Spring Recipe: Ayurvedic Steamed Greens
Updated: Mar 28
"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 (Rachel) Freeman is a facilitator specialized in meditation, ayurveda and modern spirituality. She is passionate about exploring the potentials of human consciousness in a way that respects, unites and transcends global culture and tradition. Briya is a long-term student of Berdhanya Swami Tierra, a female mystic and shaman of South American origin. She also holds studies in ayurveda at Anjali School of Ayurveda (Kerala, India) and a Bachelor’s degree in Commerce from the University of Ottawa. She is the creator of Ayurveda for Vibrant Living, a practical exploration of the fundamentals of the science of self-healing. Briya is based in Ottawa, Canada and can be reached at firstname.lastname@example.org