vegan

Kitchari

Kitchari is a traditional Ayurvedic cleansing and healing dish.  #fuelyoself

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1⁄2 cup mung beans
1⁄2 cup short grain brown rice
4 cups water
1 tsp cumin seeds
1 tsp mustard seed
3 Tbsp coconut or olive oil
1 Tbsp grated ginger
1 tsp turmeric
1⁄4 tsp sea salt
1 piece of kombu seaweed (optional)
Veggies – carrots, kale, asparagus, mushrooms…whatever your heart desires,
chopped
Cilantro, fresh for garnish, chopped


Soak mung beans for 3 hours, or overnight.

Wash rice. Place olive oil/ coconut oil into a saucepan and add mustard seeds and cumin. Cook until they release their aroma. Add turmeric, mung beans and rice. Add water, ginger, and kombu. Cook 50-60 minutes. Add veggies and cook until tender. Remove kombu. Garnish with cilantro.


In a pinch?
Soak mung beans for 3 hours, or overnight. Wash rice. Place olive oil/ coconut oil into a slowcooker and add mustard seeds and cumin. Add turmeric, mung beans and rice. Add water, ginger, and kombu. Add veggies and cook on low for 6-8 hours. Remove kombu. Garnish with cilantro.

Apple and Ginger Lentil Salad

Loaded with fiber and protein, lentils are a vegetarian's best friend. And, they should be yours, too. This salad is super easy to throw together and have on hand for quick lunches throughout the week, or your next gathering.

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What you'll need:

2 c lentils, any variety

1/2 c olive oil
juice of 2 limes
2 tsp fresh ginger, minced
2 tsp honey
1 1/4 tsp salt
1/4 tsp ground black pepper

2 medium apples, chopped
1/2 c fresh cilantro, chopped
1/2 c unsalted sunflower seeds


Pour lentils into a medium saucepan. Fill with water, place on medium heat. Bring to a boil, then lower to a simmer. Cook until lentils are soft (15-20 minutes.)

Meanwhile, whisk together ingredients from section 2 to make the dressing. Then, prepare ingredients from section 3; pop into a large serving bowl. 

Drain cooked lentils and rinse with cool water. Add to large serving bowl. Mix with dressing. Boo-yah!


Serves 10 as a side, 6 as a main.
 

Lentil Soup

The #1 question we get when we tell people we eat a plant based diet:

 "Where do you get your protein!?!?!"  

The answer is simple.  Plants!  One cup of this lentil soup delivers nearly 20 GRAMS of protein. When combined with a balanced diet, deliver a complete protein profile, which is exactly what the body needs.

A 100% plant based diet isn't for everyone (we aren't 100%!).  What IS for everyone is the benefits we reap by incorporating MORE plants into our diet!! Start with this soup, it does not disappoint.  

 
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What You'll Need:

2-3 Tbsp olive oil

2 medium onions, chopped

4 carrots, chopped

6 garlic cloves, minced 

2 c dry, whole (not split) lentils, rinsed

2 tsp curry powder

1 Tbsp ground cumin

few springs fresh thyme

1 large (28 oz) can diced tomatoes (or approx 4 c fresh, chopped)

6 c filtered water

2 tsp course sea salt, or Himalayan salt 

1 tsp black pepper

2 bunches kale or collards, torn from the rib and chopped 


Saute onion, carrot and garlic in a large soup pot with olive oil.  

Once aromatic, add remaining ingredients.  Bring to a boil, reduce to a simmer.  Cook for about 30 minutes, or until lentils are tender.


Makes a big pot of soup, delivering about (14) 1 cup servings.  Perfect to make for the family to eat for lunch throughout the week, or portion and freeze.