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Spring Bowl with Greens, Avocado and Radish

Ingredients

Directions

  1. Cook your Spring grain (quinoa or millet) in water with a pinch of salt. Once done, fluff and set aside.

  2. While the grain cooks, heat ghee in a large pan, add cumin seeds, 1/2 tsp fresh grated ginger, and turmeric. Once fragrant, toss in the chopped greens and sauté until just wilted. Season with salt, black pepper, and a squeeze of lemon or lime.

  3. In a small bowl, mash the avocado with cumin powder, the other 1/2 tsp fresh grated ginger, lemon or lime juice, cayenne, and pinch of salt. Stir in fresh herbs.

  4. Toss the radish slices with a few drops of lime juice and a pinch of salt to lightly pickle and mellow their sharpness.

  5. Assemble your bowl: Add warm quinoa or millet to the base, top with sautéed greens, a spoonful of avocado mash, and a handful of radish slices. Sprinkle with extra herbs if desired.

Notes

  • Bitter, pungent, and astringent tastes (greens, radish, spices) clear out spring heaviness.

  • Avocado is rich, so use only a small amount and balance with heating spices and lemon when balancing kapha dosha. Vata and Pitta can add avocado more liberally.  

  • Warm, cooked food supports digestion and clears ama (toxins), especially in Kapha season.

Dosha Type

K- VPn

Kapha: This recipe is ideal for Kapha, with its light and bitter flavors, cleansing properties, and warm spices that stimulate digestion and prevent sluggishness. The avocado is perfect in small portions to add healthy fat without overwhelming.

Vata: Most of the dish is supportive, but Vata should use more ghee, avoid too much radish (due to its pungency), and ensure enough moisture in grains (prefer quinoa for Vata). 

Pitta: The dish is supportive, but Pitta should moderate the use of raw radishes and lime/lemon (opt for cilantro or mint to cool). Quinoa and spinach are good for Pitta, but ensure portions of avocado are small.

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