Kitchari

Kitchari is a simple meal made up of basmati rice, mung dal, and an array of spices.  Some of the spices include turmeric, cumin, coriander, mustard seeds, asafetida, and more depending on what imbalances you are presenting with.  The spices in this dish are warming and promote direct improvements in increasing digestive fire and mobility.    The combination of basmati rice and the mung dal create a balanced meal with enough protein that is easily digested..  Some of the other many benefits include:

·    Improve digestion and metabolic function.

·    Promote regular and balanced elimination.

·    Support the maintenance of a healthy body weight.

·    Nurture an improved sense of energy, vitality, and enthusiasm for life.

·    Foster clarity and groundedness in the mental, spiritual, and emotional spheres.

·    Encourage a balanced sleep cycle.

·    Promote improved overall health.

This easy to make nourishing dish is a go-to in my house when we fall off track a little bit and want to simply give our digestive system a break.  We recently had Thanksgiving where we ate beautiful indulgent meals, including a bunch of pies J, which left us feeling sluggish on Sunday when coming home and preparing for the week ahead.  I whipped up a big pot for my husband and I to share over the next few days.  We felt nourished, grounded, and less sluggish compared to the week before.  

A kitchari cleanse is a style of mono-diet where you give your body and digestion a break from consuming a diverse array of foods. You eat the kitchari essentially for breakfast, lunch, and dinner for as long as you would like—along with doses of ghee and cilantro. Unlike other cleanses or detoxes Kitchari leaves your feeling nourished rather then famished.  Juice cleanses and restricted diets that limit calories can leave us feeling hungry, irritable, ungrounded, and uneasy.  Eating Kitchari is totally different.  

Here is a simple recipe below.  Feel free to modify the added vegetables to anything that is seasonal and local.  Enjoy!

*** Start by soaking the rice and mung beans overnight.  

1/2 cup brown basmati rice 

1 cup mung beans

6 cups water

1 Tbsp freshly grated ginger root

1 Tbsp ghee (for vegans use coconut oil) 

1 tsp coriander powder

1 tsp cumin powder

1 tsp whole cumin seeds

1 tsp mustard seeds

1/2 tsp turmeric powder

1 pinch asafoetida (Hing)* 

Handful fresh cilantro leaves

2 cup assorted vegetables (optional)- I love celery, carrot, squash, and potatoes

A few generous pinches of high quality sea salt

PROCESS | After soaking the mung beans and rice, rinse both in a strainer until the water comes out clean, then set aside.  

Cut up all the veggies in even uniform.  Heat a large pot, add ghee, and then slowly add the cut up vegetables.  Let the veggies get tender and then add all the spices.  Once the veggies are coated in the spices add the rice and beans and stir until well combined.  Add the water and let the pot come to a boil and then lower down to simmer for about 40 minutes.  

Once done make a bowl and garnish with fresh cilantro.  

30 minute Curry

It’s the season for warm meals to feed and nourish our bodies.  There is nothing better than coming home from the chilly day and eating curry.  This recipe is simple, quick and involves only 1- pot.   Play with the different veggies and bases.  See what looks seasonal at the market and add to this flavorful dish.

• 1 red pepper sliced

• ½ pound shiitake mushrooms sliced

• ½ yellow onion chopped

• 1 sweet potato chopped

• ½ medium zucchini chopped

• 2 carrots peeled and chopped

• 3 stalks celery chopped

• 2 cloves garlic

• 1 ½ teaspoon turmeric 

• 1 teaspoon ground cumin

• 1 teaspoon curry paste

• 1 can full fat coconut milk

• Handful of parsley, rough chip 

• Handful of cilantro, rough chop

• Salt and pepper to taste

Start by chopping all the veggies and herbs and set aside.  Oil large pan or wok with avocado oil.  Add chopped sweet potato, red bell pepper, yellow onion, carrot, celery, and zucchini.  Add salt and let simmer for about 5 minutes or until onion is translucent.  Add garlic, spices, and full fat coconut milk to pan along with curry paste. Mix well until spices and paste are well combined.  Let curry simmer on low for about 15 minutes or until vegetables are soft enough to pierce a fork through.  Take curry off heat and then add fresh chopped herbs. Enjoy over a bed of brown rice or quinoa along with a protein like chicken or tempeh.  

What dishes are you excited to make this coming winter? Comment below

Summer Squash Soup

Soup might be the last thing you think to eat during the summer time, but you might want to rethink that!  This pureed soup has local summer veggies with simple ingredients that make eating light and your digestion moving easy.  You can add protein like chicken or tempeh, brown rice or quinoa, or simply just eat plane.  Pick any squash that looks fresh and local!

• 2 large Zucchini (or any other squash)

• 1 medium yellow onion chopped 

• 4 stalks of celery rough chopped

• 3 cloves garlic 

• 1 tablespoon turmeric

• 2 teaspoons cumin

• 1 teaspoon red pepper flakes

• 2-3 tsp salt

• Pepper to taste

• Handful parsley 

• 1 cup broth (veggie, bone broth, chicken)

• ½ to a whole can of light coconut milk (less coconut milk with make the consistency creamier) 

Wash, trim, and chop all veggies and set aside. Heat a large pot over medium/high heat with 2 tablespoons of EVOO.  Add the onion, celery and salt and let cook down for 4-5 minutes.  Add zucchini, garlic, herbs, and spices.  Cover pot and let veggies cook for another 5 minutes. After 5 minutes add your liquids. The more liquid you put in the soup the thinner the consistency.  Let the soup simmer at low/medium heat for 10 -15 minutes or until the veggies are fork tender.  Shut heat off and then slowly pulverize to get desired pureed consistency. Enjoy!  Can store in fridge up to 5-7 days or 2 months+ in freezer.