Kapha-Pacifying Recipe: Seaweed & Baby Kale Tabouli
Key Takeaways
Kapha-Pacifying Recipe: Refreshing seaweed and baby kale tabouli offers a cooling, balanced summer meal that may support digestion and reduce strong cravings after exercise.
Cooling Kale Benefits: Bitter baby kale and mint are traditionally considered cleansing, helping cool the body and refresh taste buds, supporting a sense of satiety without overeating.
Seaweed & Quinoa: Dried kelp, quinoa, roasted red pepper, herbs, olive oil, and soy sauce combine into a textured tabouli that balances flavors and delivers cooling, refreshing summer nutrition.
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The crisp crunch of this dish will refresh and revitalize the body on a hot summer day. With the warmer weather often comes motivation to exercise, but tough work when it's warm can also leave you feeling overheated, irritable, and fatigued. The bitter taste of kale is cleansing to the liver and blood as it stimulates the release of bile, clearing excess heat from the body and reducing natural toxins. This recipe has the natural bitters of kale and the refreshing pop of flavor from mint and parsley, making it a perfect meal to enjoy after a workout to help you cool down and reset. Seaweed & Baby Kale Tabouli boasts a variety of tastes and textures that will balance digestion and reduce excessive cravings for a particular flavor. Feel how your taste buds are satisfied and cleansed after this meal—so satisfied that you don't feel the need to overeat!
Ingredients:
2 cups baby kale (measured raw)
1 cup dried kelp (approximately)
¾ cup quinoa (measured dry)
2 red bell peppers
¼ cup mint
¼ cup parsley
¼ cup lemon
¼ cup olive oil
2 tablespoons soy sauce
3 tablespoons hemp seeds
Directions:
Simmer quinoa in 1 ½ cups boiling water for about 20 minutes or until the liquid is absorbed.
Preheat oven to 400°F. Cut red bell peppers in half, remove seeds and roast for about 25 minutes or until skin is wrinkled and browning. When cooled, cut into smaller chunks.
Prepare kale by removing from stem and chopping finely. Add to a large salad bowl with cooked quinoa, chopped herbs, hemp seeds, and the roasted red pepper.
Soak kelp in water for 15 minutes and rinse. Simmer for 20 minutes or until tender. Strain, chop, and add to salad bowl, tossing thoroughly.
Combine the juice of lemon, olive oil, and soy sauce by whisking, and drizzle as dressing before serving.
Whole green mung beans are cooked with basmati rice, fennel seeds, and burdock root for a cleansing pitta-pacifying kitchari recipe. For extra blood and liver support, try adding bitter leafy greens like dandelion or collards. This combination of ingredients make this an ideal kitchari recipe for pitta constitutions, imbalances, and for those seeking a cooler alternative to kitchari in the summertime.
