Happy new year and sorry for the long absence of blogs. Life kind of happened to me the last few months. We have had lots of ayurveda trainings running at Gardoussel, we have launched a new writing events website (http://www.abricreativewriting.com) and endured our first dose of cancer in the close family. I may write about this at some point in the future. For now, it is water under the bridge and we are all very well and happy. So I would like to share with you a popular recipe that has now had its third test run in the home and received much acclaim.
Alex’s Ayurvedic Winter Cauliflower (serves as a vegetable main dish)
This dish is balanced for all doshas though could be seen to aggravate vata types if eaten every day since the cauliflower has a slightly astringent action which can dry out already dry vata types.
Heat a wok or medium sized casserole suitable for sautéing on medium heat then add:
2 teaspoon ghee or sesame oil
Once the ghee/oil is hot but not smoking, add:
1 teaspoon cumin seeds
½ teaspoon of fenugreek seeds
As soon as the seeds begin to pop, reduce the heat to low then add:
1 pinch of asafoetida powder (hing*) or a crushed garlic clove
1 teaspoon of grated fresh ginger root (optional)
1 teaspoon of your favourite curry powder
Sautee for about 30 seconds then add:
4 cups (2 breakfast bowls worth) of cauliflower florets and sliced stalks
Mix the cauliflower well into the ghee-spice mixture and sauté on medium high heat for 2-3 minutes so that the ghee-spice mix (called a Vaghar in ayurveda) penetrates the cauliflower. Then add about:
½ cup of water
Cover and lower heat to medium-low and cook for about 5-7 minutes until the cauliflower is to your desired level of softness (softer best for vata types, more crunchy for pitta and kapha types). Then add:
Generous dash of lemon or lime juice
1 teaspoon of brown sugar
Salt and pepper to taste
2 heaped tablespoons of thick cream (or soya cream) – this is optional
Mix well and sauté for another minute or two on low heat then add:
Chopped coriander or mint leaves
Serve hot with brown rice and dhal and chapatti (or pitta bread) for example.
*a resin extract normally sold in Asian shops. It comes in a cooking-ready format in small yellow or white tubs. Pure asafoetida is ground, then cooked in ghee then dried and cut with some form of flour to prevent it from caking.