Healthy gourmet
Preparing a meal helps the mind to relax and stimulates the imagination, so get cooking
Flavanols have been associated with a decreased risk of dementia, according to the American Heart Association. Research by the Alzheimer's Association in 2009 showed that eating a "heart healthy" diet and participation in moderate physical activity may help preserve our memory and thinking abilities as we age. It suggested that whole grains, vegetables, low-fat dairy foods and nuts may offer benefits for cognition in later life.
Food - or, more specifically, cooking - can help develop our imagination, which is constantly under threat of being repressed, by the "common sense" of the communities in which we live.
I spent an afternoon with chef Pietro Leemann at Ristorante Joia in Milan, Italy. He believes in the power of ideas: "Most chefs make dishes that are a combination of ingredients. But my food is the outcome of a creative artistic process."
As he speaks, Leemann places a dome-shaped crispy leaf of cabbage to conceal a vegetable terrine. He calls the dish "The Navel of the Planet".
The cabbage dome is a symbol for the world and the need for a green solution to protect it.
Joia was the first vegetarian restaurant in Europe to be awarded a Michelin star. The menu lists dishes such as Wild, Travel Notes, Serendipity in the Garden of My Dreams, and The Phoenix's Dream.
"I look at nature, and I transform it in order to understand it and represent its essence," says Leemann. "I love to do so by using a tantalising and playful approach."
Leemann believes cooking is a vehicle for creating relationships between ourselves and nature. When the liaison is playful, it works better, like in human relationships. Leemann presents a dish called Fabrizio Thought About Me, which is named after Fabrizio Marino, Joia's sous chef.
Serves 4
For the terrine
- Cut vegetables into small pieces, lightly season with salt and sweat over a very low heat, covered with a lid, until golden brown.
- Puree in a food processor with the butter, rosemary and orange zest.
- Bring water to the boil with the agar agar, reduce to 50ml, stirring constantly with a whisk.
- Add to the vegetables.
- Pour the mixture into an aluminium mould and allow to cool until it sets.
- Keep in the refrigerator; when ready to serve, cut into 4cm circles.
- Peel the pears and cook in water with the sugar and vinegar until soft.
- Cut each pear into four pieces.
- Divide the syrup in two.
- Mix the turmeric into one half, add the pears and set in the refrigerator.
- Mix the other half with the agar agar, boil and reduce to 50ml.
For the raspberry sauce
- Put the pear jelly into 4cm diameter moulds, pour the agar agar mix on top and leave to set in the refrigerator.
- Pour apple vinegar and sugar into a pan and bring to the boil. Add the raspberries and reduce for 10 minutes then strain through a sieve.
For the green sauce
- Chop the parsley, capers, anchovy fillets and garlic.
- Add the lemon juice and olive oil and stir until thick.
- Use one terrine circle and one pickled pear circle for the eyes.
- Draw a smile with the green sauce and the eyebrow with the raspberry sauce.
