By: Amadea Morningstar RPP, RPE
This is a nice harvest dish; make it with a friend for fun. Today I’m using the last of our sugar snap peas and carrots; by the time you read this, zucchini and tomatoes could be the harvest you share. I first made this for my dear friend Angela for her birthday.
EASY PARTY POLENTA
Prep the food:
Open up one pound of original organic polenta in a tube and cut it into bite-sized cubes. (If polenta is new to you, it’s often found in the pasta and tomato sauce aisle. It’s gluten free, made of corn. An ancient Italian dish, it’s easy to digest, tasty comfort food.)
Chop: five green onions in ¼’ pieces
Wash and thin slice: baby carrots, about 2 cups
Wash and diagonally slice in ½” pieces: sugar snap peas, about 2 cups
It’s a party, no need to get too serious, enjoy the play of the veggies
1/2 cup fresh basil leaves
2 cups fresh arugula (or cilantro, if you want to cool down)
1 cup raw cheddar or other raw cheese
Bring to a boil in a medium saucepan:
¾ cup water
1 teaspoon whole cumin seeds
½ teaspoon mineral salt
Add the polenta and green onions; simmer 5 minutes on medium heat.
Add peas and carrots. Cover and simmer until tender, 5 – 10 minutes.
Take the saucepan off the heat. Stir in the basil, arugula, and cheese, saving a little basil to put on top for garnish. Serve.
Effects: friendly for all elemental types. In Health Building, Dr. Stone eschewed cooked oils and fats. Here, we add the raw cheese off the heat. If you were making this as a Vegetarian rather than Health Building dish, you could stir it in over the heat, use melted cheese.
Variation: skip the green onions if you’re nursing.
Study Dynamics of Ayurvedic Nutrition with Amadea this fall. For more information, click here.
Image: Watch your peas and carrots