Ayurveda and Food

Filed in archive Ingredient Spotlight , Recipes on May 24, 2010

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Ayurveda, the ancient Indian system of medicine can also be applied in food and cooking. Its holistic approach seeks to optimize health before maladies arise. In ayurveda, food is considered medicine. By following Ayurveda, we will end up eating the food that's right for us.

Here's one Ayurvedic recipe I found from the Seattle Times: Lentil, Carrot & Wild Mushroom Cake

(Serves 4 to 6)

Ingredients:

For the cake

¼ cup loose smoked black tea
1 cup black Beluga lentils
Salt to taste
4 to 6 medium tricolor carrots
3 tablespoons olive oil, divided
2 cups wild foraged mushrooms*

For the sauce

4 to 6 sunchokes
3 tablespoons olive oil, divided
¼ medium onion, diced
¼ pound fresh stinging nettles (available at farmers markets)**
2 cups vegetable stock
1 tablespoon chopped thyme
Salt and pepper to taste

1. To make the cake. Steep tea for 5 minutes in 4 cups filtered boiling water. Strain and bring tea back to a boil. Add lentils, cover and lower heat to simmer. Cook 30 minutes, then add salt. Cook another 10 minutes until lentils are soft. Strain and set aside.

2. Coat carrots in 2 tablespoons of the olive oil. Arrange on a sheet pan and roast in the oven at 350 degrees 30 minutes until soft. Cool, then cut into cubes.

3. Sauté mushrooms in 1 tablespoon of olive oil on high heat for 2 to 5 minutes until tender. Set aside.

4. Combine lentils, carrots and mushrooms in a large bowl; add salt to taste. Spoon and gently press mixture into 4 to 6 ring molds on an oiled baking sheet. Bake for 5 to 10 minutes at 350 degrees until heated through.

To make the sauce:

Coat sunchokes in 2 tablespoons oil and roast on sheet pan at 350 degrees for 35 minutes. Turn every 10 minutes until tender and lightly caramelized. Remove from oven and set aside.

Sauté onion in 1 tablespoon oil in large pan for 5 minutes until lightly caramelized. Add nettles and stock. Cover and cook for 5 minutes until nettles are dark green. Add sunchokes, then simmer for 10 minutes. Add more stock as needed.

Remove mixture from pan and purée in blender. Strain through cheesecloth. Return purée to pan. Add thyme and season to taste. To serve, spoon the sauce on a plate and top with cake.

* Use cultivated mushrooms when wild are unavailable.

** Handle fresh nettles with tongs. Cooking eliminates their sting.