3 Meals To Get You Balanced During Kapha Season

Adapted from Yoga Journal

As the chill of winter melts into the longer, sunnier days of spring, it’s vital that we support our bodies in this time of transition. Much like the snow melts with the warmer temperatures, the kapha we have accumulated throughout the winter begins to release during the spring. And if not properly eliminated, it can cause an imbalance in this dosha, leaving you feeling sluggish, struggling with slow and sticky bowels, and even experiencing seasonal allergies.

Tending to our digestion—which can weaken this time of year—is a great way to keep your kapha dosha balanced. These simple (and delicious!) meals will provide needed nourishment to help you through the remainder of kapha season.

3 easy recipes to balance your kapha dosha

Vegetable White Bean Soup

Ingredients

• 2 tbsp olive oil

• 2 cloves minced garlic

• 1 cup diced fennel

• 1 small diced white onion

• 2 medium diced carrots

• 4 stalks diced celery

• 6 cups vegetable broth

• 2 cups chopped kale

• 1 white potato, chopped into cubes

• 1 can white beans

• 1 tsp dried oregano

• 1 tsp dried thyme

• ½ tsp paprika

• Squeeze of lemon

• Salt and pepper to taste

Directions

1. Heat your oil in a large pot. Add chopped garlic, fennel, onion, carrots, and celery. Sauté for around five minutes or until tender.

2. Add the broth, kale, and potato. Stir well and bring to a simmer for around 15 minutes or until the potato is tender.

3. Add beans, spices, and lemon to the soup. Simmer for another 5–10 minutes. Add salt and pepper to taste. Serve warm and enjoy.

Arugula Salad

Ingredients

• 2 large handfuls of arugula

• ¼ cup cilantro

• ¼ cup broccoli sprouts

• Five small radishes, chopped finely

• ¼ kohlrabi chopped

• 3 tbsp pumpkin seeds (if desired)

For dressing

• 1.5 tbsp olive oil

• Juice of one lemon

• 2 tsp raw honey

• Freshly cracked pepper to taste

Directions

1. In a large mixing bowl, add your arugula and cilantro. Mix well before adding your sprouts, radishes, and kohlrabi. Set aside.

2. In a separate bowl, whisk together the olive oil, lemon juice, and honey. Add freshly cracked pepper to taste.

3. Pour your dressing over the salad and mix well. Top with pumpkin seeds and serve.

Veggie Quinoa Bowl

Ingredients

• 1 cup cooked quinoa

• ½ bunch asparagus

• 2 medium carrots

• 2 cups chopped kale

• 2 tbsp hemp seeds

• Handful of broccoli sprouts

For dressing

• 1.5 tbsp olive oil

• Juice of one lemon

• 2 tsp raw honey

• Freshly cracked pepper to taste

Directions

1. Cook your quinoa (2:1 ratio water to grain) and set aside.

2. Break the ends off your asparagus and chop them in half. Chop your carrots into large strips. Place your asparagus, kale, and carrots in a steamer on medium low heat and steam for 5 minutes or until the vegetables are tender.

3. While you are waiting, in a separate bowl whisk together your olive oil, lemon juice, and honey. Add freshly cracked pepper to taste.

4. Divide your quinoa into bowls, and add the cooked veggies. Add your sprouts and hemp seeds. Top with dressing and enjoy.

Note: Vegetables can be swapped out for any seasonal ones that you like.