Turmeric and Twine

Remember that beet salad I posted a little while ago? The tangy, creamy and colourful one? Well, I made a lot of it and started to get really sick of eating it. I love beets and I love salad and have a high tolerance for both, but there’s only so much I can take of any one thing on repeat. It was imperative to exercise my leftover transforming skills in a big way.  

A beautiful plate and/or presentation of a dish, including bright colours and pleasant forms, can change your hunger level and alter how attracted you are towards any food or dish presented to you (excepting anything with bananas… they will always be evil).  Dishes that are beautifully arranged actually whet your appetite and make you hungrier.  

 

 

Colour plays a crucial role in our attraction to food. Studies have shown that blue is the least appetizing colour to eat. Our foraging ancestors learned to avoid toxic and spoiled foods, which were often blue, purple, grey and black (berries, eggplant, etc, excluded). That behaviour has been imprinted on us. So when food is dyed blue, our appetites turn cold. In fact, dieters are advised to use blue place mats, lights, plates, etc… when eating to aid in appetite suppression.  

 

 

Foods that are red, orange, green and yellow (depending on culture) are apparently the most appetizing and exciting to us. Red is the colour of passion, intimacy and enthusiasm and all that registers when we look at our food. Cool.  

So, in honor of red, I give you beets. Yes, more of them.  

This dish was actually inspired by food items that had to be used from my kitchen. They were either in great abundance or approaching their expiration dates.   I had made some dill scallion butter in the summer when the garden was overflowing with dill. I made a large batch and since butter freezes well, most of it went into the freezer. It’s very easy to make (put dill, scallions and softened butter into your food processor and blend) and really tasty on everything. I use it on popcorn, toast and sometimes to fry eggs. It works gorgeously when frying up an Applegate Chicken and Apple sausage, too.  

The recipe for the beet salad can be found here. Place a cup of it in a blender (adding a bit more dressing for texture) and blend until smooth.  

 

And, of course, we have the artichoke heart fennel salad with cucumber and wasabi. Everything about this dish was heaven to eat. And to look at.

Artichoke Heart Fennel Salad with Cucumber and Wasabi

Ingredients

• 2 steamed artichoke hearts, remove spiky leaves and quarter (you could heat up frozen or canned artichokes, which is a lot easier, but not nearly as good. Avoid the marinated kind)
• 1 cup fennel bulb, sliced (about ¼ of a whole bulb)
• 1 cup small seed cucumber, sliced
• 1 tsp tamari or soy sauce
• 1 tsp lime juice
• ¼ tsp wasabi paste (or powder mixed with water 1:1)

Directions

Mix ingredients.

Plate the salad with a dill scallion butter chicken sausage and beet puree in an artful way that fills you with passion and feelings of intimacy and piques your enthusiasm.

Look at. Admire. Devour.