Green Protein - The Original SVA Recipe

Sep 6

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—all rich in Vitamin C which helps absorb iron. 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, easy to digest and very nutritious.

Green Protein - The Original SVA Recipe

Yields: 1 - 2 servings
Prep Time: 5 minutes (Add 20 minutes if you are making 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 Mom’s Super Spice Masala or Digestive Spice Mix (see below for recipe)
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 leafy 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, add soma salt, 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 Digestive Spice Mix Recipe
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.
Option to toast the seeds first in a pan if using to sprinkle onto food- for example when travelling.
To read the full blog on this recipe and learn a bit more about Ayurveda visit my Four Spices for Digestion blog.