In Ayurveda, we seek to include all six tastes in our meals in an order that matches the process of digestion and ensures optimal breakdown, absorption, and wellness. I have seen many clients and students overcome chronic digestive discomfort simply through the wise sequencing of the six tastes.
For balance and health, our meals begin with the sweet taste, include some salt, sour, pungent, and follow with astringent and bitter. Salad greens offer some combination of the astringent and bitter taste, so following your main course with a salad is not only trés European, it is trés Ayurveda!
Which brings me to Christmas. Our Christmas Dinner will include a Winter Greens Salad with a lovely mass of color, and delightful bursts of tangy astringent and woody bitter flavors. We will pair it with Rogue Creamery’s Oregon Blue Cheese made from raw milk drawn from grass-fed cows. It’s an update on tradition and a tasty delight.
Mesclun of fresh Farmer’s Market Greens
4-5 Spring Onions, chopped
1 cup dried Cranberries
1/2 cup Pepitas
1/2 cup Pomegranate seeds
Toss ingredients together in a bowl and serve with Walnut Oil Vinaigrette.
WALNUT OIL VINAIGRETTE
2 tablespoons Balsamic vinegar
1 teaspoon chopped garlic
1 teaspoon Dijon mustard
2 tablespoons Olive oil
3 tablespoons Walnut oil
Whisk together vinegar, garlic, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl, then whisk in oils in a slow stream until emulsified. Toss greens with enough vinaigrette to lightly coat. Season with salt and pepper.
A gorgeous blog, so eloquently versed and comprehensive – a lot to learn and discover, thanks. So sorry I missed the cooking class, will definitely make the April one.
Thank you, Coral. Hope you find some ideas here for Reef. Have you tried the Chyavanprash with him yet?