Ayurvedic kitchari with coconut and grass fed bone broth
Boost your immunity, reset your digestive system, facilitate spiritual growth and effectively detox the body with this delicious, warming, nourishing Ayurvedic kitchari with coconut and grass fed bone broth. Visit wildbloombotanicals.com for more superfood goodness.
1inchfreshly grated organic ginger rootor to taste
2-3 clovesgarlic, finely chopped
1tsporganic turmeric powder
1tiiiiny pinchwildcrafted hing/asafoetidaoptional, about 1/8 tsp
1/2tsporganic Ceylon cinnamonoptional, but recommended if in cooler season
3cupsorganic or biodynamic, local, seasonal vegetablesoptional
2tbspWild Bloom Botanicals coconut milk powder
sea salt and organic black pepper, to taste
fresh organic cilantro or tulsi/holy basil, to garnish
1dollopgoat yogurt, to garnish
freshly squeezed organic lime juice, to garnish
Instructions
Thoroughly wash then soak your mung and rice overnight or up to 12-24 hours in filtered water. Once they're ready, place them in a sieve, strain, and place them in a large heavy-bottomed pot. Pour in the bone broth. Bring to a boil, then simmer for 20 minutes or until cooked through. You may need to add more broth as you go.
If you're using veggies, chop them up and set aside.
Once the mung and rice are almost cooked through, heat the ghee over medium in a separate skillet. Add the fennel, cumin, mustard seeds and curry leaves, and sauté until the seeds start to pop. Add the onion and sauté until soft and translucent, about 3 minutes, stirring to combine with the seeds. Add in the ginger, garlic and stir. Add in your "final spices": turmeric, hing and cinnamon if using, and sauté until fragrant, about 20 seconds to prevent them from burning.
Add the pan-fried spiced onion mixture to the pot with the mung and rice. Stir to combine and infuse the spices. Add in more bone broth or water if needed, the liquid should submerge the ingredients. For a more soupy texture you can add more liquid, for more of a stew, keep it as is. If you're using vegetables you can add them in. Leave any quick cooking leafy greens aside to add in at the very end.
Bring the pot to a boil, then down to a simmer for 30-40 minutes. Once ready to serve, add in any leafy greens you're using as they'll wilt on their own, and stir in the Wild Bloom botanicals coconut milk powder. Season with salt and pepper at the very end.
Serve with a dollop of goat yogurt, fresh cilantro or holy basil, a squeeze of lime juice, nori, chopped nuts and seeds, or any other toppings you prefer. Enjoy!
Notes
Don’t skip out on soaking the split mung beans and rice. This helps them become easier to digest and bioavailable.
If your kitchari is looking too thick, you can simply add more water as needed and mix it through.
Don't forget to taste and adjust seasoning with sea salt at the end if needed.
The combination of soaked beans and rice form a "complete" veggie protein which serves a specific purpose when it comes to Ayurvedic cleansing, but cauliflower is a great substitute for the rice if you don't do grains. I find that I currently digest properly soaked rice easier than I do cauliflower.
If you're doing a multi-day kitchari cleanse, make sure to continually soak a batch of beans and rice in preparation for cooking the next day. Overnight soaking will suffice.
Use any veggies you prefer that are in season. Some easy to digest veggies include cooked carrots, zucchini, celery, summer/winter squash with seeds removed, sweet potato, green beans, and beets. Lean meat can be used as well for blood sugar support during a cleanse, though these additions are not real kitchari.
For diarrhea or inflammation in the gut, use 2 parts rice to 1 part mung.
For constipation or energy depletion, use 2 parts mung to 1 part rice.
If you're in a balanced state, use equal parts mung and rice.
If having kitchari for dinner, it is best not to consume anything afterwards including dessert or milk, for best medicinal effect.