The ancient healing medicine of Ayurvedic places a strong emphasis on food as a way to restore health to the body and the mind. In the Ayurvedic tradition, Kitchari is used to balance digestive health. As you will see below in the recipe, Kitchari is a soup of rice, protein-rich mung beans, nutrient- dense greens and seasonal vegetables, spiced with fresh and dried herbs to support digestion and eliminate toxins. It is a nourishing and cleansing meal in itself. It is often the sole menu item during Ayurvedic cleanses. Sometimes just spending a day or two doing a kitchari diet can ease digestive problems. It’s a nice practice to do once a week. The amount of water added to the recipe determines how soupy the kitchari is.

• 1-2 Tbl                    Organic Ghee or coconut
• 3 Tbl                        Fresh Ginger, chopped fine
• 1 Tsp                       Cumin Powder
• 1 Tsp                       Coriander Powder
• 1 Tsp                       Black Mustard Seeds
• 1 Tsp                       Turmeric Powder
• 1 Tsp                       Yellow Curry Powder
• 1 Tsp                       Fennel Powder
• 1 Tsp                       Fenugreek
• 1 Tsp                       Sea Salt
• 1 Tsp                       Asafetida Powder
• 1 Stick                     Cinnamon
• 2 Stars                    Anise
• 3 Whole                  Cloves
• 1 Cup                      Banyan Botanicals Basmati Rice
• 1 Cup                      Banyan Botanicals Split Yellow Mung Beans
• 4-6 Cups                 Filtered Water – add more water to make soupy if desired.
• 1 Bunch                  Fresh Cilantro, chopped as topping
• 1-2                           Limes, quartered and squeezed over top
• 1 Can                       Organic Coconut milk (*optional and will increase Kapha)

Seasonal vegetables of choices cut into bite size pieces. Vegetable options include butternut squash, asparagus, carrots, broccoli, chard, kale, spinach, collard greens, or green beans. 1-2 cups of seasonal vegetables as you feel called to add.

*If you are overwhelmed by the spice list here I also like to use the Banyan Botanicals, Kitchari Spice Mix. Just add fresh ginger!! 

Directions

Heat ghee or oil in soup pot. Add spices and warm (be careful not to burn). Add in mung and rice and coat with ghee and spices. Add water. Bring to boil. Chop vegetables and add harder root vegetables (if using) first, and then add softer green leafy vegetables. Bring to a simmer when grains and legumes soften. Add water as needed to bring to consistency desired. *When I am not cleansing, and it is winter, I like to add a can of coconut milk for added creaminess. Add coconut milk when you turn it down to simmer.

Serve warm with salt, pepper, fresh cilantro, and lime. An additional teaspoon of ghee can also be added to each serving if desired. Enjoy and be nourished!