Mouth-Watering Beet and Kale Stir Fry

Serving: 2 / Best for Vata, Pitta and Kapha Balancing

Ingredients

• 1 tbsp of oil (avocado oil, ghee or any oil of your choice)

• 1/2 tsp mustard seeds

• 1/2 bunch of lacinato kale

• 2-3 medium sized beets, grated

• 1 tbsp tahini

• Salt and pepper to taste

Method

Heat up skillet or an iron wok (for best results) and add oil. 

Once oil is warmed up, add mustard seeds. As soon as they start popping, add the veggies and cook on medium to high, stirring so it doesn’t burn or stick. Add salt. 

After approximately 3 minutes turn down the flame to low and cover for 5-10 minutes until kale and beets are both soft and cooked. Turn off the flame. Add tahini and a dash of lemon if you wish. Try the taste and add slightly more of the tahini and lemon if you prefer a stronger flavour.

*For aggravated Pitta or Kapha, use very little Tahini or best case to skip it all together and use alternative of blended pumpkin seeds with water and a dash of maple syrup (into a thick paste-like texture).