Saturday, May 12, 2012

Camu Camu and Dill Ghee in Steamed Kale

The vibrant,deep green color of kale certainly demonstrates that it is a power food for anemia and other blood disorders. Due to the slightly bitter taste, it is suitable for the Pitta dosha. This recipe is made in minutes and will impress your taste buds with its simplicity.

Serves 4


4 cups of chopped kale leaves, curly or flat
½ cup of ghee
1 tbsp of fresh dill
1 tbsp of fennel leaves
1 tsp of camu camu (if you don’t have camu camu you can replace it with 2 tbsp of fresh lemon juice)
½ tsp grated lemon zest
Salt to taste
Ground fresh pink pepper


1.Steam the kale until tender (around 5 minutes.)
2.Put the rest of the ingredients, except the salt and pepper, in a bowl and mash them together with a fork. Add the kale. Add the salt and pepper at the end.


For Vatta: add thyme or rosemary
For Kapha: replace ghee with safflower oil and replace the dill with ginger and chipotle

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.