To further support you during this kapha season, I want to offer up one of my go-to recipes for one of my favorite grounding veggies: the beet!
Beets are loaded with health benefits and when I eat them regularly I feel like I have some sort of super strength.
Their rich color is a key indicator of their richness in antioxidants and anti-inflammatory effects on the body.
In Ayurveda, beets can be eaten in abundance by all doshas as long as they are prepared appropriately. Vata & pitta individuals can tolerate cooked beets more so than kapha. If you are prone to have more kapha, try adding a little extra mustard seed and black pepper to your beets.
Other benefits of beets include:
Improves circulation
Supports healthy skin
High in iron
Good for liver detoxification
Cleanses the blood
Good for the brain
I love making all sorts of dishes with beets. I’ve added beets to chocolate cakes, roasted them for salads, hummus and dressings, and have even added them to smoothies. The possibilities are endless when it comes to the beet!
Now let's get into the recipe:
Ingredients:
- 1-2 beets (already roasted or boiled)
- 1 can of chickpeas drained (or you can use 1 cup freshly cooked/drained chickpeas)
- 1 juiced lemon
- 1 tsp salt
- 1 tsp pepper
- 2 large cloves garlic
- 3 Tbsp tahini (if you’re looking for an even more kapha-friendly version, you can use sunflower seed butter)
- ¼ water
- Olive oil for topping
Directions:
- Add all the ingredients to a food processor (except for the olive oil). Blend until smooth (you may need to add more water to reach the desired consistency).
- Top with a drizzle of olive oil, a little parsley or some sesame seeds!
Save this recipe for the next time you need to spice up your dinner rotation or add some color to your plate. 😉🌺🌿