same sprouts, this time requiring only about one day. A third batch is possible but the flavor may be disagreeable
Source: http://en.wikipedia.org/wiki/Rejuvelac





Quinoa

Nutritional content of quinoa: 
Quinoa is high in various vitamins and minerals like manganese, magnesium, iron, copper and phosphorus. Quinoa being a powerful antioxidant, it does not allow free radicals to destroy your health. The complex carbohydrates provide sufficient energy and also improves your digestive health as they are slowly digested. Quinoa contains good amount of dietary fiber also. Complex carbohydrates do not cause abnormal fluctuations in blood sugar levels and the feeling of fullness lasts long. It is good for diabetic patients and for those diagnosed with atherosclerosis because the magnesium content in quinoa helps the blood vessels to relax. Magnesium helps avoid migraine headaches and other cardiovascular diseases. Quinoa also helps avoid bacterial or fungal infections. Postmenopausal women should regularly consume quinoa to avoid obesity and high blood pressure. Riboflavin (vitamin B2) in quinoa helps raise your energy levels significantly. Children should also regularly eat quinoa as it prevents childhood asthma. In general, it acts as a pain killer. It lowers your risk of diabetes. Your chances of developing gallstones will be significantly reduced if you include quinoa in your diet. Vitamin E, folate are important components of quinoa grain which offer several health benefits. The protein in quinoa includes all nine essential amino acids which makes quinoa an ideal healthy food.

Sprouting

Wash your quinoa in several changes of water or it will be bitter! Then soak 8 hours. Drain and let sprout about 8 hours. Check to see if they have tails after 8 hours. If they have  tails, they are done. If not, rince and let sprout 8 more hours. 

Sources

: 

http://vegetarian.about.com/od/glossary/g/whatisquinoa.htm

http://www.fatsecret.com/recipes/raw-sprouted-quinoa-tabouli/Default.aspx

http://www.buzzle.com/articles/quinoa-calories.html