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When Tona and I cook for clients during Panchakarma, we often get requests for recipes. As intuitive cooks, we can rarely provide them. “Hmm…” we say, casting our eyes upward as if the ethers might have the answer. Because we sure don’t. We were in “the zone.” Time stopped and worlds collided. Someone probably said “abracadabra.” We were in the oblivion of inspired creativity — cooking! Recording the process or registering ingredients was the last thing on our minds.
“Well…. there was cumin, fennel, turmeric… Oh — and we added a bit of coconut sugar! Then we combined some of this with some of that. And chopped up a thingy-thing and put that in, too. How much cumin? Um… good question. I’m pretty sure it was a hefty pinch. Not a small pinch, you understand. A big one.” And so it goes.
So, we’re delighted to be able to provide an actual recipe for one of our most popular dishes. You’ll notice – the recipe still leaves some things open to interpretation. True to Ayurveda, we’ve provided a recipe that offers guidelines with freedom for customization. Because you’re all unique. (Tip: go heavy on the nutritional yeast).
This isn’t just our most popular dish with clientele. I can speak for myself — and Tona — when I say it’s a staple meal in our respective households. It’s healthy “fast food.” It takes 1/2 an hour to make and is delicious and totally satisfying. Enjoy!
Serves 2
Ingredients:
½ cup of quinoa
pinch of sea salt
¼ bunch of Kale
1 Beet
Sauerkraut
¼ cup Pumpkin seeds
1 avocado
Nutritional yeast
ground black pepper
Dressing:
¼ cup of apple cider vinegar
¼ cup of sesame or extra virgin olive oil
Juice of ½ lemon
1 tablespoon honey*
1 teaspoon ground Cumin
pinch of salt
(*It’s best to mix the honey with room temp. vinegar first. The honey will dissolve more easily)
Prep: De-stem kale. Slice into thin strands. Prepare dressing. Steam the beet, peel, and slice (cooking time: about 1/2 hour -45 minutes).
Add ½ cup of quinoa to 1 ½ cup of water in a pot. Bring to a boil. Reduce heat to low, cover pot, and allow quinoa to simmer for 15 minutes.
At 15 minutes, add de-stemmed and cut kale to the pot, cover with a lid, and allow to simmer for 5 minutes. Turn heat off.
Ladle quinoa/kale mixture into a bowl. Add dressing to taste. Sprinkle liberally with nutritional yeast. Spoon about 1-2 tablespoons of REAL cultured sauerkraut (oh, probiotics, how we love you!) onto mixture. Add ½ an avocado per bowl, ½ a steamed beet (sliced) per bowl, then sprinkle with toasted pumpkin seeds. Add a dash of pepper. Yum!