Project Description

Kale is one of our favorite greens for high Pitta and Kapha. Unlike spinach, it is cooling for pitta. Fiber and bitter taste stimulate peristalsis, encouraging regular elimination of the bowels. Bitter taste also improves the flow of bile, reducing gallbladder and liver congestion. Bile also stores blood borne toxins after they are neutralized by the liver. Flushing bile releases these toxins from the body. It is an excellent cleansing spring tonic.

AUTHOR

Crystal Lorraine

RECIPE

Chef Nay Cox

DIFFICULITY

Easy / Beginner

DOSHA

Pitta * Kapha

Ingredients

  • 2 lbs. pre washed shredded kale
  • 2 red bell pepper, chopped into stubby rectangles
  • 1 white onion, chopped into stubby rectangles
  • lemon juice and black pepper (for garnish)
  • 1 tsp salt
  • 1/2 teaspoon olive oil

PREPARATION

Add the oils in a skillet and heat on medium high. Saute onions, bell peppers, Cook until tender, remove from pan and cool.

Toss all remaining ingredients in a large bowl

Garnish with lemon juice and black pepper.

Enjoy!

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