The “I am so sorry” broccoli pesto pasta salad

imageI have been on Ibiza for a full month now and never thought I would be saying these words. But as wonderful as it has been, I am glad to go home. They say home is where the heart is. Well my heart apparantly is where my family and friends are. I’ve been obsessing so much over making The Soul Food Company a success these past two years and in the process, I am ashamed to admit, have neglected my family and friends greatly. Being away for a month has opened my eyes and heart to the reality of things. Success means sh…. if there ain’t loved ones to share it with. Punto!

And so I am pledging to make amends as soon as I get home. The best way I know how. There will be apologies involved, there may be some shedding of tears involved, and there will definitely be food involved. I hope they accept all my offerings and take me back in. I am sure they will. That’s what family is for, right? Yep, but I will have to come up with something good to bribe them with. They won’t let me off the hook too easily. And they shouldn’t! Luckily during my month in Ibiza I’ve had plenty of time to test drive some goodies. It got me thinking. What would I fall for if I was a neglected friend or family member? Something sweet? Sure, that’s always a good “go to” peace offering. But it’s also a bit of a cop out, don’t you think? And besides I am more of a savoury kind of gal any way, and so are most of my friends.

imageI would want to give my loved ones something that in some small way will have them share in my Ibiza adventure. Something that, through their taste buds, takes them to sunshine, sandy beaches, hippy chic, rolling hillsides and breathtaking vistas. Something that says, you are on Ibiza and you are going to be showered with love. You will be served simple yet inspired meals made lovingly with the best quality local produce and served at unique locations. You will have food that reflects the oh so diverse population on the island and the fantastic fusions that have come out of their merging. Brits, mainland Spanish, Swiss, German, Morrocan, Dutch, Indian, Italian, French, Brasilian. Birds of all feathers have flocked to this little slice of paradise and have all made their mark on the Islands food culture. As I am writing this down I realise how much I wish I could have had my family and friends there with me. To enjoy it all, to take it all in, to get out of the humdrum of their daily lives. And to pamper them the way I now have pampered our retreat guests.

imageSo I know now what I will serve them. On one exceptionally sunny retreat morning we packed our yoga mats, a picnick basket and our guests and drove to a beautiful beach called “Aiguas blancas”. Our inhouse yoga teacher taught a yoga class on the white sand. And after class, as the sun rose higher and higher raising the day’s temperature with it, our retreat guests put on their bikinis and jumped in the crystal clear water for a refreshing swim. Back on land I handed them a bento box, that did not contain any Japanese food but, true to Ibicenco mix and match style, was filled with treats from around the globe. Wholewheat spaghetti tossed in broccoli pesto, beetroot humus, devilled eggs, red quinoa and sweet potato patties. I saved the best for last and finished the meal with a matcha, ghee and giant raisins madeleine.

imageThis is the meal I will present to my nearest and dearest once I am home. I will ask them to join me in a parc. We will settle down next to a pound and make believe it is the shimmering turquoise coloured Ibiza sea. I will pray days ahead of time for good weather and cook my socks off (which I hopefully won’t be needing any way because of the good weather 🙂 and with my most solemn “I am so sorry” face hand them this bundle of love. In the hope that they find it in their hearts to forgive me and give me a second chance at being a better friend, sister, cousin, auntie and daughter. With their bellies full, and hopefully their hearts even fuller, we will hug and say goodbye after witnessing a beautiful sunset. In the evening twilight I will sit by the pretend sea shore alone for a moment or two in gratitude. Giving thanks for experiencing the only success that really really matters in life. Being succesful at connecting and showing your love to the ones who matter the most. So will it be and we shall all live happily ever after for years and years to come….. The End.

imageToday I will share the recipe of the broccoli pesto salad that is a real good eat for Kapha’s. The astringent taste of the broccoli is very balancing for this type. The sharpness of the garlic makes it a great fat burner and I also used sunflower seeds instead of pinenuts because they contain less fat. Kapha’s should eat the least dairy of the three types due to it’s sweet taste which aggravates Kapha when used in access. So in this recipe I use less cheese and more broccoli than I would use in a regular pesto recipe. I also used pecorino made from sheeps cheese instead of parmesan because it is drier in consistency than cheeses made from cows milk. Finally I use less olive oil than normal as well because Kapha doesn’t need the extra fat. If you wish to be very strict swap the wholewheat pasta for soba noodles as buckwheat is a better grain for Kapha.

This dish is also good for Pitta’s on occasion although they may wanna use even less oil and use lime juice instead of lemon juice as it is less sour than lemon in taste causing less acidity. For Vata’s this dish could be made very decadently with green asparagus instead of the broccoli and with pine nuts or even pistache nuts instead of the sunflower seeds. Vata’s may use plenty of oil to counterbalance their innate dryness.

Broccoli pesto pasta salad
for 4

  • 400 grams wholewheat spaghetti or soba noodles.  Cooked al dente in boiling salted water and than drained under cold water
  • 350 grams broccoli cut in bite sized pieces and blanched for 3 minutes in salted boiling water (save about 100 grams of pretty florets for garnish)
  • 1 garlic clove peeled
  • 50 grams dry roasted sunflower seeds (save about a tablespoon for garnish)
  • 30 grams grated pecorino cheese
  • zest of 1/2 a (organic) lemon
  • juice of 1/2 a lemon
  • 50 to 60 ml olive oil
  • a pinch of chili flakes
  • salt and black pepper to taste

To make the pesto put 250 grams of the broccoli, the garlic, the sunflower seeds, pecorino, lemon juice and zest, the olive oil and chili flakes in a food processor. Start with 50 ml of olive oil. After blitzing the mixture check if it creamy enough to coat the pasta. If it seems too dry add some more olive oil, and if you like the sour taste you can also add a bit more lemon juice as well. When the pesto has the right consistency season well with salt and pepper and toss it through the cooled spaghetti until all strands are coated all over.  Sprinkle over the reserved broccoli florets and sunflower seeds. Drizzle some extra olive oil over the broccoli florets and season with extra salt and pepper as well.



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