GREENS FOR THE SPRING SEASON

Nourish

GREENS FOR THE SPRING SEASON

Nourish

According to Ayurveda, spring is the Kapha season. Just as we see in nature with the ice melting and flowers blooming, we too go through transitions as the seasons change. Spring is associated with more moisture, often manifesting as runny noses, colds, allergies, watery eyes. Using a tradition of wisdom centuries old, Ayurveda guides us to specific foods and spices that can create different effects in the body and help us to navigate the symptoms associated with the Kapha season.

by Jodi Kirtley

author image

by Jodi Kirtley

author image

According to Ayurveda, spring is the Kapha season. Just as we see in nature with the ice melting and flowers blooming, we too go through transitions as the seasons change. Spring is associated with more moisture, often manifesting as runny noses, colds, allergies, watery eyes. Using a tradition of wisdom centuries old, Ayurveda guides us to specific foods and spices that can create different effects in the body and help us to navigate the symptoms associated with the Kapha season.

This is the perfect spring recipe! This delicious dish of cooked greens makes a great side or main dish. You can spruce it up with some goat cheese and dried fruit or add some grains for a heartier meal. The spices help to build heat in the body and burn off that winter “stuckness” so many of us experience. If you’ve been feeling a little run down or struggling with allergies and sinus congestion, give this recipe a try and start to include these spices into your other daily meals. Don’t underestimate what these simple but effective steps can do to restore balance in your body and mind.

KAPHA GREENS WITH PEPPERS AND CRANBERRIES

2 BUNCHES OF KALE AND/OR SWISS CHARD
2 BUNCHES OF SPINACH
1 CUP DANDELION GREENS
1 YELLOW AND 1 RED PEPPER, SLICED
2 TBSP. DRIED CRANBERRIES
1/8 CUP SAFFLOWER OIL
1 1/2 TBSP. FRESH GRATED GINGER
1 CINNAMON STICK 0R ¼ TSP. GROUND CINNAMON
WHOLE CLOVE
1/4 TO 1/2 TSP. OF CAYENNE PEPPER
½ TSP. BLACK PEPPER / SALT TO TASTE
GOAT CHEESE (OPTIONAL)

Heat the oil in large skillet and add the cinnamon stick, cloves, and black peppercorns. Saute for a minute to allow the seeds to open and the oils to be released. Add the peppers and again, saute for a minute. Now add the kale and chard, the grated fresh ginger, and the cayenne pepper. Saute this mixture until the kale and chard are wilted, about 4 to 5 minutes. Top with the dried cranberries, walnuts mix well in the pan. Top with the optional goat cheese.

PRACTICE ON DEVATA

Jodi is a certified Clinical Ayurvedic practitioner and Ayurvedic chef who loves to share this beautiful science and to help cultivate awareness of each individuals natures and means of balancing the mind and body. She offers cooking classes, workshops, and Ayurvedic therapies for the mind and body. In addition to being a passionate cook, Jodi also enjoys reading, learning, hiking, and practicing yoga. You an often find her in the kitchen creating new recipes and herbal formulations, making ghee, and enjoying good food and friends. To learn more about Jodi and her offerings, visit her website Ayurglow.

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