Tuesday, October 4, 2011

Kale soup for Vatta

This recipe was taken from Nibodhi's cookbook: "Annapurna's Prasad."  It has become one of my favorites! great to balance Vatta.

You can serve it with some fresh, warmed spelt or rice bread, spread with ghee.  Oh soooo scrumptious!

Kale is very healthy. It aids in digestion, is anti-inflammatory, prevents cancer, supports the cardiovascular system, detoxes the body, and is rich in Vitamins A, C, and K. It also prevents constipation, lowers blood sugar, and curbs overeating.

Serves 4-5

Ingredients:
1/4 cup basmatti rice
6-8 cups water
1 cup chopped kale
1/2 cup carrots grated
1/2 cup beets, chopped into small peices
3-4 tbs daikon grated
1/8 tsp black pepper
1/8 tsp ground cumin
1/8 tsp ground coriander
1/8 tsp turmeric
1 tbsp clilantro chopped
1/2 tsp fresh ginger root minced
1/4 tsp sea salt or to taste

Instructions:
Wash and drain the rice.  Boil the water in a large heavy-bottomed stainless steel pot.  Add all the ingredients except the cilantro and kale.  Reduce the heat to medium-low, cover the pot and let simmer for 20-30 minutes.  Then reduce to low heat, add the kale and cook another 30 minutes.  Remove from heat.  Mix in the cilantro, cover and let sit for five minutes.  Add more salt to taste.

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