By Angela Glaz
Ayurvedic Health Coach & 500 Hour E-RYT
Prep Time: 10 minutes
Cook Time: 15 minutes
1/4 cup chopped cilantro
1/4 cup chopped mint
1 tbsp lemon juice
2 tbs. olive oil
1/4 cup chopped red onion
1/4 cup chopped sweet peppers
1 cup baby kale
1 cup quinoa
1/2 cup chick peas
1/4 tsp black pepper
Himalayan sea salt to taste
Sauté red onion, sweet peppers, and chick peas in 1tbs of oil until soft and brown. While sauting onion, peppers and chick peas, rinse quinoa under cold water and then boil in 2 cups of water for 10-15 minutes or until liquid in absorbed.
Once vegetable mix starts to soften, add baby kale. Mix quinoa with remaining 1 tbsp. of olive oil, lemon juice, and sautéd vegetables
Top with chopped mint, cilantro, salt, and pepper.
Benefits for Kapha:
Chick peas: Lighter in nature, and a high fiber food, which helps promote healthy digestion - great for kapha, Chick peas are also known for helping reduce cholesterol.
Sweet Peppers: Helps increase metabolism, regulate weight loss, and blood pressure, and promotes healthy eyes.
Baby Kale: Light and dry in nature, which helps balance the heavy and oily qualities of kapha. Kale is also high in fiber and full of vitamins, which helps promote healthy digestion.
Quinoa: Grain with the highest amount of fiber, which promotes healthy digestion. Filled with tons of vitamins, as well as flavonoids, which are said to hold anti-inflammatory, anti-viral, and anti-cancer properties.
Lemon juice: While lemon juice may seem more acidic in nature, both lemons and limes are alkaline, which
means they are good for helping maintain healthy digestion for all of the doshas.
Cilantro: Stimulates digestion without over stimulating the digestive fire, as to aggravate pitta. Cilantro also
helps purify the blood and detoxify the body of ama (toxins).
Mint: The pure scent of mint is energizing, which is just what kapha needs. Mint is also great for soothing
upset stomachs, as well as increasing the speed of digestion.
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