Spring has arrived, and although the weather might not currently reflect it, change is in the air. Just as the winter must eventually surrender to the spring that will birth the summer sun, so too must we lighten our bodies and spirits in order to prepare for the emergence of new growth.
When it comes to our food choices, that might mean eating lighter fare, consuming more greens, and preparing abundant salads. It’s a time to make conscious decisions and put new plans in place. One of our favorite dishes, which has also become a guest favorite on the Kripalu Buddha Bar, is our Saag. Rosy Mann, Kripalu’s Ayurvedic doctor, gave me the outline of this recipe, which we adapted to work within our Buddha Bar guidelines.
Happy Spring, everyone!
1 tablespoon grapeseed oil (sunflower or safflower oil also work well)
1 small onion, diced (optional)
10 oz. frozen spinach
1 cup broccoli, flower and stalk, chopped
1 cup Brussels sprouts, halved
1/4 cup chopped cilantro
1 tablespoon fresh ginger, diced
1 tablespoon ground cumin
1 teaspoon garam masala
1/2 teaspoon curry powder
1/4 teaspoon nutmeg
1/2 teaspoon sea salt
3/4 cup water
In a medium pot, heat the oil. Add the onions and sauté until they sweat. Add the spices and ginger and sauté 2–3 minutes to open up their fragrance. Add a pinch of salt and stir. Add the vegetables one at a time, stirring to combine each one. Add the water and bring to a boil. Add the salt, reduce heat, cover and simmer until all vegetables are tender. Carefully remove the vegetables and place in a blender. Reserve the liquid, adding a variable amount depending on your desired consistency; blend only for a few seconds, to prevent the Saag from being too mushy.