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Savoy cabbage crisps
Recipe and picture: Angela Griem - Createrawvision

Ingredients

800 g savoy cabbage leaves
150 g cashew nuts, soaked in water for 2 hours
150 ml water
1 red pepper
5 sun-dried tomatoes
1 hot chilli pepper
1 small onion
2 garlic cloves
2 tbsp olive oil
2 tbsp lemon juice
1 tsp maple syrup
1 tbsp chipotle powder
1/4 tsp black pepper
salt

Preparation

Tear the savoy cabbage leaves into bite-sized pieces.

Blend all the other ingredients in a high-speed blender until smooth. If necessary, add more water if the mixture is otherwise difficult to blend. Season the cream with chilli, lemon juice, maple syrup, chipotle powder, pepper and salt.

Place the savoy cabbage pieces in a bowl and spread the cream on top. Massage into the savoy cabbage leaves thoroughly with your hands for about three minutes. Spread on a drying rack and leave to dry for at least twelve hours or until they are completely dry.

Immediately pack the savoy cabbage chips in an airtight container to keep them crispy.

"Semolina casserole" with cherries
Recipe and image: Angela Griem - Createrawvision

Ingredients

400g sweet cherries, fresh or frozen, pitted, alternatively sour cherries
150g raw cashew nuts, soaked in water for 2 hours
8 tbsp raw almond butter
1 tsp lemon zest, freshly grated
3 tbsp agave syrup
1/2 tsp vanilla powder
130 ml water
20 tbsp sprouted buckwheat, soaked in water for 20 minutes and sprouted for 24 hours
1.5 tsp psyllium husk flour
80 g raw sliced almonds
4 tbsp coconut blossom sugar

Preparation

Drain the cherries and briefly rinse the cashew nuts with cold water. Then blend together with the almond butter, lemon zest, agave syrup, vanilla powder and water in a high-speed blender to a smooth cream. Only then add the buckwheat and blend.

The buckwheat should not be completely finely blended, but should still have small pieces. Flavour with lemon zest, sweetener and vanilla powder. Add the psyllium husk flour and mix in briefly on a low setting. Spread the semolina mixture into bowls and dip the cherries into it.

Then leave to dry in the dehydrator at 42 °C for around four hours. Drain the sliced almonds briefly in a sieve with water, mix in a bowl with the coconut blossom sugar, place on a drying rack and leave to dry completely in four hours. Spread the almond and coconut blossom crunch over the cherry soufflé and serve.