Kohlrabi salad with carrots

Category: Vegetable and fruit dishes

Ingredients
kohlrabi	100 g
carrot	100 g
onion	50 g
honey or sugar	0.5 tsp or to taste
sesame	3 tsp
salt	0.5 tsp or to taste
lemon acid	1/4 tsp
mustard	1 tsp
black pepper, ground	taste
turmeric	1/4 tsp
dill, green onions, cilantro
vegetable oil	1 tbsp. l.
garlic	1 tooth

Cooking method

Chop kohlrabi and carrots into long strips, add onions, cut into half rings
Add honey or sugar, salt, citric acid, pepper, mustard and stir.
First heat the sesame seeds in a dry frying pan and then, adding vegetable oil, fry it until a pleasant aroma appears. It is not necessary to ignite the oil until smoke appears. As soon as the aroma is intense, pour the oil over the vegetables and stir quickly.
Add finely chopped garlic to the still warm mixture and, after cooling, add finely chopped greens.
Can be served on the table. The salad is good both freshly prepared and infused.

The dish is designed for

300 grams

Time for preparing:

30 minutes, no more

Cooking program:

slicing

Note

Already in the process of preparing the salad, I decided to count how many tastes it contains and came to the conclusion that everything is spelled out in it, as in Ayurveda, in my, amateurish, opinion. I do not on purpose, I just love salads and love to experiment.

Six flavors in Ayurveda

The taste of food is of great importance because it has a direct effect on the doshas. According to Ayurveda, every food product (as well as every plant) has a specific flavor. When used in the right amounts, the flavors balance the body's systems.

The papillae on the tongue form six groups, corresponding to the six flavors that Ayurveda distinguishes: sweet, sour, salty, bitter, pungent and astringent. These six basic tastes come from five elements:

Earth + Water = Sweet

Earth + Fire = Sour

Water + Fire = Salty

Fire + Air = Sharp

Air + Ether = Bitter

Air + Earth = Astringent

Different groups of taste buds on the tongue perceive different tastes and send corresponding signals to the brain, from where commands come that affect not only digestion, but also all cells, tissues, organs and systems of the body.

Sweet

The sweet taste is found in foods like rice, sugar, milk, wheat, dates, maple syrup. Foods with a sweet taste are generally moisturizing, cooling and heavy in quality. Sweet taste enlivens. When consumed in moderation, it is beneficial to the body and promotes the growth of all seven dhatus (plasma, blood, muscle, fat, bone, bone marrow and nerve tissue, reproductive tissue). Proper use of this flavor gives strength and longevity. It sharpens the senses, improves the appearance, the voice, promotes the good condition of the skin and stripes. The sweet taste reduces thirst, relieves heartburn and invigorates. It promotes stability.

Despite these positive qualities, excessive consumption of sweets can cause many diseases. Sugary foods increase kapha and can cause colds, coughs, congestion, heaviness, loss of appetite, laziness, and obesity. In addition, it can provoke lymph congestion, tumors, dropsy, diabetes and fibrocystic breast disease.

Sour

Foods like citrus fruits, sour cream, yogurt, vinegar, cheese, and fermented foods have sour tastes. By nature, acidic foods are usually liquid, light, warming, and moist.When used in moderation, they refresh, whet appetite, increase salivation, improve digestion, energize the body, nourish the heart and give lightness to the mind.

When sour tastes are abused, it can cause thirst, acidity, heartburn, indigestion, peptic ulcer disease, and tooth sensitivity. Due to its fermenting action, when consumed in excessive quantities, it can be toxic to the blood and cause skin conditions, including dermatitis, acne, eczema, furunculosis and psoriasis. Its hot quality can acidify the body and cause burning sensation in the throat, chest, heart, bladder, and urethra.

Salty

Examples of substances with a salty taste are sea salt, rock salt, seaweed. In terms of its qualities, the salty taste is warming, heavy and moisturizing. When consumed in moderation, it reduces vata and increases pitta and kapha. The element of water gives it a laxative effect, and thanks to the element of fire, it reduces spasms and pain in the colon. In moderation, it promotes growth and maintains fluid and electrolyte balance, stimulates salivation, and aids digestion and absorption, as well as waste removal.

Too much salt in the diet can lead to agitation of pitta and kapha, make the blood thick and viscous, cause swelling, high blood pressure and worsen skin conditions. Hot flashes, fainting, wrinkling, and baldness can also be caused by excessive salt intake. A number of other disorders, including focal hair loss, ulcers, hemorrhagic diseases, skin rashes and hyperacidity, can result from overuse of salty taste.

Acute

A pungent taste is present in various types of pepper (black, cayenne, chili), onions, radishes, garlic, mustard, and ginger. It is lightweight, drying and warming by nature. When consumed in moderation, it improves digestion and absorption, and cleans the mouth. It removes congestion in the nasopharynx by stimulating the formation of tears and nasal discharge. The pungent taste promotes blood circulation, breaks down blood clots, helps remove waste and has an antiseptic effect. It gives clarity to perception.

On the other hand, overuse of spicy tastes in your daily diet can cause negative reactions. It can cause wasting, weaken sexual and reproductive strength and lead to infertility in both women and men. It can cause choking, burning sensation, fainting, and severe fatigue with fever and thirst. Overuse of pungent tastes arouses pitta and can cause diarrhea, heartburn and nausea. Since the pungent taste contains the element of air, it is able to excite vata, causing dizziness, tremors in the limbs, insomnia and pain in the legs. In addition, the result of excessive consumption of spicy food can be stomach ulcers, asthma, colitis, skin diseases.

Bitter

Coffee, aloe, rhubarb, medicinal plants such as curled sorrel, fenugreek, turmeric, dandelion root, sandalwood have a bitter taste. Bitter taste is usually lacking in the diet of inhabitants of northern latitudes. It is cold, light and dry by nature, increases vata and reduces pitta and kapha. Although the bitter taste itself is not very pleasant, it restores the sense of taste by enhancing the sensation of other tastes. It has a bactericidal effect, eliminates toxins, helps to get rid of burning and itching sensations, from fainting and intractable skin diseases. The bitter taste reduces fever and makes the skin and muscles firm. In small quantities, it promotes digestion, suppresses gas formation in the intestines. Exerting a drying effect on the body, it reduces the amount of fat, bone marrow, urine and feces.

Overuse of a bitter taste can cause exhaustion of all the dhatus of the body, extreme dryness, exhaustion and fatigue. Dizziness and loss of consciousness are sometimes observed.

Astringent

Astringent taste: have pomegranates, byadan, chickpeas, green beans, okra, alfalfa sprouts, unripe bananas and herbs such as "golden seal", turmeric, logos seed, arjuni, geuhera. In terms of its qualities, it is cool, dry and heavy, causes a feeling of dryness in the throat and weakens the voice. In moderate doses, the astringent taste soothes pitta and kapha, but can energize vata. It stops bleeding and helps in the treatment of ulcers by promoting healing.

Overuse of an astringent taste can cause dry mouth, difficulty speaking, constipation, bloating, heart pain, congestion of blood vessels, weaken sex drive and impair sperm quality. An excess of astringent taste can cause exhaustion, seizures, facial paralysis, stroke, and other vata-type neuromuscular diseases. 🔗