October 2019 – Influential nutrition teacher Sushama Gokhale joined us Around the Table last month to discuss the healing energy of food. She focused on the voltage potential of cell membranes, and ways to increase that energy while fighting diseases like cancer. Sushama shared three of her favorite recipes with us.
“There is nothing as healthful for the voltage potential of your cell membranes as eating saturated fats in the form of delectable dressings and raw meats, lacto-fermented and cured by nature.” – Sushama Gokhale
MAYONNAISE:
Make a fresh, zesty, Californian Mayonnaise with these simple ingredients:
1/2 tsp cayenne
2.5 tbsp lemon juice
1/2 tsp salt
1/2 tsp pepper
1 tsp dry mustard powder
3 yolks at room temperature
1/2 tsp kraut juice or whey
3/4 cup oil (any combination of fresh pressed organic walnut, olive, coconut or avocado oil. Coconut oil needs to be just melted)
Mix all ingredients except the oil into a container. Place an immersion blender into the mix, start blending and slowly drizzle in oil, until the mixture is thick, viscous and creamy and can take no more oil. Leave on the counter for twenty four hours, so that the whey or kraut juice ferments the mayonnaise. This will not just deepen flavor but expand the shelf life of the mayonnaise to several weeks, as lactic acid bacteria permeate the mayo, rendering it digestible, giving it their energy, and preserving it naturally, without the need for toxic preservatives.
HOLLANDAISE SAUCE:
Add:
1 egg yolk
1 tsp water
1 tsp. lemon juice
A pinch of salt
To a bowl. Place your immersion blender into the bowl. Turn it on as you slowly pour in 1 stick of just melted butter, until the butter is all taken up and the mixture becomes rich and viscous, a deliciously creamy dressing. Serve warm over roasted asparagus, poached eggs, steaks, chicken, over salads just about anything. A great and easy sauce that makes you look like a gourmet. Hollandaise is a great unctuous addition to any meal. I add cayenne and pepper, and sometimes turmeric into the hot butter, for bland dishes that need to be woken up.
CURED MEATS:
“Cured meat is easy to digest, a snap to make, and gives you the life force of raw meat in an easily digestible form. Here is a video to help you get started.” – Sushama Gokhale
ABOUT:
Sushama Gokhale has taken Hippocrates’ words ‘food is medicine’ to heart and makes, writes about, and advocates for traditional healing foods. She studied Biochemistry and Immunology, and explains traditional, nutrient dense foods in the context of science and your health. She works with small groups of people in highly interactive settings and offers one on one coaching.
Email her at sushama.gokhale@gmail.com or 415-694-3502