Kitchari

Kitchari is an Ayurvedic dish that is warming and healing for our digestive system in the cooler fall/winter months. It's also comforting, delicious, and super easy to make. Ayurvedic principals suggest it's better for us to eat our veggies cooked in cooler, dryer months. So pause on those crispy summer salads, and give Kitchari a try!!

Ingredients:

1/2 C Basmati Rice

1/2 C Sprouted Mung Beans

2 Carrots Chopped (or sub sweet potato)

1/2 Cauliflower Chopped

4-6 C Kale, Spinach, Chard (or other winter green)

Fresh Parsley

3 C Vegetable Stock

1 Tsp (or more) Fresh Grated Ginger

1/2 Tsp (or more) Fresh Grated Turmeric

1/4 Tsp (or generous amount) Fresh Ground Pepper

2 TBSP Coconut Oil

Sea Salt to Taste

Make It:

In a big pot, heat the coconut oil, ginger, turmeric, and black pepper and let it sizzle for about a minute.

Add the mung beans and rice and stir for about a minute. Then add vegetable stock and bring to a boil.

Add carrots and cauliflower and bring to a boil again. Add kale, cover and reduce heat to a simmer. Let simmer for about 20 minutes.

Let it sit for a few minutes before serving. Garnish with fresh parsley and serve. Double the ingredients to make a big batch and enjoy the whole week