LIANA CAMERIS                                 
  • BLOG
  • YOGA
    • SCHEDULE
  • Access Bars
  • MEDIA
  • FUEGO
  • CONTACT
    • SUPPORT

Perfect Snowy Day "Thai Kitchari"

2/22/2015

 
Picture
In Ayurvedic cooking, kitchari is a tri-doshic, balancing, easy to digest and delicious comfort dish made from basmati rice, mung beans, spices & optional veggies. It can used to cleanse the internal body of ama, especially during the winter months when juice/raw cleanses aren't ideal in colder temperatures.  Quick lesson - Ama is toxic, undigested food residue that accumulates in the organs and channels of the body.  It impairs the systems of the body from working well.  This is why good digestion is step one in Ayurveda.  If digestion is sluggish, ama is created.   And excess ama leads to major health disorders, mental sluggishness, skin issues, lethargy…the list goes on and on.    The way I prepared it here is far from the way it would be made for a cleanse, yet it is still quite balancing. 

Now if you're anything like me when it comes to deciding between having Indian or Thai, you know that can be a difficult choice.  I've come up with a kitchari recipe that's a fusion of the two cuisines…and absolutely delicious! 

  • 1 cup rinsed white basmati rice
  • 1 cup rinsed and soaked split yellow mung beans (or soaked whole green mung beans)
  • 1T ghee (clarified butter) or coconut oil
  • 1/4 tsp each: coriander seed, cumin seed, fennel seed
  • 1T Vata Churna (http://www.mapi.com/products/food-spices/vata-churna.html)
  • Or 1/4 tsp of each: ginger powder, cinnamon, black pepper, salt
  • 1/2 - 1 tsp turmeric
  • about a thumb of fresh ginger, chopped
  • 2 bay leaves
  • Handful cilantro
  • Lots of veggies such as yams, squash, carrot, celery, parsnips, daikon, leafy greens, bok choy, onion, even a beet if you want it to take on a very cool color
  • 1/2 cup full fat coconut milk
  • 1/2 a lime


Melt the ghee in a large pot and simmer (don't burn!) the seeds until you can smell their aroma.  Add the rice and beans and coat them in the spice mixture.   Then add enough water to cover one inch above the rice and beans, about 4.5-5 cups.  Bring to a boil, then cover.  Cook on medium-low for about 20 minutes.  When about half the water has been absorbed, add the veggies and stir.  Re-cover and cook until the rice and beans are fully cooked.  Add the coconut milk, stir and serve with a wedge of lime…Om Anapoorna Swaha! 


Comments are closed.

     

      If you'd like to keep in touch, enter your details below...

      [object Object]
    add me

    Archives

    November 2024
    March 2024
    October 2021
    August 2021
    April 2021
    November 2020
    July 2020
    April 2020
    October 2019
    June 2018
    July 2017
    April 2017
    March 2017
    October 2016
    March 2016
    February 2016
    November 2015
    September 2015
    August 2015
    February 2015
    September 2014
    August 2014
    July 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    August 2013
    July 2013
    June 2013
    April 2013
    March 2013
    February 2013
    January 2013
    December 2012
    October 2012
    July 2012
    June 2012
    May 2012
    April 2012
    March 2012
    February 2012
    January 2012
    December 2011
    November 2011
    October 2011

    Categories

    All
    Access Bars
    Ayurveda
    Cannabis
    Coherence
    Dhyana
    Music
    Press
    Recipe
    Self-optimization
    Yoga
    Yoga Playlist

    RSS Feed

Powered by Create your own unique website with customizable templates.