Go-to Kitchari

This delicious vegan Kitchari recipe can serve as a staple for daily meals, and the featured vegetables can be modified based on what you like.

Do your best to use locally grown, organic, seasonal vegetables whenever possible. Aligning food selection with the seasons helps promote balance and harmony in your system.

An example of this in autumn would be to use local butternut squash, beets, and kale in your recipe, while in summer you may seek out some hydrating, locally grown watermelon.

Have fun with it. Let the relationship you develop with the food be the way that brings you into the moment.

If you eat this multiple times per week, which would be great for you, be sure to incorporate a bit of Triphala into your diet whether in the powder or capsule form to support good digestion.

Recipe:

• (Pre-rinse & soak for a day) 1 cup yellow mung dal, 1 cup basmati rice

• Add mung dal, rice, and 3 tbsp coconut oil to 5 cups boiling water

  • Season to preference, i.e. coriander, cumin, fenugreek, fennel seeds, ginger, turmeric, mustard seeds, sea salt, etc.

• When consistency is fluffy, add veggies to preference (i.e. sweet potato, beets, carrot, kale, spinach, broccoli, zucchini, etc.)

  • Boil veggies separately or in the same pot as rice and dal with more water if needed

• Add fresh toppings as desired, i.e. watermelon radish, broccoli sprouts, cilantro, lime

Enjoy!