Satisfaction vs. Stimulation

Have you ever read a book which resonated so much with your own opinions or view of the world that you wanted to email the author? I feel this way about David Kessler's new work, "The End of Overeating: Taking Control of the Insatiable American Appetite." The former FDA commissioner devotes over one hundred pages in his NY Times best seller to describing how the food industry has engineered popular snacks and quick-serve meals to be "hyperpalatable."

Kessler claims that "chronic exposure to highly palatable foods change our brains, conditioning us to seek continued stimulation." He has coined a term which encapsulates the resulting behavior: "conditioned hypereating." Americans no longer eat only when they are hungry and stop when they're full because food has been loaded with salt, sugar and fat. Processed foods are so jam-packed with caloric ingredients and artificial flavors that the food industry has essentially hijacked the brain's hardwiring. Food scientists and chefs have succeeded in making popular packaged products and menu items literally irresistible. Through interviews with dozens of industry experts and behavioral scientists, as well as conversations with consumers, Kessler describes how foods that offer a multisensory experience are the most craveable and likely to activate the reward center in the brain.

Chapter 18, titled "No Satisfaction," intrigued me the most because it reinforces the merits of Ayurvedic cooking. In the first seventeen chapters, Kessler describes some of the outrageous recipes and combinations of ingredients that give Americans a multisensory experience when dining out at places like Outback Steakhouse and Chili's. He notes the difference between the concoctions served in the United States versus traditional meals found in other countries. A food executive from Japan sums it up nicely: "The food I used to eat in Japan has complex flavors, and I can get satisfaction with less quantity."

It is no wonder that Americans crave enormous portions. The typical fare served at our favorite restaurant chains stimulates us to want more, more, more. European also criticize American "cuisine" for its lack of finesse. Just because a meal has bold seasoning doesn't mean it will satisfy.

Ayurvedic cooking is all about the art of balancing the six tastes (sweet, sour, salty, bitter, pungent and astringent) in a way which promotes equinimity on the gross and subtle levels. While a single dish, like kichari or dal, could contain as many as 10 different spices; the ingredients are blended in just the right proportions to please the palate without being overwhelming. Ayurvedic chefs also intentionally mix and mingle specific foods to maximize the healing properties of subtle energetic effects that the tongue can not even detect but linger in the body for hours after a meal has been consumed.

While Kessler condemns salt, sugar and fat across the board, Ayurveda recognizes both the beneficial and detrimental properties of these ingredients in the human diet. Due to its hydrophilous nature, too much salty taste causes water retention (which can lead to edema, characteristic of a Kapha imbalance). Excessive salt will also aggravate Pitta resulting in ulcers, skin eruptions and bleeding disorders. However, Vata-types can benefit from the laxative effect and electrolytes found in salty foods.

Eating too much sugar and sweet foods increases Kapha so contributes to weight gain, congestion, tumors, and diabetes (sound familiar?). But skinny and active people benefit from moderate amounts of natural sugars (found in both simple and complex carbohydrates) because the proper of use of the sweet taste promotes tissue growth and strength. There is no denying that lightly sweetened beverages help to quench the thirst and will cool down Pitta more effectively than plain water on a hot, summer day.

Fat lends an unctuousness to food and serves as a carrier of flavor making it an essential ingredient in Ayurvedic cuisine. Nevertheless, the quantity of fat used in a dish should be adjusted to meet the needs of the diner's predominant dosha and to compliment the qualities of other ingredients. (Quality of fat is also a factor, which I have discussed in prior posts).

Every edible substance in the world is a double-edged sword. When consumed with intelligent moderation and in a conscious manner, all foods are truly satisfying on all levels - physical, mental/emotional, energetic, and spiritual. However, abuse, misuse and mindlessness can ruin the nuturing potential inherent in the delicious resources provided by Mother Nature.

Are You Nuts?!!!

I apologize for ranting so much about Salmonella and food recalls (foodborne illness is a sick interest of mine which has nothing to do with yoga or Ayurveda). So to make it up to loyal readers who have been patiently waiting for some Ayurvedic insights, I devote this entire post to discussing the place of nuts in an Ayurvedic diet.

Ancient physicians had a great respect for the concentration of nutrients lurking inside the shells of nuts and seeds. Nuts, nut milks and nut butters play an important role in rejuvenative diets for their fat, vitamins, trace minerals and medicinal properties. Some people believe that eating 10 almonds in the morning* provides all the nutrition the body needs for the entire day.

*Almond skins can irritate the lining of the gut, they should be soaked in lukewarm water overnight and peeled (after an overnight bath, the skins slip right off with ease).

In general, nuts are sweet, oily and heating (coconut being the one exception) so are best for pacifying Vata dosha. Being such a concentrated food, they are great for skinny Vata-types who need to gain weight; but should be consumed in moderation for those with delicate digestion. Individuals with a fiery Pitta constitution can enjoy coconuts (as well as coconut milk and coconut water) which are cooling and should avoid most other varieties. Peanuts (actually a legume) tax the liver and gallbladder so can be particularly problematic for Pitta. I give thanks to the wisdom of Ayurveda for sparing me from exposure to Salmonella in tainted nuts. Since peanuts promote gas in Vata more than true nuts, I swore them off this past winter (Vata season) before the Salmonella outbreak came to light.

For the same reason that nuts and seeds are good for Vata, they are not so good for Kapha. People who are predominantly Kapha in nature should abstain from eating nuts and seeds if they are battling weight issues or another doshic imbalance. There are a couple exceptions: walnuts and flaxseeds which are higher in omega-3 fatty acids that help boost metabolism and fight inflammation. Flaxseeds also help lubricate the intestines and stimulate elimination (when taken with plenty of water!) so can be quite helpful for both Vata and Kapha suffering from sluggish digestion. Kapha may also consume sunflower and pumpkin seeds in moderation which are a little lighter in quality and also good sources of fiber.

Sesame is the most potent of the seeds: they increase physical & mental strength and virility (yup, Yogi Bhajan claims that they increase secretions of the sex glands). Vata-types with brittle bones can benefit from the minerals (calcium, magnesium, zinc, etc) found in sesame seeds but need to use them with care. Overuse of sesame seeds can ruin the tone of the digestive tract (not to mention irritate the gut of someone with diverticulosis). They are easier to digest when roasted or blended with water into sesame butter or tahini. While sesame oil is tasty and makes a great massage oil, it lacks the fiber and nutrients present in the whole seeds. Try adding sesame seeds to rice or baked goods as in the cookie recipe below.

Tahini Cookies

1 cup rolled oats
1 cup whole wheat pastry flour
1/4 cup sea salt
1 tsp baking powder
1/4 cup tahini (preferably organic)
1/4 cup unrefined sesame oil (preferably organic)
1 tsp vanilla extract
2 tsp cornstarch or arrowroot
1/2 cup maple syrup
2 Tb sesame seeds, optional

1. Grind oats in a blender till coarsely ground. Do not wash out blender.
2. In a large mixing bowl, combine oats, flour, salt and baking powder.
3. Place tahini, oil, vanilla, starch and maple syrup in blend and process until smooth. Stir this wet mixture into dry ingredients.
4. Drop tablespoon of batter on greased cookie sheet. Sprinkle with sesame seeds, if desired. Bake in a preheated 350 degree oven for 10-12 minutes, until cookies are golden brown and puffed.

Makes about 2 dozen cookies.


Banana Flaxseed Bread

¼ cup flaxseeds
¾ cups filtered water
1 cup unbleached all-purpose flour
½ cup graham flour or wheat bran
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1/3 cup safflower oil
½ cup organic sucanat (or turbinado sugar)
1 cup mashed bananas (about 2 medium)

1. Preheat oven to 350º and oil a 5 x 9” loaf pan.
2. Combine flaxseeds and water in blender and process on high speed several minutes until slurry forms. Set aside.
3. In a mixing bowl, combine flours, baking powder, baking soda and salt. Whisk to aerate and combine well.
4. In a large mixing bowl, combine the oil and sucanat. Stir in mashed bananas. Add flaxseed slurry and mix well to combine. Add wet ingredients to dry ingredients and stir just until combined. Pour batter into prepared loaf pan and bake for 45-50 minutes or until knife inserted in center comes out clean. Cool bread in pan for 10 minutes then remove from pan & cool completely.

Pass the Beans

Do you shy away from bean dishes because of the embarrassing side effects? There is no need to fear members of the Leguminosae family, who happen to be both agricultural and nutritional heroes. Legume plants have played an important role in farming for thousands of years due to their ability to replenish soil with nitrogen, reducing the need for added fertilizers. Alternately planting cereal grains and legumes, be it clover, peas or lentils, is a central practice in sustainable crop rotation. Ask your local farmer for details (if you live in the Northeast like I do, you may have to wait till the nearest farmer's market or farm stand opens in June).

Anyway, back to the issue of foremost concern to consumers: flatulence! Beans contain long sugar molecules called oligosaccharides (translation: "several unit sugars") which pose a challenge to the human digestive system. Since we don't make enzymes that can break oligosaccharides into simple sugars; the large molecules travel down into the colon where bacteria work on them and release various gases (like carbon dioxide and methane). However, you can reduce the amount of gas produced in this last stage of digestion thereby minimizing embarrassing trips to the bathroom or stinky public slip-ups.

The key to a gas-free bean burrito, soup or whatever your preference, is proper preparation. The three crucial steps in the process - soaking, cooking and seasoning - help to breakdown the complex carbohydrates in legumes and make the vitamins & minerals more bioavailable.

1. Soak : Soak beans in cold water 8 to 24 hours. Make sure to use plenty of water as the beans will expand and need to remain entirely submerged the whole time. Soak until beans are uniformly softened, which indicates that some of the indigesible sugars have leached out. Sprouting and soaking legumes activates enzymes capable of breaking down their complex carbohydrates and eliminates phytic acid (see my previous post about sesame seeds).

2. Cook : Discard soaking liquid, rinse beans and place them in a pot with enough fresh cold water to cover by two inches. Bring to a boil then reduce heat to a simmer and continue to cook uncovered until beans are tender (there should be little to no resistence when you squeeze one between your fingers). You can skim the foam off the surface of the water and stir occasionally to make sure all beans cook evenly. I like to throw a piece of kombu (seaweed) in the pot because it adds trace minerals and speeds up the cooking process.

3. Season : Add salt, herbs and spices to taste and continue to cook until flavors permeate beans. Epazote, an herb native to Central America, is traditionally used to flavor black beans because of its carminative (gas-reducing) quality. In India, asafoetida (see side bar) is commonly added to dal and kitchari to minimize the Vata-aggravating effect (ie. gaseousness) of mung beans and other legumes they contain. Ayurvedic cooks utilize cumin, coriander and fennel, among other spices, extensively because of their digestive properties. Cooking with herbs and spices also fills the kitchen with alluring aromas and creates layers of fantastic flavors which prime body, mind and soul for a great meal.

My Favorite Refried Beans

Serves 6 - 8

2 Tablespoons olive oil

4 cloves garlic, minced

1 teaspoon freshly ground cumin seeds

1/2 teaspoon dried oregano

pinch of asafoetida (optional)

pinch of cayenne pepper (optional)

3 cups properly cooked beans (I like pinto beans best)

1 cup vegetable broth or water, or more as needed

sea salt, to taste

ground black pepper, to taste

lime wedges

1. Heat olive oil in large saute pan over medium heat. Add garlic and spices. Cook two minutes, stirring, until mixture is fragrant.
2. Add beans with liquid of choice. Simmer until almost all liquid has evaporated and beans are extremely tender, scraping sides of pan periodically.
3. Season beans to taste with salt and pepper. Mash with a fork or potato masher, adding more liquid as needed, until desired texture is achieved. Serve with squirt of lime juice.

An Ayurvedic Recipe for Stretching the Food Dollar

Since we’re all feeling the economic pinch these days and looking for ways to save a dollar (or even a penny), I figured I would post a cheap yet satisfying Ayurvedic recipe. My advice for reducing grocery bills (if you eat out, then you better learn to cook) is simple: eat less meat and choose fresh, unprocessed foods. Steer clear of “ready-to-eat” products or any type of meal preparation kit and you will find that your dollar goes a lot further. So far, in fact, that you will be able to afford all natural and organic foods as long as the recession lasts.

While not everyone is cut out to be a vegetarian (such as individuals with really strong appetites, whose constitutions are predominantly Pitta); most people can go a few days without consuming animal flesh. The most nutritionally balanced way to beat the meat habit is to gain an appreciation for beans and rice. The practice of combining grains and legumes to satisfy one’s hunger and fuel a labor-intensive lifestyle goes back to Biblical times. Today we know that the amino acids present in wheat, rice and other cereal grains complement those in beans and nuts. Humans need to consume a variety of plant-based foods to ensure dietary intake of all essential amino acids (the building blocks of protein that the body can not produce on its own).

While there are thousands of kinds of beans and lentils grown around the world, the mung bean is most esteemed in Ayurveda. Mung beans are easier to digest than other legumes and the only type that is tridoshic, or balancing for all three doshas. Split mung beans, also known as mung dal, are commonly incorporated into cleansing and restorative dishes. It is best to cook mung beans with warming spices to offset their slightly cooling effect. One of the most popular dishes made with mung dal is kitchari, a stew which brings together the best of Indian healing cuisine: fragrant basmati rice, mild mung dal and tantalizing spices. Fresh chiles, vegetables, curry leaves and cilantro may also be added to your liking. There are an infinite number of ways to prepare kitchari but I will share just one very simple, seasonally appropriate recipe for now.

If you have a pantry stocked with all the requisite spices, I estimated that each serving costs less than fifty cents. I recommend purchasing “real” basmati rice from India (not U.S.-grown “Texmati” rice). Don’t let the following long list of ingredients scare you - most are dried spices which you can mix together ahead of time to make your own homemade "curry powder" for use in other dishes.

Warming Winter Kitchari

serves about 3

¼ cup split mung dal
½ cup basmati rice
1- 2 Tablespoon ghee (more for individuals with Vata disorders)
½ teaspoon brown mustard seeds
½ teaspoon cumin seeds
1/8 teaspoon hing
¼ teaspoon ground cumin seeds*
¼ teaspoon ground coriander seeds*
¼ teaspoon ground fennel seeds*
½ teaspoon dry ginger
¼ teaspoon turmeric
¼ teaspoon fenugreek
1/8 teaspoon ground cinnamon
4 cups water
¾ teaspoon sea salt
¼ cup fresh chopped cilantro, for garnish

1. Rinse dal and rice under cool water until water runs clear. Set aside to drain well.
2. Heat ghee in a 2 to 3 quart-sized saucepan over medium-high heat and add mustard seeds, cumin seeds and hing. Cook until seeds begin to pop.
3. Turn down heat and add remaining spices. Cook a minute, stirring, until fragrant (be careful not to burn, remove pan from heat if necessary).
4. Add rinsed dal and rice to cooked spice mixture. Add water and bring to a boil. Reduce heat to low and simmer gently, covered, for 45 minutes to an hour. In last 20 minutes of cooking, stir occasionally to prevent kitchari from sticking to bottom of pan.
5. Stir in salt, cover and allow kitchari to rest 5 - 10 minutes before serving.
Serve kitchari garnished with fresh chopped cilantro.

* I recommend toasting and grinding seeds yourself, but store bought pre-ground seeds will also work.

Sesame Quinoa Pilaf

Open Sesame! The sesame seed, in all of its forms, is one of God’s greatest gifts to creatures with Vata-dominant constitutions, like myself. Individuals who tend to be cold, dry, underweight, hyperactive and flighty benefit greatly from sesame products, which are heavy, heating, and moist. Sesamum indicum is the oldest known plant grown specifically for its seeds and oil. Sesame seeds are a good source of protein and minerals including calcium, magnesium, iron and zinc. Ample mineral intake is especially important for skinny Vata-types who are prone to osteoporosis (Vata, the air element, is what makes the bones porous).

I prefer to buy unhulled sesame seeds - they have a darker, less uniform color than the traditional white seeds commonly used to coat bread and bagels - because the hull, or outer coating of the seeds, is the source of most of the fiber and calcium. Granted, some of the calcium is bound up with oxalic acid, which inhibits the body from absorbing minerals. However, soaking and toasting unhulled seeds destroys most of this “anti-nutrient”. Even if you don’t bother to soak or cook your seeds, you’re still better off since the industrial process to remove the hulls is more detrimental to sesame’s nutritional profile than a little naturally-occurring oxalic acid.

Due to its high vitamin E content, sesame oil is more resistant to rancidity compared to other seed oils. While the oil in its unrefined form has a relatively low smoking point, it adds potent antioxidants and a moderate amount of monounsaturated fatty acids to sauces, marinades and low-heat sautéed dishes. Sesame oil is most prized as a massage oil in the Ayurvedic tradition. Daily self-massage helps keep Vata dosha in check, lubricates the tissues & joints and promotes softness and luster of the skin.

Quinoa is not commonly mentioned by Ayurvedic doctors for one simple reason: it doesn’t grow in India where Ayurveda originated. Rather, quinoa is indigenous to South America (the Andes mountains) and was introduced to the U.S. marketplace in the early 1980’s. This “super grain”, as it is often called even though it is not a grain, was originally embraced by hard-core vegetarian Americans but is now enjoyed by health-conscious omnivores and chefs. Chenopodium quinoa is actually a member of the goosefoot family (like spinach and beets) cultivated for its seeds and can be prepared in a fashion similar to rice. Unlike cereal grains (ie. rice and wheat), quinoa contains all essential amino acids so it’s a complete protein source. People who do not consume animal products also benefit from its iron, calcium and magnesium content. Quinoa’s fiber content qualifies it as a whole grain fast food - cooking time is 20 minutes or less! From an energetic perspective, quinoa has a warming, strengthening and drying effect.

While not the most ideal food for Vata, quinoa can be consumed in moderation and is best combined with things that are moistening. So here is a simple recipe which brings together two super-duper and complementary ingredients.

Sesame Quinoa Pilaf

1 cup quinoa
2 teaspoons ghee
2 Tablespoons unhulled sesame seeds
2 cups water
1 tsp salt
¼ cup fresh chopped parsley

1. Rinse* quinoa well and drain.
2. Heat ghee over medium heat in medium-sized saucepan. Add sesame seeds and cook, stirring, until seeds turn golden brown and begin to pop. Add quinoa and cook about 30 seconds, stirring to coat with sesame seeds.
3. Add water and salt, bring to a boil, cover and simmer about 18 minutes, until all water is absorbed. Remove pan from heat and allow to sit 5 - 10 minutes, covered.
4. Transfer quinoa to a bowl and allow to cool a bit more before stirring in parsley.

*Quinoa has a coating of bitter-tasting saponins so should be rinsed before cooking.

I Can't Believe IT'S Butter!

Ever wonder why the butter served in restaurants (with price ratings of $$$ or more) tastes so good? It could simply be the atmosphere cultivated by the (not your own) dining room & polished waitstaff, a special occasion that makes you swoon, or your expectations as a diner. A person who shies away from butter at home will naturally be delighted by the “real thing“ due to the heightened sensitivity of the senses that deprivation generates. For cooks & foodies who embrace the flavor of butter and appreciate its utility in baking, the type of butter served in upscale restaurants may explain the mystery. Professional chefs, bakers and gastronomes favor “European-style” butters over the “Sweet Cream” kind.

The USDA mandates that anything claiming to be ‘Real Butter’ must contain at least 80% fat (butter is just one of the many foods whose integrity is protected from imposter processed products by the government). Most “European-style” butters contain at least 82% and as much as 86% butterfat. In addition, the cream used is “cultured” (actually, soured) by the addition of lactic acid bacteria to enhance the flavor. One of the most popular brands of butter used in restaurants is Plugra. I personally prefer Organic Valley ‘Pasture Butter’ which is made with milk from cows that have actually grazed on grass. Animals raised on their natural herbivorous diet (not corn or other grains) are happier, healthier and actually pass on the nutrients found in grass (yup, grass contains vitamins A, E and beta-carotene) as well as healthy fats like conjugated linoleum acid (CLA) to the humans beings who drink their milk or eat their flesh.

I didn’t grow up eating butter, my mom bought Fleishman’s margarine because my father had high cholesterol (we didn’t know about transfats back then). Like many health-conscious Americans, I accepted the “Lipid Hypothesis” that saturated fat and cholesterol in the blood contibute to cardiovascular disease. Thankfully, I was introduced to the Weston A. Price Foundation which promotes the consumption of nutrient-dense foods through education, research and activism. They are not afraid to challenge politically-correct nutrition advice and protect farmers & consumers who prefer to produce and eat wholesome natural foods like raw milk, grass-fed beef and lacto-fermented vegetables.

I think I was actually most sold on the benefits of real butter by my interest in Ayurveda. The Weston A. Price Foundation introduced me to the facts about fat - that the human body NEEDS saturated fat (Mom, I am sorry that I never believed you when I was a teenager) and certain types of saturated fat offer amazing health benefits. And I could never quite swallow all the butter - no matter how good it tasted - that I was instructed to use in culinary school. However, the Ayurvedic concept that ghee aids digestion and pacifies Vata struck a cord (ghee is also used in Ayurvedic pharmacology as a vehicle for herbal medicines and in spiritual rituals). What a revelation: the clarified butter (butter in which the water and milk solids have been removed - the same thing as ghee) used in classic French cooking is good for you. Maybe this is the TRUE explaination behind the “French Paradox“?

While high quality, organic ghee is available in most grocery stores and on-line (such as Purity Farms brand), it is relatively easy to create the “pure essence of milk” out of butter in your own kitchen.

Ghee
1 pound unsalted butter, preferably organic

Heat butter in heavy-bottomed stainless saucepan over medium heat. Allow butter to melt and simmer gently. Reduce heat to as low as possible to allow butter to simmer gently without risk of burning. Butter will foam and sputter as moisture evaporates and milk solids sink to bottom of pan. DO NOT STIR. Remove pan from heat as soon as ghee is done to prevent it from burning. The ghee is finished cooking when the color of the butter becomes a beautiful golden hue, it emits a pleasant popcorn-like smell and sputtering noises drop in tone and frequency (this is due to the complete evaporation of the butter's moisture content). Depending on the size of your pan and type of stove used, cooking time should be about 15 - 20 minutes. The milk curds on the bottom of the pan will take on a light tan color (the ghee has burned if the curds are allowed to brown). Allow ghee to cool until just warm. Pour ghee through a strainer lined with cheesecloth into a DRY & STERILIZED glass container. Allow ghee to cool completely before placing lid on top. Ghee may be stored at room temperature for several weeks or in the refrigerator for several months. This recipe yields about 1 3/4 cups.

Soups On!

There's nothing I crave more in December than a steaming bowl of soup (with some rice or bread on the side) to help soothe and hydrate Vata, who's cold, dry, light. and rough qualities are excerbated by the Boston weather. So I'll share with you a recipe for "Fennel-Apple Soup" which I prepared a couple days ago. I chose to use fennel for its digestive and carminative properties (aka. "anti-flatulent" - yup, I'm not afraid to admit it. I've got GAS, which I blame on aggravated Vata). The key flavor booster in this recipe is the toasted fennel seeds. Toasting whole spices in a dry skillet before grinding and adding to the pot is a traditional technique in Indian cooking used to enhance the flavor of a dish. The food scientist at Cook's Illustrated explains that "toasting a spice whole brings its aromatic oils ot the surface, contributing to a stronger, more complex aroma when ground."

This recipe yields over 2 quarts of soup so plan to have company over or freeze some for later.

Fennel-Apple Soup

Ingredients
2 teaspoon fennel seeds
2 fennel bulbs
2 Tablespoons olive oil
1 large onion, sliced
½ teaspoon sea salt, plus more to taste
¾ pounds Yukon Gold potatoes, peeled and cut into ½” chunks
2 Granny Smith apples, peeled and coarsely chopped
6 cups vegetable broth
¼ cup freshly chopped parsley

Directions
1. Toast fennel seeds in a dry skillet over medium-high heat until golden and fragrant. Transfer to a plate to cool then grind in a spice/coffee grinder.
2. Remove stalks from fennel bulbs and set aside some of the fronds for garnish. Wash fennel and remove inner core then cut into thin slices
3. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add sliced onion and fennel. Cook vegetables with ½ teaspon sea salt covered, stirring occasionally, until tender and translucent, about 15 - 20 minutes.
4. Add potatoes, apples, vegetable broth, and ground fennel seeds. Bring to a boil, reduce to a simmer and cook, partially covered, for 20 minutes.
5. Allow soup to cool slightly before pureeing in a blender - do in batches! * Ladle soup into serving bowls and sprinkle with parsley and reserved fennel fronds.

Medicinal Insight! Fennel seeds (Foeniculum vulgaris) act primarily on the digestive and urinary systems. Fennel is most well-known for its carminative property - fennel tea is an old remedy for treating colic in babies. Adults can benefit from chewing roasted fennel seeds after a large, heavy meal. Fennel is cooling so useful for Pitta-type conditions such as hyperacidity and diarrhea. Fennel and coriander seeds are often combined for use as a diuretic.

* This is another important lesson for the novice cook: Be very careful when processing hot ingredients in a blender. Do not fill the pitcher more than half way up and make sure to secure the top with a dish towel in hand. I probably don't have to tell you this. Thanks to the consequences, no one is likely to make the mistake more than once. . .

Amuse-Bouche

Welcome to my blog! You are in for a tasty and intriguing ride chock full of healthy recipes, culinary trivia, Ayurvedic wisdom, personal anecdotes and humor. As you may have guessed from the title of this post, I am a classically trained chef (hence, the fancy French term). However, my passion for creating tasty semi-vegetarian fare and interest in Ayurveda (more to follow on this subject) infuse my cooking with a global flair prepared with care.

So here's a little palate-pleaser.

Tamarind-Date Chutney
Makes about 1/2 cup

½ teaspoon cumin seeds, crushed
½ cup dates, finely chopped
1 Tablespoon tamarind concentrate*
1 cup water
1 teaspoon sucanat
¼ teaspoon sea salt

Heat small saucepan over medium heat. Add crushed cumin seeds and toast until fragrant, about 30 seconds to a minute. Add the remaining ingredients and cook over medium heat until reduced to the consistency of marmalade, about 35 - 40 minutes.

Allow to cool before serving. Serve chutney with pita, naan, papadams (crispy lentil wafers), dal, rice or whatever else you like!


The fruit of the tamarind tree (Tamarindus indica) consists of a brown pod - it is a legume! - containing a soft pulp surrounding hard-coated seeds. The edible pulp has a delightfully sweet & sour flavor. Tamarind is a key ingredient in many Thai, Philippine and Indian dishes (such as Pad Thai) as well as Mexican beverages, snacks and sweets. Most Asian grocery stores carry fresh tamarind but the concentrate is easier to use and can be found at specialty food shops and most Whole Foods Market locations.