Keeping your cool in the summer starts from within! Living through long, hot days can throw your body out of balance. When things heat up outside, the best thing we can do is find ways to cool down internally, for our physical, mental, and emotional health. A simple place to start is simply adjusting your diet with the season. If our environment is already hot, the last thing we need to do is fire ourselves up with pungent, spicy foods.
We’ve teamed up with our friend Jenny at Contigo Kitchen to share some summer recipes to help keep your body cool naturally with the ancient wisdom of Ayurveda. Check out the first below!
Grain-Free Cauliflower & Herb Gnocchi
Serves 4 to 6
2 cups cauliflower pureé (see notes)
2 cups cassava flour
1 tablespoon Farmtrue Cooling Spice Mix
1 teaspoon sea salt, plus more to taste
1 teaspoon granulated garlic
1 large or 2 small bunches of kale, destemmed and thinly sliced
4 tablespoons Farmtrue Garlic Scape Ghee, divided
1. Set 4 quarts of water to boil in a large pot.
2. In large bowl, stir together cauliflower pureé, cassava flour, Cooling Herb Mix, sea salt and garlic powder until well combined. Dough should be firm, yet pliable (think Play-Do). If it’s crumbly, add 1-2 tablespoons of water. If it’s too wet, add 1-2 tablespoons cassava flour. On a large cutting board, divide dough into 6 pieces and roll into long logs, about ⅔ inch in diameter. Cut rolled dough into 1 inch segments.
3. Once water is boiling, carefully add ½ of the gnocchi. Cook for about 90 seconds, or until the gnocchi start to bobble around and float to the surface. Remove with a large slotted spoon or mesh strainer, and and set aside on a rimmed sheet-pan. Repeat with remaining gnocchi.
4. In large non-stick or cast iron pan, melt 1 tablespoon Garlic Scape ghee over medium high heat. Add one layer of gnocchi to pan and brown on all sides, about 1 minute per side. Remove, scrape pan clean if needed, and repeat with remaining gnocchi (might take 3 batches or so). Set aside in a large serving bowl.
5. In same pan, add kale, 1 tablespoon garlic scape ghee, a splash of water and a pinch of salt. Cover and cook over medium high heat for about 1 minute, until kale is wilted and tender. Add kale to gnocchi and toss to combine. Season to taste with sea salt and black pepper.
To make cauliflower puree: Very roughly chop 1 medium cauliflower and boil until tender, about 8-10 minutes. Strain well and blend in food processor until smooth. This can be made up to 3 days in advance, and can also be frozen.
Feel free to add shell beans, chickpeas, or browned and chopped sausage to this dish; warm through and stir into gnocchi with the kale.