Martina in LOVE

…with Topinambur.

the other day we had a conversation. We had it before, about a billion times for sure, but than it was super acute – thanksgiving/left overs/ food waste. What to do? what is the solution? I don’t have one, but I am aware that I have to do my best to recycle and save sources where I can. So I dehydrate, I puree, I water, let’s say I experiment.

My path brought me to the organic store in my neighbour hood, veggies are expensive here, I know and I don’t mind, I want them to be as pure as possible as they will enter and nourish my organism plus this local buisness needs to be supported. Yes! So sometimes when I get there and I’m lucky they have a selection of not so super pretty products, means apples or carrots with wrinkles or soft sweet peppers (which actually have reached their zenith of vitamin content at that point!)

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That particular morning I found something new, saw it before in the shop, but so far they did not really call my attention, had no idea who they were and what to do with them. Now they where here, sorted out and waiting to be taken home instead of being thrown away, I suppose many of my neighbours don’t know how to use my new favorite vegetable. Anyway i bought one of the boxes full of these ‘roots’? what are they? I had no time to search the web, and a friend coming over for lunch, so my instinct told me to simply boil them.

Here they are. Topinambur. We looked them up. And they taste AMAZING. a mix of potato (look/texture) carrot (flavor) nuts (flavor) and sorry about that fish (texture)

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Foto: Lorenzo Melissari

People call them differently – Jerusalem artichoke, Sunchoke (as they belong to the family of sunflowers, Helianthus tuberosus, lat.) what seemed interesting was the diabetic potato, for it’s texture and it’s said that for it’s high content in fibers and low content in carbohydrates, can lower the blood sugar level. I will investigate on that one…

So far I have to delicious ways to prepare them, one path is in the dehydrator and will be serve as RAW chips on thursday in the #labcuina. If you are interested in new flavors come visit me in the lab, versions of topinambur my topic of the week!

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and here is an interesting link to a TED talk you should see:

Pranakitchen @ the Labcuina – Thursday, 17.12 13-15.30 serving sattvic lunch

Passatge hort dels velluters, 5
08003 Barcelona

all organic – seasonal – local – vegan

sign up sign up sign up

Cooking with friends 4 friends

It’s almost a year ago that I first heard about Apocapoc, a coworking space in the city center of Barcelona. They rent out their kitchen on a daily basis, not that I was searching for anything like that but quite a while ago I understood that one has to flow, and if the universe makes an opportunity drift with the stream one better takes a close look!

So I ran home and checked the website, sent a message to one of the responsible persons and met Valerie the following day. She showed me their kitchen, all there a food processor, a dehydrator, a roof top garden and compost. What is used here is all organic and locally grown, in the Labcuina we do our best to avoid garbage and recycle as much as we can. My middle name is *dehydrateseverything* I told her and the following week I started to prepare my prana food once a week at the Labcuina.

I go to the Lab to practice and elaborate new recipes, what I use makes sense to me, I actually always like what I make. It’s simple, grounded work once has incorporated certain basic ingredients to daily conscious cooking all get’s easy. Tamari or Miso might sound new, but if you do not have them yet on your shelf means just you did not hear about them yet!

I live here in Barcelona, been living and working all over Europe until now means friends come to stay and visit, different cultures, and all love to cook. Some say they are not good at it but still want to learn and come to chop veggies. Everyone is welcome here, cooking is for me THE way to hang out, one gets to chat, exchange, update and there is always something to learn.

Whenever I have a visitor in the Lab I create a menu for them, inspired by where they live or by where they have been the last month. Had a friend over from Israel, who stopped by on the way back to Switzerland from India….get it? We did humus, Chapati and RAW chocolate, the kitchen was filled with an amazing mixture of smells mixed by the spices he brought from India. Still fell the crunch of this organic spirulina chrunchies from Auroville.

Last week I had another friend visiting, we made Rösti, swiss speciality, never did it before but remembered the texture and flavor of it perfectly well from my snowboarding days in the swiss Alps. We made a vegan version and it turned out perfectly well! My swiss friend confirmed, although it needed 4 hands to flip the thing. (her mum does it alone, one handed…of course)

baked peppers from the garden, RAW sunflowerseed mayonaise and this heavenly dessert at the end. Ment to be another swiss autumn classic – friends mum gave us the tool, did not work for us, neither the internet could help us. The photographer had his cam ready so I reinvented the piece and out came something extremely pretty, by that time we already knew it would be delicious. Yes.

I love to recreate adjust refine and serve and surf #PEACE

Martina and friends cooking every thursday in the Labcuina @ Apcoapoc BCN and we are not a restaurant, we want to inspire and educate. Come have a seat, a plate and a chat!

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Fotos by Lorenzo Melissari

this RAW portobello burger is hitting the spot

Last wednesday we went to Vienna/Austria to talk about conscious nutriton aka *yoga on the plate* at a viennese vegan Supermarket (Maran Vegan) besides that super amazing workshop there were these mouthwatering eye catchers I could not resist to bring back hOMe and transform into some serious gourmet RAW food

so good, so easy, so fresh – have a look:

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giant beautiful portobello heads, rubbed them with a mix of virgin olive oil and tamari sauce. If you have a dehyrator have them there for ybout 3hrs, i do have one but it stayed in Barcelona this time so I had them in the oven, lowest temperature until they were soft and filled the hood with an amazing smell.

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once they came out from the oven, ready to be served i filled them with this creamy sunflowerseed spread I made while they baked – soak half a cup of sunflower seeds for about 4hrs, strain, and mix them with 2 spoons of nutritional yeast and one spoon of miso, add fresh jive and your favorite seasoning, this time I used oregano.

Spread it on both of your *burger patties* and fill them with sliced tomato, cucumber, carrots, sprouts and what ever you can think of that might make your version complete.

(I might have my next one with sour kraut!)

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  • serving suggestion…..

GOOD LUCK and enjoy!!

 

 

 

 

Next Workshop: the art of Dehydration. BCN, 29-09-2015.

[Versión en castellano abajo]

the art of dehydrationAre you thinking about buying a dehydrator? Excalibur vs. Sedona?
Or do you already have one and do not really know what to do with it? do you want to learn how to recycle food, give it shelf life in a conscious way? do you want completely reinvent the use of seeds, pits and peels – no limits in dehydration land!

When: 29-09-2015

Time: 18H30- 20H30

Where: A poc a poc Barcelona

Investment: 40 € (ingredientes included)

Save your place by making a transference with your name as a concept to:
IBAN: ES41 2100 0681 DC 02 0029 5229

If you have any doubts please write to: martina.wastl@gmail.com
PEACE

Continue reading “Next Workshop: the art of Dehydration. BCN, 29-09-2015.”

More Green Juice please!

 

 

check this one out detoxers : www.siquri.com
I’ll prep our juices with this machine, during our Chlorophyl Experience – NEW technology that keeps all the benefits so much longer alive than old school blenders. Up to 48hrs, imagine that – means if your veggies get juiced in the mornings the liquid will still be full of nutrients by the time you enjoy your last juice for dinner, nice eh? purify to realize your potential NOW and join The Chlorophyl Experience

pacepeacepeace***

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Why sprouts are awesome:

They have an exceptional high concentration on enzymes, it’s said up to a hundred times more than uncooked vegetables or fruits. (enzymes are a special type of proteins we need for our bodies metabolism to function).

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They are super easy to make and grow in your kitchen – they need some of your attention in the mornings and before you go to bed, you shower them and put a moist blanket on them, tell them how beautiful they are and leave them alone again, just kidding J I’m ok, but try it and you ll see how excited you get once they start to grow for you.

 

 

During the germination process starch gets transformed this makes them easy and quick to digest. How many people have digestive problems? We all should add sprouts to our nutrition. Sprouting icreases the levels of fibers, essential fatt acids and vitamins + they contain chlorophyl, another special protein, the easiest to digest – it goes straight to our red blood cells and is one of our greatest healers, liquid sunlight in green juice, remember? Sunshine makes us all smile and feel good right? So sprouts are natures solution for us on rainy days…Grains and legumes are generally creating acidity, what does not make them bed, eh! But sprouting lets them become alkalizing which makes them even better for us.

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Do not over consume and keep everything very clean when hOMe sprouting.

 

PEACE.

RAW food workshop @ Yoga Place Salzburg

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RAW food means so much more than chewing on carrots and celery! They are great, don’t get me wrong – no doubt! I just want you to know that there is a whole new world opening up towards you once you discover your interest for raw food. In this workshop we will prepare a raw menu together and enjoy it at the end of your day. We talk about possibilities and benefits which come along with raw food and a vegan lifestyle as well as we will be talking about *risks* and what you have to be aware of in order to keep your organism well balanced. You will get inspired and learn how to integrate super foods (goji berries, chia seeds, spirulina, reishi) to your daily meals.

Rohkost ist soviel mehr als Karotten und Sellerie knabbern! Die beiden sind toll – ohne Zweifel, nur öffnet sich eine komplett neue Welt der Geschmackserlebnisse und Kreationen wenn du in die Rohkost Küche schnupperst. In diesem Workshop werden wir zusammen ein rohköstliches Menu zubereiten und im Anschluss es genießen. Wir reden über die Möglichkeiten die uns Rohkost und vegane Ernährung eröffnen. Hier wirst du Inspiration und Erweiterung deines Koch Repertoires finden und lernen wie du sogenannte Superfoods (Chiasamen, Gojibeeren, Spirulina, Reishi) in deine täglichen Mahlzeiten integrierst.

Zeiten: 14.00 bis ca. 17.30 mit gemeinsamem Essen

Kosten: €50,- inkl. Skript und Essen

RAW food delivery in Barcelona

Hi!

Did your lunch make you sweat today? Yes? Might mean your food is too heavy, what did you have today, think about….I just checked the weather forecast for next week, it’s getting even hotter. How I love summer 🙂

Let me get to the point, light, fresh, raw food will make you feel so much better during these days, now is the time for RAW FOOD and your chance to hop on this train of conscious nutrition and radiant wellbeing.

This tuesday I will be delivering in the Barcelona area (including Caldetas).

Call me if you want to benefit of this unique opportunity – 603 429 318, Martina

And this is the stunning menu:

RAW svadhisthana burritos stuffed with a grounding paté of chickpeas and pumkin, crunchy ruccola and spanish olives. (3 pieces will make your tummy happy)

AND

a “full on” green smoothie, 250ml

all this for only 8 Euros

LOVE.

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