Asheville Ayurveda

Ancient Wisdom for Modern Maladies

  • Consultations
  • Contact
  • Writing
  • Events
  • Friends

asheville.ayurveda@gmail.com

Blended Spicy Cabbage soup

First, I slow cooked a couple cups of chopped green cabbage in water and coconut oil, with Bragg’s. Cook til cabbage softens.
Then, take that entire mixture–cabbage, water and all–and put it in a blender with:
a dash of sesame oil
a spoonful of miso
a handful of raw Swiss Chard
a handful of pea tendrils or pea shoots
a dash of cumin
a splash of mustard powder
sliced fresh ginger
flax seeds

Spicy, zingy, and refreshing. Good eaten cool with a slice of avocado and a little hot sauce.

Recent Posts

  • Triphala: Time-honored digestive support May 2, 2022
  • Agni: Understanding the Digestive Fire April 4, 2022
  • Prana, Tejas, and Ojas March 18, 2022
  • Your Guide to an Ayurvedic Spring Cleanse February 18, 2022
  • Two Easy Chutney Recipes: Red and Green January 27, 2022