Two recipes for you today. For the kitchari recipe I dug out a handwritten note given to me a few years ago by an Aryevedic chef. It says at the top " great for clearing out the old in order to make way for the new". I think we all want a bit of that at the start of a new year.
If you've over done it during the festive season, or are planning a new year detox, then this is the recipe for you. Whenever my digestion isn't what it should be, or I'm craving coffee/ sugar/ stimulents all day long then a couple of days of just eating kitchari gets me right back on track. It's calming, soothing and gently detoxing. You just make a huge batch and eat for breakfast, lunch and dinner.
Juice detoxes don't suit me - my blood sugar levels go haywire, I feel tired and deprived and they usually end up with me giving up after a day or two and eating lots of chocolate, thus making things worse than they were to start with. In the winter months, when the weather is cold our bodies want warming, nurturing food.
I read somewhere when the body feels safe, warm & nurtured it is more willing to release & clear out any toxins - which is where the aryevedic way of detoxing comes in. It certainly works brilliantly for me. It's simple, warming, nourishing food and a really effective way of healing & soothing the digestive system, reduces bloating, kills food cravings & gives you a clear head & clear skin.
After my fair share of mulled wine & GF mince pies, i'm actually really looking forward to a few days eating like this. I always feel so good after a short time of eating so simply, I always resolve to do this one day a week............but this year I'm not making any resolutions! on with the recipe.
1 cup yellow split peas/ lentils or mung beans
1 cup basmati white rice
6 cups of water
1 teaspoon ground turmeric
1 teaspoon cumin
1 1/2 tablespoons ghee or coconut oil
1 cup chopped fresh coriander
soak your lentils/ mung beans/ yellow split peas overnight in some fresh water. (or at least for 4 hours) then drain the water they were sitting in away. (this is not crucial if you want to skip this stage, but it does make the beans you're using easier to digest and quicker to cook)
Ghee is the traditional oil of choice in aryevedic cooking. It has no milk proteins or lactose so many of you who don't do dairy will be fine with ghee - some won't though, so listen to your body!
It can be pretty expensive to buy, but is easy to make your own.
just melt a pack of unsalted butter in a saucepan, letting it simmer away gently once its melted. Lots of white foamy stuff will come to the surface - skim this off until you have a clear yellow oil (I then sieved the oil to make sure it was super clean). leave in the fridge to set.
melt the ghee or coconut oil in a frying pan over a medium heat. Add the turmeric & cumin.
When melted, add the yellow split peas & rice, and stir until the whole mix is well coated in the spices. place the rice & lentils in a large saucepan with 4 1/2 cups water.
bring to the boil, then simmer (ie bubbling gently away) for 15 mins.
Then reduce the heat to low and cover the pan with a lid. Leave for another 15-20 mins until the rice and split peas are soft and cooked and all the water has been absorbed.
if the water has been absorbed but the dish is not cooked, then just add a little more water.
( cooking time will vary depending on what kind of lentil/ split pea, mung bean you used and whether you used brown or white rice)
Was feeling healthier and calmer already................. until I dropped the rice & lentils all over the floor :/
Ok, so on with the next recipe. Roasted spicy cauliflower. This is for my mum & all those of you who don't like vegetables but want to sneak more into your diet. This is sooo delicious - got the major thumbs up from my mum who until now has only eaten cauliflower when it is covered in cheese sauce.
only 4 ingredients
1 tablespoon light olive oil (or other oil you like to cook with)
1/2 tablespoon curry powder
tablespoon of flaked almonds
break the cauliflower into bite sized pieces.
Put the cauliflower in a saucepan, cover with water and bring to the boil. reduce the heat, cover and leave to simmer gently for about 5-10 mins. You want it to have softened but still firm.
remove & drain the cauliflower (save the water for a stock base) .
place in a baking dish.
mix the light olive oil and curry powder together and pour over the cauliflower. toss the veg in the oil so that it's evenly covered all over .sprinkle the flaked almonds over the top,
put in the oven (180c) for 90 mins to roast. It would probably work better to do it at a higher temperature for less time, but i am currently using an aga and that's the temperature it's set at.
Have a great 2015 everyone!