Updated: May 8
"I hear and I forget.
I see and I remember.
I do and I understand."
A simple way to serve steamed greens, made more digestible by the spice blend.
Serve with kicharee, pasta, or your choice of main course.
2 bunches of leafy greens (kale, collard, broccoli, swiss chard, dandelion greens, mustard greens and/or spinach)
1 tbsp ghee (clarified butter) or 2 tbsp olive oil
1 tsp ground coriander seed, 1/2 tsp ground cumin and 1/2 tsp mild curry powder
lemon and sea salt to taste
optional kid's version: 1/2 tsp maple syrup
1. Wash, chop and steam the greens until tender.
2. In a small pan, heat the ghee/oil and then brown the spices a small frying pan, stirring for a few minutes.
3. Toss the strained greens in the spice mixture, finishing with a squeeze of lemon and salt to taste.
About the Author
Briya Freeman has been creating spaces for healing and spiritual awakening since 2011. She is passionate about exploring the potentials of human consciousness in a way that unites and transcends global culture.
Her background includes 20+ years of study and practice in hatha yoga, Ayurveda, Breathontology, meditation, bioenergetics and shamanism.
As a guide, she is known for an approach that is down-to-earth, intuitive and deeply seated. She can be reached at firstname.lastname@example.org