Wednesday, January 11, 2012

Beetroot Cannelloni with Raspberries, Pistachios, Mango, Carrots and Mandarines

Lying in the bathtub this morning reading "Nutrition and Physical Degeneration", by Weston A. Price, D.D.D. which is about the effects of modern food such as sugar, white flour, processed foods, etc. on isolated populations around the world in the early 1930's.  He found that the groups that followed their traditional diets had good health and those that eat the modernized white mans diet of processed, sugar-laden foods developed many forms of sickness.  Many of these tribes had no access to doctors or dentists.
And in some cases tooth aches became so bad they committed suicide.  But as I was reading this book and sometimes thinking of other things a new recipe popped into my head.  I have some left over beets from my last recipe and was thinking of showing how the ravioli technique can be used various ways.  So this recipe will have a base of carrot and mango then some cannelloni filled with raspberries and pistachios.  And because oranges are in season here in Mallorca and falling off the trees, I think I will go ask the neighbor if I can have a few. No wait, better yet in my back yard my other neighbor has mandarines which hang in my yard.  So I will snag a few of those plump little yummies, juice them, strain them and then reduce them with a little squirt of raw honey from Mallorca, a dash of fresh ginger and pour it over and around the cannelloni.
Thanks neighbor!

The stars of this evenings performance.

Grate the carrots.

A squeeze of lime adds zing.

Juice them juicy mandarines.

Slice da beet mon!
First the carrots then cover with diced mango.

Fill the cannelloni with pistachio and raspberries.

Strategically place the cannelloni.

Place some nice cuts of avocado on beet cannelloni.

A raspberry and some pistachios.

One sauce. 
Two sauce.

And another magnificent super healthy dish is created.
 Beetroot Cannelloni with Pistachio, Raspberries, Carrot, Mango and Mandarine
by Jeff Harter
Prep Time: 1 hour
Keywords: raw appetizer dessert salad gluten-free low-carb low-sodium soy-free sugar-free vegan vegetarian beet, carrot and mandarine

I don't know if this should be served as a starter or for dessert. It is so yummy and decadent. Vegans will love this dish. Don't be afraid of the presentation. You can do it. You just need a square ring mold and a little patience. Add some greens if you want it to be more salady. May the force be with you.
Ingredients (serves 4)
  • 10 mandarines juiced
  • 1 tbsp grated fresh ginger
  • 4 carrots grated
  • 2 mangos diced finely
  • 1 lime
  • 1 large beet sliced very thin
  • 1 pint raspberries
  • 40 shelled pistachios
  • 1 avocado sliced into thin rectangles
  • 2 tbsp walnut oil
  • salt as needed
    Mandarine and ginger reduction with walnut oil
    • Juice the mandarines and strain into small sauce pan.
    • Add honey and ginger and reduce over medium until it become thick like maple syrup.
    • Pour into small bowl or cup then add walnut oil and set aside.
    Carrots and Mango
    • Place square mold in middle of plate and first layer with carrot then top with mango.
    • Squeeze a bit of lime over both carrots and mango.
    Beet Cannelloni
    • Slice beets then fill each one with a little bit of raspberries and pistachios.
    • Place four cannelloni over middle of carrot mango square.
    • Place avocado over middle of beets.
    • Then place one raspberry on one corner and next to it place 5 pistachio halves.
    • Now pour some of the Mandarine ginger reduction around each square.
    • With the left over reduction add several raspberries and mash well then pour one line of this on the plate.

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