Friday, November 20, 2009

Eating out has never been so good: Saf, London

It's been three days since eating at Saf Restaurant & Bar, but I still can't get it out of my head. This restaurant is a true revolution to dining out with a healthy conscious. It makes eating raw, vegetarian food feel like the norm with a hip vibe and chic decor. (Not to mention the amazing drink menu!) Saf has been quickly added to the top ten reasons of why I love London. Special thanks to my dear friends, Kate and Chris, for the introduction.

For all of you culinary keeners out there I have managed to track down a recipe by the head chef, Chad Sarno:

Beetroot Ravioli
With cashew-chive bourson cheese, green-garlic oil, and aged balsamic

1 large beet, sliced into paper-thin rounds
Green-garlic oil for the marinade (see recipe below)
Salt, to taste
Pepper, to taste
1/2 cup cashew-chive bourson cheese (see recipe below)
Aged balsamic for garnish
Green-garlic oil for garnish
Minced chives for garnish
Fresh cracked black pepper, to taste
Course sea salt, to taste

•Allow the sliced beets to marinate in the garlic oil, salt, and pepper for a minimum of 1 hour.

•Lay half of the sliced beets out. Scoop 1 tablespoon or so of the cashew cheese in the center of each and cover with another sliced beet to complete the ravioli.

•Place 6 ravioli in a line down the center of a rectangular plate. Finish each with aged balsamic, green-garlic oil, minced chives, cracked pepper, and a pinch of sea salt.

Makes 6 to 8 servings

Cashew-Chive Bourson

2 cups cashews, soaked for 12-14 hours
3/4 tsp. New Chapter Probiotics, dissolved in 1 cup warm filtered water or in 1 cup fresh "rejuvelac"
2 Tbsp. nutritional yeast
1/2 Tbsp. onion powder
1 1/2 Tbsp. finely diced chives
2 Tbsp. finely minced parsley
2 Tbsp. finely minced shallots
1 tsp. sea salt
Cracked black pepper

•In a high-speed blender, blend the soaked cashews with the probiotics and water or rejuvelac until smooth.

•Allow to sit in a glass bowl covered with a towel in warm place for 14 to 16 hours in order to culture.

•When finished culturing, mix in the remaining ingredients by hand and serve.

Green-Garlic Oil

1 cup fresh chives
1/2 cup chopped parsley
2 cups organic grapeseed or mild organic olive oil
Pinch of sea salt
3 Tbsp. coarsely chopped young garlic

•In a high-speed blender, blend the chives, parsley, oil, and sea salt well.

•Pour the mixture through a fine-mesh strainer or chinoise, slowly stirring out the oil. Discard the pulp, or use in another recipe.

•Toss the chopped garlic in the "chive oil" and let sit for 1 day to infuse.

The next time you find yourself in London, be certain to check out this delicious dining experience:

Here's to your health,


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