This is a very good pudding in a pretty lime green color with little red specks! It tastes a lot like honeydew melons and is good for springtime refreshments. My mother made this the other day when I wasn’t feeling great and it gave me a lot of energy. It was a spur of the moment recipe that turned out surprisingly good:)
This is a traditional type of Japanese fermented pickle- I picked up the recipe while living in Tokyo. The rice bran is not raw, it’s toasted, but it isn’t actually eaten with the vegetables. You bury the vegetables in it until they ferment, then you dig them out and rinse them off. You can find this rice bran, or nuka, at an Asian grocery that carries Japanese foods. This recipe has two parts- you will actually be discarding your first batch of veg, so choose some tough outer cabbage leaves, etc, that you don’t want to eat. It’s a long, demanding recipe (you have to tend to the pickles every day) but it’s worth it. Once you get used to it, turning the mixture once a day becomes habit, and you have a constant supply of fresh, raw, yummy, homemade pickles.
I saw this recipe over at Accidental Hedonist earlier today and made it for dinner. The balance of flavors and textures is wonderful
the sweetness of the grapes, the tanginess of the cilantro, lime, and scallions, the cool creaminess of the avocado, the subtle spiciness of the Anaheim pepper, and the crunchiness of the red bell pepper. It disappeared quickly, and I’m adding it to my short list of recipes to make often.
(Image courtesy of Accidental Hedonist)
A no-cholesterol picnic treat. No salmonella to worry about either. A mellonballer helps make this one quick and easy.