I recently spent two weeks at a yoga retreat in Ojai Valley, Calif., where we ate three lovingly prepared Ayurvedic meals a day. Ayurveda, which means “life knowledge,” is a traditional Indian medicinal practice that focuses on the powers of self-healing and balance in every aspect of daily life, including nutrition. I returned to St. Louis determined to bring snippets of those well-rounded, health-focused recipes into my daily meals.
Treating food as medicine is an important aspect of Ayurveda. The practice focuses on letting one’s sense of taste naturally guide us the body to its nutritional needs. Each of the six tastes (sweet, salty, sour, bitter, pungent, astringent) satisfies a major dietary building block (fats, carbs, proteins, minerals, vitamins, etc). Ayurveda encourages incorporating as many of the six tastes into your meals to feel balanced and to help reduce unwanted cravings.
This recipe incorporates three of the six (sweet, sour, salty) in a earthy, grounding and satisfying combination during this transition from winter to spring – and it is naturally gluten-free. I’ll leave the bitter, pungent and astringent qualities to your creative juices. In health!
Miso Maple Cauliflower 4 Servings
¼ cup tahini paste
3 Tbsp. maple syrup
2 tsp. miso paste
1 tsp. brown rice vinegar or lemon juice
1 large head cauliflower, cut into florets
2 Tbsp. sesame or coconut oil, melted
• Preheat the oven to 425 degrees.
• In a small, deep bowl, whisk together the tahini paste and maple syrup until smooth. Then add the miso paste and stir until well combined.
• Thin the mixture with the rice vinegar and 1 tablespoon water and stir until incorporated, adding up to another 1 tablespoon water until a thin sauce forms. Set aside.
• In a large bowl, toss the cauliflower florets with the oil. Pour in the sauce and mix to coat the cauliflower. Spread the cauliflower on a large rimmed baking sheet.
• Roast approximately 30 minutes, stirring occasionally until cauliflower is browned.
This article appears in April 2014.