Simple Ayurvedic Recipe: Spiced Greens Blended with Buttermilk


How can you be kind to your body today? 

​This month at Hale Pule we have been looking at ways to integrate the Yogic practice of ahimsa into everyday life. Ahimsa translates into kindness, consideration and respect. Think of ahimsa as your North Star, your guiding light - with ahimsa as your reference point, your journey will be more clear and full of joy.

​If you take care to weave the qualities of kindness, consideration and respect into your thought processes and your decision-making you are bound to see a big shift in your health, well-being and in your relationships. 

In Ayurveda and Yoga the most important relationships of all are those  you have with the God of your heart, your mind and your body.

​So how can you be kind to your body today? What can you do to treat your digestion with respect?

​We have a great suggestion: spiced greens blended with buttermilk. A delicious Ayurvedic dish that heals.

​Dark, leafy greens support the body in the detoxification process. Their extractive nature means that they act like a magnet for metabolic toxins caught up in the digestive tract. Pair them with cultured buttermilk - a wonderful natural probiotic - and you have a simple dish that will help to balance your digestion and leave you feeling lighter and brighter. 

It's really easy to make your own buttermilk at home - all you need is some (ideally raw) organic milk from a good source, and a starter culture. For more on how to make your own buttermilk, click here.

Spiced greens blended with buttermilk

Serves 4
Preparation time: 10-15 minutes


1-2 Tbsp ghee

½ tsp mineral salt

1 tsp fresh grated ginger

1 tsp fresh grated turmeric

½  tsp fenugreek seeds

1 tsp coriander powder

2 cups chopped leafy greens (we suggest kale or bok choy)

¼  cup chopped basil

¼  cup buttermilk



Heat ghee on medium heat and add salt, ginger, turmeric, fenugreek. Let spices simmer a few minutes until the aroma is present, then add coriander powder and ook a few more minutes. Add greens and stir to coat with ghee and spices. Add water to ¼  the level of vegetables, stir, and cover with a lid. Reduce the heat and simmer until deep color is present. Stir in basil near the end of the cooking. 

Remove from heat and let sit covered 3-5 minutes, blend to desired consistency with a blender (an immersion blender is ideal), then add buttermilk.

For a balanced meal, serve alongside sauteed pumpkin, jasmine rice and spiced mung beans. 

Visit our Ayurveda Lifestyle page for kitchen essentials

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