Ripe London

Greener Pastures

There’s only one way to say it: Ripe London has come to a close.  After over three years of restaurants, romance and recipes, the site has ripened to a point where it can’t ripen no more.

You knew it was coming, didn’t you?  What started off as a culinary-school journal really came into its own when I started writing about love under the guise of food, and I got a real kick out of seeing how far I could take it.  I also realized just how much of an attachment I had to food, rituals and figuring out the whys and hows of romantic love rather than just being in the moment.  Then late last year things began to shift within me in a positive way, and I didn’t feel the need to explore love lessons via food anymore – a big relief – but then I also didn’t have anything juicy to write about...or so I thought.

You didn’t think I’d just leave you hanging, did you?  No way.  You’ve all been so patient with the changes, and now I hope you’ll stick with me through yet another one.

So what it is it?  I’m thrilled to invite you to re-direct your browsers from now on to Green Appetite, my new site, initiative and blog all about eating great food that’s nourishing for our bodies and kind to the planet – not to mention a feast for the senses.  The focus is on whole, living plant-based foods that respect what nature gives us.  In turn, we’re rewarded with better health, a happier planet and much less work to do in the kitchen, so we can have more time for what really matters...sweet, healthy loving!

Looking back, I can now see that I’ve been moving towards this all along.  Even my choice of the word “ripe” seems to have been part of some larger plan that I wasn’t aware of, at least not consciously.  When something ripens, something new and green comes to take its place, beginning the cycle of life all over again.

Unlike the layout of this site that has been minimalist to its detriment, Green Appetite is much more than just a blog.  I’ve tried to make it as easy as possible for you to navigate and find things with a separate, searchable section for recipes.  I hope you’ll take the time to read the (long) launch post on the blog; in it I reveal the background story (way back to 1997!), why I’ve been quiet for the past few months and how grateful I am to the many kind people who helped me along the way.

Thank you so much for dining with me all these years.  The next course awaits you. 

Feeling Lucky

Fun news!  My sugar-free, dairy-free Dulce de Leche is recipe of the week over at Kris Carr’s incredibly cool Crazy Sexy Life.  You’ll find a ton of info on there about total wellbeing, so check it out often.  Crazy sexy life...who wouldn’t want some of that? 

'Scuse Me While I Kiss the Sky

I know one of the worst blogger sins is to apologize for not posting, but things have been buzzing offline over here, and soon I’ll tell you why.  Meanwhile, I thought I’d pass on one of my quick standbys.  It’s for those times (lots of ‘em lately) when I want the flavour of sushi without the fuss.  Perhaps I should call this “Busy Sushi”.  Happy bank holiday weekend!

Lazy Sushi
Serves 1

1 ripe avocado
2-inch cucumber portion
1 nori sheet, cut into short strips
Handful chives or green onions, snipped
Handful mixed sprouts
1 tablespoon tamari
1 tablespoon sesame seeds

Use a sharp knife to halve and twist the avocado open, then simply slice a grid through the flesh just to the skin.  Spoon the pieces out into a bowl.  Halve the cucumber lengthwise and slice into thin half-moons.   Toss everything together until the nori goes soft.

Can Cook, Won't Cook

When you’re deep in concentration, even lifting a spoon is too much trouble.  This one’s for Philippa at Green Ink, so her “beloved servant” can fetch them for her while she writes.

Bite-sized Bliss
Makes about 24 truffles

2 cups almond meal from almond milk*
2 cups pitted dates
1 cup raw cacao nibs
1 teaspoon vanilla
1/4 teaspoon sea salt
1/4 cup coconut oil
2 tablespoons raw cacao powder

Put everything in a high-speed blender or food processor and blend until smooth, scraping the mixture down with a spatula as needed.  Chill in the freezer for about 30 minutes, then roll into truffles before dusting with cacao powder. 

*Yep, I do make a lot of this stuff.  So easy: just blend one part soaked almonds with three parts filtered water, then push through a fine-mesh sieve.

Sweet New Memories

Dulce de Leche (“milk dessert”) has become very popular outside of the Hispanic culture, but growing up in a Cuban family meant we always had some around the house.  This addictive recipe lets me enjoy that familiar treat without the usual milk and sugar.  Instead, it gets its rich sweetness from lucuma, a native Peruvian fruit with a heavenly maple taste known as the "gold of the Incas".  It’s also high in beta-carotene, niacin and iron.  Salud!

Dulce de Leche
Makes 12 squares

2 cups almond meal from almond milk*
1 cup lucuma powder
2 cups pitted dates
1/4 cup agave
1 vanilla bean
1/4 teaspoon sea salt
1/4 cup coconut oil

Put everything in a high-speed blender or food processor and blend until smooth, scraping the mixture down with a spatula as needed.  Spread into a 9 x 9 pan and place in the freezer for at least two hours.  Cut into squares.

*Almond milk is easy to make.  Just blend one part soaked almonds with three parts filtered water, then push through a fine-mesh sieve.

Rest Assured

I haven’t been able to gauge what kind of a toll the credit crunch has taken on the restaurant industry here, and it’s probably evident from the fact that I haven’t been posting about eating out.  I simply just don’t eat out much anymore, which has turned Ripe London into Ripe Kitchen.  For me, it’s a combination of wanting to save money and preferring what I can make at home to what I can get out there.  At the same time, I’m noticing that people (at least my circle of friends) are entertaining at home more and more.

And so the question has changed from “Where should we go?” to “What can I bring?”  A bottle is of course the easiest and safest route, but wine is one of those things I’d really love to learn more about and haven’t gotten to.  What I do know is that no matter what kind of party, chips and dip always go down.

Pineapple Salsa
Adapted from Moosewood Cookbook

1 medium Fairtrade pineapple
Bunch of fresh rosemary sprigs
Juice of half a lemon
1/4 teaspoon salt
1/2 teaspoon cumin
cayenne pepper, to taste

Skin and core the pineapple, then cut it into small dice.  Remove the rosemary leaves easily by pinching your thumb and forefinger together and running them down the length of the stem upside-down.  Combine all ingredients and chill.  Serve with organic corn tortilla chips.

That Joke Isn't Funny Anymore

I spoke too soon.  I should know by now that a warm week in March on these shores is really just a wink and a smirk from above, and that you shouldn’t even think about taking the flannel sheets out of commission until at least May.

So here I am on April fool’s, wearing double layers and wanting something hot every morning – a contradiction, for sure.  What better time for an update to my remote oats – a little easier, a bit more protein, a lot less syrup.    And still better than any boxed cereal.  No joke.

Punchline Porridge
Serves 1

1/2 cup rolled oats
1/2 cup organic soy milk
1/4 cup water
1/2 teaspoon cinnamon
pinch sea salt
1 apple
1 tablespoon ground flaxseed
1 tablespoon shelled hemp seeds
2 tablespoons mixed seeds and nuts*
1 teaspoon maple syrup

Put the oats, soy milk, water, cinnamon and salt in a small saucepan and bring to the boil. Stir and turn the heat down slightly as it thickens.  Meanwhile, quarter, core and grate the apple.  Keep stirring the oats, adding more water as necessary to get the consistency you like.  Pour into a bowl, then top with the apple and remaining ingredients.

*To make things even easier, I keep a tub of sunflower seeds and chopped brazils, pecans and walnuts in a sealed tub in the fridge.

An Earful

One of the most interesting and disturbing discoveries I made when I first moved to the UK was the cauliflower ear.  Now, most of you living beyond these shores might think I stumbled upon a petite variety of the dimpled British vegetable, but no.  The ear in question is a real one, one that can sometimes be spotted on rugby players, particularly those who find themselves smashing skulls in what is affectionately called “the scrum.”

I first heard about this peculiar condition from my former flatmate Liz, a rugby fan and Top Gear devotee.  Apparently, the girl is every man’s dream.  Liz tried to explain rugby to me at least half a dozen times and even took me to an event in Twickenham so that I could experience the “magic” firsthand.  But alas, the only thing that stuck was the cauliflower ear bit, especially when I caught a glimpse of an actual specimen on the tube.  The memory haunts me still.

Cauliflower Dahl
Serves 4

3 tablespoons olive oil
1 onion, chopped
4 cloves garlic, chopped
Thumb-sized piece root ginger, grated
2 teaspoons mild korma powder
75 g chana dahl
400 ml vegetable stock (I use Marigold vegan bouillon powder)
1 50g sachet creamed coconut
2 tablespoons vegetarian curry paste
1 organic cauliflower cut into small florets
Bag salad spinach, washed
2 tablespoons chopped coriander
Juice of half a lemon

Heat one tablespoon of the oil in a large pot over medium heat.  Add the onion, garlic, ginger and korma powder and fry for about five minutes. Add the lentils and pour in the stock. Bring to the boil. Cover and simmer for 25 minutes (lentils should be tender).

Meanwhile, place the coconut cream sachet in a cup of very hot water to soften.  Heat the remaining oil in a large frying pan or wok. Add the curry paste and fry gently for 3 minutes. Add the cauliflower and stir-fry another 3 minutes. Remove from the heat. Add the coconut cream to the lentils and stir well to blend, then stir in the cauliflower and return to the boil. Cover and simmer for 10 minutes. Stir in the spinach, coriander and lemon juice. Heat through for 3 minutes and serve over brown basmati.

Shades in the Kitchen

I’ve put away the flannel sheets and flung open the windows, but the crucial question remains: is it safe to retire the winter wardrobe?  With the first day of spring upon us and flower buds peeking out like shy debutantes, it’s tempting to pack away the heavy weights. But I’ve lived here long enough to know that the fleece must crowd out the flip-flops a little while longer, just to be sure.

Still, it doesn’t have to be that way in the kitchen.  This is the time of year I start to crave colour as much as I do the sun; and since I’m always up for Mexican, I’ve been making these a lot lately.  Don’t be put off by the hippie-sounding nutritional yeast.  I thought it was weird at first, too.  Most colourful things are when you meet them.

Sunshine Tacos
Makes 4

1 teaspoon olive oil
Half a small red onion, chopped
Crushed red chillies
Half a small red pepper, chopped
Organic tofu – about a two-inch block
4 tablespoons frozen corn kernels
Dash of salt and generous grindings of pepper
1/2 teaspoon red paprika
2 tablespoons nutritional yeast flakes*
2 tablespoons savoury seed mix (I like Munchy Seeds)
4 corn tortillas

Heat the olive oil in a frying pan over medium heat, then add the red onion and cook for about a minute.  Add a sprinkle of crushed red chillies (or more, depending on how hot you like things) along with the red pepper and cook for another 30 seconds.  Give the pan a shake.  Crumble the tofu between your fingers directly over the pan, then add the corn kernels, salt, pepper, paprika and yeast flakes.  Give everything a good stir and cook about two minutes longer, adding the seeds at the very end to keep them crunchy. 

Meanwhile, warm the tortillas individually on another frying pan, flipping once.  Distribute the filling over the tortillas and serve alongside lots of guacamole.

*Nutritional yeast is a good source of protein and B-complex vitamins.  Low in fat and sodium, it has a cheesy taste that’s also great on popcorn or in place of parmesan cheese.  Ask for it at your health food store.

The Heat is On

I was smart enough to get myself down to one of the sold-out premier screenings of The Age of Stupid today.  The 90-minute film about climate change and why it's in our power to stop it goes on UK-wide release this Friday, March 20th.  You really can't afford to miss it; so buy your tickets now, smarty pants.  Tell everyone you know.  And even people you don't.

Straight to Dessert

When I came across Agave nectar as a sugar substitute during my 21-day detox, I was suspicious to say the least.  Sugar was my crutch, my band-aid, my salve.  Naturally, I was going to push away anything that attempted to take its place, even if it was self-inflicted – especially if it was self-inflicted.

But lo and behold, I have come to worship the stuff.  Agave nectar is the answer we’ve all been waiting for: a natural sweetener that pours like maple syrup, tastes like honey and has a very minimal impact on blood sugar.  I swear I’m not getting paid to write this, and the proof really is in the pudding.  Or, in this case, the roast.

Caramelized Winter Veg
Proportions up to you

Swede
Carrots
Parsnips
Olive oil
Dark agave nectar
Fresh rosemary
Rock salt
Pepper

Peel the swede and cut into chunks.  Peel the carrots and parsnips, and slice them lengthwise.  Put in a roasting tray and toss in a little olive oil – just enough to coat.  Place in a pre-heated 200C/400F oven for about 20 minutes.  Drizzle over some agave nectar, sprinkle over the fresh rosemary and rock salt, grind in a generous touch of fresh pepper, give it a shake and cook for another 20 minutes, or until nicely bronzed.  If you happen to have leftovers: fry chopped onions in olive oil, add the roasted vegetables and water to cover, then put in a blender with a handful of raw cashews.  Whizz into a luscious soup.

All Shook Up

Milkshakes, like love, can drive people to extreme measures.  I once witnessed the making of a milkshake using a knife and fork.  It was fascinating.  I will leave it to your imagination to work out the particulars of this scenario, but suffice it to say that there was blood.

I wish I could tell you that ever since giving up dairy I’ve had to go to great lengths to make up for it, but the truth is I feel like I’m treating myself more than ever before.  Not one to give up my milkshake, I make this one several times a week and have wowed everyone who tries it.

Imagine that: a creamy-dreamy milkshake without the milk.  It’s enough to Go Bananas for...just be sure to stay away from sharp objects.

Coconut Chocolate Monkey  
Satisfies one milkshake craving – multiply as necessary

1/3 can reduced-fat coconut milk
1 ripe Fairtrade banana
1 tablespoon cocoa powder
Generous dash cinnamon
5 ice cubes

Whizz everything together in a blender, pour into a glass and slurp.  Don’t forget: from noon to noon  6-7th March it’s time to Go Bananas for Fairtrade.