Unicorn Food – Creamy Batik Soup – Review

If you are on the lookout for food to feed a magical being, then I’m afraid this is not the book for you. Unicorn Food refers to beautiful, delicious, nutritious, fun, food and drinks created with healthy, (naturally) vividly colored, ingredients.

The use of natural coloring within these recipes makes them very striking to look at, and perhaps more appetizing at the same time. Most of the recipes within the book are vegetarian, and as the author says “nearly vegan”.

After a brief introduction introducing Unicorn Food and how it came to be, is Chapter 1, Unicorn Pantry. Here you are introduced to the various staple ingredients you will need to stock your pantry. Unicorn Pantry helps to explain each of the raw ingredients you will need, their benefits, and ideas for usage.

The pantry list is then followed by ideas on how to “Unicorn” your food. These are simple tricks and tips about which foods to use to add the required color to your menu and even offers a recipe for making your own Natural Rainbow Sprinkles.


The next chapters are devoted to recipes:

  • Unicorn Milks + Other Drinks
  • Brunch Every Day
  • Snacks + Sweets
  • Slathers, Spreads + Sidekicks

Each of the recipes includes a brief description, and yield. I felt it surprising to find that none of the recipes included any nutritional information given the nature of the food.

The recipe directions are clear and easy to follow, many of the ingredients, however, may be difficult to source if you don’t have access to a health food store or similar. If you don’t have a local source, you can find the ingredients online.

Notes throughout the recipes offer information on storage, ie: the longevity if stored, or tips about the recipe. Few of the recipes have a photo but those that do you are mainly full-page and beautifully presented.

An Excellent Variety And Visually Stunning

The recipes in this book are not simply a whole bunch of colorful salads. The inventive use of colorful fresh ingredients makes them as appetizing to the eyes as they will be to the tongue.

The uniqueness of the recipes in this book is terrific. Where else will you find Beet Hummus or Green Cookies that don’t have any mint in them?

I recommend this book highly to anyone who wants to add a little visual stimulation to their food. It is also excellent for anyone who wants to eat with fresher ingredients and a little more variety.

For the included recipe I have chosen the Creamy Batik Soup because I am a girl who can’t resist a purple soup. Enjoy!

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Creamy Batik Soup

This colorful soup is perfect for summer because it can be eaten warm or at room temperature, and its creaminess comes from protein-rich chai seeds instead of heavy carbs like rice or potatoes. Thanks to the miso, sesame oil, and rice vinegar, it takes on an Asian flavor, thus transforming cabbage, which can taste rather bland, into a vibrant, umami-rich meal. As a topping, I like to add togarashi, also known as shichimi togarashi, a common Japanese spice blend made from seven ingredients.
Makes: 4 Servings


  • 3 tablespoons lime juice, fresh
  • 2 tablespoons chai seeds
  • 4 cups +3 tablespoons Water, filtered
  • 4 cups purple cabbage, chopped
  • 4 cloves garlic, peeled
  • 2 shallots, peeled
  • 1/2 teaspoon Sea salt, fine
  • 1/4 teaspoon black pepper, freshly ground
  • 4 teaspoons white miso paste
  • 2 teaspoons honey, Ron
  • 2 teaspoons rice wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon toasted sesame oil
  • togarashi, homemade, or store-bought, for garnish
  • lime zest, freshly grated, and fork garnish
  • orange zest, freshly grated, for garnish
  • lime, wedges, for serving


  • Place the lime juice, chai seeds, and 3 tablespoons of the filtered water in a small bowl and stir together to combine. Set aside to thicken while you assemble the soup.
  • Heat the remaining 4 cups of filtered water in a large pot over medium-high heat. Add the cabbage, garlic, shallots, salt, and pepper. Lower the heat to medium and simmer, uncovered, until the cabbage is tender, about 20 minutes.
  • Carefully transfer the cabbage, garlic, shallots, and simmering liquid into a blender or food processor. Add the miso paste, honey, rice wine vinegar, olive oil, and sesame oil and purée until the mixture is smooth and velvety, about 3 minutes. Divide the soup among four bowls and spoon 1/4 of the chai seed mixture into the center of each bowl. Garnish with togarashi, lime zest, and orange zest.


Creamy Batik Soup will keep, in an airtight container in the refrigerator, for two days.
If you don’t want to make your own togarashi, You can buy it in Asian food stores, at Whole Foods, and online at Amazon.com.

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