
1) Vata: Space and Air, "that which move things"
2) Pitta: Fire and Water, "that which cooks"
3) Kapha: Earth and Water, "that which sticks"
Eat-Taste-Heal, by authors Yarema, Rhoda and Brannigan is a fantastic resource for aiding one in identifying his or her dosha. Upon studying the definitions of the various doshas in this book, I have concluded that I am without a doubt a pitta. Thus, the recipe for Cauliflower "Steak" topped with Pitta Pesto is the perfect Ayurvedic style food for my dosha. The pesto contains cooling herbs that will help to keep me balanced and the cauliflower, as well contains properties that are beneficial to my particular dosha.
The concepts of Ayurvedic healing are indeed much more complex than the brief overview I have provided here. However, the bit of research I have done on the topic has been quite fascinating, and certainly reinforces the ideas of healthy and mindful eating that Chef Nancy and I preach to our clients on a daily basis. To all of my fellow Pittas out there, enjoy some cooling Pitta Pesto, and remember to make every plate something to be passionate about!
Cauliflower "Steaks" with Pitta Pesto:
Cauliflower Steak Ingredients:
1 head cauliflower
1 tablespoon extra-virgin olive oil
2 teaspoons ground cardamom
1teaspoon sea salt
1/2 teaspoon fresh ground black pepper
Step one:
Remove outer leaves an tough stems from cauliflower, while leaving the vegetable intact. Cut the head vertically from top through the stem into 1 1/2" thick "steaks". An average sized head should yield 4-5 pieces.
Step two:
Rub both sides of the cauliflower pieces evenly with the olive oil and spices. Place on a sheet pan coated with non-stick spray and bake at 425 degrees for about 25-30 minutes, until the vegetable is tender and nicely browned on the top.
Pitta Pesto Ingredients:
2 cups arugula
1 cup dill
1 cup cilantro
1 clove garlic
1 oz freshly grated parmesan cheese
1/2 cup of toasted walnuts
Zest and juice of two lemons
1/2 cup extra-virgin olive oil
Salt and pepper to taste
Optional Garnish: colorful assortment of sliced grape tomatoes, 2 cups
Step One:
Place all ingredients in the bowl of a food processor and pulse to combine. Scrape down the sides and season to taste with salt and pepper. Pulse once more, then serve on top of warm cauliflower steak. Garnish with an assortment of sliced grape tomatoes if desired.
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