Ayurvedic Recipes: Collard Greens

Ayurvedic Recipes: Collard Wraps

By Diana Bellofatto
May 2, 2018

Ayurvedic Recipes: Collard Greens

 

Ready, Set, Spring!

When it comes to eating seasonally, green means go at this time of year! Verdant veggies vie for our attention as they burst up through the earth’s floor, beckoning us to savor their flavor.

 

If you follow Mother Nature’s lead, she signals us to leave behind the heavier, heating, acid-forming foods of winter that kept us warm, and asks us to focus our attention on the lighter, cooling, alkaline foods that help us to maintain balance as the season shifts and heats up.

 

Collard greens are the perfect host for the abundance of veggies that grow at this time of the year. Spices and the friendly bacteria on vegetables enkindle agni (digestive fire), and enhance assimilation and absorption of nutrients.

 

In this recipe, explore how the bitter, astringent, and pungent flavors of broccoli, radish, scallion, avocado, and cilantro team up with just enough of the sweet, sour, and salty tastes of lime and coconut to tantalize our taste buds.

 

Collard Wraps

  • 4 or more large collard green leaves
  • 1 very ripe avocado, mashed
  • 1 cup finely chopped broccoli
  • 1/2 cup chopped celery
  • 1/2 cup chopped scallions
  • 1/2 cup thinly sliced or minced radish
  • A generous handful of cilantro leaves
  • 1/2 cup toasted pumpkin or sunflower seeds, or 1/4 each
  • 2 tablespoons shredded unsweetened coconut
  • 1 tablespoon fresh lime juice
  • 3 tablespoons toasted sesame or olive oil
  • Himalayan pink salt to taste
  • 2 teaspoons garam masala
  • 1/2 teaspoon ground fenugreek
  • 1/2 teaspoon ground turmeric

*If you are experiencing feelings of heaviness, bloating, and lethargy (kapha dosha), use less avocado, seeds, coconut, and sesame oil.

 

Directions

1. At room temperature, combine all ingredients (except the collard green leaves) in a large bowl and mix well.

2. Lay the collard leaves out flat, and then spoon and spread some of the mixture evenly onto each of the leaves. Wrap them up and you’re ready to roll!

Serves 4.

 
 

Interested in learning more about Ayurveda and the programs at the Art of Living Retreat Center? Check out our annual catalog here!

 

Yoga Retreat Catalog for NC

TAGS: Ayurvedic diet , clean eating , collard wraps , diet , greens , seasonal eating , seasonal food , Spring
Ayurvedic Recipes - Sauteed Greens

Ayurvedic Recipes: Sauteed Greens

By Diana Bellofatto
February 22, 2018

Ayurvedic Recipes - Sauteed Greens

Ayurveda calls collard greens sattvic.  This implies that they support peacefulness and purity of body, mind, and spirit. Collard greens possess bitter, astringent, light, dry qualities.  Their digestion is aided with spices, healthy fats, and substances rich in digestive enzymes and stomach acid boosting abilities.

 

Enjoy collards as a side dish, a main dish with protein rich nuts, seeds, and beans or, in a soup. Read on to discover more about the greatness of these greens and the ingredients by which they are accompanied in February’s recipe.

The ‘personality traits’ of the ingredients

  • Collards Greens are packed with fiber and are an excellent source of antioxidants, vitamins A , C, E,  K, folic acid, iron, calcium, magnesium.  Their bitter taste aids in de-stagnation of the liver and enhances bile flow.
  • Tamari contains digestive enzymes and provides that “umami” taste.
  • Apple Cider Vinegar will give your stomach acid a boost and supports healthy blood sugar.
  • Ginger enkindles the digestion fire, keeps us warm, and detoxifies unhealthy fat from the body.
  • Ghee-the butyric acid in ghee nourishes the gut and provides a great source of healthy fat.
  • Pumpkin & Sunflower Seeds provide protein, are mineral rich and protect against free radicals.

Sauteed Greens with Pumpkin & Sunflower Seeds

  • 1 cup water
  • About 10 cups washed, dried, and chopped fresh collard greens
  • 2 teaspoons fresh chopped ginger
  • 1.5 tablespoon ghee
  • 2 tsp. apple cider vinegar
  • 1 tablespoon tamari
  • 1/4 c. toasted sunflower seeds
  • 1/4 c. toasted pumpkin seeds

Directions

1. In a large deep skillet, on medium heat, sauté the ginger until soft and slightly golden.

2. Add the collard greens and mix well.

3. Add the water, cover and reduce the heat to low and cook until the collard greens are tender.

4. Turn off the heat and stir in the tamari and raw apple cider vinegar.

5. Transfer to serving bowl and stir in the sunflower and pumpkin seeds.

Serves 4

 
 

Interested in learning more about Ayurveda and the programs at the Art of Living Retreat Center? Check out our annual catalog here!

 

Yoga Retreat Catalog for NC

TAGS: art of living , art of living retreat center , Ayurveda , ayurveda cleanse , ayurveda detox , Ayurvedic diet , Ayurvedic Recipes , cleanse , greens , sauteed greens , winter

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