The Natividad Farmers’ Market will host Ayurvedic Chef Talya Lutzker for a live cooking demonstration on Wednesday, Sept. 24, at noon. The event will take place at 1441 Constitution Blvd. in Salinas as part of the market’s ongoing initiative to promote healthy eating, nutrition access, and community wellness.

Chef Talya will prepare a vegetarian Steamed Beet Salad, showcasing fresh local produce. The community market operates year-round every Wednesday from 10:00 am to 2:30 pm, providing access to fresh fruits and vegetables along with nutritional education.

Chef Talya, a certified Ayurvedic practitioner with over 20 years of experience, discovered her passion for Ayurveda in 2001 while seeking her own healing. She is the founder of Ayurveda Every Day With Talya and has helped thousands achieve their wellness goals through coaching, consultations, and cooking classes. Author of “The Ayurvedic Vegan Kitchen,” Chef Talya is dedicated to spreading the health benefits of Ayurveda.

Recipe Demo: Steamed Beet Salad

This salad combines warm earthy beets with fresh greens to bring a complex and balanced flavor.

Course: Salad, Side Dish|Cuisine: American|Prep Time: 45 minutes |Total Time: 45 minutes |Servings: 6 Calories: 212 kcal

Equipment

• Steamer

Ingredients

• 1 cup water
• 6 beets
• 2 tablespoons lemon juice
• 1½ tablespoons apple cider vinegar
• 2 tablespoons fresh cilantro or parsley, minced
• 3 tablespoon olive oil
• 3 cups lettuce or arugula, packed
• 1 fennel bulb, shredded
• ½ cup raw walnuts or pumpkin seeds
• ½ cup feta cheese, optional
• ground black pepper, to taste

Instructions

1. Put the water in a large-sized stockpot with a steamer basket attachment over high heat.
2. Scrub 6 beets and remove any obvious blemishes while leaving most of the skins on. Slice the beets into 1/4”-thick moons and half-moons.
3. When the water comes to boil, add the beets. Steam for about 15 minutes, or until the beets are fork tender.
4. Meanwhile, stir together lemon juice, apple cider vinegar,  fresh cilantro, and olive oil in a small bowl. Set aside.
5. Place a skillet over medium-low heat and add the raw walnuts or pumpkin seeds. Toast them until they are fragrant and just barely turning a golden brown, about 5 minutes. Remove from heat.
6. Return the steamed beets to a large mixing bowl. Toss with the dressing.
7. Shred fennel bulb and toss with the lettuce or arugula. Pour the warm beets over the fennel/lettuce mixture and toss. Add the toasted walnuts or pumpkin seeds, feta cheese (optional) and ground black pepper to taste.

Nutrition

Calories: 212 kcal | Carbohydrates: 14 g | Protein: 5 g | Fat: 16  g | Saturated Fat: 3g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 7 g | Cholesterol: 11  mg | Sodium: 232  mg | Potassium: 552mg | Fiber: 5 g | Sugar: 8 g | Vitamin A: 2293  IU | Vitamin C: 13 mg | Calcium: 115mg | Iron: 2 mg

Spanish recipe: Ensalada De Remolacha al Vapor

Esta ensalada combina la ternura terrenal con verduras frescas para aportar un sabor complejo y balanceado.

Course: Acompañamiento, Ensalada |Cuisine: Americano |Prep Time: 45 minutes | Total Time: 45 minutes |Servings: 6 | Calories: 212 kcal

Equipment

• Canasta Vaporera

Ingredients

• 1 taza agua
• 6 remolachas
• 2 cucharadas jugo de limón
• 1½ cucharada vinagre de sidra de manzana
• 2 cucharadas cilantro o perejil fresco, picado
• 3 cucharadas aceite de oliva
• 3 tazas lechuga, o rúcula empacado
• 1 bulbo de hinojo, rallada
• ½ taza nueces o semillas de calabaza
• ½ taza queso feta, opcional
• pimienta negra, para sazónar,

Instructions

1. Coloque el agua en una olla grande con una canasta vaporera a fuego alto.
2. Frote 6 remolachas y elimine las imperfecciones obvias dejando la mayor parte de la piel. Corta las remolachas en lunas y medias lunas de 1/4 ”de grosor.
3. Cuando el agua empiece a hervir, añade las remolachas. Cocine al vapor durante unos 15 minutos, o hasta que las remolachas estén tiernas.
4. Mientras tanto, mezcle 2 cucharadas de jugo de limón, 1½ cucharada de vinagre de sidra de manzana, 2 cucharadas de cilantro fresco y 3 cucharadas de aceite de oliva en un tazón pequeño. Dejar de lado.
5. Coloca un sartén a fuego medio-bajo y agrega ½ taza de nueces o semillas de calabaza. Tuéstalos hasta que estén fragantes y apenas se doren, aproximadamente 5 minutos. Alejar del calor.
6. Devuelva las remolachas al vapor a un tazón grande para mezclar. Mezcle con el aderezo.
7. Parte el bulbo de hinojo en rodajas finas y mezcle con 3 tazas llenas de lechuga o rúcula. Vierta las remolachas calientes sobre la mezcla de hinojo y lechuga y revuelva. Agrega las nueces tostadas o semillas de calabaza, ½ taza de queso feta (opcional) y pimienta negra molida al gusto.

Nutrition

Calories: 212 kcal | Carbohydrates: 14 g | Protein: 5 g | Fat: 16 g | Saturated Fat: 3 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 7 g | Cholesterol: 11 mg | Sodium: 232 mg | Potassium: 552  mg | Fiber: 5 g | Sugar: 8 g | Vitamin A: 2293 IU | Vitamin C: 13 mg | Calcium: 115 mg | Iron: 2 mg

Vendor Lineup:

• Central Coast Charcuterie
  · Ely’s Pupusas
  · Chong’s Korean BBQ
  · Veloz Caffe
  · Blissful Teas
  · Tacos El Jerry
  · Barajas Frutas Frescas
  · Viva Mexico Foods
• Otto’s Bread Company
• Dulce Vida
• Rodriguez Ranch
  · Stackhouse Farm
  · Golden Flowers
  · Gallardo Farm
  · Coastal Paradise Nursery (every other week)
  · Chava’s Corn and Baked Potatoes
• Freckles Pickles (every other week)