eating the rainbow: white

cauliflower bread no carb ingredients

WHEN ESTABLISHING the “rules” by which I would eat the rainbow one colour at a time I came upon a sticking point. There are many basic compounds of a dish that are white; garlic, onion and flour, to name but a few. Yes it is possible to create delicious foods without these ingredients – as many people with certain allergies will no doubt point out – but they are none the less very often cooking staples.

But then my questioning went further. Is white a colour? There is no simple answer to this one. When considering colour as light, white is the blending of all colours. But when addressing it in terms of pigmentation, white can be viewed as the absence of colour. And then we have colour in the visible spectrum, where again white would be considered as a colour due to the fact that it reflects all the colours of the visible spectrum into one’s eyes.

coconut rice white peach ingredients

So when I chose that white would be my first ‘colour’ as part of my eating the rainbow challenge, although my natural instinct was to view it as a form of stripping away all colour from my food, I instead chose to view white foods as a blank canvas: the sum of all parts that will then be stripped back and built up again, one colour at a time.

Therefore I will allow myself the option of using a white food as part of a recipe, but only if absolutely necessary.

Now that the theory is done, let’s move ourselves onto the delights of the food!

I present to you an all white day of breakfast, lunch and dinner…


BREAKFAST:

Coconut Rice with White Peach and Sesame

(Serves 1)

Mix 1 cup of boiled rice with 2 tbsp of shredded coconut. Place in a small saucepan and add 1/2 – 1 cup of a milk of your choice (I used full fat cow’s milk) depending on what consistency you desire. Gently heat the rice mixture until cooked through and adjust quantity of milk if necessary. Serve hot or cold, topped with white peach slices and a sprinkle of sesame seeds.

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white fresh spring roll with dipping sauce

LUNCH:

White Fish Fresh Rice Paper Rolls

(Make as many as you wish!)

Preparation: Peel and thinly slice 1 small turnip, coat with rice wine vinegar and put aside to lightly pickle. Cook vermicelli rice noodles as per packet instructions and allow to cool. Heat a small amount of coconut oil in a pan and fry your chosen white fish fillets (I used whiting) skin side down first, until cooked. Remove the fish and in the same pan (use a little more coconut oil if needed) add egg whites to create a thin layer and cook until opaque. Remove the egg white omelette from the pan and slice into strips. Thinly slice a bulb of raw fennel.

Assembly: For each spring roll take a rice paper wrapper, soak briefly in warm water until soft and lay down on a plate. Towards one side of the circle place a small amount of rice noodles, a piece of fish, a strip of omelette, a couple of slices of fennel and a piece or two of pickled turnip. Roll up using a method of your choice or follow this tutorial. Repeat the process until you have used up all of your filling ingredients. Serve immediately with the dipping sauce or store in an airtight container until needed.

Dipping Sauce: Mix 3 parts rice wine vinegar with 1 part fish sauce (a slight cheat on the white theme I know but so much lighter than soy sauce!) and a sprinkle of sesame seeds. Serve in a small bowl.

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DINNER:

Parsnip Soup with Cheesy Cauliflower Bread

(Serves 2)

Parsnip Soup: Toast 1 tablespoon of coriander seeds in a dry pan. When lightly coloured and fragrant, remove from the pan, grind with a pestle and mortar, reserve. Peel and chop 1 parsnip, 1 white onion and 4 cloves of garlic. Heat 1 tablespoon of coconut oil in a soup pot. Add the parsnip and onion to the pot, fry gently for 5 minutes, then add the garlic and coriander. When the parsnip has softened add 1 tin of rinsed cannellini beans and stir. Add water to the pot (enough to cover the vegetables), bring to the boil and simmer until the beans are cooked through, approximately 10 minutes. Remove from the heat, allow to cool slightly, then blend the soup until smooth.

Cheesy Cauliflower Bread: Cut the florets of 1 small cauliflower into pieces, add to a blender and process until the cauliflower resembles rice. Place in a microwave proof bowl, cover and cook in the microwave for approximately 4 minutes. Alternatively, steam the cauliflower until thoroughly cooked through. Transfer the cooked cauliflower onto a clean tea towel and allow to cool. When cool enough to handle, strain the cauliflower through the cloth, squeezing out as much moisture as possible. Transfer cauliflower to a mixing bowl. Toast 1 teaspoon of coriander seeds in a dry pan. When lightly coloured and fragrant, remove from the pan, grind with a pestle and mortar, add to the cauliflower. Grate 1 cup of a hard cheese of your choice. Add 1/2 cup cheese and 2 egg whites to the cauliflower, season with salt to taste and mix to combine. Line a tray with baking paper, place the cauliflower mixture on top and press down to shape into a rectangle approximately 1cm thick. Bake in the oven at 180C for 15-20 minutes. Remove and sprinkle with thinly sliced fennel and the remaining cheese. Return to the oven for 5 minutes or until the cheese is golden. Allow to cool slightly and cut into pieces. Serve warm, alongside a bowl of parsnip soup.


Coming up next in the “eating the rainbow” series: yellow.

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