Anatomy of the Ayurvedic Supersalad
The star of the show at Wild Food Cafe is definitely the Ayurvedic Supersalad – with that sweet and juicy balance of beautiful textures, bold colours, exciting flavours and plenty of nourishment. So this week we are giving you a first glimpse what’s behind our ayurvedic salad so that you can recreate some parts of it at home and bring more colour, deliciousness and wild-factor to any dish or salad you make.
It is a perfect time of the year to make yourself a batch of great mango sauce (Indian mangos, especially Alphonso are at their best right now). It will keep in the fridge for 3-5 days and will enliven every dish and salad you make. For sure. Pure colour therapy.
Ingredients: 1/4 inch fresh ginger, 1/2 – 1 lime, 2 mangoes, 1 tbsp of apple cider vinegar, a small pinch of unprocessed sea salt, 1 tsp of probiotic powder – optional. (you can open your probiotic capsule)
Method: you can either blend everything in a blender till fine or make a rougher version with mango being finely chopped and all the other ingredients mixed in by hand
Medicinal Cooling Pesto
We rewilded the traditional pesto varieties in this dish to bring together herbs that are cooling, calming and anti-inflammatory. Keeps well in the fridge under a generous layer of olive oil.
Ingredients: 1 cup of coriander leaves (tightly packed), 1 cup of curly parsley (tightly packed), 1/2 cup of wild greens such as nettle, dandelion or sea purslane (or use kale or rocket instead), 1/2 cup of pumpkin seeds, 1 clove of garlic, juice of 1/2 lime or more (to taste), 1 tbsp nutritional yeast, 4 – 5 dates, 3 tbsp of olive oil, unprocessed sea salt to taste, optional: 2 tsp of raw probiotic miso paste.
Method: In a food processor, whizz the seeds and garlic first then add the leaves, pulse gently. Finally, add oils and seasoning. Do not over-blend as the leaves will wilt.
Wild Garlic Aioli
Quite seriously, we would have wild garlic aioli with everything. It is just so good and takes any savoury meal – no matter how simple – to another dimension!
Ingredients: 1 good handful of wild garlic, 1 cup of sunflower seeds, juice of 1/2 lemon, 3 tbsp of olive oil, 1 tbsp of maple syrup (optional) unprocessed sea salt to taste.
Method: Start by pre-soaking the seeds for a few hours and drain off the soak water. Add the seeds to the blender with lemon juice, salt and just enough water to start off the blending. Add finely chopped wild garlic and blend again. Finally, while the blender is on, add the rest of the ingredients: olive oil, maple syrup if desired, and adjust the flavours in accordance to your preference.