Reto Pulfer is an artist born in 1981 in Bern. His artworks sometimes involve food.

Whatever you cook. Try to balance the sour with the sweet, the spicy and the tasty (Umami). Think about the texture of your food. It can be soft, liquid, juicy, crunchy. For many dishes a mix of textures and colors works best.

BLACK CARDAMOM SOUP
Black Cardamom, Fennel Seeds, Shiitake Mushroom, Fresh Crushed Ginger, Garlic Clove, Star Anise, Coriander Seeds, Vegetable Soup Stock, Soy Sauce, Rice Vinegar, Dark Sugar, Cinnamon Stick. Place ingredients in a cotton bag and boil in a pot of water for one hour. Add your favorite vegetables.

FLAT BUCKWHEAT BREAD
Sprouted Buckwheat, Carrot, Dried Tomato, Sunflower or Olive Oil, Salt, Fenugreek, Thyme, Rosemary, Fennel Seeds, Flax Seeds. Dripple oil on sheet and spread dough evenly to less than 1 cm thickness. Bake in oven for 20-30 minutes till soft on the inside and crusty on the outside.

BUCKWHEAT AND NUT PANCAKE
Even quantities of buckwheat flour and nutmilk; Eggs, Salt, Baking Soda, Melted Ghee. Serve with Maple Syrup, Fruit Puree, Butter, Chocolate or Goat Cheese. If you wish, the eggs can be replaced with three spoons of soy flour and the ghee can be replaced with cooking oil.

NUTMEG SHAKE
Coconut Flakes, Chocolate Powder, Banana, Frozes Berries, Cinnamon, Nutmeg, Pepper, Chillies, Maple Syrup, Salt, Water, Mahlep. Blend in blender.

ORANGE CHILLI JUICE
Turmeric, Ginger, Salt, Date, Orange, Lemon, Orange Peel, Chili, Water. Blend in blender.

APPLE PUREE
Grated Apple, Mahlep, Chilli, Nutmeg, Pommegrade Powder, Pepper, Cinnamon, Nutmeg, Cardamom, Maple Syrup. Mix well.

RAW SPINACH SALAD
Spinach Leaves, Red Pepper, Apple, Dill, Salt, Olive Oil, Lemon or Orange Juice, Home-made Mustard, Cashew Nuts. Mix and serve.

YELLOW PASTE
Turmeric, Soy Sauce, Cumin, Sunflower Seeds, Cashew Nuts, Ginger, Garlic, Orange Juice or Water, Miso Paste. Soak nuts and seeds overnight. Blend in food processor.

TOMATO PUREE
Fresh Tomato, Dried Tomato, Vegetables, Date, Salt, Cilantro or Parsley, Chilli, Nutritional Yeast, Cloves, Garlic, Ginger, Pepper, Majoram, Olive or Sunflower Oil. Blend in food processor.

KIND OF PIZZA
Spread Tomato Puree and Goat Cheese on Flat Buckwheat Bread.

ORNITHOLOGICAL MUESLI
Soak Chia Seeds for 15 minutes. Add Hemp Seeds, Flax Seeds, Raisins, Buckwheat, Pumpkin Seeds, Puffed Amaranth, Choice of Fresh Fruit and Nut Milk. Alternatively add Chocolate Powder, Cinnamon, Cardamom, Nutmeg, Cloves.

BENGALI FIVE SPICES MIX VEG
Heat Mustard Seeds, Fennel Seeds, Fenugreek Seeds, Cumin Seeds, Nigella (Black Cumin) Seeds in Oil or Ghee. Add Soup Stock and your favorite vegetables and Ginger.

AVO PEA PUREE
Fresh sweet peas, avocado, olive oil, salt, pepper, garlic, cumin, lemon juice. Blend well.

DESSERT GREEN CREAMY SMOOTHIE
Salad leaf, spinach, peaches, coconut milk, ginger, cacao, turmeric, cinnamon, pinch of salt, dates, sesame, cashew nuts, chai mix (nutmeg, cloves, pimento, cinnamon, pepper, cardamom), cayenne, lemon and a hint of chilli. Blend in blender.

CHILLI SAMBAL PUREE TO GO
Spicy chillies, peppers, onion, garlic, fresh turmeric, ginger, lemon juice and tamrind, cumin, pepper, oil, salt, cilantro, dates or maple syrup, a bit of curry or any other warming spices. Keeps well in fridge or freezer. Adds a little extra to any ordinary dish.

DEHYDRATED DESERT BREAD AS THIN AS PAPER
Sprout a cup of buckwheat seeds. Mix in a food processor to puree adding a bit of water, salt or soy sauce, two dates, lots of spices (cumin, fennel, coriander, majoram, thyme, anise, blue fenugreek, and so on), dried tomatos, olive oil, linseed oil, onion, garlic, carrot if you like. Transfer to another bowl and mix with ground flax seeds and yellow curcuma powder. Let germinate for 10 minutes and spread on non-stick sheets. Put for 7 hours at 42 degrees in your dehydrater. Flip sides and remove sheet for another 5 hours. Works also well with sesame and sunflower seeds.

SPROUTED CHICK-PEA ORIENTAL DELUXE BOWL
Sprout chickpeas. Add to bowl with sprouted Mung beans, lemon juice, spices (cumin, coriander, allspice, chilli, cinnamon, pepper), tahini, sesame seeds, belgian endive, raddicchio, arugula (or any salad), cabbage, olive oil. Mix well and top with you favorite seeds. Add a chopped apple if you like.

GAUTAMA'S FRESH BOWL
Cook some quinoa or rice or potatoes and put at the bottom of a stomach-sized bowl. Add cabbage, greens, fresh kale, sprouts or anyhting you may have at home. Add this special deluxe power sauce: a few cashews, onion, vinegar or lemon juice, oil, soy sauce, tamarind, enough water to make it a sauce, fresh herbs, mint, two dates, little salt and blend to a liquid. Pour on top of your bowl and sprinkle with nigella, sesame, chia and sunflower seeds. Eat with a spoon, a fork, chopsticks or your fingers.

RIVER OCEAN SILK
Chop a grapefruit and add pommegrade seeds, soaked wakame sea weed, mung sprouts. Carefully lay a piece of silken tofu on top. Sprinkle with soy sauce, black sesame seeds, sesame oil, sumak, pepper.

FRESH MISO
Pour some medium-hot water in a soup bowl of your prefered size an style. Leave Kombu see weed for a minimum of 30 minutes to several hours. Take the Kombu out and add more warm-hot water. Mix in miso paste, soy sauce, canola oil and stir well. Add mung beans, fresh chopped cima di rapa or kale, spring onions and any fresh mushrooms.

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