Nutritious Recipe…Healthy Eating

Recently, I went to a nutrition seminar at Bastyr University.

I would like to share a recipe for healthy eating. This recipe were presented by the nutrition students at the center for Natural Health.

Ayruvedic medicine respects different  body types, referred to as constitutions. The three constitutions, called dosha, are vata, pitta and Kapha. All living things are a combination of doshas. Vata is quick, mobile, cold and dry. Pitta is hot, sharp, oily, and spreading. Kapha is slow, dense and cool.

Every body has a different doshic constitution and therefore different nutritional requirements are needed to establish health. Kitchari is a great dish to have in the mornings and is a good alternative for people who are looking for alternative protein sources besides eggs. Kitchari provides  balanced energy to all body types without needing to alter the recipe.

Ingredients:

2 Tablespoons Ghee

2 teaspoons mustard seeds

1 teaspoon turmeric powder

1 teaspoon cumin

1 Tablespoon chopped fresh ginger root

½ cup sprouted mung beans

2 cups water

1 inch strip of kombu, cut into small pieces

1 tsp sea salt

1 Lemon

2 cups of organic basmati rice (cooked with 1/2 lemon)

1 cup loosely packed fresh organic cilantro

In a medium saucepan heat ghee with mustard seeds, turmeric, cumin, and ginger.

Cook for 2-3 mins until the mustard seeds turn from grey to black.

Next add in mung beans, water, kombu and salt. Bring the beans to a boil and then reduce to a simmer. Allow beans to cook for 15-20 mins until creamy.

Remove from heat, then squeeze in half a lemon and add in cilantro.

Serve over rice.

Please note that the original version of Kitchari eaten in India is a mushy mixture of mung beans and rice.

Ghee is a great fat as it is high in omega-3 and omega-6 fatty acids. Ginger aids in digestion and rice and mung beans are easy for to digest, allowing access to folate and B12 which are needed to sustain energy during the day.

Enjoy.

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