Whole Bowl of the Day -with Black Eyed Pea Hummus (Recipe!)

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

Digestive Kitchadi with Pumpkin and Broccoli


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.


Warming Sweet Potato Kitchadi


Today was our first day of another 200 hr Japanese Yoga Teacher Training here on Kauai, with many students coming from Tokyo. As with all kitchadi cleanses, we had kunyi (soupy rice) for breakfast. Tea today was Green Rooibos with cinnamon sticks and honey (yum)! Weather was cool and rainy all day, so I made a warming sweet potato kitchadi with kale for lunch and again for dinner. For those of you in *really* cold weather, if you want some extra warming, don’t be afraid to add a little more heat to your meal: cloves, black peppercorns, and cinnamon are all warming spices. Especially the peppercorns and clove, so don’t get too crazy with those or you’ll cause pitta (fiery dosha) imbalance.
Below are the ingredients, serving 28 people. I cooked the rice/beans/RB spices in a pressure cooker and the veggies/V spices in a separate pot, and combined them at the end. I was cooking by intuition so I’m sorry for this mess of a “recipe,” but it came out very good!

3 3/4 c brown basmati rice (white for dinner- easier to digest before bedtime)
1 3/4 c split mung beans
12 T ghee (6 T RB, 6 T V)
4 t mineral salt (2 t RB, 2 t V)
4 strips kombu, cut into little pieces (RB)
1 pea-sized chunk of real asafoetida (you can use 1/4 – 1/2 t powder) (RB)
1 T mustard seeds (RB)
2 T cumin seeds (RB)
2 T coriander seeds (RB)
2 t coriander powder (RB) -coriander is cooling, to balance out a bit of heat
9 cloves (5 RB, 4 V)
4 sweet cinnamon sticks (2 RB, 2V)
2 t cinnamon (1 RB, 1 V)
1 T cardamom powder (2 t RB, 1 t V)
2 t cardamom seeds, taken out of the pods (V)
3 T fresh grated ginger (V)
1 T fresh grated turmeric (V)
10 c chopped sweet potatoes
10 c chopped dino kale
Water as needed (1:4 mung, 1:3 brn rice, 1:2 white rice, enough to just cover veggies).

I cooked the veggies in a big pot with enough room to add the rice/beans from the pressure cooker. As always, heat oil and spices 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 45 mins cooking.

Recipe inspired by Myra Lewin at Hale Pule

Curried Carrot Ginger Soup

I’ve been in Breckenridge, CO for three days now and I forgot how much difference a few thousand feet in elevation makes, going from around 6,200 ft in Tahoe to just over 9,000 ft here.   It has been incredibly cold, dry, and windy the whole time.   We have humidifiers in every room!  Eating grounding, warming foods like this soup has definitely helped my body acclimate.

  • 7 medium carrots, chopped
  • 3 small golden beets, chopped
  • 2 T cinnamon ghee
  • 2 T fresh ginger, chopped
  • 1 t fenugreek seeds
  • 1 t cinnamon powder
  • 1 1/2 t cumin powder
  • 1 1/2 t coriander powder
  • 1 t turmeric powder
  • a few dashes nutmeg
  • 1/2 t mineral salt

Simmer the fenugreek seeds and ginger in ghee for a minute or so in a pot, and then add the rest of the spices.  When the aromas come up, add the carrot and beet.  Stir the veggies to coast them, and cover with water.  Bring to a boil and then simmer until they are soft.  Pour it all into a blender and blend until smooth.  Garnish with cilantro and enjoy!

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Whole Bowl of the Day

  • 1 c quinoa, rinsed
  • 1/2 c split mung beans
  • 3/4 c chopped golden beet
  • 1/3 c chopped carrot
  • 1 1/2 c chopped kale
  • 2 T ghee
  • 1 t turmeric powder
  • 1 t cumin powder
  • 1 t coriander powder
  • 1 t brown mustard seeds
  • 1/2 t cardamom powder
  • 1/2 t mineral salt
  • 1 pinch asafoetida
  • 4 1/2 c water

Flavorful, fast, balanced, and super easy meal- I put everything except the kale in a rice cooker (or it could all go in a pot) until it was just about finished cooking (maybe 30 mins?) stirred in the kale, and let it continue cooking another 5 minutes before turning off the rice cooker.  Voila!


Cinnamon Ghee

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Here is a wonderfully sweet and warming ghee, prefect for the holidays- ghee infused with cinnamon, cardamom, clove and nutmeg.  It is delicious when cooked with oatmeal, rice, barley, pumpkin and sweet potatoes.  It is also great in baked goods, a yummy addition to warm milk, and heavenly when paired with honey.

  • 3 lbs organic unsalted butter
  • 4 T cinnamon chips (chopped up cinnamon sticks)
  • 24 cardamom pods
  • 9 cloves
  • 1/4 t freshly grated nutmeg

See instructions for making ghee on this post.


Butternut Squash Soup




This morning I made this SUPER delicious and tummy-friendly butternut squash soup.

  • 2 baby butternut squash, seeded and chopped
  • 1 medium parsnip, chopped
  • 2 1/2 T ghee
  • 1 T fennel seeds
  • 1 t cumin powder
  • 1/2 t dried orange peel
  • 1″ fresh grated ginger
  • 2 c chopped kale

Sautee the ginger, fennel seeds, and cumin in ghee (in a pressure cooker pot) until the aroma comes up.  Add squash and parsnip and stir to coat them in spice mixture.  Add water to barely cover the veggies.  Put the lid on the pot and bring it up to pressure. Cook for 10 minutes, turn off heat.  Once de-pressurized, take off the lid , and use an immersion blender to bring to a smooth soupy consistency.  Add the kale and serve with a sprinkle of fennel seeds.




Whole Bowl of the Day

  • Brown basmati rice with millet and ghee
  • Collard greens and green beans with cashews, sesame oil, turmeric and coriander
  • Spaghetti squash with pesto
  • Pesto:  1 bunch spinach, 1 bunch basil, 1/2 cup cashews (cooked in a pan til golden), 1/3 cup sesame oil, 1 1/2 T fresh chopped ginger, 1 1/2 T tahini, 1 t cumin powder, 1/2 t mineral salt, water as needed.

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Our first post-cleanse meal

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

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