When we think about digestion we want to eat foods in season, that taste amazing, and include all of the 6 tastes. (Salty, sour, sweet, bitter, astringent, pungent) A balanced meal gently activates the full digestive process and increases satisfaction.When we think about digestion we want to eat foods in season, that taste amazing, and include all of the 6 tastes. (Salty, sour, sweet, bitter, astringent, pungent) A balanced meal gently activates the full digestive process and increases satisfaction.
Servings: 4
Dosha: VP- K(ex)
Season: Spring
Ingredients
- 3 cups spinach
- 1 cups chopped baby kale
- 1 cup swiss chard
- 1 small handful cilantro (add more parsley if you don’t enjoy cilantro)
- 1 small handful Parsley
- 1 tbsp ghee
- 1 small yellow onion, finely diced
- 1–2 cloves garlic, minced
- 1 tsp fresh grated ginger
- Optional add parsnips, turnips or sweet potatoes.
- 1 tsp coriander powder
- ½ tsp fennel powder
- ½ tsp turmeric
- Pinch hing (asafoetida)
- Small pinch nutmeg
- Black pepper to finish
Custard
- 6 eggs
- ¾ cup whole milk OR oat milk
- ½ cup paneer cubes or mild sheep feta
- Pink salt to taste
Istructions
Heat ghee in a skillet. Add coriander and fennel, cook until fragrant. Add onion and cook until soft and golden. Then add: ginger, garlic, and turmeric. Add kale and chard first and cook until softened. Add spinach and the hing last and cook just until wilted. Fold in cilantro and let the mixture cool slightly. Drain any excess liquids
Make the custard: Whisk together eggs, Milk, Salt, Nutmeg, black pepper fold in paneer or goat feta
Bake: Grease a pie dish or ceramic baking dish with ghee. Sprinkle if going crustless, or add to blind baked crust of choice. Add greens mixture evenly. Pour custard over top. Bake at 375°F for about 30–40 minutes (without crust) 40-50 minutes with crust
The beauty of this recipe is you can add any cheese or your favorite crust, or go crustless.
Enjoy!
Alexeis Filipello
CAS | ESTI
Alexeis Filipello, CAS, ESTI, is a classically trained chef, Clinical Ayurvedic Specialist, and skincare professional. She seamlessly blends gourmet culinary arts with Ayurvedic nutrition. A celebrated staple of Northern California’s food scene and former Oakland restaurateur, she draws on classical herbology and fresh ingredients to craft vibrant, flavor-forward recipes that make mindful eating effortless, nourishing, and delicious