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18 RAW FOODS WITH REAL FOODS Tips from Judy Barber Raw foods are all the rage. They not only taste great but they can also make you feel pretty darn good because they are vitamin and enzyme rich (both of which are damaged by heat). Raw foods author, workshop leader and coach Judy Barber has ten tips for introducing raw foods into your diet: 1Add some raw ingredients to stir-fries. Frying is far from ideal from a health point of view, but at least this way you get a higher proportion of raw vegetables. That is a good start. 2Eat sweet corn raw, either when mixing it into other dishes or serving it on the cob. 3Blitz plenty of fresh herbs, such as basil and parsley, in a blender with cold pressed virgin olive oil and freshly squeezed lemon juice. Season to taste. Then you have a pour-over dressing for salads or other dishes. 4Discover ‘courgetti’ . That’s thinly cut raw courgette used instead of spaghetti in pasta dishes. Try it with any sauce you like, or simply mixed with olive oil, salt, black pepper or cayenne and a rub of raw garlic. 5Make a very simple simmered soup with finely-chopped vegetables and perhaps lentils. Then blend up plenty of herbs, a touch of raw garlic, seasonings and some good quality cold pressed oil such as olive oil. 6Buy raw nut and seed spreads rather than ones made with roasted nuts and seeds. Then you don't have to deal with the toxic breakdown products from over-heated oils. 7Serve vegetable sticks, such as celery, cucumber and carrot. Serve them with your own or store-bought dips, such as fresh salsa and humous. 8Soak and rinse nuts and seeds before you eat them. By soaking them you turn them into living foods. 9Grow sprouts and add them to your salads. Instead of wraps made of flour, 10such as tortillas, use lettuce or cabbage leaves. Judy Barber will be speaking at Real Foods on Raw Food Night 20 <strong>July</strong> at 7.30pm. Tickets can be bought instore. REAL FOODS – 37 Broughton Street, Edinburgh, EH1 3JU – 0131 557 1911 – info@realfoods.co.uk – www.realfoods.co.uk
Macaroons are many things to many people. To me, they are chewy coconut cookies, sometimes chocolate-dipped: the standard North American recipe. There are French, Italian, and Spanish versions too, all based on sugar, egg white, and ground nuts which are whipped, piped onto a tray, and baked. To many people, a macaroon means one of these two things. Everywhere, that is, but Scotland. In Scotland, our native macaroon is somewhat different: the macaroon bar. Traditionally made from mashed potato and sugar, coated in chocolate and coconut, macaroon bars are the stuff of sweet shops and bake sales. Tooth-achingly sweet and toothbreakingly hard if stale, commercially-made versions no longer contain potato but it is possible to make your own authentic version using last night’s mash. Simply add icing sugar to the potato until it is stiff like fondant, allow to cool, and top with melted chocolate and toasted coconut. Aside from the sugar, these macaroon bars share little more than the name with their European cousins. But while many remember macaroon bars as a taste of their youth, it's macarons that are the current culinary rage. Macarons consist of two delicate, shiny, meringue-like discs. Between OFF THE TROLLEY MACAROON-Y? these layers is a flavoured filling, which can be cream, fruit, ganache, or even caramel, forming a delicate sandwich which gently crunches then collapses when bitten. Macarons are delicate, difficult, and beautiful things and if you want to try them at their best, you must pay a call to L’escargot Epicerie on Broughton St. Their macarons are imported from France and although they have the traditional base of sugar, egg whites, and ground almonds, they also use natural, seasonal fruits and flavours. The result is like nothing I’ve tried before. Bergamot, apricot, pistachio, and vanilla are just some of the bright and beautiful flavours on offer. Macarons have quickly become a bestseller and it’s easy to see why: they look gorgeous and taste even better. I’m slightly ashamed to say that I ate nine this afternoon. Although they come from just across the Channel, these macarons are a world apart. And while there’s certainly room in my heart- and stomach - for a chewy North American macaroon, or a Scottish macaroon bar, right now it’s the macaron that’s won me over. 19
Page 1: THE MONTHLY MINI GUIDE TO EDINBURGH
Page 4 and 5: More than just a wine store with a
Page 6 and 7: [\ AL DENTE RESTAURANT Feel the Tas
Page 8 and 9: Scottish Bistro FISH MEAT GAME POUL
Page 10 and 11: 10 WINE VINHO VERDE Wining with wee
Page 12 and 13: Joseph Pearce’s Crayfish Party A
Page 14 and 15: 14 OUT OF TOWN ROMAN CAMP HOTEL, CA
Page 16 and 17: 16 THE INSIDER THE PIERRE AND TONY
Page 20 and 21: 20 ETHICAL EATING LOVE FOOD HATE WA
Page 22 and 23: 22 BITE ‘n’ SLURP BEER WHAT IS
Page 24 and 25: 24 BITE ‘n’ SLURP BEERS A STYLE
Page 26 and 27: 26 BITE ‘n’ SLURP BEER THE CALI
Page 28 and 29: 28 BITE ‘n’ SLURP Harvistoun BE
Page 30 and 31: 30 BITE ‘n’ SLURP What follows
Page 32 and 33: BITE ‘n’ SLURP 32 constantly ch
Page 35 and 36: The Shore in Leith tends to be domi
Page 37 and 38: RESTAURANTS AMERICAN Hardrock Cafe
Page 39 and 40: in Scotland’ The Observer Food Mo
Page 41 and 42: POLISH Pani Solinska - Fully licens
Page 43 and 44: large selection on offer. Open Tues
Page 45 and 46: minds. We serve a lot of different
Page 47 and 48: Competitions Win some Puddledub Por

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