winter

Kitchari - Immune Boosting Recipe

Last year when I met with Jill Talve, an Ayurvedic Practitioner (check out our recent interview), she told me about this amazing Ayurvedic recipe called Kitchari (also spelled, kitcheree) to help support digestion and boost immune function.  The turmeric and ginger in this recipe are potent antioxidants and the mung daal and rice are easy to digest. Plus, it's so simple to make and insanely delicious.

To get you super excited about this recipe, my friend Sarah let me come make a mess of her kitchen and helped me take some of these fabulous photos. She's a quite literally a jack of all trades; an amazing chiropractor, cook, craftsman, and photographer. Enjoy!

Photo by Sarah Granite

Photo by Sarah Granite

Photo by Sarah Granite

Photo by Sarah Granite

Photo By Sarah Granite 

Photo By Sarah Granite 

Basic Kitchari

  • 1 cup basmati rice
  • 1⁄2 cup mung dal
  • 1 tablespoon kitchari spice mix
  • 2 tablespoons ghee
  • 6 cups water
  • 1 cup radishes, chopped
  • 1 bunch cilantro, chopped
  • 1 tsp salt

Wash rice and mung dal and soak overnight. Drain soak water.

In a medium saucepan on low heat warm the ghee, be careful as this burns easily. Add the kitchari spice mixture and sauté for one to two minutes. Add rice, mung beans, and salt and sauté for another couple of minutes. Then add 6 cups of water and bring to a boil. Add additional salt, if needed. 

Once the kitchari has come to a boil reduce the heat to medium-low. Cover and cook until it is tender (approx. 30-45 minutes).

Turn the heat off, then add radishes and cilantro. Salt to taste. Pour into bowls and top with additional radish and cilantro for garnish. 

If you're not sure where to grab these items, take the lazy way, like I did, and buy the Kitchari Making Kit from Banyan Botanicals

A big thank you to Sarah Granite of Granite Chiropractic for helping me take these amazing photos!

Sweet Potato Chili

This is by far my favorite chili recipe.  I've been making it for years now, and the best part is you can make a huge batch and freeze individual servings for easy dinners throughout the winter.

Sweet Potato Chili

  • 3-5 Soup Starters (or 1 onion, diced and 3-5 garlic cloves, minced)
  • 1 sweet potato, diced
  • 1 tbsp ancho chili powder
  • 1 tbsp cumin
  • 1, 28 ounce can crushed tomatoes
  • 3-5 pieces Taza Guajillo Chocolate (or 1 tbsp cocoa powder)
  • 1 tbsp maple syrup
  • 1 tsp espresso
  • 1 tsp cinnamon
  • 1, 15 ounce can black beans
  • 1, 15 ounce can pinto beans
  • 1, 15 ounce can kidney beans
  • 1 lb ground beef (grass fed recommended; can also use ground turkey or no meat)

In a sauce pot over medium heat, throw in Soup Starers, stir constantly and add in sweet potato, chili powder and cumin. Add a small amount of water to prevent sticking.

Add beef and stir until browned. Add in tomatoes, cocoa powder, maple syrup, espresso, cinnamon, and beans, and remaining broth and let simmer 30 minutes or until sweet potatoes are tender. Top with cilantro and enjoy!