Macro bowls combining raw and stream cooking
During Autumn season, mixing the comfort of cooked food with vitalising raw preparations can be very satisfying both in terms of nutritional value and gustative pleasure. Using local and organic high quality products is so important. It makes such a difference between supermarket flavourless products and the ones we buy directly from our favourite organic crop producer!!
For my Lisbon friends, mine is called Vasco Correia and he sells his products each Saturday morning at Mercado de Telheiras. Look for Vasco and Liliana from Quiosque da Natureza.
This colourful and delicious macro bowl is served on a fresh bed of organic purple lettuce and radicchio, also known as Italian chicory, which is a ball of purple and white leaves with a bitter and spicy taste. On top of the salad, a freshly made algae tartare (combining dulse seaweed and sea lettuce, red onion, pickles, capers, lemon zest, garlic and olive oil), kimchi (spicy cabbage and ginger fermentation), a ripe avocado, a raw chili sin carne made out of roughly blended beetroots and tomato (combined with garlic, cider vinegar, sukkari dates, olive oil and smooked chili pepper) and steamed Brussels sprouts.
The macro bowl is completed with a raw dressing made of tahini, ocean water, spirulina and ginger.