I love that name for a business! I worked with the wonderful women at Be Nourished to do something a little different at their open house. They just moved to a new space in an actual house which is so appropriate for the work that they do. It is so wonderful to work with people who’s philosophy and ideas are in tune with yours–a treat actually. Their approach to food and healing is absolutely nourishing:
We believe that the capacity and potential to change is within every person. Our passion is helping people explore how an enjoyable relationship with food happens naturally when the focus is more on nurturing the body and mind and less on dieting. We encourage a non-diet approach to food, weight, and health. Our approach helps people heal from the side effects of chronic dieting. People who repeatedly diet often experience a “diet backlash” – increased rigidity regarding good and bad foods, restriction leading to increased binging, reduction in trust of self with food, feelings about not “deserving” food, social withdrawal and shortened duration of dieting episodes.
Dana came to the luncheon I did this summer for one of her clients who is also my friend, Lacy. It was a serendipitous meeting and the pieces kept falling into the right places and I am now working with Be Nourished more frequently. For the open house they wanted a new twist on hour d’oeuvres and a way to incorporate all the senses to demonstrate mindfulness with food through an experience–as opposed to only setting out nice little canapes. So I re-created a taste-station based on the 6 Ayurvedic tastes (salty, sweet, sour, pungent, bitter, astringent) and had samples of all those foods for people to taste what they were. Then, I collaborated with my friend Nicole to come up with a variety of small canapes and snacks that would incorporate these tastes together. It was a big hit and the food was all fantastic.
I baked bread, whole wheat pitas, and made a wonderful Indian Vegetable dish (see recipe below). We used the bread I made for the canapes which included: goat cheese, salmon, and dill; goat cheese and pickled raisins; blue cheese, marionberry jam, assorted crackers, and a piece of rosemary; gluten free brown rice bread, salmon, a slice of meyer lemon, microgreens. I’d have to say the crackers with blue cheese, jam, and rosemary were my favorite–a fantastic melody in my mouth! But it was all truly good.
(goat cheese, capers, salmon–mmm)
(picked raisins, goat cheese, scrumptious)
(These sweet/savory crackers were aromatic and my favorite)
The Indian Vegetable dish actually incorporates all of the tastes in it making it extremely satisfying. This recipe is fairly simple and really hits on all the flavor notes in your mouth. Serve it with some coconut rice, spicy brown rice, or a whole wheat pita (or naan) and you will be good to go!
(Sushi rice–or sticky rice–balled up and rolled in toasted coconut! Can be served sweet or savory, so good!)
Indian Vegetables via The Modern Ayurvedic Cookbook by Amrita Sondhi
*This is actually a recipe for Samosa filling, so feel free to use it in that capacity as well! But I found I loved it over rice or with a pita too–a great addition to your vegetable recipe collection!
1 1/2 tablespoons olive oil
2 teaspoons black mustard seeds
1 cup onions, chopped
1/2 teaspoon tumeric
8 curry leaves (optional–you can find them at most international or indian grocery’s)
3 cups potatoes, parboiled and cubed
1 1/2 cups peas, parboiled
1 1/2 cups carrots, parboiled
juice of 1/2 a lemon (I used a whole one, it was good)
1/2 teaspoon cayenne pepper
1/2 teaspoon garam masala
2 teaspoons salt
1 small bunch cilantro, finely chopped
1/2 fresh green chili, minced
In a large saucepan on high, heat oil, then add black mustard seeds and cover with a lid until they all pop, about 30 seconds. Stir in chopped onions, then reduce the heat to medium high and sautee for about 4 minutes, until the onions start to brown. Add turmeric and curry leaves and continue to sautee for 1 minute. Stir in potatoes, peas, carrots, lemon juice, cayenne, garam masala, and salt. Mix well and cook for about 3 minutes. Turn off heat, add cilantro and green chilies and mix well. Remove curry leaves and enjoy!
