Here's my favorite recipe for Kitchari (an ayurvedic dish that is soothing and easy to digest)! Enjoy!


>> 1 cup organic red lentils or mung beans

>> 1 cup organic Brown Basmati Rice

>> 4-6 cups water (more water will make it soupier)

>> 6-7 cups assorted vegetables (eg: yam, carrots, zucchini, and cilantro to garnish.)

>> 1/4 cup coconut oil.

>> 2-inch piece of fresh ginger root, minced

>> 3 tablespoons high quality curry powder OR
- 1 tablespoon turmeric
- 1.5 tablespoon cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon

>> 1 tablespoon cumin seeds

>> 1 tablespoon mustard seeds

>> 1/2 teaspoon fresh cracked pepper

>> 1 tablespoon Himalayan pink sea salt (or regular sea salt)

Puttin’ it Together

>> Prep Ahead: Wash the lentils/mung beans and soak them in water overnight for four to eight hours (this helps with digestion).

>> In a large skillet or wok, melt the coconut oil until it’s in liquid form.

>> Add seeds to the ghee and saute until you hear the seeds pop.

>> Quickly add the spices, ginger, rice and beans to the mix. Coat the rice and beans with the spices and seeds (important to do all these steps fairly quickly so you don’t burn the spices).

>> Add in the water.

>> Bring water to a boil.

>> Lower heat, cover and cook for another 45 minutes.

>> Add the vegetables and cook for another 20 minutes of until soft.

>> Stir in the salt at the very end.

>> This recipes makes 4-6 servings. Melt a little more coconut oil over the top and garnish with cilantro and lemon.