This is a recipe to cleanse old pitta from the liver and to ground and nourish vata. For pitta, choose Chioggia or golden beets rather than the standard red ones and use plenty of cilantro. For kapha add a hot green pepper and cook the vegetables more lightly to avoid releasing the sugars. Serves 6. 4 medium carrots 2 beets 1 daikon 2 tbsp ghee or sunflower oil 1 bunch bitter dark greens (turnip, kale or collard) 1’’ fresh turmeric, finely chopped, or 1 tsp organic turmeric powder 1” fresh ginger, finely chopped 1 Tbsp cumin seeds Pinch hing ½ tsp salt 1 bunch cilantro, finely chopped. Wash and slice the root vegetables. Heat half the ghee in a wok or frying pan and stir fry the vegetables. When they begin to soften, add the greens, cover and sauté to the desired tenderness. Meanwhile, in a small fry pan, heat the rest of the ghee. When it is hot but not smoking, lower the heat and add cumin, turmeric and ginger. Fry until the cumin seeds brown, add the hing and toss into the vegetables. Stir in the salt and cilantro and serve.
