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.
Dandelion greens:
Bitter and astringent: Stimulates digestion, clears ama (toxins), and supports detox, making them perfect for Kapha and Pitta doshas.
Promotes liver health, supports the kidneys, and encourages mild diuresis to clear excess fluid from the body, especially helpful for Kapha season.
This dish is light, warm, dry and stimulating making it great for spring season and balancing to kapha dosha.
Buckwheat is dry and warming.
The vegetables used are bitter and astringent.
Digestive spices stimulate digestive fire, clear toxins and dry excess kapha.
This recipe avoids over stimulating and heating foods making it sattvic and more suitable for all doshas.
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