Recipes
Contributed by David “Atibala” Thorp
Lavender Beef
As the Summer bleeds into Autumn we find our digestion getting a little stronger, though still relatively weak from the remainder of Summer. This means that we can think about eating heavier things, but we should still try to make everything as digestible as possible. This dish focuses on both those principles. The crust of the roast is made of spices that encourage digestion with a sweet and pungent flavor.
Rub:
- 2 tbls black pepper corns
- 1 1/2 dried ground pickled shiso leaf, or sumac
- 1 tsp salt
- 3 allspice pods
- 2 tbsp lavender flowers
- 2 tbls olive oil
2-3 lbs chuck roast
Put all the spices into a spice grinder and powderize. Mix powder with oil and make into a paste which should then coat the entire roast. Place in the refrigerator for 2 hours, or preferably overnight. Preheat oven to 425. Then place the roast in a cast iron skillet or dutch oven with the top off. Lower oven temperature to 350 and place roast in oven and bake for about two hours. When a meat thermometer inserted into it reads 130 it will be rare, when it reads 145 it will be medium.
Side Dish: Tiny Cabbageheads
- 16 brussel sprouts
- 4 spring onions
- 1 sweet fennel bulb coarsely shredded
- 2 small beets or 1 large one cut into wedges
- Soy Sauce
- 1 portabello mushroom
- 1 tbsp Apple Cider Vinegar
- 1/2 tsp salt
- 1/2 tsp cumin seeds
- 1/2 tsp fresh grated ginger
- A few tablespoons of flour
- 1 egg
- oil for cooking
Start a small pot to boil with a pinch of salt in it. When boiling place beets and boil for 10-15 minutes. Trim the stem of the brussel sprouts and put into the pot with the beets. The brussel sprouts take less time to cook, so when they have been in the water for about 5 more minutes the beets will likely be done as well. Remove both the brussel sprouts and the beets, saving the water, and slice the brussel sprouts in half. In a separate pan add a couple teaspoons of oil and add chopped onions, ginger, vinegar, and salt and cook over medium heat. Once the onions begin to crisp, not burn, add the brussel sprouts cut side down in the pan. Cook until the bottoms begin to brown, then add the shredded fennel. Add a little bit of the boiling water, or some stock. Cook until the fennel is soft, then turn off the heat.
In a separate pan heat up some oil. Slice the mushroom into wedges cutting from the center. In a plate place the flour and mix the egg together in a bowl. Dip the mushroom pieces in the egg and then in the flour. Cook the wedges in the oil until browned on each side. Remove from pan and toss with the other ingredients in the other pan.
Fruit Salad
In order to make a decent fruit salad I think there are three important things, the fruit needs to be very ripe, the textures should match, and the tastes should complement each other. I always get terribly upset every time I bite into a mixture of unripe pears, mealy apples and overripe banana. So here’s a take on a nice, refreshing Summer fruit salad.
- 1 very ripe peach
- 1 ripe golden kiwi
- 1/2 of a dragonfruit cut into half wedges
- A handful of grapes (preferably champagne grapes)
- A touch of honey
- A pinch of cardamom or cinnamon
Peel and cut all fruits to desirable sizes, and mix together gently with the honey. Sprinkle spice on top.
David “Atibala” Thorp currently offers Ayurvedic consultations and classes on various topics at Yoga Mandala in Berkeley.
