Tis the season for over-indulgence. Partaking in feasts and treats is one of the fun things about the holidays, vacations, or celebrations which we all should absolutely enjoy! Food is pleasure and celebration as well as nourishment.
But, then, yeah, there are the days that follow that indulgence where you feel bloated, stuffed and are still wearing your stretchy pants. You are in need of some detoxing.
One great dish to help with post indulgence is Kitchari which is an Ayurvedic detox food. This creamy rich bowl of mung dal, rice, vegetables with warming spices will help you feel rebalanced. It’s also great to eat when it’s cold outside or if you are feeling under the weather because it’s gentle on the stomach.
One of the easiest recipes I’ve found online is Martha Stewart’s recipe for Kitchari.
I tweaked her recipe a bit to make the dish vegan. I omitted the ghee, and I did not make any of the chutney. The great thing with kitchari is that you can get creative with the vegetables. Choose what you like. Her recipe suggests cauliflower, zucchini, sweet potato, bok choy, carrots, and green beans. Have some fun with variety.
I topped my bowl with pea shoots, cilantro, avocado, radish, and this protein crunch I found at Whole Foods from Local Greens which is germinated peas, lentil, adzuki, and mung beans.
Normally, you would not add peppers to kitchari because heat is disruptive when you are trying to calm the digestive system. I put the peppers in for the photo because the designer in me can’t help myself as the red color looks nice. If you want to add some heat to your kitchari, go for it.
I also like to squeeze lemon in kitchari to add some zest. Enjoy!