As spring is fast approaching, I was trying to think of how to make recipes with kapha pacifying foods as spring is a time of kapha. In Ayurveda we refer to spring as the time of mud (earth + water), when the the winter’s snow has melted. In kapha season, we want to dry up the mud with eating lighter foods and overall less food. Spring is a great to detox and reset our digestive system by eliminating ama (toxins/sludge).
This week while grocery shopping I bought tuscan kale, but I could not think of what to make with it, that would please my toddler and husband. My kale daal was a hit with my husband but a total fail with my son. As I thought a bit more, I felt maybe I could use these to make kale chips.
Kale Chips Recipe
To make these you will need:
- 1 bunch tuscan kale or 1.5 cups
- 1 teaspoon ghee, slightly warm and melted
- salt to taste
- pepper to taste
- 1/4-1/2 teaspoon turmeric
- parchment paper
Turn oven on at 275 degrees.
Remove the stem parts of the kale then wash and dry completely. If not already chopped then chop into3 or 4 inch square pieces and put in a large mixing bowl.
Add ghee, turmeric, salt and pepper and mix until each piece of kale is coated with the mixture.
Line sheet pan with parchment paper and spread kale on it. Do not top kale pieces on top of each other, otherwise they will get soggy and never make it being chips. This will take 2-3 rounds before all of the kale chips are made.
Keep in the oven for 15-20 minutes depending on how large the pieces of kale are, keep checking every few minutes until the are crispy before removing the sheet pan out. Transfer to a bowl. You will most likely have to repeat a few more times.
Kale is pitta and kapha pacifying because of its bitter and pungent qualities.
Ghee is tri-doshic
Turmeric is vata and kapha pacifying.
These chips are great to top on top of soup or eat along with your meal. They are best for kapha and pitta and best eaten in the spring and summer. The light quality to the chips will increase vata if eaten in excess.