Nourishing Food

Sautéed Baby Greens with
Ginger & Garlic-

This recipe is ideal for Spring and is quick, easy, and nourishing for all constitutions.

Green leafy vegetables, legumes, and herbs such as ginger, cumin, fennel, and coriander, offer bitter, pungent and astringent tastes that aide in digestion. To offer heat and power to your digestive fire, favor warm drinks and warm, dry, light, stimulating foods in small proportions.  

Sautéed Baby Greens with Ginger & Garlic Recipe
Serves 4.

-2 teaspoons olive or sesame oil
-1 lb. mixed baby greens (young tender leaves of spinach, radicchio, curly endive, Swiss chard, kale)
-2 teaspoons grated ginger root* (peel if not organic)
-1 teaspoon minced garlic
-pinch of salt and black pepper
-a squeeze of lemon or lime juice 
-1-2 Tablespoons toasted pumpkin or sesame seeds  


Use a medium sautée pan on medium heat. Add the oil, ginger and garlic and sautée for a few minutes, just to bring out the flavor. Add greens all at once. Toss the greens with the seasonings with tongs or two wooden spoons until tender, 2-3 minutes, not raw but not overcooked.

Serve immediately with a squeeze of fresh lemon or lime juice, and a sprinkle of toasted pumpkin or sesame seeds. 
 *Ginger is an overall body tonic, energizing and sattvic, unlike chilis. It increases circulation, stimulates digestive fire (Agni), and is an anti-inflammatory.