Opening the Doors of Perception Warm Potato Salad
I dislike getting bogged down in information when cooking - so I will keep this brief!
This recipe is based off the concept of Vibrational Nutrition. In a nut shell the energetic signature of each plant/vegetable offers the architecture of a stable foundation onto which you can consciously craft your inner world and therefore transform your outer reality. Because we are vibrational beings in a constant state of flux, a significant key to our well-being and growth is the reinforcement of our desired energy patterns. Food is such an effective medium for holding matter at specific vibratory rates, and food nourishes every aspect of well-being, from being one of the most dynamic ways to sustain your physical health to creating and maintaining even the subtlest aspects of self--the mind, emotions, and spirit.
This recipe explores some whole foods that deepen intuition and open the gates of perception
If you are the kind of person who likes to understand the why behind how something works. My book Vibrational Nutrition: Understanding the Energetic Signatures of Foods, explores this in detail. Including the energy signatures of all featured foods in this dish, so you can understand the synergy that creates this expression.
Now for the tasty bits!
Narrative: You might serve this dish when you want to develop second sight and peer into the navel of universal truth, ask questions and receive answers. Powerful to eat before meditation, studying, journeying, divination, giving readings or healing work.
2 large handfuls of shiitake mushrooms
About 1 ½ pounds miniature white potatoes
1 4-ounce jar artichoke hearts marinated
1 14-ounce cans whole hearts of palm
1 or 2 leeks – depending on how much of a bite you like
1 small fennel bulb
Sea salt and freshly ground black pepper - to taste
4 - 6 tablespoons extra virgin olive oil – depending on how saucy you like things!
2 tablespoons freshly squeezed lemon juice
1 tablespoon vinegar of choice – I like apple cider
2 teaspoons Dijon mustard
1 large garlic clove, pressed or finely minced (2 teaspoons)
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Add mustard, garlic, salt, pepper, lemon juice, and vinegar to a mixing bowl and whisk to combine. Then, while continuing to whisk, slowly stream in the olive oil to emulsify the oil and vinegar, stir in chopped fennel fronds. Taste and adjust flavor as needed, adding more salt for saltiness, black pepper for spice, mustard for intense mustard flavor, vinegar or lemon for more acidity.
Artichoke hearts cut into quarters; whole hearts of palm cut into half-moons, add uncooked.
Combine all salad ingredients in a large bowl and add the dressing to the salad mixture and toss to combine, taste the salad and adjust salt and pepper as needed.
Rinse and scrub potatoes, then slice into 1/4-inch slices. Add to a large saucepan and cover with water. Add a healthy dash of salt (for flavor) and bring to a boil. Once boiling, reduce heat slightly (to medium/high) and continue cooking for 10-15 minutes or until the potatoes are easily pierced with a knife and also easily slide off the knife. Be sure not to undercook the potatoes or they can be waxy and difficult to eat. When in doubt, carefully scoop out a potato and test it to see if it’s the right doneness.
Once the potatoes have finished cooking, drain and rinse with cool water. Then once mostly dry, add to a large serving bowl.
To prepare leeks, first, clean them thoroughly. Then, cut off the root end and the dark green leaves. Slice into thin half-moons and separate.
To prepare fennel, slice off the stalks and fronds. Finely chop fronds for the dressing. Discard or save stalks for later use. Remove the root end, and slice the bulb into quarters. Remove the core from each quarter with your knife. Peel apart the layers, and slice into your desired shape and size. For shaved, instead of sliced or diced, fennel, follow the above steps but with one variation. Keep each layer of the fennel bulb intact, instead of cutting it in half like you would when making a smaller dice. Then, use a sharp knife to make thin shavings that look like half-moons. I like shaved in this recipe.
To prepare mushrooms, heat a large skillet over medium high heat. Add a healthy dash of olive oil, swirling to coat the pan. When the oil is hot and shimmers, add the mushrooms in a single layer, taking care to not overcrowd the pan. Cook the mushrooms, UNDISTURBED, for 4-5 minutes or until they begin to turn golden and release their liquid. Stir the mushrooms and continue to cook, stirring occasionally, until the mushrooms are crisp and caramelized but still moist, about 4 additional minutes. Once the moisture has released from the mushrooms and cooked off, reduce heat to medium and season the mushrooms with salt and pepper. Let cool to room temperature.
(C) Candice Covington