Summer Eats
An Ayurvedic approach to Chacuterie Boards
I come from a long line of snackers and grazers. That’s why I love to sit at any table with a Charcuterie spread. The mix of colors, textures, and flavors are all a feast for the eyes and fingertips. The spin on this one is that it’s vegetarian with an ayurvedic flair.
Summer is an especially exciting time to gather and celebrate. To be in community with an open heartedness; exchanging stories, enjoying the company of others, and remembering the simple pleasures. This is from my summer collection of recipes to keep you spending less time in the kitchen and more time under the stars.
Build Your Board
1- The base: Get creative. You can use platters, cutting boards, pizza peel, tiles.... any flat surface. Just cover with parchment, if it isn't something designed for food.
2- Large cheeses and bowls: 2-4 different cheeses with different flavor profile on the corners or edges. One large bowl in the middle. The anchors of the layout.
3- Medium cheeses and bowls: Next, add in sliced and/or smaller cheeses and some medium-sized bowls of dips, and pâté (recipes below) in spaces that counterbalance the "anchors".
4- Small bowls: Add a couple small bowls of chutneys, sauces, and mustards.
5- Crackers, crostini, and breads: Next add in crackers, crostini, and bread. Include different flavors, textures, and sizes.
6- Fruit and vegetables: Fill these in toward the center and in any remaining space. Varying the color palette throughout.
7-Nuts-Sprinkle the nuts in any openings throughout the board.
Keep Calm, Cool, and Collected
Everything is moving into fullness with a quickening pace. Summer is the best time to indulge in cooling hydrating foods. Ayurveda always recommends including something from all 6 taste categories in each meal. The following are a great way to freestyle your way to a platter of something nourishing and balanced.
Dosha Boards
Nuts:
Vata: Almonds, Cashews, Coconut, Pine Nuts, Pumpkin Seeds, Sesame Seeds, Sunflower Seeds, Walnuts.
Pitta: Almonds (soaked), Pumpkin Seeds, Sunflower Seeds, Coconut.
Kapha: Almonds (soaked and peeled), Pumpkin Seed, Sunflower Seeds.
Fruits:
Vata: (Sweet) Apricots, Berries, Cherries, Dates, Figs, Grapes, Pineapple, Strawberries
Pitta: (Sour) Apples, Apricots, Berries, Cherries, Figs, Grapes (sweet), Pear, Pomegranates, Rasins, dried fruits (soaked)
Kapha: Apples, Apricots, Berries, Cherries, Cranberries, Figs (dried), Pears, Pomegranates, Rasins
Veggies:
Vata: Asparagus, Carrots, Cucumber, Daikon Radish, Olives, Zucchini
Pitta: Artichoke, Asparagus, Broccoli, Cauliflower, Carrots, Celery, Green beans, Olives (black), Zucchini
Kapha: Artichoke, Asparagus, Carrots, Celery, Daikon Radish, Green beans, Zucchini
Proteins:
Vata: Tofu, Eggs, Soft Cheeses, hard cheeses (occasionally), Seafood
Pitta: Tempeh, Tofu, Soft Cheeses, Shrimp (in moderation)
Kapha: Eggs, Goat Cheese *limit all cheeses
As always, notice how you feel after your meal. Do you feel energized and satiated? Do you have any uncomfortable symptoms that are a sign of indigestion?
If a certain taste aggravates your Dosha, choose from that category lightly. Pitta, those with an exacerbated fire element, are the most vulnerable during these months.
Support Pitta by reducing or cutting out spicy and fermented foods. Supportive choices include: Cooling properties: fennel, coriander, cilantro and lime. Hydrating properties: watermelon, cucumber, coconut.
Vata should take care to keep the digestive fire strong when eating raw vegetables. Balance cooling qualities with warming spices and unctuous oils.
