More and more we learn the importance of mindful and intuitive eating and cooking. It refers to a mindset that respects and empowers your physical and mental health honoring your time, desires, satisfactions, lifestyle and even budget. It is the liberty to decide what to eat, when to eat it, where to buy it, how to cook it, and how to eat it. It is a very important subject we many times dont consider due to societal rules. What we don't realize is that being more in tune with this intuitive actions, we will be happier and healthier.
In order to get a little more into a sense, my good friend Lisa, conducted a Intuitive Cooking Workshop focused on the Pleasure of Taste & Seasonality. As a natural educator and Master cooker, Lisa invited us over to get a taste of her upcoming cooking workshop series on ✨Culinary Artistry✨
The night began when Lisa brought us together to discuss the way the 5 basic tastes (sweet, sour, salty, bitter and umami) complement, balance and enhance each other. Additionally to tastes, textures play an important role when offering a unique and better experience. The concept of the workshop consists on having each guest bring a seasonal vegetable, herb, or ingredient of choice, that will be used and share when preparing a dish in small groups. The night became even more interesting when Lisa brought to the table a mystery ingredient, that we will have to implement in our dish intuitively.
Our mystery ingredient was Fava Beans, which are also in season at the moment. Additionally we had asparagus, tomatoes, spicy sausage, prosciutto, orzo, goat cheese, basil, and Israeli spices. Lisa made a quick and fresh Goat Cheese and Orange salad topped with pistachios for the crunch and basil for the aroma, to show us how her intuition played into the game.
🧠 Sari and Clare, two peers from the masters, made a fresh Fava Bean and Ricotta Cheese salad with asparagus, squeezed tomatoes, thinly sliced onion, crumbled spicy, basil, and sprinkled with crumbled spicy sausages cooked until crunchy.
🧠 My friend Miguel (who was visiting, and had no idea what I had signed him up for ) and I made a merge between a Paella and Risotto but with orzo instead of rice! We cooked the orzo with butter and thinly sliced asparagus, then topped off with Fava beans, the asparagus heads, crispy cooked prosciutto and a drizzle of lemon juice.
Would you be interested in attending a workshop like this? Let me know in the comments below.