Recipe: Kitchen Sink Kitchari
Spring is here!
Spring time is when the energy begins to awaken from a dormant state.
We shift from inward, downward and rooting… to outward, upward and expansive. This energy is occurring within the big macrocosm of the earth and is also occurring within the microcosm our bodies.
This upward outward movement is going to help us clear and cleanse winter stagnation, toxins and excess weight.
We let go of what no longer serves us. So for those of you Marie Kondo’ing your home, great! But now it’s time to do that for our real home, our bodies!
The energy of Spring is out of your control, but what you can do is help it move. This is the work we must do this Spring and Simply Seasonal is going to guide you on just how to do it!
Join Cara + Megan in Episode 14 of Simply Seasonal:
- Learn what might be causing you to get sick, congested or have allergies this time of year
- Why it’s important to eat spring time vegetables
- Ways to move the spring time energy through you
- Ways to reduce and clear toxins
- The flavors of Spring and what they do for us
- A one pot meal to incorporate all the Spring foods
Balance, heal, thrive,
Cara + Megan
If you find this episode helpful, please share with your friends.
Have questions after the episode?
Watch our LIVE Q&A below!
Kitchen Sink Kitchari
- 2 tbs coconut oil
- 1 tbs mustard seedsr
- 3 garlic cloves, minced
- 1 inch ginger root, minced or grated
- 1 inch turmeric root, minced or grated (if unavailable, use ground turmeric and add later with cumin)
- 1 onion, diced
- 2 carrots, diced
- 1 fennel bulb, thinly sliced
- 1 leek, white part only, sliced
- 1.2 bunch asparagus, cut in fourths
- 1 tsp cumin, ground
- 1 cup mung dal (split yellow or red lentils), rinsed
- 1 cup frozen peas
- 5 cups water or veggie broth
- 2 cups brown basmati rice
- 1 cup cilantro, chopped
- 2 cups arugula (or any other greens, chopped)
- 1 tbs ghee
- hot sauce *optional
- In a medium size pot, heat oil over medium high heat,
- Add mustard seeds and let them bloom, about 30 seconds.
- Add garlic, turmeric, and ginger. Cooke for 1-2 minutes until fragrant. If dry, add more oil.
- Add onions, carrots, fennel, and leeks. Season with kosher salt and pepper. Sauté about 2-3 minutes.
- Add asparagus and peas. Season with a pinch of salt and cook for 2-3 minutes.
- Add cumin, (turmeric, if powdered), rice, and rinsed lentils.
- Add water or broth, cover with a lid, and over low heat cook for 50-60 minutes adding more water or broth if necessary.
- When rice is soft and kitchari resembles a loose porridge, add the cilantro, greens, and hot sauce if desired.
- Stir in ghee and season with more salt to taste. Enjoy for breakfast, lunch, or dinner!
If you enjoyed this recipe we would love to hear from you! Please leave a comment below and be sure to share with family and friends.
Megan + Cara
3 thoughts on “Episode 14: How to Eat During Spring!”
I was JUST thinking about kitchari. I’m going to get some fennel and leeks and try this version. I so love all your episodes and how you relate the changes in the earth and the movement in our bodies. Thanks ladies for all you are doing to connect us with nature through food!
Amy thank you so much! Yes the fennel and leeks are delicious additions to the kitchari- so happy you’re going to make it for yourself! And thank you for tuning into our episode and leaving a comment! We love hearing from you and are so glad the episodes and content resonate so deeply 🙂