Embrace Leafy Greens.
Carotenes, Manganese, Copper, iron, calcium. With Vitamins C, B1, B2, B6, and E.
Spring is a time of Hope. A period of flux with a Watery Winter World washing away to make room for growth and renewal. Where I live Spring begins with a cold rainy mess of melting snow and grey skies, quickly turning into 53 degrees and sunny, then back again. I find solace in those days of sun. I run outside and enjoy every moment. My eye is caught by every speck of green. Life popping up from the ground. The earth begins another year. Young, fresh, rejuvenated.
We can tap into this cycle of eternal youth by enjoying a plethora of leafy greens.
The back and forth of the weather can be very taxing on a strained immune system. Restaurants are full of sneezing, coughing, and itchy eyes. This weakens us down and ages us. To keep your immune system strong, it is important to go with the flow this time of year. Being too rigid in life right now can leave you feeling the ups and downs too violently.
Alter your routine based on the day. We can experience winter one day, and summer the next. So adjust. Being caught out all day over dressed and too hot is just as taxing as being caught with out a coat when the weather turns.
In the kitchen, stay healthy by eating nourishing and youth rejuvenating greens.
Best Techniques for cooking Leafy Green Vegetables.
- Runny Nose, Damp, Sweaty, Cold – Roast em’
- Drizzle oil or water, and toss to coat. Lay out evenly in large glass pan. Or use parchment paper to line a metal pan.
- You can leave greens whole like Broccoli Rabe, or Halved for Brussel Sprouts, or chopped for Kale
- Sometimes I add chopped up Mushrooms and Onions.
- 350 for about 20 mins, keep an eye for a deep green color. Or a little browning.
- Temperature can be set at what ever your other dishes for the meal require.
- All dried up and itchy – Steam
- Add more flavor to your steamed veggies with these tricks: http://www.thekitchn.com/eight-ways-to-make-steamed-vegetables-taste-amazing-tips-from-the-kitchn-73707
- Steaming is really good for Kapha as you don’t need to use any oil.
- separate woody stalks and steam for a good 5 minutes before adding the leaves.
- A little cold but mostly dried out – Broth Soup
- I love making a nice rich broth out of last night’s pan used to make meat or fish.
- Start by sauteing onions, garlic, ginger, mushrooms, or other veggies.
- Fill up with water and pour off into stock pot. Toss in cannelini beans, potatoes, or turnips. Boil
- Once soft add chopped up leafy greens, and boil until soft.
- Hot, antsy, night sweats – quick Saute’ or Raw
- Most greens can handle a flash saute’. Get the pan good and hot with Ghee or Oil. To know if the pan is hot enough, flick some water at the pan, if it makes a hiss it’s ready.
- I like to chop up onions, garlic, mushrooms, and/or ginger. Toss them in the pan while the oil heats up.
- Then throw in any woody stalks, like the center vein, or the stalk of the broccoli, sliced or chopped.
- Stir and once they are soft at the leafy parts. If the pan starts to dry add water, and a lid half off. Stir often. Ready once deep green.
- If you are really hot and uncomfortable enjoy your greens raw. Get creative with your salads introducing fresh herbs as well.
- Toss your greens in a light boil. 5 minutes or so. Pour out into a strainer over the sink. Then toss greens into a bowl of cold water for about a minute. Strain and let sit while you finish up dinner. Sometimes I will through them back in what every pan I cooked the main dish in the warm them back up and pick up more flavor.
Add some flavor with confidence.
Choose Spices to meet your dosha. Use them all or just one!
In a multi-dosha household choose complimentary spices, or use only Ghee, Turmeric, and dash of salt while cooking. At the table each individual can season with own personal condiments!
- Vata – Sesame Oil, Soy Sauce, Lemon Zest, Most any Spice but not spicy.
- Pitta – Black Pepper, Cumin, Fresh Ginger, Orange Zest, Olive Oil, and/or Walnut Oil.
- Kapha – Cayenne Pepper, Mustard, Lemon Zest, Horseradish, Black Pepper, Cumin, Flax oil or Safflower oil if using.
- Everyone – Ghee, Turmeric