Summer is upon us, and we are coming into Pitta Season. This is a wonderful time to relish in the veriety of fresh and raw summer fruits and vegtables. Normally around this time of year we get that wonderful urge to start eating all the wonderful raw veg and fruit that we have been missing all winter. We may even notice the change in our needs, less hot oily and pungent tastes but more crispy watery and light and zesty.
Quaternity Yoga loves salads and on our retreats and yoga teacher trainings we always serve salad at lunch. Salads are a great way to replenish the Ojas in the body, and bring that lovely watery moisture back into the our system. The best time to eat salad is at noon since we still have all those wonderful digestive juices. Later in the day if we eat salad we can sometimes notice a lot of gases building up in the body, or indigestion especially for Vatta Dosha types.
This recipe serves around 4 people
We love harvesting wild foods, and so little is talked and taught about edible wild foods. (If you aren't sure about wild herbs and mushrooms and veg and fruits always check before eating them with an expert. Wild foods can look very similar to one another but some are very toxic).
Today we harvested Duck Weed and Elderflower. Duck weed likes to grow in green mossy wet areas and they grow in bundles. You can use scissors to cut them without harming the roots. Duck weed is a great mix to add to your salad.
Elderflower grows in high bush like trees and is incredibly aromatic and high in antioxidants.
MAKING THE SALAD
I love this part when I make a salad I always feel like a kid. Remember when you where a kid and made mud cakes and flower soups? Well making a is exaclty that, you get to be messy, creative and just have fun while checking into your own intuitive eating needs, feeling right away what you would love to add to your salad. So always listen to that inner salad voice and throw it in!
To start rinse the salad leaves, wild harvested salad and elderflower. Dry in a linen cloth by placing the leave and covering it for 5 min. This way you don't need to use a plastic salad dryer. Start preparing your avocado, and cantaloupe. Peel off the skin and pit the avocado, and cut in cubs, or long slices. Do the same with the Cantaloupe.
Cut up the cucumber and throw everything into the bowl of salad greens.
Making the dressing
Dressing is really like Dressing up the salad in diffrent styles of cloths, when you make the dressing it will define the salad. It will change the nature of the salad. So the dressing really brings about an Alchemy a total transformation.
Today we have a cooling dressing, a light feminine spirit. The sweet and earthy taste of flax seed gives it grounding. The dill brings out the watery element and honey lemon and elderflower give fire and air and ether that whole experiment is well rounded.
A pinch of Himalayan salt binds the tastes together.
Cooking the Asparagus
This asparaguse is not wild, but in the South of Europe you can find wild asparagus growing on the sides of small trails close to forests under thorny looking bushes.
Asparagus is very nurturing and calms the Pitta Dosha. It calms inflammation and cleanses the blood.
You can enjoy this salad with a warm tea made also from the Elderflowers. This is such a refreshing and uplifting happy salad :)
Hope you enjoy it!
Lindita Quaternity Yoga
Come As You Are – About Yoga & Self-Acceptance