January and February are months where Kapha Dosha can be vulnerable to the cold, damp, inertia of the season. This means that we have less fire element (sunlight and heat) than at other times of year. As we think about balancing the effects of this time it is important to include leafy green vegetables that hold the memory of bright sunlight in their big green leaves.
How to eat more greens can be a challenge. One recipe that we love and even kids will eat (not to mention my dog Veda who loves these) is Kale Chips
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
Preheat an oven to 375 degrees F . Remove the leaves from the thick stems by holding the stem and running your finger down the stem. Then tear into bite size pieces. Wash and thoroughly dry kale (you can use a salad spinner or pat them dry with a towel) Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.