Part 3 of 3

Raw cauliflower dolma , vegan sour cream. (picture reference no. 158)

on my 6^th visit to anacaona’s restaurant - we ware cutting vegetables behind the kitchen, on a wooden table, a local band was playing their play full music, anacaona came to me took my hand and placed on her little west, she was so golden like her name, her curly zed black hair, soft blue and deep eyes and long eye lash like the coconut leaves on my desktop, I was lost in beauty when took my first step for salsa, I have danced with her long,

purl burley and wild mushroom risotto , with raw sun pickle. (picture reference no. 157)

Long , but I never could convinced her that I was not there only to learn cooking, I have lived with her for 6 months, she was teaching me Mexican cooking, she was young but she had the passion and ability to turn any simple ingredients to a novel. She was learning even more, so she never run out of dishes to teach, she wanted to keep her teaching very interesting. Clearly she doesn’t want me to finish with my learning.

It is just over 6 year’s now, anacaona passed away , it was a weeks viral fever that’s all it took to take her away, I was not there to tell her for the last time, that I had more reason to come to Mexico it was not only cooking,

The day she turned 19 we went to their farm house, which was near “ volcanes de vallerta” this is the farm which was supplying them all the vegetables they use in their restaurant. it was a march afternoon, very very hot, we had chilled corona beer , were hungry, anacaona quickly collected , tomatoes – green and very red ripe once, (she told me it was very important that u need both the kind of tomatoes to get a raw salsa taste) , chilli, coriander leaves, lemon, red onions, and garlic,.... she quickly made sour cream with cashew nuts and lemon , guacamole with ripped avocado fresh crushed chilli , coriander leafs , lime juice and a pinch of cumin powder -

I have clearly learned how to cook with minimum ingredients from “Anacaona”. Big thanks to her , for 1000’s of happy guest , those who enjoyed my cooking ,cooking vegan food was nothing but cooking without a few ingredients, so thanks and love to her again www.safrestaurant .co.uk (worked there as a consultant head chef ) got London top 50 restaurant 2009. Awards from Londontimeout.co.uk

I am happy watching her presence in my cooking, its feel like she’s alive in my recipes, my plate design simply colour full like her, my food feels like her ....

Raw Vegan - Summer fresh Ice cream and sorbets made from, Pineapple & Cashew. Strawberry & rhubarb , coconut & Banana , raspberry and star fruit , Macadamia nut & apple (picture reference no. 150) (TRY AT HOME , Here in the picture it’s being commercialised . to produce in bulk and maintain perfect softness, I have used Latest cooking technique including “ANTI GRIDDLE” “SMOKE GUN” “KITCHEN TEMPARATUR MESSURMENT SYSTEM, BEING USED TO )

My dear golden flower I want you to know I had even better reason to come to Mexico- Te quiero mucho mi amor. Es bueno que existas,. Chef Anupam som www.anupamsom.com

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NOTE: THESE IS JUST A FICTION

All the recipe could be discussed in the comments

lots of attention still needed in the field of training our tomorows chef , who will understand food. therefor these chefs will understand how taste works, resarch and devolopment highly needed in creating new vegan food, which will be able to replace todays unhealthy and non environment friendly food habit. there is no need for any big banner, just if we can cook great food people will apriciate that, enjoy - ellergy free food, vegan food , salt free food, raw food

chef anupam som

-our most favourite raw beetroot ravioli with cashew and herb cheese stuffing, marinated fresh figs, celeriac colslow,

Many people are averse to beetroot having only experienced crinkle-cut slices steeped in overpowering vinegar. This is a shame because fresh beetroot has much to commend it in terms of flavour (sweet, slightly earthy),
Beetroot has a higher sugar content than most vegetables. It is rich in vitamin C, fibre, potassium, magnesium, manganese, and folic acid. The leafy tops are an excellent source of beta-carotene, iron and calcium.

a small freshly collected fruit and vegetables side salad from saf garden

SAF ME AND A JOURNEY TO BETTER VEGAN FOOD- Anupam som

RAW RED LASAGNE

talking about raw red lasagne ,with maiko raw chef from Japan

Raw vegan sushi maki - parsnip rice, uma pickle, sun pickled carrots
The parsnip is richer in vitamins and minerals than its close relative, the carrot. It is particularly rich in potassium with 600 mg per 100 g. The parsnip is also a good source of dietary fiber. 100 g of parsnip contains 55 Calories (230 kJ) of energy.

Nut free glutin free, salt pepper free, raw- crisps and spicy dips
i served it with avocado gucamoli, amd chilli mango dip. with dehydrated flex seed crisp, just for fun lets have a look at its goodness -
The avocado is colloquially known as the Alligator Pear, reflecting its shape and the leather-like appearance of its skin. Avocado is derived from the Aztec word "ahuacatl". Avocados contain oleic acid, a monounsaturated fat that may help to lower cholesterol. In one study of people with moderately high cholesterol levels, individuals who ate a diet high in avocados showed clear health improvements. After seven days on the diet that included avocados, they had significant decreases in total cholesterol and LDL cholesterol, along with an 11% increase in health promoting HDL cholesterol.
Avocados are a good source of potassium, a mineral that helps regulate blood pressure. Adequate intake of potassium can help to guard against circulatory diseases, like high blood pressure, heart disease or stroke. In fact, the U.S. Food and Drug Association has authorized a health claim that states: "Diets containing foods that are good sources of potassium and low in sodium may reduce the risk of high blood pressure and stroke."

mango dip-Mango is rich in a variety of phytochemicals and nutrients that qualify it as a model "superfruit", a term used to highlight potential health value of certain edible fruits. The fruit is high in prebiotic dietary fiber, vitamin C, polyphenols and provitamin A carotenoids
Mango contains essential vitamins and dietary minerals

Raw flex seeds crisp-Flax seeds contain high levels of lignans and Omega-3 fatty acids Lignans may benefit the heart, possess anti-cancer properties and studies performed on mice found reduced growth in specific types of tumors. Initial studies suggest that flaxseed taken in the diet may benefit individuals with certain types of breast and prostate cancers what else you want to eat?

mushroom stock for risotto its important to have a great stock , definetly not over cooked, its nut mushroom puree but mushroom essence we are looking for, i dont use cream use cashew cream to give the creamy feeling.


i am proud to get a chance to make mushroom stock




mushroom risotto, with cashew cream, morrel, gerol, oyaster, shitake, and wild enoki


chilled raw soup, cucumber jalapino, mango harisha, gazpacho

raw vegan cheese cake





rar warm parsnip and tendercoconut soup with lime pesto

raw allergy free -dragon fruit with sweet pumpkin pie, avocado chocolate

Raw cauliflower dolma,

alergy free - selection of tomatos, melons and herbs and arame caviar

colourfull carrots pad Thai-carrots, and coconut noodles, with, almond butter, chipotel chilli, sun dried tomato, and madjol date sauce

pumpkin ravioli

Butternut squash is a fruit that can be roasted and toasted and also be puréed or mashed into soups, casseroles, breads, and muffins.
In Australia it is regarded as a pumpkin, and used interchangeably with other types of pumpkin.
A common vegetable in South Africa, it makes a very tasty soup and can be cooked on a barbecue wrapped in foil with spices such as nutmeg and cinnamon.
It is a good source of fibre, vitamin C, manganese, magnesium, and potassium. It is also an excellent source of vitamin A.

preparation for raw chocolet marbel tort

here at saf we use raw cacao nibs, so Cacao pods are harvested by cutting the pods from the tree using a machete, or by knocking them off the tree using a stick. The beans with their surrounding pulp are removed from the pods and placed in piles or bins to ferment. The fermentation process is what gives the beans their familiar chocolate taste. After fermentation, the beans must be quickly dried to prevent mold growth. Climate and weather permitting, this is done by spreading the beans out in the sun from 5 to 7 days
The dried beans are then transported to a chocolate manufacturing facility. The beans are cleaned (removing twigs, stones, and other debris),at SAF we use our nibs in this stage.

other chocolet -get roasted, and graded. Next the shells are removed to extract the nib. Finally, the nibs are ground and liquefied, resulting in pure chocolate in fluid form: chocolate liquor.The liquor can be further processed into two components: cocoa solids and cocoa butter.

mushroom tempura , and crispy shallots with raw tomato and pepper ketchup

vegan food by anupam part 1

January--oranges, grapefruit, tangerines, tangelos, lemons, papayas, cabbages: red, white and green; leeks, broccoli, cauliflower.

February--oranges, tangelos, grapefruit, lemons, papayas, broccoli, cauliflower

March--pineapples, mangoes, broccoli, lettuce.

April--pineapples, mangoes, zucchini, rhubarb, artichokes, asparagus, spring peas, broccoli, lettuce.

May--cherries, pineapples, apricots, okra, zucchini, rhubarb, artichokes, asparagus, spring peas, broccoli, lettuce.


June--watermelon, strawberries, cantaloupe, cherries, blueberries, peaches, apricots, corn, lettuce.


July--watermelon, strawberries, cantaloupe, blueberries, peaches, apricots, kiwi, raspberries, plums, cucumbers, tomatoes, summer squash, corn, green beans, lettuce.

August--watermelon, strawberries, cantaloupe, blueberries, peaches, apricots, kiwi, raspberries, plums, cucumbers, corn, eggplant, tomatoes, summer squash, green beans, lettuce

September--grapes, pomegranates, persimmons, eggplants, pumpkins, tomatoes, spinach, lettuce
October--cranberries, apples, pomegranates.

November--cranberries, oranges, tangerines, pears, pomegranates, persimmons, pumpkins, winter squash, sweet potatoes, broccoli, mushrooms, spinach.

December--pears, oranges, tangelos, grape fruit, tangerines, papayas, pomegranates, sweet potatoes, mushrooms, broccoli, cauliflower.