Kapha Friendly Menu

KAPHA FRIENDLY MENU*
Seaweed and Baby Kale Tabouli 
Pumpkin Seed, Cranberry & Coconut No-Bake Cookies
CCF Tea
(*Kapha friendly foods help to stimulate metabolism and are easy to digest.)

Seaweed and Baby Kale Tabouli

Servings: 4

Ingredients

• 3 tbsp           hemp seed
• 1 lbs             kale
• 1 c                kelp
• 1 whole        lemon
• 1/4 c             mint
• 1/4 c             olive oil
• 1/4 c             parsley (fresh)
• 3/4 c             quinoa
• 2 c                red bell pepper
• 2 tbsp           soy sauce
• 1 c                water

1. Simmer quinoa in 1 and a half cups boiling water for about 20 minutes or until the liquid is absorbed.

2. Preheat oven to 400 degrees F.

3. Cut red bell peppers in half, remove seeds and roast for about 25 minutes until skin is wrinkled and browning. When cooled, cut into smaller chunks.

4. Prepare kale by removing from stem and chopping finely. Add to a large salad bowl with cooked quinoa, chopped herbs, 3 tbsp hemp seeds and the roasted red pepper.

5. Soak kelp sheets in water for 15 minutes and rinse. Simmer for 20 minutes or until tender. Strain, chop and add to salad bowl, tossing thoroughly.

6. Combine the juice of lemon, olive oil and soy sauce by whisking and drizzle as dressing before serving.

Pumpkin Seed, Cranberry & Coconut No Bake Cookies

Servings: 4

Ingredients

• 1 tsp    cardamom
• 1 c       coconut flakes
• 6 oz     dried cranberries
• 1 c       honey 
• 2 c       pumpkin seeds
• 1 tsp    vanilla extract

1. Make pumpkin seed butter using the 2 cups of pumpkin seeds listed in the ingredients. Follow the recipe here: https://www.joyfulbelly.com/Ayurveda/recipe/Pumpkin-Seed-Butter/33973.

2. Combine pumpkin seed butter with above ingredients and mix well. Reserve some coconut flakes to roll the finished cookies in.

3. Roll the mixture into 1 inch diameter balls. Roll in reserved coconut flakes. Enjoy!

4. Save any extra in a container and place in the refrigerator or freezer.

CCF Tea

Servings: 1

Ingredients

• 1/4 tsp            coriander seed
• 1/4 tsp            cumin 
• 1/4 tsp            fennel seeds

In Ayurveda teas are the traditional method of delivering the medicinal effects herbs and spices to your body's tissues. Ayurvedic teas generally consist of a single herb or blend of herbs steeped in hot water.

Boil 1 1/2 cups of water

Add the whole cumin, coriander, and fennel seeds.

Let steep for 5 minutes, or until it cools to a comfortable drinking temperature.

Strain and serve, discarding the spices.

Drink with every meal for at least two weeks.

If you prefer to use organic, fresh, medicinal grade quality ingredients, consider purchasing Cumin, Coriander & Fennel Tea from our herb store.