Yummy, warm and sustaining Vata-balancing veggies from the HI AYS kitchen

WHAT YOU NEED

  • One handful of clean kale leaves; chiffonade
  • Four medium-sized sweet potatoes; washed and rolled in ghee and a pinch or two of salt
  • 1/4 cup of ghee
  • A few pinches of mineral or himalayan rock salt for outside of potatoes
  • 1/4 teaspoon of the following spices:
  • Cardamon
  • Cinnamon
  • Powdered ginger
  • A few threads of saffron
  • Turmeric
  • 1/8 teaspoon of the following
  • Asafodita (hing)
  • Nutmeg

PREPARATION

1. Pour the ghee into a small stainless steel saucepan
2. Stir on a very low heat
3. Add any whole seeds first
4.Powdered spices next
5.Once the spice has infused into the ghee, about three minutes
6.Add in kale handful-by-handful
7.Toss in the spiced ghee and then cover for about five minutes
8.Take potatoes and slice into “wheels” and lay on a tray, oven at 350 degrees for an hour, take the kale and drizzle over the potatoes… yummy!

To add color, zest and flavor for Vata or Kapha just sprinkle pan sautéed or roasted red and yellow peppers over the kale potatoes (a trick I just learned with our Himalayan Institute Ayurvedic Yoga Specialist group in Minneapolis) just slice the peppers thin and add a touch of ghee and a pinch of salt and pepper then roast and make your kapha happy; or pan saute for a more moist outcome and pacify your vata:-) For my pitta pals, who might need to chill-lax, a little toasted coconut flake will do the trick~

I generally cook the sweet potatoes first and let them “rest” for a few… I put the kale in a saute pan on the stove top. Generally, I make 4 potatoes into wheels and then one large bunch of kale or two smaller bunches… I have to buy at the store as I do not grow kale. When I use these proportions it feeds my family as a side dish and I get lunch for us the next day too! So, this will serve about 6 to 8 as a side dish.