food for the mind

In the Kitchen

Asian Greens with Sesame Seeds


  • 1 ½ pounds Asian greens, baby spinach, or kale
  • 1 teaspoon coconut oil
  • 3 tablespoons toasted sesame seeds
  • 1 tablespoon plus 1 teaspoon tamari sauce
  • ½ teaspoon rice vinegar
  • ½ teaspoon dark sesame oil


In a cast iron pan, add 1 cup of water and bring to the boil.  Add the greens. Cook until wilted. Drain the excess liquid then toss in coconut oil.

In a bowl, combine the tamari and rice vinegar. Stir in the sesame seeds. Toss the dressing with the greens until it is lightly coated.

To serve, drizzle with the sesame oil and extra sesame seeds.


I’ve spent most of February not in New York; I flew to San Francisco, Sydney, Noosa (my hometown) then to Miami. Suffice to say, I was feeling a little jet-lagged, a little weary and a little toxic.

I needed greens! But not a green juice, something warming and grounding.

The antidote; Asian greens tossed with sesame seeds. Asian greens are intensely rich in magnesium and Vitamin C which help to rebalance the circadian rhythm and banish jet-lag. Sesame seeds (and oil) are nourishing and calming, particularly to the Ayurvedic dosha, vata, which the beautiful Nadya Andreeva from asserted I was. She was also the reason I was in Miami – some R&R, yoga and future collaborations – watch this space!

The perfect protein to pair with the Asian greens: Two organic eggs lightly fried in coconut oil and tossed with the anti-inflammatory herb, turmeric. This I took from the Miami weekend too – delicious!

Here’s pic of Nadya and I doing some morning yoga. I’ll post more on the retreat later this week – seven amazing women doing things you should know about.



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