Month: March 2017

Simply kohlrabi winter side

  This is an awesome winter salad of kohlrabi (koolrabi) and winter purslane (winterpostelein), topped with mustard vinaigrette and sunflower seeds. The distinct tastes of kohlrabi and mustard go very well together, and it’s even better with some fresh leaves in the mix. The seeds add some more variation in texture. I love how the salad looks so peaceful. And kohlrabi is such a cool veggie: it looks like it could be from out of space. Peace out. Image: Pixabay, face added

Cliteracy by Sophia Wallace

Artist Sophia Wallace aims to improve the role female pleasure organs have in our cultures and our bedrooms. She does this through her ongoing art project called Clitoracy. Do check out her website, texts and artworks including the first – and beautiful –  anatomically correct sculpture of the clitoris and TEDx Talk! They’re amazing and needed. Artwork in the image from street art page. I think it’s absolutely stunning. I wish I had something like that. Oh yes, I do!

Green beard monster

This green ‘spaghetti’ monster arose from the salt marshes of Portugal and is called monk’s beard! It originates from Italy, where was cultivated by Cappuccino monks in Tuscany, hence the name. A possibly prettier name for this veggie is agretti. It grows in saline soil so it tastes salty, too. You can eat it raw, steam it, shortly boil it, fry it… I did the latter and liked the structure and salty taste! I had the classic combo of winter purslane (winterpostelein) potato mash topped with roasted sunflower seeds and fried monk’s beard. And there was mung bean soup. Oh I love food. Monk’s beard is in season right now, so catch it if you can! Psst, agretti is a good source of vitamin A, iron and calcium! 🙂 (source)