ARUGULA

(4.50 out of 5 stars) 2 ratings, 463 likes

SAVE FOOD

Its sharp peppery flavor is a sign that arugula is light and easy to digest for those with slow, cold digestion, or to help take a heavy meal and "lighten" it, so your body can assimilate the nutrients of the entire dish.

ASPARAGUS

(5.00 out of 5 stars) 1 rating, 427 likes

SAVE FOOD

Asparagus has a delicate flavor and texture making it an ideal vegetable for gourmet cuisine!

BEET GREENS

(5.00 out of 5 stars) 1 rating, 169 likes

SAVE FOOD

The astringency of the beet can cause a fuzzy feeling on the teeth.

CABBAGE (COOKED)

SAVE FOOD

Cabbage juice is an anti-inflammatory. It was used by the Greeks and Romans to relieve eye inflammation. Fresh cabbage juice promotes rapid healing of ulcers. Raw cabbage is very difficult to digest and strongly provokes Vata. Cooked cabbage is...

CABBAGE (RAW)

SAVE FOOD

Raw brassicas contain chemicals that can block thyroid function called goitrogens. These chemicals are easily inactivated by steaming or cooking.

CELERY STALK

SAVE FOOD

The word for celery comes from the Greek word selinon which translates to 'parsley,' a close relative of celery. Celery's powers have been known since antiquity. Leaves of it were found in the garlands surrounding King Tut's tomb, and Homer makes...

COLLARD GREENS

SAVE FOOD

Collard greens, like other fibrous greens, can be difficult to digest for Vata dosha. Make sure they are cooked well!

DANDELION LEAVES

(5.00 out of 5 stars) 1 rating, 294 likes

SAVE FOOD

When most people think of dandelion, they think of pulling this pesky weed out of their manicured lawn. It's the poster child for weeds. This is especially ironic because colonists brought the dandelion to the Americas as an important medicinal plant....

DULSE

SAVE FOOD

Dulse is a red ribbon seaweed. It has a leathery texture.

ENDIVE

SAVE FOOD

Endives are more bitter and cooling than other greens.

GARLIC MUSTARD

SAVE FOOD

Raw brassicas contain chemicals that can block thyroid function called goitrogens. These chemicals are easily inactivated by steaming or cooking.

KALE

(5.00 out of 5 stars) 1 rating, 379 likes

SAVE FOOD

Start with lacinto kale if regular Kale is too bitter but make sure you eventually switch over to the real stuff.

KOHLRABI

(5.00 out of 5 stars) 1 rating, 130 likes

SAVE FOOD

Kohlrabi is bred from the same plant as broccoli and cabbage. It's name comes from the German Kohl (cabbage) and Rabi (turnip), because kohlrabi has the shape of a turnip.

LAMB'S QUARTERS

(4.75 out of 5 stars) 4 ratings, 95 likes

SAVE FOOD

Chances are, Popeye never ate spinach, he ate lamb's quarters instead. Next time you take a stroll in your neighborhood, look for this nutritious weed that boasts a meaty, hearty flavor. A northern relative of quinoa, lamb's quarters is packed with...

MUSTARD GREENS

SAVE FOOD

Raw brassicas contain chemicals that can block thyroid function called goitrogens. These chemicals are easily inactivated by steaming or cooking.

PARSLEY (FRESH)

(5.00 out of 5 stars) 1 rating, 209 likes

SAVE FOOD

Parsley was revered for its medicinal potency long before it was eaten as a food. Native to the central Mediterranean region, the herb was sacred to the ancient Greeks. They used it to adorn victorious athletes and decorate the tombs of the dead.

ROMAINE LETTUCE

SAVE FOOD

Nothing is more refreshing on a hot summer day than a crisp salad. All year long, your Ayurvedic practitioner has been telling you to avoid cool foods, but in the summertime, that rule is put on hold. It is the perfect time to enjoy watery, crunchy...

SEAWEED (HYDRATED)

SAVE FOOD

Seaweed must by hydrated before serving to pacify Vata, otherwise it is too dry. The fire quality of salt aggravates Pitta and the liquid quality Kapha. Seaweed supplies iodine and has a rich nutrient profile. Examples include: Wakame...

SPINACH

(3.50 out of 5 stars) 2 ratings, 108 likes

SAVE FOOD

Spinach is heating in the digestive tract and drying. It is unusual because very few foods are both astringent and hot. It contains oxalic acid which provokes Pitta and is especially contraindicated for kidney stones. Cooking destroys the oxalic acid.

STINGING NETTLES

(5.00 out of 5 stars) 1 rating, 265 likes

SAVE FOOD

Sprinkle dried nettles into any soup or stir-fry, and they will impart a rustic, hearty earthiness. This is a rough, tough plant that brings its strength and stamina as a gift for your body. It's deep green color is a sign of its stellar nutritional...

TURNIP GREENS

(3.00 out of 5 stars) 1 rating, 62 likes

SAVE FOOD

Researchers have found that the bitter taste of turnips is due to calcium. Turnip greens contain up to 4 times the calcium of other cruciferous vegetables. Several scientists are researching the presence of calcium taste buds. Confirmation would bring...

WATERCRESS

SAVE FOOD

Raw brassicas contain chemicals that can block thyroid function called goitrogens. These chemicals are easily inactivated by steaming or cooking.

YERBA MATE BLEND

SAVE FOOD

Yerba Mate boosts energy aggravating Vata but pacifying Pitta. It curbs appetite by slowing digestion helping Kapha to feel full longer after a meal.