Recent Posts for the 'Nobody Eats Like Me' Category

My Kitchari for Thanksgiving & Beyond

Tuesday, November 25th, 2014

Some time ago I posted a recipe for Kitchari given to me by my former Ayurvedic practitioner. It wasn’t much different from the other Kitchari recipes I found on the Internet. However, since receiving the recipe from Vishnu I have developed my own versions. And when I went to Kripalu Yoga Center last fall, I found that it was available every day for every meal, because the basic yellow split mung beans were combined with a grain of the day and you had the choice of making it sweet or savory.

Since I will be away for Thanksgiving near Berkeley, CA, I hope to purchase some of these beans in one of the Indian food shops and make it for dinner to be served with turkey and other traditional Thanksgiving dishes. Because I have developed my own Kitchari, I am posting it under my “Nobody Eats Like Me category.” It’s a great winter dish and I hope you will experiment with your own spices, veggies, and sweeter combinations that can be geared to your own tastes.


Kitchari still being “stewed.” I cook it until almost all the liquid is absorbed.
(See photo at end of another version with all water absorbed.)


Basic Ingredients

1 T. ghee (clarified butter), butter or olive oil
½ cup yellow split mung beans (moong dahl), soaked at least 4-5 hours or overnight
¼ cup rice, millet, buckwheat, quinoa, amaranth, barley, etc. soaked 3-4 hours or overnight (While soaking grains isn’t as important as soaking the beans, soaking hastens the cooking process.)
¼-1/2 tsp each mustard, coriander, cumin seeds; turmeric powder
1-2 garlic cloves
3/4” of fresh ginger
(If fresh or seeds are unavailable substitute ground, and use ¼ tsp.)
salt & pepper to taste unless your soup stock has these spices in it.
3-4 cups water or vegetable soup stock

Optional Veggies

I often cook my veggies separately but you can also add them to the beans & grains (see below)

Cruciferous– cabbage, Brussels sprouts, cauliflower, broccoli
Root– potatoes, Beets, squash, (daikon) radish, carrots, onions or leeks
Leafy– Spinach, kale, chard, arugula, cress
Miscellaneous– Celery, peas (snow, English, snap), mushrooms, peppers, green beans


  1. In a large (10”), shallow saucepan or fry pan with a 1-2” lip, heat oil or butter and sauté mustard, coriander, cumin, turmeric, garlic and ginger for 1-2 minutes. 
  1. Add soaked and drained mung beans and drained grain of choice and stir until they are well blended with the spices.
  2. Add 2 cups of water or stock and allow to simmer while cutting other veggies. If using longer to cook veggies such as Brussels sprouts (cut in half), squash or potatoes (diced), carrots (sliced), you can add them as soon as you add the first 2 cups of water or stock. 
  3. Add another (3rd) cup of water or stock as the water is absorbed by the stew. For a firmer bean and grain dish, 3 cups should be enough, but for a softer texture, you will need 4 cups. This is where your own taste buds rule.
  4. When all the water is absorbed, shut off the heat and cover for about 5 minutes before serving. This is a complete meal. If you know your Ayurvedic body type, you can add other spices and veggies that match your dietary profile.

This makes about 2 ½-3 cups of stew, so it can serve 2 people as main dish or 4 as a side dish of about ½ cup per serving.  If you use non-gluten grains, then this dish will be totally gluten free. It is also vegan, because no dairy is used. I make my soup stock from veggies, but if you are not a vegetarian, feel free to use chicken or beef stock.

I can make it almost every day in the winter to satisfy my desire for something warm and hearty that matches my body type and food tastes. If you Google Kitchari you will find a number of recipes and even information on how you can have a modified fast with kitchari. Spices and beans can be found at an Indian food shop.

Personal Note: Before I wrote my third cookbook, The Whole Foods Experience (Amazon), my son complained that I never make a recipe exactly the same each time I cooked it.  So when my book came out, I signed it:” Now you can make a recipe over and over again exactly the same.” With Kitchari, there are so many variations that I have yet to make it exactly the same each time I cook it. My son would not be happy with that, but I am!


Here is a finished kitchari with water absorbed. I sauteed the spices in ghee and added the soaked yellow split mung beans, added stock, then added the rice I had cooked separately while the mung beans were cooking. The white part of the bok choy and leeks I added first and the leaves of the bok choy at the end. I also put a dollop of my pesto on top.



National Humor Month: Midlife Musings

Tuesday, April 1st, 2014

One of the unique holidays on the Home Page is National Humor Month, so I thought I wold kick the month off with a humorous piece someone sent me. I don’t know the source, so if you do, please let me know in the Comments, so I can attach it to the end of the piece. Todayis also April Fool’s Day and this piece about our aging bodies seems to be like a joke played on ourselves!

First picture from this website with a great menopausal poem:

(Additional photos are from various sites on the Internet that I Googled.)

Most of you have read the scare-mail about the person whose kidneys were stolen while he passed out. Well, read on. While the kidney story was an urban legend, this one is not. It is happening every day!

My thighs were stolen from me during the night a few years ago. It was just that quick.  I went to sleep in my body and woke up with someone else’s thighs. The new ones had the texture of cooked oatmeal. Who would have done such a cruel thing to legs that had been mine for years? Whose thighs were these and what happened to mine? I spent the entire summer looking for my thighs. Finally, hurt and angry, I resigned myself to living out my life in jeans and Sheer Energy pantyhose.


Then, just when my guard was down, the thieves struck again. My butt was next. I knew it was the same gang,

because they took pains to match my rear end (although badly attached and at least three inches lower than my original) to the thighs they stuck me with earlier. Now, my rear complemented my legs, lump for lump. Frantic, I prayed that long skirts would stay in fashion.


It was two years ago when I realized my arms had been switched. One morning I was fixing my hair and I watched horrified but fascinated as the flesh on my upper arms swung to and fro with the motion of the hairbrush. This was getting really scary.

My body was being replaced one section at a time. How clever and fiendish. Age? Age had nothing to do with it. Age is supposed to creep up, unnoticed,something like maturity. NO. I was being attacked reportedly and without warning. In despair, I gave up T-shirts. What could they do to me next?

My poor neck disappeared more quickly than the Thanksgiving turkey it now resembles.
That’s why I decided to tell my story. I can’t take on the medical profession myself.

Women of the world, wake up and smell the coffee.



Cyndi Crawford below

That really isn’t plastic that those surgeons are using. You KNOW where they are getting those replacement parts, don’t you? The next  time you suspect someone has had a face “lifted,” look again. Was it lifted from you? I think I found my thighs…and I hope that Cindy Crawford paid a really good price for them. This is not a hoax. This is happening to women in every town every night. WARN YOUR FRIENDS!



P.S. I must say that last year I thought someone had stolen my breasts. I was lying in bed and they were gone! As I jumped out of bed, I was relieved to see that they had just been hiding in my armpits as I slept. Now I keep them hidden in my waistband.


P.S. from Ellen Sue. The changes in our bodies as we age are not funny, but without a sense of humor about it, we’re lost in shame and blame. Just stay healthy and love your body!


GREEN HINT OF THE DAY for Every Day is Earth Day:

Buy clothes made from natural fibers, such as 100% cotton or linen.  Rayon is made from natural fibers, but at a high cost to the environment, so I am no longer buying rayon. This is an excerpt from:

Environmental Friends or Foes?

Rayon, modal and lyocell are produced from renewable cellulosic plants such as beech trees, pine trees, and bamboo. All three fibers are biodegradable. Specifically, Lenzing Viscose® and Lenzing Modal® are produced from sustainably harvested beech trees and Tencel® from sustainably harvested eucalyptus trees. Eucalyptus grows quickly and without irrigation, pesticides, fertilizers or genetic manipulation; it can also be planted on marginal land that cannot be used for food crops. The fiber yield per acre from the trees used in the Lenzing fibers is up to ten times higher than that of cotton. Also, cotton needs up to 20 times more water.

However, there are many manufacturers of rayon. Even with the advancements that have been made over time, most rayon manufacturing processes in use today are not considered environmentally friendly. In fact, they use a range of polluting chemicals and heavy metals. On the other hand, lyocell manufacturing, and that of Tencel® in particular, is an extremely environmentally friendly process and the most friendly of these three fibers.

Since regenerated fibers do not qualify for organic certification, other recognized eco standards that review the entire process chain for growing and harvesting the trees through the manufacturing and treatment processes must be applied to these fibers. One such award that has been given to Lenzing for Tencel® is the European Eco-Label, which addresses compliance with high environmental standards for production and products.