Maybe it’s just me, but it feels like spring can’t get here fast enough! Everyone in our house is longing for sunshine, flip flops, and the lightness that arrives with warmer weather.
This shift is becoming more and more apparent in my cooking, as I reach for lighter foods in the grocery store, and prepare more transitional meals for dinner. I like simple, convenient meals, which is why kitchari has become a staple for our family of five. It requires very little prep work, is ready in less than 30 minutes, and makes very little mess in the kitchen. Serve it up with roasted veggies, and we have a crowd pleaser for dinner, and leftovers for lunch the next day.
My favorite kitchari recipe is the one I learned from Ayurvedic Chef Meredith Klein at Pranaful, during her Spring Cleanse last year. It was a life-changing experience, and I highly recommend checking out her next cleanse, which starts on March 16th, 2014. Learn more here.
The best thing about kitchari is that my kids love it, and beg for seconds. As a mom, there’s not much better than serving comforting, medicinal foods that make my family happy.
If you have not made kitchari before, some of the ingredients might look unfamiliar. Mung beans are available in the bulk food section at Whole Foods, and at farmers markets. The spices should be available at most grocery stores, but if not, you will definitely find them at Whole Foods as well, or online.
I hope you enjoy this meal as much as our family does! It’s delicious and nutritious. Just the thing to help us brighten up for spring.
4 T. coconut oil or ghee
2 t. cumin seeds
2 t. mustard seeds
2 in. piece of ginger, grated
2 c. drained mung beans (rinse & soak overnight before cooking)
1 1/2 c. organic rice
1 1/2 t. turmeric powder
2 t. sea salt
8 c. water
Juice of 4-6 limes
chopped parsely for finishing (optional)
Sautee oil, mustard, cumin and ginger over medium-low heat, stirring frequently, until seeds begin to pop (1-2 minutes). Add rice and beans, and sautee another 2 minutes.
Add water, and bring to a boil over high heat. Reduce heat and add turmeric and salt. Cover and cook 25-35 minutes, stirring occasionally, until rice and mung beans are soft.
Add lime juice to taste, and serve with sliced avocado and parsley.
Sweet & Sour Carrots
10 whole organic carrots, rinsed, dried, and sliced in the food processor
Juice of 2-3 lemons
1 T. local honey
1/2 t. sea salt
cracked black pepper (optional)
Slice carrots in a food processor, using the slicing attachment, or by hand. Transfer to a baking dish and add juice and 1 T. local honey. Carrots should be only slightly sweet. Roast at 375 degrees until carrots start to soften, but are still crunchy, 7-10 minutes.
Sweet & Salty Green Beans
4 c. french beans or regular green beans
1 T. maple syrup or organic coconut sugar
sea salt to taste
Rinse beans, and toss with syrup and salt. Roast at 375, until beans turn bright green, but are still crunchy, 7-10 minutes.