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As pitta naturally strengthens at the start of the summer months, agni (digestive fire) begins to ebb, leaving you with less of an appetite. While it’s tempting to grab a frosty snack or drink on hot days, doing so will squelch agni and further unbalance pitta. Instead, enjoy seasonal foods at room temperature: melons, peaches, cucumbers, celery, coconut water, and mint sun tea with lemon or lime. A quick saute of kale, chard, spinach, collards, or dandelion greens is another way to enjoy cooling summer foods that won’t overheat you in or out of the kitchen.
- 2 tablespoons ghee (clarified butter)
- 1 teaspoon cumin seeds
- 2 teaspoons coriander powder
- 1 teaspoon turmeric powder
- 1 bunch dark leafy greens, rinsed
- Sea salt to taste
- Melt the ghee over medium heat in a large saucepan. Add the cumin, coriander, and turmeric, and cook for 1 minute, until the seeds begin to brown.
- Add the greens and sauté for a few minutes until tender.
- Season with salt and serve right away.