Kitchari Recipe (good for Vata, Pitta and Kapha)
Kitchari is soothing to the digestive system and is used as the foundation of a cleanse. This is a yummy recipe that leaves you feeling nourished and satisfied.
1 cup basmati rice
1/2 cup mung dal
3 teaspoons kitchari spice mix
2 tbsp ghee
6 cups water
1-2 cups chopped vegetables
Wash rice and mung dal and soak overnight
Drain soak water.
In a medium sauce pan warm the ghee. Add the kitchari spice mixture and saute for one to two minutes. Add rice and mung beans and saute for another couple of minutes. Then add 6 cups water and bring to a boil. Once the kitchari has come to a boil, reduce the heat to medium-low. Cover and cook until it is tender (about 30-45 minutes). If you are adding vegetables to your kithari, add the longer cooking vegetables such as carrots and beets halfway through the cooking. Add the vegetables that cook faster such as leafy greens near the end. Add more water if needed. Typically, kithari is the consistency of a vegetable stew as opposed to a broth. Garnish with fresh cilantro and add salt to taste. Makes 2 servings.
Recipe from Banyan Botanicals
Mataji's Soothing Chai (-Vata, 0 Pitta, 0 Kapha)
2 cups water
1 tbsp fresh peppermint or 2 tbsp dried
1 quart milk or almond milk
1 cinnamon stick
1/4 tsp ground cloves
1 tsp dried ginger
1 tsp black peppercorn
3/4 tsp ground cardamom
1/4 - 1/2 cup sweetener - hone or agave or maple syrup
Bring water to a boil in a large pot and add peppermint in a tea ball. Remove from heat and steep 20 minutes. Remove tea balls. Add milk, spices and sweetener (unless it's honey, which you'll add at the end so as not to cook it). Heat and steep on low heat for an additional 30 minutes. Enjoy!!
from The Ayurvedic Cookbook by Amadea Morningstar with Urmila Desai
Tasty Oatmeal (-Vata, -Pitta, + Kapha)
1/2 steel cut oats
1-1/12 cups almond milk (or whole milk)/water
pinch of salt
1/4 - 1/2 tsp cinnamon
1/8 tsp cardamom
1 tsp ghee or coconut oil
4-5 chopped prunes
handful of toasted pecans or walnuts
Bring the water/milk to a simmer. I use 1/2 water 1/2 milk. Add in your spices and stir. Then add in the oats until the mixture is still soupy. Let simmer until it begins to thicken. When it has the consistency you want, put in your bowl. Add on to either ghee or coconut oil, maple syrup, pecans and prunes. Serve with a little bit of extra milk or almond milk poured over it. It's nice to heat that extra milk.
Hearty Soup with Ground turkey, rice, kale, carrots & tomatoes! (-Vata, 0 Pitta, 0 Kapha)
Serves 4-6. This hearty soup is filling, healthy and grounding for the Fall.
2 tbsp olive oil
5-6 shallots, chopped
3 medium carrots, cut into ½ inch pieces
A pound of ground turkey meat
4 cups chicken broth (more as needed)
1 15 oz can diced tomatoes
1 c cooked rice (either white or brown)
1 small bunch kale, coarsely chopped
1 tsp kosher salt
1 tsp basil
1 tsp rosemary
1 tsp thyme
Heat the oil in a large pot over medium-high heat. Add the shallots and carrots and saute for about 8-10 minutes. Add in the ground turkey and stir until the meat turns white, about 5-7 minutes. Add in the herbs and stir. Add 4 cups of broth, tomatoes and rice. Bring to a boil. Stir in the kale and season with salt and freshly ground black pepper. Reduce the heat to medium-low and cover and simmer until the veggies are tender, about 15 minutes.
Recipe courtesy of Giada De Laurentiis.