Zionly Manna | Experimental cooking to heal a traumatised tongue and mind
We want to encourage people to get back to the timeless art of cooking and stop using time as the barrier to creation. Just like the great painters and sculpters, cooking and creation takes time.
Usually people build up their own habits and resistance to food. Remember being force-fed your broccoli? Do you hate broccoli now, or your version of broccoli? Well Jahson can probably prepare that broccoli in such a simple and different way that when you get your lips around it you forget you ever even hated broccoli and will be asking for more. And that’s exactly what Jahson wants to do, break down those barriers so people eat healthy food without prejudgement.
It is always about taste and texture.
When you become a plant-based eater you might need to eat a bit wider than your lifestyle and culture dictate. So this project, like all Jahson’s product, started with self-exploration.
QUINOA AND KALE SALAD
Quinoa x 200g
Kale x 1 large bag
Carrots x 2 (grated)
Spring onion x 3 diced
Black and Green Olives
Salt and Pepper to Taste
1. We start by steaming the quinoa for 12-15 minutes with 1/2 cup of water to every 3/4 cup of quinoa.
2. While steaming, we can dice the kale. Put it into a colander and pour hot water over and let drain for the best taste.
3. Grate carrots into strips and dice the spring onion. Put both to one side. Once the quinoa is cooked and cooled mix together with the kale, carrot and spring onion.
4. Once all mixed together, add a generous helping of olive oil, squeeze the lemon and add salt/pepper to taste.
Serve when ready and enjoy with friends, family and every one in between.