Kapha-Pacifying Recipe: Dandelion Greens with Lemon and Mint | Banyan Botanicals

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Kapha-Pacifying Recipe: Dandelion Greens with Lemon and Mint

posted in Recipes & DIY
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Kapha-Pacifying Foods

Kapha is heavy, cool, oily, and smooth, so eating foods that neutralize these qualities – foods that are light, warm, dry, and rough – can help to balance excess kapha. Continue Reading >

Spring is kapha season, and what better way to welcome the longer and brighter days than a simple and stimulating meal to balance this dosha. Dandelion Greens with Lemon and Mint will lighten the load on digestion, internally cleanse the digestive tract, and leave you feeling fresh and clean this spring.

When kapha is out of balance you can feel dull, lethargic, heavy, and fatigued. The modern diet of overeating sweet and salty foods—think french fries, potato chips, soda, and ice cream— can further provoke kapha, clog our channels (srotas), and create digestive toxins (ama). Introducing the bitter and pungent tastes of this recipe will stimulate digestion due to their light and dry qualities, and counter any excess kapha stagnation and congestion.

Even though bitter is the most prominent taste in nature, it’s becoming less common in our diet due to highly processed foods filling supermarket shelves. Dandelion greens are a reliable source and ready to eat each spring, just when we need them most. This meal is a natural detoxifier and supports healthy cholesterol levels by stimulating the gallbladder to release bile. It can be used as part of a spring cleanse or simply enjoyed as a side dish at your next barbecue.

Ingredients:

  • ½ pound dandelion leaves
  • 2 pinches dill
  • 2 pinches black pepper
  • 1 clove garlic
  • ½ of a lemon (juice only)
  • 2 teaspoons mint
  • 1 tablespoon olive oil
  • ¼ cup raisins
  • 2 tablespoons red onions
  • 2 pinches mineral salt

Directions:

Add the olive oil to a pan and sauté the onions, raisins, and then the garlic. Chop the greens, blanch with the mineral salt, and drain excess water. Combine the sautéed mixture with the blanched greens. Stir in the lemon juice, dill, and pepper and garnish with mint. Vata types can add a little more salt to taste if desired.