Featured Ayurvedic Recipe: Kale Chips

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Five-Prana_Ayurvedic-Recipe_Kale-Chips

Kale Chips

Ingredients:
1 bunch curly kale
1 tbsp tamari or coconut aminos
1/2 tsp toasted sesame oil
1 tsp virgin coconut oil
2 tsp fresh ginger, minced
2 tbsp unsweetened, organic coconut chips

Directions:
 1. Rip kale into bite-sized pieces and remove stems.

2. Mix oils, tamari and ginger together and whisk until combined.

3. Pour over kale pieces and sprinkle in coconut chips. Broil in oven until kale is crispy, stirring periodically and keeping a careful eye so that kale doesn’t burn.

Doshic Considerations

This Ayurvedic Kale Chips recipe can be tailored to any dosha by following the recommendations listed below.

  • Vata should cook for less time so that the chips aren’t too dry, and should only have in moderation since kale can be vata-provoking.

  • Pitta should use only 1/2 tbsp of tamari or coconut aminos.

  • Kapha should use sunflower oil instead of coconut oil, should only use 1-2 tsp of tamari (and don’t use coconut aminos), and should eliminate or limit the amount of coconut chips.