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
So delicious! Fresh organic pumpkin from Durga Farm in Anahola, Kauai, is the creamiest, most flavorful pumpkin on earth. This kitchadi is good for stimulating digestion, with bay leaves, warming oregano, and heating ajwain (celery) seeds. The students are still adjusting to the time difference and full schedule, but their appetites have been steadily increasing! After the pot was licked clean at lunch, I increased the recipe and made a thicker version for dinner and there was still only 1/3 c left at the end. Many people’s appetites increase when this pumpkin is involved.
4 c brown basmati rice (5 c white basmati for dinner)
2 c split mung beans (2 1/2 c for dinner)
12 T ghee (split V/RB)
1 T 2 t mineral salt (T RB, 2 t V)
2 Heaping T cumin seeds (RB)
2 Heaping T coriander seeds (RB)
1 T mustard seeds (RB)
6 strips kombu (RB)
12 bay leaves (RB)
Pea-sized chunk of asafoetida (RB)
2 1/2 t ajwain seeds (1 1/2 t RB, 1 t V)
1 T cardamom powder (V)
3 T fresh grated ginger (V)
1 T fresh grated turmeric (V)
2 T oregano (V)
10 c pumpkin, chopped
8 c broccoli, chopped
Water as needed
Top with ground flax seed and fresh parsley or cilantro
Cook the veggies and (V) ingredients in a big pot with enough room to add the rice/beans and (RB) ingredients, which are cooked in a pressure cooker. As always, heat ghee, add spices and simmer until their aroma comes up, add veggies or rice/beans and stir to coat the food in spices for a minute or two. Add water as needed, cover and let cook! Rice/bean time was about 22 mins at pressure, veggies took about 20 mins cooking.
This was the first meal I cooked after our week-long kitchadi cleanse. To ease back into eating separate foods, I chose some spices that help to stimulate the digestion (fresh ginger, fennel, cumin, cardamom, and coriander are all digestive enhancers). I made the same grain and bean that we’ve been having in kitchadi.
A ginger appetizer was also served (1/3 t fresh grated ginger with a pinch of mineral salt and 2 drops of fresh lime juice) about 10 mins before the meal to stimulate digestion. Fennel seeds were available as an after-meal digestive aid, as they are known to prevent indigestion, gas, and bloating, and they are a wonderful herbal mouth freshener. Yum!
Whole Bowl Menu:
- Yacon (root veggie from Kauai, similar to jicama, slightly sweet, crunchy and watery) and Yellow Beets with coconut oil, fresh ginger, fenugreek seed powder and fennel seed powder
- Napa cabbage with sunflower oil, fresh ginger, fresh turmeric, coriander, and cardamom
- Split mung beans with ghee, cumin seeds, mustard seeds, and asafoetida
- White basmati rice with ghee
Day 3, Midday and Evening Meals: Digestive Kitchadi with Zucchini and Broccoli
We decided to do another Digestive Kitchadi today. Same recipe as yesterday, basically a Simple Kitchadi with the addition of some bay leaves and oregano. Instead of using dried oregano today, we were lucky enough to get some big juicy oregano leaves fresh from Durga Farm! Pictured below the kitchadi is a little flower of local organic spices: fresh oregano leaves, ginger, turmeric, and dried coriander seeds.
Day 2, Midday and Evening Meals: Digestive Kitchadi with Pumpkin and Kale (both from Durga Farm!)
For recipe, just make these modifications to the Simple Kitchadi:
Add 3 bay leaves
Add 1 t dry oregano
Cook these in with the seeds in the rice/bean pot. Use light veggies like carrots, celery, collards, sweet potato, summer squash. This kitchadi is great for stimulating digestion without aggravating pitta (the fire dosha).