Liver Cleansing Kitchadi with Beets, Yacon, Broccoli and Kale


This recipe will feed about 15-20 people:

3 c pearled barley
1 1/2 c split mung beans
4 T ghee
1 1/4 T mineral salt
1 1/2 T brown mustard seeds
1 1/2 T coriander seeds
1 1/2 T cumin seeds
1/2 t cumin powder
1/2 t coriander powder
1/4 t asafoetida powder
3 6″ strips kombu, chopped in 1/4″ pieces

Heat ghee in a pressure cooker and add all the spices, cook at moderate heat until seeds start to pop. Add barley and split mung beans and stir to coat them in spices. Add water in 1:2.5 ratio for barley, and 1:4 ratio for split mung. Cover, turn up the heat and bring to pressure. Cook 22 mins at pressure and remove from heat.

4 T ghee
1 1/2 T cardamom powder
1/2 t coriander powder
1/2 t cumin powder
1 1/2 T fresh grated ginger
1 T fresh grated turmeric
1 T mineral salt
2 c fresh chopped burdock root
2 1/2 c chopped beets
2 1/2 c chopped yacon
2 c chopped kale
2 c chopped broccoli (the fresh tender broccoli is wonderful)

Heat the ghee in a large pot. Add all the spices, ginger, turmeric, and burdock root until the aromas come up. Add the beets and stir to coat. Add water to cover the beets, bring to boil and let simmer 5 mins. Add yacon and let simmer 5 more mins. Add broccoli and kale and simmer 5 more mins. When the beets can be easily cut with a butter knife, take the pot off the heat and add the barley/bean mixture from the pressure cooker. For soupier consistency, add more water. Top with ground flax seeds (great for elimination) and fresh parsley. We had some baby tomatoes jumping off the vine so we used them as a topping as well. Give gratitude and enjoy! Your liver and gall bladder will love this.


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