Author: Ann

Ann Wagoner is a Certified Ayurvedic Practitioner, RYT, MA.
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Adzuki Beans with Mustard Greens

Vata: neutral

Pitta: neutral

Kapha: decreases

Season: Spring/Summer

This is a fabulous way to cook Mustard Greens for Kapha and spring balancing. To decrease Pitta, substitute collard greens or kale for the spicy mustard green. Greens are a wonderful dairy-free way to increase your stores of calcium. Adzuki beans, like mung beans, are a small bean that is easy to digest and cooks quickly. Most grocery stores carry them in the bulk foods section. Serve over fresh turmeric rice with curry leaves for a full protein and a colorful meal.

Ingredients:

1 Bunch Mustard Greens
1 / 2 cup Adzuki beans
1 small fresh spring onion
2 Tablespoons Bragg liquid amino
1 Tablespoons Balsamic Vinegar
1 Tablespoon olive oil

Directions:

1. Rinse the beans, then brink them to a boil for 5 minutes and allow them to soak for 1 hour. Rinse the beans throroughly.

2. Cook beans in 1 and a half cups of water for 40 minutes until soft.

3. Add the rest of the ingredients and cook for another 10 minutes. Optional: add a little fresh grated ginger or a pinch of hing.

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Collard and Goat Cheese Lasagna

Collard Lasagne
Lasagne with Dandelion Greens

Vata: neutral

Pitta: decreases

Kapha: increases

Season: Spring

If you’ve had a wet and damp spring like we have in the Pacific Northwest, you may have collards and other green leafy vegetables in great abundance. This variation on spinach lasagna can be made with spelt or quinoa noodles (instead of wheat) and tomatoes for more Kapha balancing. Those with  Osteoartritis or Amlapitta should be sure to avoid the tomatoes and make this with zucchini–or a summer or winter squash.

Ingredients:

15 Collard leaves (or Kale  or broccoli greens or other green leafy vegetable)

1 / 4 teaspoon baking soda

1 / 8 teaspoon nutmeg

2 Tablespoons almond butter

2 Tablespoon sunflower oil (or other high heat vegetable oil)

2 Leeks

1 medium zucchini, sliced squash (or 2 medium tomatoes)

1 / 2 cup water

1 / 2 teaspoon thyme

2 teaspoons basil

1 / 2 teaspoon oregano

1 teaspoon herbs de provence

salt and pepper to taste

1 egg

8 ounces fresh soft Chevre

8 ounces soft white goat cheese (of a softness like mozzarella) grated

8 ounces manchego (hard sheep cheese) grated

1 / 2 cup water or goat milk

one package lasagna noodles

Sprinkle of Hungarian paprika

Directions:

1. Preheat oven to 350* F

2. Grease a 9 x 13 inch baking dish

3. Remove collard stems/stalks, chop and place in half a cup of boiling water for 3-5 minutes until wilted

4. Puree greens in cuisinart or blender with baking soda, nutmeg and almond butter

5. Saute leeks in oil with spices until fragrant, add squash or tomato and water until soft

6. Beat egg, chevre and goat milk (or water )

7. Place a few spoonfuls of tomatoes sauce on bottom of baking dish, add 1 /4 cup water

8. Cover bottom of baking dish with uncooked lasagna noodles

9. Layer on 1 / 3 of the Chevre mixture

10. Add half the greens mixture

11. Cover with half the squash or tomato sauce

12. Repeat layers of lasagna noodles, chevre, and grated goat cheese

13. Cover the top layer of lasagna noodles with the last bit of sauce, semi-soft goat cheese and manchego

14. Garnish with Hungarian paprika if desired

15. Bake covered for one hour