The last year and a half has been complete insanity. Between getting divorced, opening Village Yoga , moving twice, and almost losing the studio (yes! more on that later) I have been hanging on by a thread – a very thin fragile thread. Health was the least of my concerns and when something had to give, food and exercise were put on the back burner. With the craziness behind me, I am finding my way back to routine and healthy habits. Starting with my new favorite food – Kitchari. I’m obsessed.
2 Tbsp. Ghee
½ tsp. coriander powder
1 tsp. each dried basil, dill, mint, salt & turmeric
1/2 t. cayenne (optional)
½ cup yellow mung dal
1 cup white basmati rice
4-5 cups of vegetable stock
1.5 inch piece of ginger, peeled and minced
16 oz bag frozen cauliflower
1 cup zucchini, chopped
1 carrot, finely shredded
Basil/Cilantro pesto, shredded coconut for garnish, and/or lime juice for garnish
Soak dal for a few hours, then drain.
In a large stock pot, or dutch oven, melt the ghee, add spices and saute over medium low heat until it browns, 1-2 minutes.
Add drained mung beans, rice, veggies, and ginger. Stir well to coat with the ghee & spices.
Pour in 4 cups of stock and bring to a boil. Let it boil for 5 minutes, then turn down the heat to very low, cover the pot and cook for 20 more minutes, or until rice and dal are tender. Add additional stock as needed.
Top with a bit of pesto, shredded coconut, fresh cilantro, garam masala, and/or lime juice
CILANTRO BASIL PESTO
1 cup loosely packed basil
1 cup loosely packed cilantro
⅓ cup raw pepitas
2 cloves garlic
2 Tbsp. fresh lemon juice
½ tsp. sea salt
¼ cup extra virgin olive oil or avocado oil
Place all ingredients except the olive oil in a food processor & pulse to combine.
Will food processor running slowly drizzle in the olive oil. Blend until smooth.