National Kale Day was October 2nd. If you’re still riding the wave and plan to hit your local farmer’s market this weekend, there are a few Ayurvedic tips you should keep in mind when preparing kale.
Kale is a cool weather plant. It comes into abundance, initially, in spring when other leafy greens dominate. It then fades as the summer heat intensifies. But with the onset of cooler weather in autumn, kale often bounces back or is replanted for a second growth.
From an Ayurvedic perspective, kale is a perfect food for the springtime. Like many other leafy greens, it has astringent and bitter qualities that enable your body to detoxify itself and tighten tissue. When the earth’s energy is heavy, moist and sticky—and spring allergies are dominating—foods with bitter and astringent qualities are wonderful to aid in bringing about alignment.
In the autumn, however, kale can be a challenging food to consume. The earth’s energy is cool, dry and light. Those same astringent and bitter qualities can now contribute to body dryness, mental unrest and even cracking joints.
As we transition into autumn, Vata energy (also known as Movement Energy) is intensified. Since Vata’s home is in the colon, raw foods can be especially aggravating during the fall (with a capital G-A-S). Enter the kale salad you might have planned for an upcoming dinner. It’s impossible (if not immoral) to weigh-in against kale. But is raw the best way to go right now? Maybe not.
The good news is that Ayurveda helps us understand that almost everything can be aligned, so you can enjoy kale’s nutritional benefits during the Vata season without uncomfortable consequences. Here are three tips to antidote any variety of kale:
- Sauté it with oil and a few teaspoons of water. Ghee is the perfect sauté oil, unless you are a vegan (in which case a warming sesame oil might work well).
- While sautéing, start the cooking process by adding spices to the oil first. Spices are a natural digestive aid. Hing, cumin, ginger or even some rosemary will help to prevent digestive rebellion.
- Serve warm. Autumn is the time of year you might want to take extra care to incorporate warmth into your routine. Adding kale to a lunch wrap is a wonderful idea. Just make sure you heat it before you eat it.
And if you are just craving raw kale, finely chop it to break the kale fibers. Paper-thin slices are best. This enables your body to more effectively digest this super-food. Consider dousing it with freshly squeezed lemon juice and olive oil for a bit of relief from digestive discomfort.
When it comes to keeping foods “gut friendly” during the fall, remember these three key tips: sauté in oil, add spices and serve warm. Your digestive system—and body—will thank you!
Are you a kale foodie? What is your favorite way to cook it?
