Recipe Roundup: 3 Kapha-Balancing Recipes for Spring
Spring is a season of warmth, moisture, slowness and softness—characteristics that the Kapha dosha shares. This alignment tends to result in an accumulation of Kapha during these warming months, which can leave us feeling sluggish or tired, despite the motivating energy of spring growth and rejuvenation.
One way to redress this imbalance and increase your energy is by filling your diet with healthful, Kapha-balancing foods. Oftentimes, our body responds to an imbalance in Kapha by craving light, fresh foods. This is exactly the impulse you should follow to establish a healthy balance—Ayurvedic tradition recommends eating light, warm, bitter and astringent foods.
Here, we’ve rounded up 3 recipes for keeping Kapha in check and embracing the warm energy of spring with vitality and rejuvenation.
1. Slow-Cooked Mustard Greens & Turnips (4-5 servings)
Eating bitter and astringent greens is one effective way to deliver healthy vitamins and nutrients to your body while also combating the heaviness of a Kapha imbalance. This slow cooker recipe for mustard greens and turnips delivers a flavorful punch and a warming source of nourishment.
- 3-4 lb. mustard greens (the world’s healthiest greens according to Whole Foods!) – sub kale if not available
- 3 medium turnips, peeled and quartered
- 1 cup vegetable stock
- Spices: ½ tsp. turmeric, chili powder, salt & pepper (to taste)
- Ginger, 2-inch, chopped
- 1 jalapeno pepper, chopped
- 7-8 garlic cloves, chopped
- Thoroughly clean and rinse the greens and turnips and boil on high heat for 10 minutes
- Drain the greens and add to slow cooker with stock, ginger, jalapeno, garlic and spices
- Slow cook on low for 4.5 hours
- Garnish with parsley leaves and serve!
2. Warming Vegetable Ragout (2 servings)
As we mentioned earlier, Kapha season calls for light, warming foods. This warming vegetable ragout channels the warming, astringent properties of vegetables like turnips and carrots, resulting in healthful meal that energizes and restores.
- 1 large onion – cut into wedges
- 1 medium turnip
- 2 medium carrots
- 1 medium beetroot
- ½ cup vegetable stock
- Spices: 1 tsp. curry powder, cinnamon (pinch), turmeric (pinch)
- Parsley leaves and lemon zest (for garnish)
- Ghee (clarified butter), mustard oil, and unsalted butter
- Salt & pepper
- Pre-heat oven to 425 degrees F
- Peel and chop the turnip, carrots, and beetroot into ½-inch cubes and toss with half a teaspoon each of ghee and mustard oil. Place on a baking sheet and roast for about 20 minutes, until the vegetables are tender
- Heat ghee in a large skillet and cook the onions until golden brown
- Add the roasted vegetables into the skillet, adding vegetable stock, spices, and salt and pepper to taste. Simmer for 3-4 minutes until vegetables are thoroughly coated
- Garnish with parsley and lemon zest
3. Cinnamon, Ginger & Turmeric Tea (1 serving)
One way to add warmth to your diet is through Ayurvedic spices like cinnamon, ginger, clove or turmeric, many of which also boast their own anti-aging and immunity-boosting properties. This cinnamon, ginger and turmeric tea harnesses the healing, warming and rejuvenating powers of these three revered spices.
- 1 tsp turmeric, fresh or ground
- ½ tsp ginger, grated or ground
- 1-2 cinnamon sticks (depending on how much cinnamon flavor is desired)
- 1 ½ cups water
- Optional flavorings/sweeteners: honey, lemon juice
- Combine turmeric, ginger, cinnamon and water in a saucepan and bring to a boil
- Simmer for 15-30 minutes
- Remove from heat and add lemon juice or honey, if desired