Good morning everyone. And what a great morning it is. I woke up to a whatsapp message from a friend telling me my blog was mentioned as an inspirational food blog in the latest edition of happi.food magazine. I am there together with sprouted kitchen, Yvette van Boven and early dew! Major OMG people! How did this happen? Soulfoodieblog is just about to turn one year old and this is by far the best present possible. How can it get even better? Thank you, faithful readers. I am so happy to share my inspiration and love for Ayurveda through this space. And to those of you who just hopped on board the soulfoodie love boat, a warm welcome. Let’s make this autumn a modern Ayurvedic rocking one! Yeah!
So to start us off I am posting the recipe of another one of the lunch items we are serving at the Phintage pop up concept store. It calls for one of my favorite root veggies, the incredible Mr Beetroot. I have written about this super root before here and here, and will write about it many more times. For one it is delicious, secondly it is so so versatile, lastly very healthy and cleansing. Plus easy on the checkbook as well.
This salad is simple. Yes, it is. Some foodie snobs may turn their noses up at it. That’s how simple it is. But ask any Italian mama and she will tell you that pulling off a simple dish perfectly is one of the hardest things to do. With travel being our number one national pass time (Go anywhere in the world from Mauritius to Katmandu and I can guarantee you you will find a Dutch person!) Our tastebuds are sometimes so over stimulated by exciting and weird (to us) flavours that to get our feet back on the ground straightforward tastes are called for. From an Ayurvedic perspective there is no better way to ground yourself than by eating simple, freshly cooked meals that are nutritious and easy to digest.
This dish provides all of the above, plus has all 6 tastes in it. Sweet beetroot, salty goats cheese, sour balsamic vinegar, pungent mustard, bitter rucola and astringent chickpeas. A drizzle of superior quality hazelnut oil and the addition of an aromatic rosemary cracker turns it soulfoodie gourmet worthy. It is best for Kapha and Pitta. Although Pitta should not eat beetroot too often as it has a heating effect on the body on the long term. I explained that in this post. Goats cheese is always a better option than cheese made from cows milk for all three types but especially for Kapha and Pitta as it has a dryer quality and more of the astringent taste than cows milk cheeses. But you can just as easily leave it out all together for a vegan version as seen in the picture above. For some Kapa’s who suffer from very low burning agni (digestive fire) chickpeas can be hard to digest. Make sure to soak them overnight in plenty of water and cook them with some bay leaves which makes them easier to digest. Also the pungent mustard in the dressing helps the digestive juices along. When pressed for time using canned chickpeas will not send you straight to soulfoodie hell. I promise. Just buy them organic and rinse under cold water well before using.
This recipe is also a perfect crowd pleaser at parties made in mini versions. We served them at the opening party of the Phintage pop up store past saturday. And they got raving reviews. As did the other mini samples from our menu pictured above. Come and try the adult sized versions from Thursdays through Saturdays from 12 to 6 pm at the Ferdinand Bolstraat 182. Just a warning for scatter brained clumpsy Vata’s. Don’t drop the beetroot on your or any one elses clothes please. It stains are nearly impossible to remove. If you can’t find rosemary crackers, any organic cracker or even something like spelt grissini will work fine. Or I can imagine serving the salad with a slice of hot buttermilk polenta skillet bread. Yam, my mouth is starting to water. Let me give you the recipe and go eat my model quickly!
Beetroot, chickpea salad with honey mustard dressing
light lunch for 2
- 2 teaspoons grainy mustard
- 2 teaspoons runny honey
- juice from 1/2 a lemon
- 4 tablespoons olive oil
- 300 grams cooked chickpeas
- 125 grams rucola leaves
- Half a medium sized cooked beetroot
- crumbled goats cheese to taste
- Drizzle of balsamic vinegar
- Drizzle of hazelnut oil
- Rosemary cracker
Make a quite thick dressing by mixing the mustard, honey, lemon juice and olive oil. Season liberally with salt and pepper. Mix as little or as much of the dressing as you like through the chickpeas and rucola.
Take two plates and slice the beetroot very thinly and neatly on a mandoline on top of the plates. Arrange them in an overlapping circular pattern. Divide the chickpea and rucola salad over the middle of the plates. Drizzle balsamic vinegar and hazelnut oil over the beetroot slices and sprinkle the crumled goats cheese on top. Garnish with the rosemary cracker.