FOOD BY HELEN WESTWATER OF LA OLA FRESCA
##Before the heat turns up, Spring is the essential tonic after the chills of winter. A time of cleansing and renewal, to look after the gall bladder and the liver (in Chinese medicine the organs of the wood element). The moment to expel negative emotions and renew and balance your immunity for the rest of the year. As we unfurl into spring we are warned to “keep one foot in Spring and one in Winter”. This recipe for Baked Polenta and vegetables with Thai salad topping does exactly that!
Polenta is made from ground cornmeal and is a great calming source of gluten-free carbohydrate that will give all that energy for the upward growth of Spring. Mixed with lots of vegetables, busting in vitamins and fibre plus an extra boost of Vitamin B rich nutritional yeast and topped with a special zip-zappy ginger, lime and vinegar dressed salad to cleanse and wake up your senses!
On Saturday 27th April come and discover more healthy recipes like this in our monthly ‘Cook, bake, speak English’ class – open to native English speakers as well as students of English.
Polenta Vegetable Bake with Thai Style Spring Green Salad
For the bake
4 cups of Organic fine ground Polenta Cornmeal
8 cups (approximately) boiling water
2 tsp good quality vegetable stock
1 tsp cumin
Olive oil for frying
1 red onion finely diced
4 carrots diced
1 courgette diced
1 broccoli, heads thinly chopped
1 handful of sundried tomatoes
1 dessert spoon Nutritional Yeast
2 dessert spoons Flaxseed
Cucumber peeled and chopped
Black sesame seeds
1 Avocado chopped
1 handful raw broad beans
Crisp green lettuce
Mix of coriander leaves and fresh mint
1inch fresh ginger root
2 garlic cloves
1 tablespoon coriander
1 scant teaspoon chilli flakes
200 ml boiling water
1 scant dessert spoon panela brown sugar
50 ml rice vinegar or cider vinegar
Splash of fish sauce (optional)
Heat the oven to 180c 350f
First, slice prepare the dressing for the salad. Slice the ginger, coriander root and the garlic cloves roughly.
Boil the water with the ginger, garlic, coriander root and sugar for about 5 minutes. Leave to cool and infuse.
Heat a little oil in a frying pan, then gently sauté the chopped vegetables so they are lightly cooked. Place a lid over the top so they preserve their moisture. Mix in the nutritional yeast.
Next, prepare the polenta. In a saucepan, add the boiling water with the cumin seeds and the vegetable stock little by little so that all the polenta is wet and you have a thick sauce consistency. About the same consistency of mashed potatoes.
Mix the vegetable into the polenta. Take a rectangular baking tray and place some baking paper in the bottom greased with a little oil. Take your polenta mix and spread over the tray packing it down tightly with a spatula. Place in the middle of the oven and bake for about 20 minutes. Remove from the oven. This base will keep for several days.
When ready to serve, mix the salad with the cooled dressing. Squeeze over the lime juice and sprinkle with sea salt. Heat the polenta base in a frying pan with a little water if it looks dry. Top with your salad and sprinkle a few black sesame seeds over the top.
The perfect balance to put a spring in your step! Happy Easter Holidays.
¡EN ABRIL ACTIVIDADES MIL! @ La Ola Fresca
18 THURSDAY 20:00h ‘Speak English’ Special ‘POEM IN MY POCKET’
20 SATURDAY 16h Hot cross bun workshop and tea party: peques y padres 5 euros
21 SUNDAY 11h-14h EASTER BRUNCH SPECIAL (reserva con anticipación)
23 TUESDAY 19h San Jordi ‘I book you’ (intercambio/Books/meet up)
Travel special – Presentation by Amy Baker of her book ‘Miss-Adventures’
10.00h-12:00h Art workshop in English with Tina McCallan 10 euros
‘DREAMS and the life of surrealist artist and novelist Leonora Carrington
Cosmética Natural KALAPAS KULTURA
17h ‘COOK, bake, speak English’ – HEALTHY SPRING RECIPES 10 euros
NEW SPRING HOURS
WEDNESDAY: 10:00h-22:30h (20h:Alemán/Castellano)
THURSDAY 10:00h-22:30h (20h:SPEAK ENGLISH)
FRIDAY 10:00h-22:30h Focaccia Nights
SATURDAY 10:00h-22:30h Focaccia Nights
SUNDAY 10:30-15h Brunch
LA OLA FRESCA
C/ Músico Magenti, 11
Tel: 610 026 305