Kapha-Pacifying Recipe: Seaweed & Baby Kale Tabouli | Banyan Botanicals

Supporting Your Ayurvedic Lifestyle


Kapha-Pacifying Recipe: Seaweed & Baby Kale Tabouli

posted in Recipes & DIY
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The Importance of Healthy Digestion

The concept of agni, the Sanskrit word for ‘fire,’ is rather essential to the Ayurvedic tradition. Ayurveda views agni as the very source of life. It is said that a man is as old as his agni and that when agni is extinguished, we die. Perhaps even more significantly, Ayurveda teaches us that impaired agni is at the root of every imbalance and disease. Continue Reading >

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!


  • 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


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.

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When we consider what Ayurveda teaches us about digestion, along with what we know about our body’s response to exercise, we might change what we are tossing into the blender. The idea of a post-workout smoothie doesn’t have to be abandoned, but some recipe tweaking that takes our digestion, nervous system, and tissue rebuilding into account can improve an already intact health ritual. Continue Reading >

Cooling Mung Bean Kitchari

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. Continue Reading >

How to Balance Heat with What You Eat

During the summer, our bodies naturally crave light foods and small meals that are easy to digest because the digestive fire – a strong source of internal heat – disperses in order to help keep us cool. Being fully present with your meals while savoring the flavor and texture of your food will help minimize the risk of overeating. Continue Reading >