Namaste from HemaVeda,
Ayurveda provides us with incredible knowledge to incorporate thousands of Herbs and Spices in our daily diet. Ayurveda is a way of life that strives to make healing and healthy life a part of daily routines.
HemaVeda brings this way of healthy and happy life for everyone!
Lets talk about the Ayurvedic perspective on Leafy greens!
Leafy Greens! Yes, Ayurveda also recommends eating leafy greens.
As we all are aware that green leafy vegetables are major components of a healthy diet, and their sufficient daily consumption could help prevent major diseases.
These vegetables may help to meet daily requirements of these and other essential nutrients, especially in individuals with marginal nutritional status.
Below I would love to share both Ayurvedic and nutritional insights on leafy greens, along with Ayurvedic way to incorporate them into your daily diet.
- Excellent source of essential vitamins and minerals
- Leafy greens have high dietary fiber and promote a healthy digestive health
- Leafy greens are naturally detoxifying. If consumed regularly it promotes healthy skin
- Low in calories which make them promote healthy weight loss
Most greens have Vata qualities and hence it’s best to eat these during the Pitta and Kapha seasons from March through October months.
Ask your Ayurvedic expert to recommend greens that are suitable for you.
- Kapha dominant individuals can consume all kinds of leafy greens.
- However, in raw form these should only be consumed in summer
- Pitta dominant individuals can enjoy greens which are sweet and tender like spinach, chard.
- Their inherit a strong digestive fire hence its easy for them to munch on some greens in raw state as well. Use of appropriate spices promote more nutritional value to the greens as well
- Vatta dominant individuals should avoid consuming raw leafy greens. This adversely affects their digestive system.
- It’s best for vatta dominant people to consume these when cooked as in a soup/stew.
Green medley Soup recipe
This healthy soup recipe is good for all dosha types and is easy to make!
- Greens of your choice – Wash and chop into fine pieces – 2 cups
- Yellow moong lentils – 1/2 cup
- Freshly chopped ginger – 1/2 inch piece
- Ghee for cooking
- Salt to taste
- Cumin seeds – 1 tablespoon
- Vegetable broth or hot water – 6 cups
- In a pot, add 1 tablespoon of ghee and when warm sizzle some cumin seeds
- Add the chopped ginger and sauté for a few seconds
- Add the freshly chopped greens and give everything a good stir
- Then add the moong lentils and give everything a good mix again
- Add salt to taste
- Pour in the broth or water and stir everything
- Cover the soup and let it cook until the lentils are soft and mushy. Can add more broth and water if needed
- After cooking, you can use a hand blender to make it into a soft consistency or just give everything a good stir
- Garnish with more ghee and some fresh coriander and enjoy the soup with fresh rice or bread of your choice