Well what an exciting Queens slash Kings Day it’s been! For you non Dutch readers April 30th is Queens Day in Holland and it’s a serious holiday in the land of the tulips. On this day the Queens birthday is celebrated big time. Everybody dresses up in orange, the official colour of the Dutch Royal Family, there are free markets all over the place and the Dutch delight in playing silly games outdoors all day long. I’ve never been a big fan mainly because for the majority of Dutch it’s just an excuse to get really drunk and behave like an idiot which is not really my cup of tea generally speaking. However this Queens Day was different since former Queen Beatrix stepped down after 33 years and passed the crown to her eldest son prins Willem Alexander. I decided to flee the capital because I anticipated it to be hell on earth with too many people going too crazy in too small a city. So I took refuge at a friends house outside of Amsterdam but did follow some of the excitement on the web. I must say even I couldn’t keep it dry when the new king and his lovely Argentinian born wife were officially presented to the public by the former Queen. What I saw was a woman who had carried a huge responsibility for a very long time and was both relieved as well as emotional to finally let it all go. I also saw a mother worried for her son. Now it was all on his shoulders.
It was all together beautiful to watch and even to me, who generally is not very involved with the royal family’s going abouts, it felt like a really historical moment. Somehow it’s just so special to be alive at this exact moment in time with magic happening all around me. It made me think in what big and small ways I could be a bit more regal in my own life. So I decided to tackle something small first and work my way up….
With all the boozing going on on Queens Day it’s common to consume a lot of fast food to counterbalance all the alcohol. Lots of grease, lots of carbohydrates and lots of meat is usually the way to go. So my first queenly act was to give the humble fast food plate of fries and a burger a royal make over. And as it becomes any Queen a lot of waving goodbye was involved in this regal deed. Bye bye to soggy fries deep fried in old disgusting fat. Bye bye to meat from a unknown and probably better left unknown animal source. Bye bye to tooth decayingly sweet ketchup and last but not least bye bye to that arteries clogging fake substance that passes for mayo. (I love the real home made thing on occcasion!).
Instead I made fries out of polenta that was turned into extra crispy golden sticks of loveliness by frying them in a bit of ghee. The burgers are made of cannelini, black beans and shredded carrot and courgette. You won’t believe what a delicious ketchup boiled beetroot, walnuts and some vinegar makes. And after trying this cashew nuts and tahini mayo the store bought crap will be a thing of the past. For a bit of extra royal highnessness I also made some coleslaw to finish of the deal. With this meal in my belly I am certain to govern my kingdom with eternal wisdom and great compassion and I am hoping you will do the same in yours!
This meal is especially good for Kapha. Almost all ingredients are Kapha balancing. From the polenta, to the beans, to the purple and white cabbages and the dried cranberries. All ingredients with drying qualities and astringent tastes to counterbalance the sticky, watery qualities of Kapha. We are still smack in the middle of Kapha season so perfect timing I’d say. This meal also suits Pitta’s really well. Just go easy on the cashew mayo as Pitta’s do better with less grease. Which also holds true for Kapha’s by the way. Vata’s shouldn’t eat this too often. They can make sweet potato fries instead of the polenta fries and should make sure that the cabbage for the coleslaw is really well cooked and well dressed with the cashew mayo.
These recipes were inspired by the fantastic book “Honestly healthy” by Natascha Corrett and Vicki Edgson focusing on eating the alkaline way. Today I’ll leave you with the recipes for the burgers, ketchup and mayo. In my next post I’ll get to the coleslaw and polenta fries recipes. May your future fast food days be filled with diamonds and tiara’s.
- 1 tablespoon ghee
- 1 teaspoon coriander powder
- 1 teaspoon turmeric
- 1 garlic clove chopped
- 1/4 teaspoon chilli flakes
- 1/2 onion chopped
- 85 grams grated carrot
- 85 grams grated courgette
- 250 grams cooked cannelini beans, rinsed and drained
- 250 grams cooked black beans, rinsed and drained
- 1 tablespoon chopped fresh coriander leaves
- 50 grams millet flakes
- 1 tablespoon ghee for frying
Sauté the turmeric and ground coriander in the ghee for a minute or two. Add the garlic and chilli flakes and sauté a minute longer before adding the onion. Fry until softened. Now add the shredded courgette and carrot and cook until soft. Add the beans and mash them a bit with a fork. Cook a further minute or 2. Put the mixture in a mixing bowl and stir in the coriander leaves and millet flakes. Let the mixture cool a bit and form into 8 patties. Leave them to rest in the fridge for 30 minutes.
Preheat the oven to 160 degrees C. Heat one tablespoon ghee in a frying pan and, working in batches, fry the patties on both sides about 2 minutes per side until they colour a bit. Put them on a baking sheet and bake in the oven for 10 to 15 minutes until cooked through.
- 250 grams really well boiled beetroot roughly chopped
- 1 crushed garlic clove (leave out for Pitta and Vata)
- 50 grams walnuts
- 3 tablespoons olive oil (optional)
- 1 tablespoon (sherry or red wine) vinegar
- salt and plenty of black pepper
- a couple of endive leaves
Mix up all ingredients on high speed in a kitchen robot really well till a smooth paste forms. I served mine in endive leaves for a classy touch.
Cashew nut and tahini mayo
- 2 heaped tablespoons tahini
- 10 whole cashew nuts
- 1/2 garlic clove (leave out for Pitta and Vata)
- 4 tablespoons olive oil
- juice of 1 lime
- 1 teaspoon miso
- a splash of water
Mix everything in a blender and add water until you get a smooth sauce. Season with salt and pepper and some extra lime juice if necessary.