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. Personally, I love dedicating a week or two to see how many meals I can make using just vegetables. One of my favorites, which has also become a guest favorite on our 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. In the recipe below I added onions; feel free to remove them if you wish.
In addition to modifying our food choices, sometimes the spring calls for even greater life changes. To that end, it is with deep respect for the people I’ve had the pleasure to meet and the experiences I’ve had the joy to encounter that, after 7 1/2 years as Kripalu’s Executive Chef, I must now bid you a fond farewell.
Goodbyes are not often easy, and yet when the cake is ready, it is best to take it out of the oven. Everything has its season, and even though my work at Kripalu has been a fun-filled adventure, my deep sense is that it’s time to pursue new avenues—a new season awaits.
I leave the Kripalu Kitchen in good hands, with a talented staff whom I’m confident will continue to create and serve some of the best all-natural cuisine on the planet.
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.