A rhapsody of color, light, and motion, this Persimmon Rotolo is a spectacular edible centerpiece. Unusual and intriguing, it is a wonderfully healthy dish just waiting to be savored. Persimmon rotolo rests on a bed of purple kale. It is adorned with pomegranate seeds, walnuts, micro greens and garnished with a center of purple flowering kale. Dyno kale leaves complete the background.
Persimmon Rotolo
Ingredients:
3 very ripe persimmons
3 ripe persimmons ( still firm enough to cut thin slices)
Directions:
Take a dehydrator tray with a teflex sheet. Cut 3 persimmons into thin slices. Place them closely together on the tray with the outer edges touching each other but not overlapping. Take the insides out of the other 3 very ripe persimmons. These should be like jelly in consistency. Fill in any open space between the slices with the jelly. Place the tray into the dehydrator at 115 degrees for 24 hours. Remove the tray from the dehydrator. Flip the persimmon sheet onto another dehydrator tray without a teflex sheet and continue dehydrating for another 24 hours. Remove from the dehydrator. Shape the dehydrated persimmon into a bowl by hand. Squeeze the edges together with your fingers. The edges will stick to each other as you pinch them together.
Orange Sunshine Dressing
Ingredients:
1/4 cup olive oil
2 large navel oranges (juiced)
1/2 lemon (juiced)
2 tbsp. organic maple syrup
1/2 tsp. grated fresh ginger (peel and grate with a micro plane grater)
1/4 tsp. pink Himalayan salt
1/2 tsp. organic cinnamon powder
1/8 tsp. organic cayenne pepper powder
Directions:
Place all of the ingredients into a Vitamix. Blend until evenly mixed.
Makes 1 cup
Rotolo Bowl Salad
Ingredients:
2 cups organic micro greens
1/2 cup of soaked and organic dehydrated walnuts
3/4 cup of pomegranate seeds
1 bunch of curly purple kale
4 dyno kale leaves for garnish
Directions:
Cut the center out of the head of kale by cutting the stem of the center flower out. Create a bowl with the remainder of the head of kale. Place the persimmon rotolo bowl in the center of the kale. Fill the rotolo bowl with the micro greens, pomegranate seeds, and walnuts. Drizzle some Orange Sunshine dressing on it. Place the purple kale flower in the center for decoration. Fan the dyno kale leaves around the back by placing the stems under and behind the rotolo bowl. They make a wonderful background.
Makes 1 bowl
