Late summer is a particularly joyful season.

The sunlight becomes softer, the fruits have reached their full ripeness, and their sweet aroma fills the air.

It is a time when nature reminds us that there is no need to rush —
simply to gather what has ripened, enjoy the abundance, and preserve a little of it for the days to come.

One of my favorite ways to do this is by making fruit leather — ripe fruit spread into a thin layer and slowly dried, allowing its flavors to deepen and its natural sweetness to become beautifully concentrated.

Very little intervention, plenty of patience.
Fruit, time, and gentle warmth.

Just like in Zen practice, the kitchen teaches us to meet the season exactly as it is —
at its peak, in this very moment, before it quietly transforms into the next.

Late Summer in the Zen Kitchen 🍑

Makes 8 servings
For the rollers:
8 pages of persimmon leder 10×10 cm
1 bunch of chives
1 zucchini
1 carrot
1 avocado
1 red pepper
A handful of sunflower sprouts
1 package (250 g) champignon mushrooms
1 red onion
Mung Sprouts (mung bean)
1 bunch coriander
For the sauce
1/4 cup organic soy sauce
2 tablespoons sesame oil
2 tablespoons lemon juice
1 tablespoon olive oil
1 Thai chili pepper
1/4 cup cashews

Preparation:
Helder Pages:
Wash and peel 5 persimmons. Place in a food processor and process until you get a uniform spread. Spread a thin layer on top of Teplex sheets (available at health food stores) and let medry in a food dryer for 10 hours at 40 degrees Celsius. You can also buy ready-made leder sheets in health food stores.
The sauce:
Place all spread ingredients in a food processor and grind until uniform sauce is obtained.
To assemble the rollers:
Cut the vegetables into thin strips like matches. Place a tablespoon of the sauce in the center of a leaf, and arrange the vegetables on top. Roll the halder sheet with its contents into a roll and serve.

With love ❤️ to you