julia and benedikt stamm - dierohmantischefamilie.de · kitchen equipment ... this “pastry”...

1 Julia and Benedikt Stamm: Rawmantic Festive Menu

2 Contents Julia and Benedikt Stamm: Rawmantic Festive Menu

Contents Contents ....................................................................................................................................... 2

Preliminary remark ....................................................................................................................... 3

Kitchen equipment ................................................................................................................... 3

First Course: Fresh Soup ............................................................................................................... 4

The Salad ...................................................................................................................................... 8

The main Course: Hippocrates Lasagna ....................................................................................... 9

Presentation ............................................................................................................................. 9

The Pasta Plates ...................................................................................................................... 10

The Red Sauce (without tomatoes!) ....................................................................................... 12

The Mushroom-Nut Sauce ...................................................................................................... 13

The Spinach Sauce .................................................................................................................. 14

The Cheese Crust .................................................................................................................... 15

Summary and completion ...................................................................................................... 17

The Side Dish: Red Cabbage Salad ............................................................................................. 18

The dessert: Mousse au Carob ................................................................................................... 20

Overview and to-do list for the days before the Festive Menu ................................................. 22

Activation of seeds and nuts ...................................................................................................... 23

Activation of sesame and hulled sunflower seeds ................................................................. 23

Activation of linseed ............................................................................................................... 23

Activation of nuts and almonds .............................................................................................. 23

Beverages ................................................................................................................................... 24

Acquired to the taste? ................................................................................................................ 25

About the Authors ...................................................................................................................... 26

The small print ............................................................................................................................ 27

The large print ............................................................................................................................ 27

3 Preliminary remark Julia and Benedikt Stamm: Rawmantic Festive Menu

Preliminary remark Joint celebrations in our society are inseparably connected with sharing meals. We are not

complaining about this, only stating a fact.

For us, the vegan raw food eaters, this generally means that we either avoid the ceremony in

the larger circle or to expect our bodies to tolerate the “exception”.

This leaves the third option, to create a delicious menu for all the guests to enjoy whether

they are omnivores, vegetarians, vegans, raw food eaters or even Hippocrates raw fooders.

We did our research and made a delicious discovery.

This menu has been tested in a larger family circle and left all the guests and the hosts

completely satisfied.

Kitchen equipment You will need a dehydrator (or a baking oven with adjustable temperature below 42 °C (107.6

°F)), a high speed blender and (for the soup) a juicer.

The quantities given are sufficient for six people dining.

5 First Course: Fresh Soup Julia and Benedikt Stamm: Rawmantic Festive Menu

First Course: Fresh Soup

with cucumber and dumplings made from buckwheat,

sprouts and kelp.

Minerals and Carbohydrates.

The first course should be simple, low in protein and in fat. Carbohydrates have the minimum

dwell time in the stomach, so we start with them.

So that the dumplings are very fresh, you should only prepare on the actual day.


The ingredients for the dumplings (approx. 24 units, 6 servings):

250 g (9 oz) germinated buckwheat (the white shoots should be about one centimetre

long), sprouted from 140 g (5 oz) dry, husked buckwheat in a sprouting glass.

50 g (1.75 oz) buckwheat flour from germinated buckwheat (see note below)

1 Tbsp kelp powder (kelp = Kombu)

1 small clove of garlic

½ tsp thyme

½ tsp rosemary

½ tsp pepper powder

4 tsp psyllium husks

40 g (1.5 oz) freshly harvested sprouts

…


Tip: For left-overs:

Left over dough or dumplings (they keep well in the fridge for one day) can be transformed

into pretzels, kelp noodles or small rolls: shape pretzels, noodles or rolls and dry in the

dehydrator. Garnish with sesame or poppy seeds if desired.

This “pastry” makes a wonderful addition to soups. Children particularly enjoy this and

frequently request it rather than dumplings. We prefer the freshness of the sprouts and

seedlings and therefore only dry the left-overs.

Ingredients for the Soup:

2 cucumbers

2 stalks celery

5 g (0.18 oz) fresh ginger, unpeeled

1 clove of garlic

Optional: Nama Shoyu (raw soy sauce) to taste

To taste, small quantities of spring or green onions and red peppers – but it is not

necessary:

Preparation (using the juicer, we use the GreenStar Elite):

1. First place garlic and ginger in the juicer, then the cucumbers and finally the celery.

Rinse with a small dash of water.

2. If you prefer a saltier taste (the dumplings, due to the kelp, are already sufficiently

salty for us), add some Nama Shoyu.

3. Chop the vegetables into small pieces as desired and add to the liquid. Finished!

…

9 The main Course: Hippocrates Lasagna Julia and Benedikt Stamm: Rawmantic Festive Menu

The main Course: Hippocrates Lasagna Presentation This raw lasagna is a poem so that even cookery experts and omnivores go into raptures. Our

innovations are the pasta plates. Most of the recipes known to us featuring raw lasagna

are based on vegetable slices as a pasta replacement.

Practical tip: you can make the noodles, crust and sauces long in advance or rather on the day

before; then on the feast day itself, you need only assemble the layers and to let it soak.

…


The Pasta Plates

The framework from which the lasagna is built. Ideal to stock up.

…


1. Floor Plate

2. Plate

3. Plate

4. Plate

…


The Cheese Crust

The same as conventional cheese, this is salty, greasy and "cheesy".

The specified quantity is sufficient for a thick cheese crust; we use less – the leftover cheese

finds thankful consumers.

You can prepare the cheese crust, like the pasta plates long before the feast and store it. You

get really yellow cheese if you peel the almonds after soaking them.

Ingredients:

…


The cheese crust is the top layer of the lasagna, directly over the layer of red sauce.

Summary and completion Now that you have prepared the various components of the lasagna, the final step is the

assembly.

Ingredients (for 6 servings):

24 Pasta Plates

Red Sauce

Nut-mushroom Sauce

Spinach Sauce

Cheese Crust

Preparation (approx. 1 hour before serving):

1. Put six pasta plates on a rack on a drying sheet.

2. Distribute half of the Red Sauce onto the six plates.

3. Cover each portion with a second pasta plate.

4. Spread with all of the Mushroom Sauce.

5. Cover each one with a third pasta plate.

6. Spread the plates with all of the Green Sauce.

7. Cover each one with a fourth pasta plate.

8. Spread these with the remaining Red Sauce.

9. Now distribute the prepared Cheese Crust bit by bit on top of the Red Sauce. Make the

crust as thick as you like and press it down gently.

10. Place the trays with the lasagna portions into the dehydrator for half an hour at 42 °C

(107.6 °F). The noodle plates will become softer, somewhat warmer and the flavours

can unfold.


…

20 The dessert: Mousse au Carob Julia and Benedikt Stamm: Rawmantic Festive Menu

The dessert: Mousse au Carob

Ingredients (for 6 servings):

…

Note:

Sugars are short-chain carbohydrates, the digestion of which does not demand many enzymes

and they are therefore digested relatively quickly. The consumption of sugar, whether

industrial sugar (sucrose), fruit-, grape- or coconut blossom sugar, whether from honey or in

the shape of sweet fruit, after a rich meal is detrimental to your health.

If consuming any of these sugars (we consume these sparingly) they should be taken on an

empty stomach so that they can be freely absorbed. When eaten after other food which takes

longer to digest, the sugar has to “wait in line”. It then ferments and generates fuses alcohols.

Further, due to the influence of stomach acids, when protein is consumed simultaneously, it

causes an adverse reaction and produces undesirable AGE’s. For this reasons, our rich dessert

made from nuts and avocado, is exclusively sweetened with stevia.

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