Recipe: Lively Spring Greens

 After putting together the San Franshakti 3-Day Cleanse, I had lots of leftover kale. As a person with 4% Kapha (yes, really, that's what my old practitioner told me) I need to be mindful of not floating off with kapha balancing foods like kale. I paired this dish with simple basmati rice and the Curry Sweet Fries to make a vata-pitta friendly meal in spring. Delicious! Kapha types, you'll love the light & bright qualities this dish brings to your body and mind. Great if you've been a bit congested.

Serves 2.

1 T ghee or mild-flavored oil
pinch of hing (optional)
1 T minced ginger
1/4 t whole fenugreek seeds
1/4 t whole cumin seeds
2 c chopped greens (kale shown here)
1/2 c frozen peas
1/4 c paneer cheese, cubed
lemon, salt & black pepper to season

Bring a medium sized pot of water to boil. Plunge greens & peas into boiling water & remove. Set aside. In a large pot or wok, heat the ghee/oil. Add the hing, ginger, cumin & fenugreek, and saute over low heat until fragrant, about 1 minute. Add paneer cubes and stir frequently for two minutes, browning the sides of the paneer. Add greens and peas and cook, stirring frequently, until tender about 8 minutes and flavors combined. Season with juice of lemon, salt and pepper.

• Vata: Favor arugula, mustard greens. If using other greens, add mustard seeds & a pinch of red chili pepper flakes instead of fenugreek. Use 1 1/2- 2 T ghee.
• Pitta: Excellent for pitta.
• Kapha: Excellent for kapha. Can omit paneer cheese entirely.