cleansing Ayurvedic bowl with a golden tahini ginger turmeric sauce

31st December 2015

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This is a wonderful cleansing restorative bowl that is so easy to make.  A perfect dish for busy lives and those who desire to eat well, choosing foods which are beneficial to support you on your journey.  The mix of cooked and raw vegetables provide a feeling of cleansing, balancing, grounding nourishment for the mind and body.  It holds all six tastes in Ayurvedic cooking –  salty, sour, sweet, astringent, pungent and bitter. These six tastes help maintain one’s contentment and keep all our emotions in perfect balance.  The earthy flavours of the turnip and their greens provide a balance to the sweetness of the sweet potato.  The golden tahini ginger & turmeric sauce brings all the flavours and textures together.

The Ayurvedic bowl is a very quick, easy and simple concept with a tasty sauce that compliments and brings the added nourishment.  All vegetables can be changed to whatever is in season or what is available in the garden or fridge.  I appreciate the play of colours in this bowl which is divided into one part grain and legume; two cooked vegetables with their greens; two types of raw vegetables; some garnishes; and a delicious sauce.

When using turnips, use the younger, smaller turnips; they can be grated, tossed into salads or steamed and dressed with ghee or a favourite sauce as the one below.  The green leaves of the turnip have a very high calcium content, this is why they are slightly bitter.  They also provide special nutrient support to the body’s detox system, its antioxidant system, and its inflammatory/anti-inflammatory system.  When cooking with turnip greens, chop and wash the leaves and thinner stalks, and then lightly steam as you would spinach, kale or chard to maintain their maximum nutrition and flavour.

early morning sebastopolleaf - early morning frost on fence

These are a few snippets of where we have been these last few weeks – taken early morning outside a sweet little room in Northern California on our friend’s beautiful property.  We are still travelling, celebrating the New Year in the high mountains of Colorado surrounded by a soft blanket of snow, a cosy warm fire, deep loving laughter, dear friends and nourishing meals, inner-spersed with bouts of creative painting.

Wishing you a joyful and deeply peace-filled year ahead.

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cleansing Ayurvedic bowl

serves 2

Inspired by this abundance bowl

What I love about this bowl is its simplicity.  The rice and mung dal are cooked together and just before they are done, the vegetables are added to steam on top. While they are steaming, you make the sauce, then shred the cabbage.  So quick and easy!  

for the bowl:

cup small round brown rice

cup whole mung beans/dal

2 – 3 small turnips with greens attached

2 cups sweet potato

1½ cups finely shredded purple cabbage

for serving:

2 Tblsp toasted sesame seeds

4 Tblsp melted ghee

a handful of fresh coriander

Combine the rice and whole mung dal in a medium saucepan, rinse a few times and drain.  Add two cups of water to the saucepan, bring to boil over a high flame.  Once boiling, reduce the flame and simmer covered until the water has absorbed about 45 minutes.

Wash the sweet potato, turnip and their greens (if using small turnips there is no need to peel), peel the sweet potato, and chop into 1 cm cubes, then set aside.  Break off the thicker stems of the turnip greens, keeping the tiny leaves for garnish, and set aside.  Just 20 minutes before the grains have finished cooking, place the sweet potato and turnips on top of the rice and dhal, then cover.  When the grain and vegetables have cooked, turn off the heat and place the turnip greens on top.  Keep covered, and leave to sit for 4 minutes for the greens to lightly steam through.

Shred the cabbage very finely, either using a mandolin or a sharp knife, then set aside.  Wash and dry the fresh coriander.

golden tahini ginger turmeric sauce

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This has become a favourite in our household and can be used to spruce up salads, roasted vegetables, and cooked whole grains.  For a smoother consistency, place in a blender, and blend for 30 seconds.

cup tahini

cup water

½ tsp cumin seeds

2 – 4  Tblsp freshly grated ginger

1 Tblsp freshly grated turmeric or 1 tsp turmeric powder

zest and juice of half a lemon

tsp fine Himalayan salt

In a small pan, dry-toast the cumin seeds.  Once cool, transfer to a mortar and pestle and grind to a fine powder.  To the mortar or a bowl, add the grated ginger, turmeric and tahini, then gradually add the water, stirring constantly.  The tahini will start to seize up, but keep stirring until smooth and creamy. Add the rest of the ingredients and stir until well combined.  For a more pourable sauce, add water as needed.  Taste and adjust the seasonings, adding more ginger or lemon.  The flavours and golden colour will intensify as the sauce sits.

to assemble the bowls:

Once everything is ready, simply spoon into the bowls, the rice and mung dal with the steamed vegetables and greens on top, drizzle generously with ghee, add the shredded cabbage and fresh coriander on the sides of the bowl and pour over the sauce.  Season generously with a few good rounds of pepper and salt, sprinkle with toasted sesame seeds.  Enjoy!

4V7A9868_1980x1297Goodness shared by Stacey

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