Cleansing Ayurvedic Kitchari Recipe

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Turmeric

  Spices, ground

  2 tsp or 4g

• Curry Paste, Garam Masala

  Patak's

  ⅔ tablespoons or 33g

• Mustard

  Prepared, yellow

  2 tsp or 1 packet or 10g

• Cumin

  Spices, cumin seed

  2 tsp, whole or 4g

• Coriander leaf

  Spices, dried

  2 tsp or 1g

• Garlic

  Raw

  4 cloves, minced or 12g

• Onions

  Sweet, raw

  ½ onion or 166g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Carrots

  Raw

  100g

• Cauliflower

  Raw

  1 head large or 840g

• Rice

  Brown, Instant - Safeway

  ½ cup dry or 100g

• Mung beans

  Mature seeds, sprouted, raw

  ¾ cup or 78g

• Vegetable Stock

  Freshdirect

  4 cup or 948g

• Coconut milk

  Nuts, frozen (liquid expressed from grated meat and water)

  13 oz or 369g

• Bay

  Castella

  400g

• Hot Chili Oil

  Roland

  1 tablespoon or 100g

• Cilantro

  Raw - Whole Foods Market

  100g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  100g

Directions

1. Heat oil in a large stockpot over medium heat. Once melted, add turmeric, garam masala, ground mustard, cumin and coriander.
2. Cook the spice in the oil until they become aromatic, about 2 minutes. Then add in the garlic and onion and cook for an additional 2 minutes.
3. Add the sea salt, black pepper, carrots, cauliflower, basmati rice, red lentils, vegetable stock, coconut milk and bay leaves.
4. Bring mixture to a boil. Once it has reached a boil, cover and reduce the heat to a simmer. Simmer for an hour, stirring occasionally in between. Discard the bay leaves.
5. Add in chili oil and stir to combine.
6. When ready to serve, place in bowls and top with cilantro, yogurt and extra chili oil.
7. Recipe by: Dr. Josh Axe (source: https://draxe.com/recipes/cleansing-ayurvedic-kitchari/print/162850/)