Jammu Juice and Exotic Tofu & Avocado Salad – Recipe of the Month

Indonesian Jammu Juice – Author Sylvia Fountaine

This is an Indonesian ‘cure all’ recipe. Take one or two shots a day if feeling intestinal or flu-like symptoms. It is an anti-inflammatory elixir.

Ingredients

½ cup fresh turmeric roots, rinsed, no need to peel.
¾ cup fresh ginger roots, rinsed, no need to peel.
4 cups water.
honey or maple to taste.
squeeze of lemon lime or citrus to taste.

Make a big batch and serve hot or cold.

Total Prep Time: 15 mins
Yield: 8 cups
Method: juiced, blended

Instructions

If making in a blender slice the turmeric and ginger into thin disks (leave skin on) place in a blender and add 2 cups water. Blend for about 1 minute. Let stand a few minutes, strain into bowl, then pour into a quart jar, add remaining two cups of water. (If drinking this hot, feel free to leave out the remaining two cups.) You can either add the sweetener and citrus to the jar or add to your glass when serving.
If using an electric juicer, juice whole roots. You should end up with about 1 cup of golden liquid combined. Add a little water to the juicer to extract more of the juice if you want. Place this in a quart jar, pitcher or container.   Feel free to fill the quart jar with water, sweetening with maple and squeezing with citrus.

Exotic Tofu and Avocado Salad

This is a recipe from my fiancé Miguel, who happens to be a fabulous cook (among his many other attributes).

Ingredients: 

Two avocados
1 ripe mango
1 tablespoon fresh mint leaves
1 stem of cibolette (chives) (or three tablespoons)
1 tablespoon chopped cilantro
½ package of organic tofu (250 grams)
1 tablespoon chopped peanuts
1 tablespoon turmeric powder
1 tablespoon curry powder
1 tablespoon honey
1 tablespoon sesame seeds

Instructions:

Soak the tofu in a small amount of salty warm water with the turmeric, curry and one tablespoon of honey blended into the water. Let it soak for three hours.

Fry the diced tofu in a small amount of coconut oil and then remove them from the pan and place on a paper towel to dry. Once the tofu is dry and cooled, fry the tofu again. This will make the tofu more crunchy and delicious. Set aside to dry again on paper towels.

In another pan, with no oil, roast sesame seeds till they begin jumping out of the pan. Use a low fire for this. Put aside in a small bowl.

Cut the avocado into chunks and place in a salad bowl. Add chunks of chopped mango cut to the same size as the avocado and tofu. Add the mint, cilantro and chives. Add the sesame and peanuts, salt and pepper. Toss all ingredients together.

When you serve the salad, you can pat it into the bowl with a large spoon and then turn the bowl upside down onto a serving plate so it forms a mound. Put a cilantro leaf on the top as a form of decoration.

Serve with your choice of crackers or toast as an hors d’oeuvre before the main course or before the soup.

Enjoy!

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