Ayurveda encourages intuitive eating. Once you know your constitution and are better tuned into all that affects you from the outside, like the change in season, the time of day, your activities, your environment and daily rhythm. It always helps to ask the question. What do I feel like eating? What do I need?

I needed, a boost in energy, and something bitter and grounding with lots of fibre. I paired this with a carrot and ginger soup. See recipe here on the blog.

Shiitake Mushrooms are known to fight infectious disease, boost the immune system, while the B Vitamins promote brain function and the adrenals. They fight inflammation and boost circulation.

Kale is rich in Vitamin A (important for eye and bone health and a strong immune system), vitamin C (aids in cold and chronic disease prevention), and vitamin K (good for blood clotting and bone building) Folate, a B vitamin that's key for brain development.

Serves 4

INGREDIENTS

3 cups Kale Leaves

1 cup Quinoa

2 cups Water

2 tbsps Extra Virgin Olive Oil

2 cups Shiitake Mushrooms (cleaned and chopped)

1 Yellow Onion

1 clove Garlic

Sea Salt & Black Pepper (to taste)

4 Cherry Tomatoes (finely chopped)

2 tbsps Parsley (chopped)

1/2 Lemon (to taste)

DIRECTIONS

Cook quinoa according to package instructions.

In a frying pan add olive oil and the chopped onion and garlic. Once the onions become translucent, add the mushrooms and reduce the heat. Cook for about 10 minutes.

Remove the ribs of the kale leaves and finely chop. Blanch the leaves for a minute. Keep aside. Now add the chopped tomatoes to the pan until they wilt and are soft. Add the cooked quinoa and salt and pepper to taste. Mix everything together and cover the pan for about 3 minutes letter the flavours combine.

Finally add the blanched kale leaves and cook the mixture for another few minutes. Check the seasoning and add a bit more olive oil.

Garnish with fresh parsley. And squeeze some fresh lemon just before serving.