Kapha-Pacifying Recipe: Seaweed & Baby Kale Tabouli
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.