Greta Kent-Stoll

Ayurveda and Iyengar Yoga with Greta—Ancient Wisdom for Modern Maladies

greta.ayurveda@gmail.com

Witchy Ways

Blends and brews from ingredients captured by hook and by crook–from garden, farm, and grocer.

Avo-Nettle Shake

This one is shockingly delicious! Put into a blender:

one large ripe avocado, two large navel oranges, 10 oz. coconut water, one tablespoon of tahini, one Smyrna dried fig, a small handful of fresh nettles, a handful of washed kale, a dash of supergreen powder, a bit of fresh ginger, and a sprinkle of cardamom! Rich, creamy, fresh, and nourishing…all in one

Lavender Mullein Nettle Tea

Bring a pot of water to low boil. Add dried lavender, mullein, nettle, motherwort, colts foot, and sarsparilla. Simmer for about ten minutes. Turn off the burner, and let the herbs steep. Drain and drink warm or cool.Good for coughs, allergies, and a jumpy nervous system.

Cold Season Revitalizer

This is a simple way to treat a sore throat and/or a tired body. Boil a cup of water. Add a tablespoon of apple cider vinegar, a teaspoon of fresh grated ginger, juice from one lemon, and a bit of honey. A dash of chili powder or cayenne makes it extra warming

Blended Spicy Cabbage soup

First, I slow cooked a couple cups of chopped green cabbage in water and coconut oil, with Bragg’s. Cook til cabbage softens.
Then, take that entire mixture–cabbage, water and all–and put it in a blender with:
a dash of sesame oil
a spoonful of miso
a handful of raw Swiss Chard
a handful of pea tendrils or pea shoots
a dash of cumin
a splash of mustard powder
sliced fresh ginger
flax seeds

Spicy, zingy, and refreshing. Good eaten cool with a slice of avocado and a little hot sauce.

Spring Smoothie

You’ll feel so fresh and so clean!

8 oz. chard water*, 8 oz. coconut water, a handful of pea tendrils, 1/2 avocado, a pile of strawberries, 1 mango, a scoop of hemp protein, 1/2 cup chopped green cabbage, sliced fresh ginger.

makes about two servings.
* I used the water produced from steaming a half head of chard.

Miso Mung Bean Dahl

Baby, it’s cold outside! Stay warm with a hearty miso mung bean dahl.
2 cups mung beans
1/2 cup amaranth
4cups water
4 sliced small carrots
a tablespoon of chickpea miso
a few shakes of turmeric powder

Put it all in a pot. Bring it to a boil, simmer until mung beans and amaranth are soft.
Mung beans have numerous medicinal benefits, including serving as a cure for food poisoning and edema. Also, mung beans alleviate ‘damp-heat’ in the body and are beneficial to the liver and gall bladder (Healing with Whole Foods, Paul Pitchford).