I made this in early September – with the first of the windy days and a definite freshness in the air. On these days, I crave warm, heavier “sweeter” foods with a salty-sour compliment.
There are several things going on with this dish. With most meals, I try to included all 6 tastes, ensuring both nutritional and sensual balance, but give greater prominence to the tastes that will pacify the effects of the environment / season.
Sweet, Sour, Salt of course, balance Vata.
Sweet: Potatoes, almonds, wheat, beets
Sour: Blackberries, capers, sherry vinegar
Salty: Capers and salt
Bitter: Beet tops
Pungent: Garlic, beet tops, olive oil, pepper
Astringent: Beet tops, capers
Ingredients & Method:
Assemble as you will. A crunchy, toasted sourdough slice, with a lick of oil, is the perfect base. The addition of capers and blackberries add welcome texture and colour with a harmonious sour note to enhance their creamy, sweet companions.
Diabetics can exercise portion control with the potato and bread (a thin slice..) and if you are excluding gluten, your favourite bread will work a treat – or exclude the bread and add some toasted pumpkin seeds to give that crunch.
The colours are just so Autumn – rich and plummy. It was just all over too abruptly!