March 27th, 2017
Over the week-end I posted a review of Dr. John Douillard’s new book, Eat Wheat. The first post was the review and the second was just his kitchari recipe, a basic Ayurvedic dish that I have been making for 3 years.
I posted the recipe before I made his version of Kitchari because I figured that I already make it, so I don’t really need to test it. But then I had second thoughts, since his version is slightly different and does not include vegetables in his book.
So here is the photo of plain kitchari, minus the vegetables, which I made yesterday morning. It was actually very good and tasted a little different from my version. I just added a sprig of parsley because I had no cilantro, which is not my favorite herb anyway!
To see the reviews, just scroll down on the Home Page or go to Kitchen Nutrition with Recipes (in the left hand margin list of categories), since I now post in two spots on my website. (There is also a link to my version on the recipe post.)
March 26th, 2017
Yesterday, March 24th, I posted a review of Dr. John Douillard’s new book, Eat Wheat. Scroll down to the next posting on my Home Page or Reviews and you will see it.
Or use this link if you accessed this from the Kitchen Nutrition Category: (http://www.menupause.info/archives/20333)
Here is the recipe I promised, the basic Ayurvedic dish called Kitchari in Appendix C, pp. 270-271 of Dr. Douillard’s book.
The photo of the kitchari I made (below) includes vegetables, even though his recipe does not, because I make it as my dinner, like a one dish meal. I have also tried it as a breakfast cereal, using coconut water and cinnamon and a dash of maple syrup andn veggies. Feel free to experiment with the basic recipe. Dr. Douillard’s website, www.lifespa.com, features Kitchari Kits as well as books, free videos, and a sign-up for his free newsletter. Ingredients can also be found in health food stores or ethnic markets.
(Dr Douillard’s) Ayurvedic Superfood Kitchari Recipe
Tip: For best results, use all organic ingredients
- 1 cup yellow split mung dahl beans
- 1 cup white long grain rice (quinoa or millet can be used as alternatives)
- 8 cups water (or 4 cups vegetable broth and 4 cups water)
- 2-3 tablespoons grass-fed ghee
- 1 tablespoon ginger, freshly grated
- 1/2 teaspoon tumeric powder (or 1 tsp. freshly grated)
- 1/2 teaspoon coriander powder (or 1 teaspoon seeds)
- 1/2 teaspoon fennel powder (or 1 teaspoon seeds)
- 1/2 teaspoon whole cumin seeds (or 1/4 teaspoon powdered)
- 1/2 teaspoon brown or yellow mustard seeds
- 1 pinch hing, also known as asafetida (optional)
- 1/2 teaspoon salt
- 1 small handful fresh cilantro leaves, chopped
- Rinse split yellow mung dahl beans and rice (or alternative) together a few times, until water is less murky.
- Toast the spices (optional): Heat a heavy skillet over medium heat. Add spices and toast 2-5 minutes or until spices are fragrant and lightly browned, stirring constantly to prevent burning. Remove from heat.
- In a large saucepan, combine rice (or alternative), brans, water, and spices. Add 2-3 tablespoons of grass-fed ghee.
Tip: When using kitchari during cleansing, as in The Short Home Cleanse, omit the ghee.
- Cover and bring to a boil. Reduce heat to low and simmer until rice (or alternative) and beans are soft (at least 30 minutes, longer is ideal). IF time permits, you can cook it longer by adding more water. YOur goal is kitchari that is well-cooked and soupy.
- Garnish with salt and cilantro, and enjoy!
My Notes: When I first learned about kitchari, the recipe was given to me by a local Ayurvedic practitioner who suggedsted soaking the split yellow mung beans overnight, or at least 4 hours, to shorten cooking time. (Ghee is a form of butter that has had the butter fat skimmed off.) Also, I noticed that Dr. Douillard has listed cumin twice in the spice list, so I will email him to see if that is correct.
P.S.I called lifesp.com and spoke to one of the assistants and noted that the missing item is fennel, which I changed. (The recipe listed cumin twice.)