Ayurvedic Thanksgiving Luncheon
We hosted our first Annual Ayurveda Thanksgiving Luncheon this year! Our intimate three-course lunch was hosted at Camaje Bistro in the West Village. Guests were encouraged to discover their dosha through our dosha test. We were able to create a dosha-specific menu based on our guests’ test results. Pretty cool, right!
The Chef-owner, Abigail Hitchcock, created an engaging sensory experience with a fusion of food which excited our palates. Amazingly, she was able to incorporate all of our lollipop ingredients into the menu.
Before the start of the meal, we were treated to hot mulled hibiscus wine. This festive herbal wine was made with spices that stimulate the digestion, which was a nice way to start a meal. Our first course was a sweet potato soup with coconut and curry topped with petite sweet spice mix of greens. The greens were great because they combined sweet flavors of cinnamon, clove, lemon, nutmeg, lavender and mint.
Our second course was an Autumn salad of chicory-roasted Brussels sprouts, chai-spiced carrots and pomegranate with a maple orange rooibos tea vinaigrette. The roasted vegetable salad was served on a bed of petite pumpkin greens, which had a delicious fresh squash flavor! The salad was accompanied with a Dosha-specific chapati turkey wrap that included lemon-turmeric ginger rice and a chutney compote. Of course Vatas ate dark turkey meat, while the Pittas and Kaphas ate light turkey meat. During this course our guests were served tulsi tea from our favorite local farmer. Everyone loved the herb top flower mix of lavender, basil and sage that can be seen floating in the tea.
Ideally, at this point in an Ayurvedic multi-course meal, you should take a break before eating dessert. In our case, we couldn’t wait! Instead, we ate slivers of Meyer lemon, thin sheets of ginger and pinches of Himalayan salt to rekindle our digestion for dessert. A crazy yellow E.T. hand looking object was also on the digestive platter. The citron, whose fruit is segmented into finger-like sections, is called Buddha’s Hand. Since it’s all pith and no juice inside we couldn’t eat it. However, a few of the ladies rubbed its essential oils on their skin and talked about other ways to use it.
For our last course, Abigail served coconut pot de crème infused with rose essential oil. Lucky for us, rose is great for all Doshas. Finally, our meal wouldn’t be complete without a parting gift of dosha-specific Dosha Pops!
A good time was definitely had by all. Our health and wellness guests really appreciated the seasonally influence dosha-specific meal, community connection and celebration. Happy Thanksgiving!!