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Recipe tip for diabetics from Emanuela Fischer,
chef de cuisine at VIVAMAYR
MAD 3 (wholefood diet)
Recipe for 4-5 people
Alkaline cream soup from plant roots
Ingredients:
5 oz. peeled uncooked potatoes (floury)
2 oz. carrots
2 oz. parsley root
2 oz. parsnips
2 oz. celery
1 litre water
salt
1 tsp. coconut oil
2 oz. scallions
0,5 oz. cream
Preparation:
Heat the coconut oil in a pot, it must not become too hot. Add chopped scallions until translucent. Wash, peel and slice potatoes and vegetables, add to pot along with water. Cook soup until vegetables are done. Add cream and puree finely. Season with salt.
Spelt ravioli with goat cheese-chard filling
on vegetable-herbs ragout
Ingredients:
11 oz. finely ground spelt flour
3 egg yolk
1 whole egg
1 tsp. virgin olive oil
1 piece of chard
5 oz. goat cheese
salt
fresh basil
1 whole egg
1 zucchini
1 aubergine
1 tomato
1 bulb fennel
fresh herbs such as chervil, parsley and sage
Preparation:
Pasta dough: Mix flour, egg yolk, whole egg, olive oil and a pinch of salt, knead to a smooth dough and leave to stand for half an hour.
Filling: Blanch, dap dry and mince chard. Mix with goat cheese and season with salt and basil. Roll dough out very thinly. Wisk whole egg and coat dough with it. Place small balls of filling onto the dough and fold it in over filling. Cut out ravioli and blanch in salt water.
Sauce: Wash, peel and slice 2 potatoes. Boil with 10 oz. water and mix it well up. Season with salt. Wash, dice and steam vegetables. Add alkaline sauce, vegetable dices and fresh minced herbs to a pan and heat up.
Arranging:
Arrange vegetable ragout on a plate, place ravioli on top of it and decorate with fresh herbs.
Dr.-Budwig-Mousse
Ingredients:
4 oz. sheep’s milk curd cheese
1 oz. cream
0,5 oz. raisins (finely chopped)
1 Tbl. virgin linseed oil
1-2 Tbl. honey
Preparation:
Stir curd cheese and linseed oil, raisins and honey. Whip cream and fold in to mixture. Fill into a glass and decorate with a few drops of linseed oil and mint leaves.
Good luck wishes Emanuela Fischer!
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