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Sensory Kitchening

Recently my housemate made a very spicy stir-fry and burned something in the process, causing the guests and residents to cough from pepper and smoke. The pain was worth it, however, when the dish was saved. The stir-fry almost made me cry, but then hot-pepper adrenaline kicked in and I was in a great mood for at least 24 hours.

People are strongly pro-spicy and anti-spicy. I am decidedly pro-spicy, even in summer. I love when cooking is a sensory experience…not just taste-wise, I love colorful cooking at well. Chili peppers provide just one example of vibrancy in both flavor and color. Carrots, also featured here, may be more subtle but what a psychedelic orange they provide:

Below is a “suice” recipe I’ve modified slightly from the book Raw Energy (Stephanie Tourles, 2009). What is suice, you ask? Well, why choose between juice and soup, when you can use either a cup or small bowl for your liquid vegetable jolt?

Carrot Suice (a few servings+/-)

*2 and a half cups 100 percent carrot juice (better if you start from garden carrots or good carrots and juice them yourself, a/b 2 pounds)

*1 small onion, diced

*1 t peeled and minced gingerroot

*half t sea salt

*quarter t curry powder or whatever seasonings you’d prefer

Blend in a blender till relatively smooth (may be more of a puree). Chill for a couple hours before serving. You’ll want to use the suice within a daytime or so, I like to store it in a mason jar. Enjoy!

P.S. Oranges are also yumazing. You can juice them and look all healthy, when in reality you’re saving the juice for alcoholic syrups and coconut orange bread.


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