uMqombhoti is a beer recipe to inspire you to learn various food traditions from all over the world while bringing your own kitchen alchemy and culinary linguistics to the table.
Tag: alchemy
Pickling Green Bean Recipe for St. Patrick’s Day
There’s not much that happens on St. Patricks day in Cape Town. You could go down to The Dubliner Pub on Long Street or wonder if wearing your “Kiss Me I’m Irish Tshirt” from college could get you a smooch. Growing up in Chicago, I remember the river turned green (or was it always? :0),…
Scream for Ice Cream at Breakfast: Banana. Strawberry & Pecan Recipe-Egg and Dairy-free
Who said you can’t eat ice cream for breakfast? I don’t have a Vitamix. I don’t have an Oscar. But I can still make easy raw food creations with what I have. I’m using the trusty MegaMix Juicer. During the days tofu was all the hype, Mom would add frozen bananas to our morning tofu…
Pink Pancake Recipe with Strawberry and Beetroot
Mickey Mouse pancakes were cool growing up. I got to eat dessert for breakfast; sugar-gooey syrupy pancakes with chocolate chip eyes, a cherry nose and whip cream smiles. These days, I discovered eating pink pancakes are just as fun for breakfast and have a natural sweetness thanks to the sugarbeet and strawberries added in the…
To Cook or Dehydrate: Raw Food Recipes and Creativity
I just learned how to harvest Aloe Ferox from the ‘cook’ book Rawlicious-Recipes for Radiant Health. It’s a recipe book that encourages you to make colourful and vibrant food by encouraging you to put aloe in your smoothies, have sprouts as a kitchen staple, and make edible flower salads that look like birthday confetti. Who…
Guacamole on Toast
Fresh vital goodness on toast, for breakfast, for a snack, appetizer, or just because it’s avocado season-Guacamole toast has been born. Or is it the lazy way of getting all the pungent delicious flavours into one bite without cleaning a food processor or pestle and mortar? Well if you have a cutting board and a…
Rooibos Rice with Smoked Paprika Mussels (Quick Paella-wanna-be)
I thought to myself, ‘How can I make a rice dish a little more interesting?’ So I started with the idea of color and decided to use all ‘red’ coloured ingredients in my kitchen. So first off, I made rooibos (redbush) tea-flavoured water to steam my brown rice. I also took flavours commonly found in…
Bread with Gluten-free Flours
I love bread and anything to do with starch-carbs. This recipe doesn’t exclude Celiac-disease tummies out there because there is still hope if you can get your hands on stone-ground wheat flour and mix bread recipes with other gluten-free grains. I’v experimented with gluten-free grains for awhile but, for me, nothing compares to…
Coconut Milk Borscht with Drunken Rice Noodles
Quite possibly the most delicious comfort soup on the planet. If soup is as old as the history of cooking, then this one surely makes history. Why? Cause we’re marrying Thai and Eastern European flavors into one incredibly colorful noodle dish, this ain’t your everyday ramen, folks. Rice noodles and beets get dunked and drunk…
Food Language Speaks Up!
Food and communication is a necessity for all of us and this blog is a celebration of variety, sharing of ideas, cultures and the language of food which ultimately connects us all. The food that will be and has been created in my kitchen and friend’s kitchens will be spoken about in this blog, as…
The Culinary Linguist 