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ayurveda cooking

Kitchari

Kitchari

So, what’s kitchari and what does it have to do with Ayurveda and, more importantly, you?

Kitchari is a traditional Ayurvedic dish that’s known to assist in detoxing the body and balancing all three doshas: vata, pitta, and kapha. Kitchari provides awesome nutrients while cleansing the toxins out of the body. It’s a great way to cleanse the body and soul in a gentle way.

Kitchari is made with mung beans, Basmati rice, seasonal vegetables, ghee and spices. The mung beans are known for their ability to remove toxins, specifically pesticides and insecticides, from the body. Mung beans are also a great source of protein and provide a source of good carbohydrates and fiber. It’s also a great dish for those having digestive problems and recovering from illness. There’s many versions of Kitchari out there from simple to more elaborate.

One bag of Ayurveda Wellness Healing, LLC  kitchari makes 6 servings!

*Flat shipping rate of $5…whether you purchase 1 bag or 6!

“Blockage is disease/Flow is health”

 

Veggies for your Dosha

Ayurveda Wellness Healing, LLC
shares our favorite Thanksgiving Recipes for your Dosha….

These simple roasted veggie recipes make perfect Thanksgiving side dishes for each dosha. Roasting vegetables brings out the sweetness in veggies and is great for the holiday season. The Vata and Pitta recipes feature sweet veggies, while the kapha recipes features bitter and astringent roasted veggies.

Vata – Mashed Sweet Potatoes
Mashed sweet potatoes are a perfect Thanksgiving dish for Vata. Wash 4 or 5 medium sweet potatoes, prick the skins with a fork a couple times, and roast them at 400 degrees for 30-45 minutes, depending on the size. They should be nice and soft. Mash them up with two tablespoons of ghee or for a yummy vegan variation, two tablespoons of coconut, walnut or hazelnut oil. Add the juice of half a small orange, a half a teaspoon each of ginger and cinnamon powder, and a pinch each of salt, powdered clove, nutmeg, and allspice.

Pitta – Roasted Fennel
Fennel is great for pitta types. Start with two whole bunches. Chop off the tops and cut the stalks into bite-sized pieces. Toss with around two tablespoons of olive oil and a pinch of salt, spread on a cookie sheet or in a roasting pan, and roast at 350 for 30 minutes. Place in a bowl, squeeze the juice of a half lemon over it, and give it a good toss. Place the fennel on a platter and dot small pieces of goat cheese over it.

Kapha – Roasted Potatoes & Brussels Sprouts
Kapha types should roast white potatoes and brussel sprouts. Start with around two pounds each of potatoes and sprouts. Wash the veggies well, and cut off the stem end of the brussel sprouts and remove any tough outer leaves. Mince three or four cloves of garlic, and place all of it in a roasting pan. Toss with one tablespoon of sunflower oil, a teaspoon of dried rosemary add a small pinch of salt and a few generous grinds of black pepper. Roast at 400 for 30-40 minutes.

***All recipes are designed to feed around four people

Want to learn more about Ayurvedic Cooking? Contact us at info@ayurvedawellnesshealling.com we offer private in-home or group classes.

“Blockage is disease/Flow is health”