Lots of veggie juicing has been going on here, and I decided to get creative with the pulp, so I mixed it into a flatbread dough and voila! Pink chapati. Pulp included carrot, beet, cucumber, ginger, and kale. 2 c veggie pulp … Continue reading
This is a great summer breakfast! Coconut and rose are cooling foods, and the cinnamon adds a nice flavor and a little warmth. Serves 2 1/2 c steel cut oats 2 t coconut oil 2 T coconut 1 T dried … Continue reading
Carrot ginger soup with cashews: serves 4 2 T ghee 2 T fresh ginger, chopped 1 t fresh turmeric, chopped 2 t fenugreek seeds 1 t cumin seeds 1 t coriander powder 3/4 t mineral salt 1/4 c cashews 6 … Continue reading
Carrot Squash Soup with Ginger (see recipe below) Avocado Slice Dosas made with cumin seeds and coriander powder. Adzuki Bean Hummus: Adzukis cooked with ghee, mineral salt, asafoetida, cumin, cinnamon. Blended with tahini, sesame oil, a squeeze of lime, and … Continue reading
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 … Continue reading
Fennel seeds, coriander seeds, cumin seeds, and freshly dried rose petals This is a delicious and slightly cooling tea blend that is excellent for digestion. Simply steep everything in a pot of purified water overnight, and heat it up in … Continue reading
Yellow squash with ghee, dill seeds, coriander powder, and pinch of cumin Kale with mung bean sprouts, sunflower oil, cumin seeds, fennel seeds, fresh ginger and turmeric White basmati rice with ghee and teff Black Eyed Pea Hummus (see recipe … Continue reading
This dish is wonderful and Kauai’s incredibly rich purple sweet potatoes make it even better. Here I used a mixture of purple and regular yellow sweet potatoes. Rose petals of all colors are from Myra’s rose bushes. This dish is augmenting, sweet, and nourishing. Cinnamon is warming and sweet, coriander and rose petals are cooling. Make with coconut oil (more cooling, extractive) or ghee (balancing).
10 c sweet potatoes, skins removed and chopped
4 T ghee
2 t mineral salt
2 T sweet cinnamon powder
1 1/2 T coriander powder
1/2 c dried rose petals
Water (or tea) as needed
Heat ghee, add salt, cinnamon and coriander until aroma comes up. Add potatoes and stir to coat. Add water to fill 1/3 level of the potatoes (or you can add more and cook longer for extra creamy, kinda mashed potatoes). I also like using tea for this step…chai, vanilla rooibos , and honeybush are all great. I cooked these potatoes for about 30 mins, stirring occasionally at first, then let them simmer once they were soft.
Enjoy with appreciation for these sweet, sweet morsels of nutrition from the earth! Thank you farmers!
This afternoon’s kitchadi was the last of the cleanse. It’s always nice to leave the students with a delicious impression of what can seem like a very long cleanse. We happened to have some fresh coconuts, so I scraped out the meat and added it in for a special twist. I started with Hale Pule’s simple kitchadi recipe and added a few cinnamon sticks, some extra cardamom seeds and coriander for flavor and balancing. Coconut can be simmered with spices to absorb some flavor and soften up, or thrown in towards the end for a yummy little crunch- just be sure to chew well!
5 c brown basmati rice
2 1/2 c split mung beans
14 T ghee
2 T salt
Pea-sized chunk of asafoetida
6 strips kombu, cut small
3 T cumin seeds
3 T brown mustard seeds
3 T coriander seeds
4 cinnamon sticks
4 T fresh grated ginger
2 T fresh grated turmeric
1 T cardamom powder
2 t cardamom seeds (removed from pods)
1 T coriander powder
2 t cinnamon powder
2 c fresh coconut chunks (chopped up in food processor)
10 c pumpkin, chopped
11 c collard greens, chopped
The sun finally came out and warmed things up! This cooling kitchadi features cooling spices such as fennel seeds, curry leaves and coriander. I used sunflower oil instead of ghee, which benefits the spleen. I had never combined sweet potato, zucchini and cabbage but it all came out very delicious. Six days into our kitchadi cleanse, the yoga students are beginning to really enjoy it after some resistance at the beginning. Tomorrow evening we will have a “regular” meal of separate foods but I will always love kitchadi.
5 c brown basmati rice
2 1/2 c split mung beans
14 T sunflower oil
3 T cumin seeds
3 T brown mustard seeds
3 T coriander seeds
2 T fennel seeds
1 T 2 t mineral salt
18 fresh curry leaves
4 T freshly grated ginger
2 T freshly grated turmeric
1 1\2 T cardamom powder
2 t fennel seed powder
1 T coriander powder
5 c sweet potato, chopped
5 c zucchini, chopped
11 c Napa Cabbage, chopped
whole bowls 