Mahyar’s Pudding

Throughout the years of skiing, I’ve seen your puzzled faces and heard your bewildered comments whenever you see me eating a spoonful of my pudding with the same enthusiasm as eating ice cream:

“Has anyone ever told you you’re weird?” said one.

“What’s with him eating—” said one gesturing toward me.

“Do you have condiments where you come from?” asked another.

“I guess he doesn’t know it’s a condiment,” I overheard.

The one comment that cracked me up was: “And I thought you were normal.” Oh, if they only knew.

Regardless, your reactions always make me smile and wonder why “the look,” and why “the questions and comments.” Don’t they know? I ask myself every time. Well, apparently not.

On several occasions I explained the reason to a few who sincerely wanted to know. On a recent trip to Heavenly, CA, once again I received several of those now familiar looks and comments and, so, I’m compelled to explain to a larger audience the science and rationale behind my seemingly weird act: Anti-inflammation.

If your reaction is “Hah!” “Anti-what?” and “What’re you talking about?” let me elaborate. But first, full disclosure: I’m not a medical doctor; so, take my view and suggestions with a pinch of salt and dash of pepper.

Inflammation of joints and muscles is a side effect of vigorous physical activities, like skiing, even without tumbling down a slope or kissing a tree. All athletes experience pain and inflammation of joints or muscles at some point. There are two remedies:

1)    Modern medicine, as in over-the-counter or prescription drugs, and

2)    Old, natural medicine, as in food

When skiing, I pop an Ibuprofen with my breakfast. It works. I’d rather not take additional ones during the day. I prefer natural remedies that have anti-inflammatory properties, if I can get them. But where to find a natural remedy on the slopes?

Mustard. Yes, mustard. This yellow, pasty, unassuming condiment readily available at any restaurant and cafeteria on the mountain we add to food to spice up their taste. Why mustard? Mustard is made up of three main anti-inflammatory ingredients:

1)    Mustard seeds,

2)    Turmeric, and

3)    Garlic

For thousands of years, mustard seeds have been a staple in cuisines around the world. Mustard seeds contain antioxidant and anti-inflammatory properties that help in relieving pain.

Turmeric commonly used in Asian and Middle Eastern dishes for its vibrant yellow color, unique aroma, and spicy flavor since forever. Turmeric is also known for its anti-inflammatory properties. My grandmother was a midwife and delivered many healthy babies. She was also a healer—chiropractor of sorts—and treated countless sports injuries with her gentle touch, from popping back in a dislocated shoulder to treating the ache and soreness of a twisted ankle. Turmeric was as an integral part of her herbal medicine in soothing the pain and reducing inflammation. Turmeric gives mustard its beautiful, golden-yellowish color.

Garlic has also been used as a food flavoring since the dawn of recorded history. Garlic is known for its anti-inflammatory properties as well as strengthening the body’s immune system, especially, when eaten raw.

Together, mustard seeds, turmeric, and garlic give mustard a strong, pungent, somewhat bitter taste, making it hard to eat by itself. Unless of course you can muster the taste, a little added Ketchup makes mustard more palatable and the mixture sweeter; hence, Mahyar’s Pudding:

Three-part mustard to one-part Ketchup

(or a similar ratio based on your tolerance of the pungent taste)

Next time you are on the slopes, eat some mustard with your lunch. And after skiing, when you are tired, your muscles sore, or your joints hurt, give my pudding a try, a spoonful or two helps with the healing process. You might get “the looks” and an assortment of “the comments.” Nonetheless, neither “the looks” nor “the comments” nor my pudding will hurt you, unless of course you’re allergic to them.

Here’s to mustard and its lesser-known healing powers!

Mahyar Malekpour

2024