Spring kale & sweet potatoes
Spring is time of growth, nature comes back to life and we are surrounded by lively, fresh leafy greens that even grow as weed in our gardens!! (dandelions)
So here is a quick way to mix the leafy greens such as kale with sweet potatoes to create a grounding balance to the airiness of the greens, combined with all the spices you have yourself a stabilizing, yet light and nourishing meal.
Sweet potatoes are rich in complex carbohydrates, which means these roots can satisfy the appetite for long stretches of time. Unlike white potatoes, sweet potatoes are light on your stomach, and recommended for weight loss while still being nourishing. Sweet potatoes won't make you feel tired like white potatoes either. The addition of healthy fats in the form of ghee adds strength and vigor to this dish yet keeping it light for all 3 doshas to enjoy.
3/4 inch Ginger (Fresh)
1/2 tsp Turmeric
1/2 tsp Fennel
1/2 lbs Kale
2 pinch Salt (Himalayan pink)
1 tbsp Ghee
2 c Sweet Potato
1 tbsp Sundflower seeds to garnish
1. Boil the kale until leaves turn a vibrant shade of green green and strain.
2. In a separate pot, add the diced sweet potatoes with just enough water to cover them. Add the salt and boil until soft. Remove from heat and save sweet water for another meal.
3. Grate and sauté ginger in ghee for thirty seconds. Add Turmeric and fennel and then add cooked sweet potatoes and kale. Mix gently to avoid breaking up the soft sweet potatoes. Sprinkle the sunflower seeds last minute.