Ayurvedic Lunch SOS

Stir-fried greens with Ayurvedic spices is a super quick lunch protocol that I adopt most days.

Incorporating digestive spices such as cumin, turmeric, black pepper and a pinch of chilli into a dish provides a powerhouse of anti-inflammatory properties, which helps to alleviate joint pain, which gets triggered especially in this damp, cooler weather.

I made this one with kale today, rainbow chard also works really well.

How to make it;

  • 4 sprigs of kale (de-stalked)

  • 2 large carrots (I used 1 purple and 1 orange)

  • 2 plant-based sausages

  • 1 clove garlic

  • 1 tbs ghee

  • 1/2 tsp turmeric

  • 1/2 tsp ground cumin

  • 1/4 tsp ground chilli powder

  • Salt and pepper to taste

Cook the veggie sausages and chop them into bite-sized pieces.

Slice the carrots and steam cook them. Put them to one side when cooked.

Melt the ghee in a frying pan and add chopped garlic. Fry until the garlic turns golden, then add the spices, salt and pepper.

Add a bit of water so you have a base liquid in the pan.

Add the sausages and steamed carrots. Stir fry for a couple of minutes until the sausages take on the colour of the spices.

Add the sliced kale and stir-fry on a fairly high heat until it turns bright green.

Serve on top of a serving of basmati rice.

By understanding yourself through the lens of Ayurveda, you gain the tools to work with your body’s natural intelligence, rather than against it. If you feel called to explore this path, I am here to guide and support you on your journey back to wholeness.

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Turmeric Scrambled Eggs

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Sri Lankan Dahl