Carotene lunch

Baked paprika, carotene powered.
I am not sure the body tells what it needs, but I wanted to eat this yellow orange color. I like thinking these food bring a lot of antioxidant β-carotene that I need now. Even if I’m wrong, I’ve eaten something good.

A yellow paprika and carrot *okara*. I made carrot juice, they are the grounds.

The filling is azuki beans, new onion, the carrot *okara*, turmeric, garlic, chili pepper, salt.

Baked. I’ve put a drizzle of olive oil on top. That favors vitamin absorption.

Today’s salad : chrysanthemum, young onion (salted, let 20 minutes, rinsed), parsley and ninniku no me (garlic stalks).

Dessert : citrus flavored torta di riso (see here).

A nice little three course meal, ready in few minute. The dessert was made a few days ago.

A bowl of vitamins…

A fruity brunch is magical. It uplifts the mood.

The base is oatmeal, soaked with coconut milk and cream and some yuzu citrus juice. A few dried grapes inside. Let one hour or more.

On top : mikan mandarin oranges, goji berries, yuzu citrus peel.
And some freshly ground sesame, a little black sugar to add before mixing.

Go go-ya ! an Okinawan super food

That’s the beast. Goya. Say go-ya. It’s the infamous bitter cucumber. I didn’t like it much the first time… That really depends how it’s prepared. Now it’s one of my favorites.

What is great about it ? Well, it has all the antioxidants of dark greens, watery texture and hydrating property of cucumbers, fiber and also thanks to bitterness it’s great to eat in hot weather.

A few years ago, that was not common in Osaka. That’s known as an Okinawan vegetable. But people got hooked to it, and more was proposed on markets, then they tried to grow it even in “continental” Japan. So we get it cheaply in season, available all year. The hot season is ending now… but I still get it a couple of times.

Red seeds indicate extreme maturation in sunlight. They are good, just eat them at once.

There are white ones too, with similar taste.

You simply need to discard seeds and scrub the white part.

Often sliced that way.

Preparation tips :

1. eat it raw, or only slightly cooked before it loses vivid colors : salads, steamed, stir-fry, etc
2. you can reduce bitterness by scrubbing well, slicing finely and salting then letting 20 minutes and rinsing

What to do with it ?

kefta spag’
tofu chigae
pasta avocanaise

colorslaw
panda salad

As a drink :
Shiri-shiri with goya
Another goya shiri shiri

dashi’t pickles
Go~ya champloo~ and Okinawan soba
white bean goya
chakin egg sushi and natsu chirashi
white goya in pesto rice

Grilling garlic for a Catalan sauce

I’ve chosen the color to match with the skin of the blog, of course…
This sauce is called romesco or romescu or salbitxada or both, or whatever. It’s a grilled veggie pesto from Tarragona in Cataluna, Spain…well forgive my ignorance in terminology, but trust if I tell you it’s delicious.