Eating Ayurvedically makes you feel nourished and energised. An Ayurvedic diet is tailored to your individual body type and the specific imbalances you are working with at any given time. Foods that supplement your specific body type needs and digest easily create your menu. You will tend to eat less however feel more satisfied as the food you eat nourishes you. By eating a healthy diet which is suitable for your body will be the first step for you to experience optimal health.
Sweet Potato with Kale & Ginger
As we enter into Autumn seasonal transitions in Ayurveda are considered to be times of reflection and change. A great opportunity to take some time to relax and reflect. Taking care of your body to ensure that it is ready for the natural shifts in the environment is important. These transitional times are therefore great for detoxes and cleanses.
In this recipe, we are using sweet potatoes which is considered a great vegetables for vata dosha. The sweetness and earthiness are sure to hold you down as you process and detox. It takes a grand total of approximately 30 minutes to make.
Sweet potatoes give this meal substance, while kale’s lightness bring this dish into a perfect balance. Ginger adds its pungent sweetness to spark your digestion and strengthen your fire! Altogether Sweet Potatoes with Kale and Ginger creates perfect balance for you year round.
Benefits of Sweet Potato and Kale
Sweet potato is unique as it is extremely easy to digest. Despite the name “sweet,” it may be a beneficial food for diabetics as preliminary studies reveals that it helps to stabilise blood sugar levels. Sweet potatoes contain fibre to encourage good elimination. Ginger increases your ability to digest food with comfort by stimulating the release of digestive juices in your stomach. Cooling kale adds roughage, further supporting easy, regular bowel movements.
- ¾ Inch of fresh Ginger
- 4 handfuls of kale
- 1–2 teaspoons mineral salt (or to taste…but don’t overdo!)
- 1 tablespoon sunflower oil
- 2 medium sized sweet potatoes, peeled and chopped
- Boil the kale until leaves turn a vibrant shade of green and strain.
- 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.
- Grate and sauté ginger in sunflower oil for thirty seconds. Then add cooked sweet potatoes and kale. Mix gently to avoid breaking up the soft sweet potatoes.
To learn more about Ayurveda and it’s principles visit keralaayurvedacentre.co.uk.