Remember that in the spring, Kapha season, we want to eat more of the tastes pungent, bitter and astringent. Spring greens are perfect foods for this time of year. Below is a recipe for a simple way to cook them. You can use any greens that you find fresh, in your garden or at farm markets: such as spinach, kale, beet greens, mustard greens, collards. Included also is a coriander chutney recipe. Fresh coriander or cilantro is starting to be available locally, and is good for all doshas. Ginger, in both recipes is pungent and great for Kapha.
And if you would like to try a Kitchari cleanse, please contact me, and I can provide recipes and advice. I just completed a short cleanse a few weeks ago before Passover, and it felt rejuvenating.
Enjoy the
bounty of spring as well as all the flowers!
Debbie Helfeld, MPH
Certified Ayurvedic Health Counselor
Yoga
Instructor, RYT-500
301-538-5811
Debbie's Simple Dark Leafy Greens
1 bunch or about ¾ lb of dark greens: like kale, collards, or turnip greens
1-2 T ghee
½ t cumin seeds
1 t ground coriander seeds
½ t turmeric
2-4 slices of fresh ginger, diced
½ t salt, to taste
Wash, slightly dry and chop the greens. Heat ghee or oil in a big frying pan, add cumin seed, and stir for about 20 seconds. Then add the remaining spices and stir for about 1 minute until fragrant. Add the greens, stir to coat, then lower heat, cover and cook until the greens are tender, about 10 minutes. Check them a couple of times, and add a few tablespoons of water if the greens are sticking.
Fresh Coriander Chutney
(adapted from The Ayurvedic Cookbook)
1 bunch fresh cilantro/coriander, leaves and most of stems
¼ cup fresh lemon juice
¼ cup water
¼ cup grated unsweetened coconut
2 T fresh ginger root, diced
1 t raw honey or raw sugar
¾ t salt
In a blender, blend coriander, lemon juice and water until coriander is chopped. Add remaining ingredients and blend until it is like a paste. Chutney can be stored in a covered container in the refrigerator for about a week. Good with greens and kitchari.
