{"id":2144986736,"date":"2015-07-19T18:53:43","date_gmt":"2015-07-19T16:53:43","guid":{"rendered":"https:\/\/rawness.se\/?p=2144986736"},"modified":"2016-03-09T21:03:59","modified_gmt":"2016-03-09T21:03:59","slug":"lang-peppar","status":"publish","type":"post","link":"https:\/\/www.naturligtsnygg.se\/detoxlife\/lang-peppar\/","title":{"rendered":"L\u00e5ng peppar"},"content":{"rendered":"
Om man tolkar om ordet falafel till sanskrit blir det l\u00e5ng peppar, arabiska het peppar eller n\u00e5got fluffigt.<\/p>\n
Det summerar ganska bra hur det smakar, lite starkt och kryddigt. Och k\u00e4nslan om man tr\u00e4ffar r\u00e4tt \u00e4r v\u00e4l lite fluffigt.<\/p>\n
Den h\u00e4r varianten \u00e4r plant baserad och n\u00e4stan raw. Ofta n\u00e4r jag tillreder maten br\u00e4nner jag kryddorna i en torr panna f\u00f6r att f\u00e5 fart p\u00e5 oljorna i dem. S\u00e5 inte helt raw d\u00e5, men f\u00f6r mig \u00e4r smaken viktigare \u00e4n labeln….<\/p>\n
Till dessa fluffiga tussar dricker vi cocktails idag. Jag har dedikerat dem till 2 av mina favorit bar-m\u00e4n i Stockholm.<\/p>\n
Andreas Bergman som driver Tjoget<\/a> och just nu huserar i Visby med sin nattklubb Get A NightLife.<\/p>\n Mathin Lundgren som jobbbar p\u00e5 TeaterGrillen n\u00e4r han inte \u00e4r pappa ledig till sin Flora. Han har \u00e4ven gett ut boken Barm\u00e4starens Manual<\/a>.<\/p>\n B\u00e4gge tv\u00e5 \u00e4r regelbundet p\u00e5 Matmarkanden<\/a> och inhandlar frukt till drinks eller sm\u00e5 shots att \u00e5terst\u00e4lla sig med.<\/p>\n B\u00e4gge tv\u00e5 prioriterar bra kvalite p\u00e5 r\u00e5varor och \u00e4r inte r\u00e4dda f\u00f6r att sticka ut. S\u00e5nt som jag gillar och respekterar.<\/p>\n <\/p>\n Raw falafel.<\/p>\n 3 dl groddade gr\u00f6na linser.<\/p>\n 2 dl bl\u00f6tlagda och aktiverade cashewn\u00f6tter.<\/p>\n 1 vitl\u00f6ks klyfta.<\/p>\n 1 citron zest och juice. Pressa sj\u00e4lv och sila bort fiber alt anv\u00e4nd en slowjuicer eller kallpress.<\/p>\n 1 apelsin zest och juice. Pressa sj\u00e4lv och sila bort fiber alt anv\u00e4nd en slowjuicer eller kallpress.<\/p>\n 4 msk olivolja.<\/p>\n 1 tsk br\u00e4nd cayenne.<\/p>\n 2 tsk br\u00e4nd spiskummin.<\/p>\n 2 tsk br\u00e4nd s\u00f6tpaprika pulver.<\/p>\n 1\/2 hakad f\u00e4rsk koriander.<\/p>\n 2 msk tamari.<\/p>\n I den h\u00e4r batchen anv\u00e4nd jag \u00e4ven de oxhj\u00e4rts tomater jag torkade i g\u00e5r till lasangen. Inte ett m\u00e5ste men om det finns ta ca 4 soltorkade tomater och bl\u00f6tl\u00e4gg i tomat juice. Se varf\u00f6r jag anv\u00e4nder r\u00e5juicen ist\u00e4llet f\u00f6r vatten h\u00e4r<\/a>.<\/p>\n Preppa juicerna innan och kyl. Bl\u00f6tl\u00e4gg och aktivera n\u00f6tterna n\u00e5gon dag innan. Det kan vara bra att g\u00f6ra mycket p\u00e5 en g\u00e5ng s\u00e5 det finns i skafferiet.<\/p>\n Br\u00e4nn kryddorna.<\/p>\n Mixa allt till en kr\u00e4mig deg och l\u00e4gg ut sm\u00e5 rundlar eller egg \u00f6ver ett bakpl\u00e5ts papper eller torkungs underlag.<\/p>\n Torka i ca 6 h p\u00e5 40\u00b0 eller i tork ugn \u00f6ver natten.<\/p>\n Servera i gr\u00f6na blad med hyvlade gr\u00f6nsaker och fruktiga s\u00e5ser.<\/p>\n Drick cocktails till.<\/p>\n Vi ska dricka de tv\u00e5 jag gjort till A och M. “Flora the Bellini och Kinky KoKo.<\/p>\n <\/p>\n If one interprets the word falafel from Sanskrit it becomes long pepper. In Arabic, hot pepper or something fluffy. This variant is plant-based and almost raw. <\/span>Often when I prepare the food I burn the spices in a dry pan to activate the oils in them. <\/span>So not quite raw but for me the flavor is more important than label.<\/span><\/em><\/p>\n To acompany these fluffy balls we\u00b4re having cocktails tonight. <\/span>I\u00b4ve named them after two of my favorite bar men in Stockholm.<\/span><\/em><\/p>\n Andreas Bergman who runs Tjoget<\/a> and is in Visby this summer with his nightclub Get A Night Life.<\/span><\/em><\/p>\n Mathin Lundgren who works at Teatergrillen <\/a>when he is not a father to his lovely daughter Flora. <\/span>He has also published the book Barm\u00e4starens manual.<\/span><\/em><\/p>\n Both of them are regulars at Stockholms Matmarkand<\/a> getting fruits for drinks or small shots to restore themselves with.<\/span><\/em><\/p>\n Both of them give lots of thought to good quality in what they use and they are\u00b4t afraid to stand out. <\/span>Things that I love and respect.<\/span><\/em><\/p>\n Raw falafel.<\/span><\/em><\/p>\n 3 dl of sprouted green lentils.<\/span><\/em><\/p>\n 2 dl soaked and activated cashews.<\/span><\/em><\/p>\n 1 garlic clove.<\/span><\/em><\/p>\n 1 lemon both zest and juice. <\/span>Squeeze yourself and strain out the fiber alt use a slow juices or cold press.<\/span><\/em><\/p>\n 1 orange both zest and juice. <\/span>Squeeze yourself and strain out the fiber alt use a slow juices or cold press.<\/span><\/em><\/p>\n 4 tablespoons olive oil.<\/span><\/em><\/p>\n 1 teaspoon burned cayenne .<\/span><\/em><\/p>\n 2 tsp burned cumin.<\/span><\/em><\/p>\n 2 tsp burnt sweet pepper powder.<\/span><\/em><\/p>\n 1\/2 dl chopped fresh coriander.<\/span><\/em><\/p>\n 2 tablespoons tamari.<\/span><\/em><\/p>\n In this batch I used the oxheart tomatoes I dried yesterday. It\u00b4s not<\/span> a must. But if you want to use it take about 4 sundried tomatoes and soak in tomato juice. <\/span>See why I use raw juice instead of water here<\/a>.<\/span><\/em><\/p>\n Prep the juices before and store in the fridge. <\/span>Soak and dry the nuts a day before. <\/span>dry loads so you have around in the kitchen.<\/span><\/em><\/p>\n Burn the spices.<\/span><\/em><\/p>\n Mix everything into a creamy dough. Roll into small balls or eggforms and place on a baking paper.<\/span><\/em><\/p>\n Dry in a regular oven for 6 hours at 40 \u00b0 or in the dehydratore over night.<\/span><\/em><\/p>\n Serve in green leafy vegetables with more plants and fruity hot sauces.<\/span><\/em><\/p>\n AND drink cocktails. Tonight we will drink the two I made to A and M.\u00a0 I named them “Flora the Bellini and “Kinky KoKo”.<\/span><\/span><\/em><\/p>\n <\/p>\n
\n<\/span>The meaning of the name kind of sums up how it tastes. A bit strong, a tad spicy and if you make it into perfection it\u00b4s a bit fluffy in the middle.<\/span><\/span><\/em><\/p>\n
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