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Chop kale & carrots. Place in a pot and add water until vegetables are just covered. Boil with all ingredients until kale is soft and easy to chew. Easy to chew means easy to digest.
How Can This Ayurvedic Recipe Make You Feel Great?
AYURVEDIC ANALYSIS
This soup was developed primarily to relieve acid reflux. Kale and bitters reduce stagnation in the digestive tract and clear heat. Carrot and vegetables with beta-carotene reduce Pitta. Fennel improves digestion without increasing Pitta. Fresh ginger is an anti-inflammatory that improves digestion as well. Lime reduces acidity in the stomach. Soups in general are easy to digest, an essential quality to recover from any digestive tract ailment.
WHY EAT AN AYURVEDIC DIET?
Eating Ayurvedically makes you feel nourished and energized. An Ayurvedic diet is
tailored to your individual body type and the specific imbalances you are working with
at any given time. Ayurveda shows you your specific body type’s needs and what
should be favored in your Ayurvedic menu. Watch as you eat less but feel more satisfied because what you
are eating truly nourishes you. Since Ayurveda believes all disease begins in the digestive
tract, food is your first medicine. By eating a healthy diet that’s ideal for your body, you
experience optimal health.
Is Kale & Carrot Soup with Ginger, Fennel & Lime Good for My Ayurvedic Diet?
Find out by taking this free, easy quiz.
You'll learn your body type, and whether Kale & Carrot Soup with Ginger, Fennel & Lime is a good fit for you. Time to complete: approximately 1 minute.
Functional Ayurveda helps you assess imbalances through 20 main biocharacteristics
(gunas).
Aggravating these characteristics weakens your body and causes imbalance.
By knowing which characteristics are habitually imbalanced in your body, you will be able to identify and correct imbalances before you get sick.
Every characteristic has an opposite which balances it (i.e. hot balances cold).
You restore balance by favoring diet and lifestyle choices that increase the opposite characteristic.
According to the biocharacteristic theory of medicine,
people tend to get sick, over and over again, due to habitual causes and imbalances that are unique to the person.
Your body type summarizes this tendency, showing you the 'type' of conditions and imbalances that frequently challenge your health & wellness.
Using body type, you can also identify remedies likely to improve your strength and resiliency.
Your body type identifies physical and mental characteristics as well as your personal strengths and weaknesses.
The calculation of your body type is based on your medical history.
The 3 functional body types
(doshas),
are Catabolic (Vata), Metabolic (Pitta), and Anabolic (Kapha).
Catabolic individuals tend to break down body mass into energy.
Metabolic individuals tend to burn or use energy.
Anabolic individuals tend to store energy as body mass.
Catabolic people tend to be easily stimulated, hyperactive, underweight and dry.
Metabolic people tend to be rosy-cheeked, easily irritated, focused, driven, and easily inflamed.
Anabolic people are heavy, stable and grounded, but if they store too much energy, they could gain weight easily and have congestion.
Prana is the Sanskrit word for vital life energy, similar to Qi in Chinese Medicine. Many herbs stimulate your energy, or improve the flow of prana through your body. Generally, prana needs to be increased in spring after a sleepy winter.
Sattvic foods promote awareness and a refreshed mind by nourishing the body without taxing digestion. Sattvic foods do not stimulate desire or nervous energy. They create clarity instead of drowsiness or heaviness.
Experiences vary according to the person and constitution. Individual results may vary.
The list of herbal-actions below has not be approved by the FDA and should not be used to treat a medical condition.
Here are the herbal actions of Kale & Carrot Soup with Ginger, Fennel & Lime:
Bone & Joint:
Antiarthritic
ANTIARTHRITIC
Herbs that ease arthritic pain and promote joint health.
An herb that increases appetite or settles a nauseas or nervous stomach. These generally increase the digestive fire, therefore relieving symptoms of sluggish or difficult digestion.
A sialogogue increases saliva. Sour foods are often great sialogogues, and increase output of all exocrine glands. Salty taste is very moistening as well. Bitter, pungent and sweettastes also increase salivary output but to a
lesser degree. Astringents
A tonic herb strengthens tissue, often restoring healthy function. Tonics usually target a specific organ, tissue, or system ie: brain, muscle or respiratory tonic.
Literally, an herb that restores the proper function of the body. In practice, alteratives are usually blood cleansers and blood chemistry balancers. They were traditionally used to revitalize and detoxify after a long winter.
A vasodilator is an herb that widens the blood vessels by the relaxation of smooth muscle cells within the vessel walls, thereby increasing circulation systemically or to a local area.
Herbs that promote urine formation, thereby flushing the kidneys and urinary tract while eliminating any excess water retention. As diuretics reduce water retention, they are often used to reduce blood pressure.
An herb that softens stool that is hard and difficult to pass. They are the safest and most gentle type of laxative. Some foods are even stool softeners, such as warm milk with ghee.
John Immel, the founder of Joyful Belly, teaches people how to have a
healthy diet and lifestyle with Ayurveda.
His approach to Ayurveda exudes a certain ease, which many find enjoyable and insightful.
John also directs Joyful Belly's School of Ayurveda
, which specializes in digestive tract pathology & Ayurvedic nutrition.
John and his wife Natalie recently published Explore Your Hunger: A Guide to Hunger, Appetite & Food.
John's interest in Ayurveda and digestive tract pathology was inspired by a complex digestive disorder acquired from years of international travel, including his public service work in South Asia.
John's commitment to the detailed study of digestive disorders reflects his zeal to get down to the roots of the problem. His hope and belief in the capacity of each & every client to improve their quality of life is nothing short of a personal passion.
John's creativity in the kitchen and delight in cooking for others comes from his family oriented upbringing.
In addition to his certification in Ayurveda, John holds a bachelor's degree in mathematics from Harvard University.
John enjoys sharing Ayurveda within the context of his Catholic roots,
and finds Ayurveda gives him an opportunity to participate in the healing mission of the Church.
Jesus expressed God's love by feeding and healing the sick.
That kindness is the fundamental ministry of Ayurveda as well.
Comments & Impressions of 'Kale & Carrot Soup With Ginger, Fennel & Lime'
Do you like 'kale & carrot soup with ginger, fennel & lime'?
Why or why not?
What makes it unique? Is there something you'd like to know about 'kale & carrot soup with ginger, fennel & lime'?
Dear John,
Over the years, I have seen MANY ayurvedic sites online, but I must say that yours goes into great depth when analyzing food according ot the doshas. I must spend more time here . Who is / was your teacher in Ayurveda ? You must have had a very savvy computer tech person help you to put this site together. I am looking forward to studying Ayurveda in relationship to Raw Vegan nutrition, based on the reserach of Dr Gabriel Cousens via Dr Shantree Kacera.
With gratitude,
Gaura Das
I tried this recipe with lime, I thought it was horrible and never wanted it again. I pureed the carrot with spices and lemon and it was amazing! The kale was like swimming for a life preserver in a great ocean of carrot. Complements kitchari well.
I tipped my bowl to my mouth to get every drop. I'm a lifelong gerd sufferer. Thanks for a tasty alternative to sitting up all night. Ate it w some simple cumin rice mixed in. Yumm.
I found this recipe in my personal ayurveda cookbook from Joyful Belly. It looked too simple to be tasty, and it was. I added some great northern beans I'd cooked well and tossed in a shallot, white wine vinegar
- Erin McQuade-Wright, New orleans , LA, 02-20-21 (Reply)
I was sceptical if this recipe as I found kale to be a bit cumbersome to eat. For my health sake, I decided to try it. It tastes good and it seems as though the kale is digesting. I feel great. Thank you!
* These statements have not been evaluated by the Food and Drug Administration.
The information and products on this website are not intended to diagnose, treat, cure or prevent any
disease.
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