Spring Clean Kitchari with Zucchini, Baby Turnips, & Tatsoi

Hey there! It’s been a while. I mentioned last week that I would be taking a bit of a break to focus on packing & preparing for my move. Well, I packed up & moved out over the weekend & now I am settling into my new place. The first thing to get unpacked & reorganized was the kitchen, of course! My first homemade meal in the new digs? This lovely Spring Detox Kitchari…

Last week, I attempted to commence a 21-Day Ayurvedic Spring Clean Challenge guided by my friend & mentor, Laura Plumb. According to the wisdom of Ayurveda, the Spring season is the most important time of year to cleanse toxic build-up (known as Ama) & reset the system. Laura says,

As Spring arrives, the warmer weather melts the winter freeze. The same thing is happening within you. After putting on your winter coat ~ adding warm layers, strengthening immunity, & tonifying to the bone ~ your system is now ready to lighten up. If this is done effectively, you have optimal health for Spring and Summer. If not, the system gets clogged, sluggish, rundown & worn out.

That is why Ayurveda places great importance on detoxification in early Spring. And that is why I joined the guided DYI detox program. I felt wonderfully grounded & nourished during the winter cleanse, yet it didn’t take long before I was back to some old habits. When life gets overwhelming, often the first to go is a healthy, well-balanced diet. Turning to Ayurveda as my guide has helped to light the way on this more wholesome path. When I apply daily Ayurvedic practices to my routine, on top of a clean, whole-food, plant-based diet free of caffeine, refined sugar, gluten & alcohol I just feel so much better.

After a week of prep, the next week is all about centering meals around kitchari, every day. Kitchari consists of split mung & brown basmati rice, cooked gently with ghee, vegetable broth, Ayurvedic spices, & seasonal vegetables. Why cleanse with kitchari? Kitchari is an ideal food for healing, detoxifying, and restoring wellness. Ayurveda believes that all healing begins with the digestive tract, & kitchari gives it a much-needed rest from constantly processing different foods. The blend of rice and split mung beans provides essential nutrients & offers the body an array of amino acids, protein, fiber, & vegetables. The mixture of spices is believed to kindle the “digestive fire,” the Ayurvedic description for your innate digestive power, which can be weakened by poor food combinations.

I was actually so excited to get my kitchari on the stove, that I got up at 5:30 am on Monday morning to prepare it! I was inspired by all of the beautiful vegetables in my produce delivery from the previous week, & added zucchini, baby turnips, & tastoi to the mixture. Depending on my cravings, I’ll top with cilantro pesto & sliced avocado, or fresh basil & micro greens as shown here.

SPRING CLEAN KITCHARI WITH ZUCCHINI, BABY TURNIPS, & TATSOI

Author: Melissa, Honey Bee Vegan (*Adapted from the VedaWise Spring Clean Challenge)

Recipe Type: Main Dish

Cuisine: Ayurvedic, Vegan

INGREDIENTS

• 2 Tbsp ghee (or coconut oil)

• 3 tsp kitchari spice mix**

• 1 cup organic split mung dal**

• 1 cup brown basmati rice

• 6 cups boiling low sodium vegetable broth

• 2 small zucchini, halved & sliced into half-moons

• 1 small bunch baby turnips, trimmed, peeled & quartered

• 1 small bunch tatsoi, chopped

• Coconut aminos, or tamari to taste

• optional toppings - cilantro pesto, fresh herbs (basil, cilantro), sliced avocado, micro greens

INSTRUCTIONS

1. In a medium saucepan, bring vegetable broth to a low boil.

2. Rinse rice & beans.

3. In a medium saucepan warm the ghee. Add the kitchari spice mixture & sauté for one to two minutes. Add rice & mung beans, coat with the ghee & spice mixture & sauté for another couple of minutes.

4. Add vegetable broth, bring to a boil reduce the heat to medium-low. Cover & cook for 20 minutes, then add zucchini & turnips. Cook for an additional 20-25 minutes until beans & rice is creamy & tender (approximately 45 minutes total). Add tatsoi & stir until wilted.

5. Season with liquid aminos or tamari & garnish with optional toppings. Finish with a squeeze of fresh lemon!

***I get my split mung beans & kitchari spice mix from Banyan Botanicals. You can also purchase a complete “Kitchari Kit.”

I really do love kitchari! I find it so delicious & comforting. It has certainly become a staple around here. With that, I am off to return to unpacking, & getting situated, before unwinding with tea & some evening yoga.