Green Protein - The Original SVA Recipe

Welcome to my Ayurveda & Yoga blog! I’m Evangeline and I’m an RMT and holistic health coach. I started my blog during covid to stay connected to my clients and share my love of cooking healthy, AYURVEDIC INSPIRED meals.
Ayurvedic cooking is a conscious approach to preparing and cooking tasty, nutritious, balanced meals using spices and herbs, and taking into consideration the external conditions such as the season and time of day, in addition to how you are feeling.

Updated June 6, 2024

The SVA Green Protein recipe was created by my teacher, Vaidya Rama Kant Mishra, Ayurvedic doctor, educator, herbal formulator and researcher. It is made by cooking paneer with lots of leafy greens, spices and ghee, and blending them all together. The process of blending it all together protects the protein molecules from oxidizing, maximizing the protein and iron in this dish. The secrets to the recipe are blending everything together, and the proportion of greens to protein at 80% greens to 20% protein by weight. Listen to Vaidya Mishra talk about how the recipe came about. If you are not vegetarian, use a light protein like chicken or fish. Adding spices elevates digestion, absorption, assimilation of nutrients. Use greens such as spinach, kale, collard greens, Swiss chard. I make different variations of this recipe and add in zucchini or lauki squash, or asparagus in the springtime, or altering the spices, but always with lots of greens, which I rotate when making this a few times a week. This green protein recipe is quick and easy to make, and very nutritious.

Green Protein - The Original SVA Recipe

Yields: 1 - 2 servings
Prep Time: 5 minutes (Add 20 minutes if you are paneer at the same time)
Cooking Time: 5 minutes

ingredients

4 cups - about 320 grams packed leafy greens - spinach, kale, collard greens, or Swiss chard, stemmed
⅓ cup parsley - flat or curly stemmed
½ cup paneer - about 80 grams
½ cup spring water
1 - 2 tsps ghee or olive oil
⅛ tsp turmeric
½ tsp Mum’s Masala or 6611 Spice Mix
⅛ tsp Soma salt
1 small Thai green chili (optional)
2 slices of fresh ginger root (optional)

INSTRUCTIONS

Heat ghee or olive oil in a large pan with spices on medium-low heat, and chili and ginger if you are using.
Add paneer and water coating with spices for a few minutes.
Add greens and parsley.
Cover with a lid and allow to cook for a few minutes, until the greens turn a bright green colour.
Transfer to a blender and blend on medium speed for a smooth consistency. You may wish to add more warm water.
Serve warm with a squirt of fresh lime juice.

Enjoy!

Vaidya Mishra’s 6611 Spice Mix

6 tsp fennel seeds
6 tsp coriander seeds
1 tsp cumin seeds
1 tsp turmeric powder

Grind the seeds in a spice grinder, add turmeric and pulse some more.
Store in a tight fitting jar away from heat and sunlight.