Nourishing Kitchari

There are so many ways to make kitchari. I have experimented with multiple recipes over the years, and this is my current favorite. It’s packed with protein, deliciously spiced, and even my 3 year old Otis loves it.

One of my favorite things about my job is I get to learn so much from my students. I often take home tips that become part of my regular rituals. One of my students, Bianca Barriskill, shared this kitchari recipe with me, and she cooked it for our entire class. I have made some slight adjustments from her original to suit my personal tastes. Hope you enjoy!


Mung beans/Lentils rinsed and soaked (2 cups)

Basmati Rice (2 cups)

Full fat coconut milk (2 -3 cans)

Zucchini (sliced and quartered)

Cherry tomatoes 2 cus

one onion (small/diced)

3 celery stalks (diced)

Garlic (5 cloves diced)

spinach (2 or 3 handfuls)

Curry powder (3 teaspoons)

Garam Masala (2 teaspoons)

salt and pepper to taste

turmeric (1 tablespoon)

Ghee (1/2 cup)

In a medium pot- add one can coconut milk, rice, salt and pepper. bring to a boil and add some water if rice feels too thick. let simmer for 15 minutes until rice is fluffy. set aside.

While rice is cooking, heat saucepan to medium. Add ghee, onions, celery, garlic and turmeric and sauté for 12 minutes until thoroughly cooked.

Meanwhile, in a big pot, bring lentils/beans to a boil, reduce heat, and let simmer for 20-25 minutes. Add garam masala, zuchinni, tomatoes, and ghee mixture.

Add coconut rice to lentil mixture and add at least one more can of coconut milk. (more if you like it creamier)

Serve with sliced avocado on top.

So nourishing!

Wellness Soup

Wellness Soup

One of my favorite places to get clean, healthy, delicious recipes is “mississippi vegan” I LOVE this website, so please visit for more inspiring and gorgeous food.

Below is my version of his “immune boosting soup”

I added a few things and changed it around to make it my own. (Sometimes I make it without the cayenne- or less- since it is a little hot for Otis. Or- I make two separate pots with one a lot less hot)

I have made it for my family multiple times this winter, and it is so good!

Wellness Morning Drink

I love to drink this in the mornings first thing, especially if I am feeling under the weather or trying to boost my immunity. It’s made with ingredients you likely have on hand, and ends up a gorgeous yellow color.

Boil hot water (just enough to fill your mug)

juice of 1/2 lemon

one teaspoon turmeric

2 or 3 shakes of cayenne pepper

one teaspoon ginger powder

1.5 teaspoons apple cider vinegar (Bragg’s)

honey to taste

**Blender all ingredients….

***For turmeric and ginger powder, I love Anthony’s brand. It’s organic and tastes very fresh, and the turmeric is extra bright where with other brands I have noticed the color is dull.

Butter Bean Stew

This recipe is inspired by “Deliciously Ella’s” Tuscan Bean Stew. I added some of my own favorites and changed it around a little. Her website is linked in my resources page under nutrition.

Olive Oil

I red onion thinly sliced

4 garlic cloves chopped

1 season dried thyme

1 teaspoon dried rosemary

2 medium carrots chopped

2 parsnips peeled and chopped

1 leek thinly sliced

1 cup of organic plum tomatoes

2 tablespoons of tomato puree

1 can of butter beans drained and rinsed

2 cans of fire roasted tomatoes

salt and pepper

**I love to double this recipe and freeze it in glass containers for a winter night when I want to pull something out to serve. It freezes great!

Pour a glug of olive oil in a heavy pan with some room. Add onion, garlic, leeks and spices and coo until onion and leeks are clear and soft.

Then add carrots and parsnips. 4 minutes later, add plum tomatoes. with the tomatoes puree. Cook another 15-20 minutes.

Add butter beans and canned tomatoes, and bring to a boil. Reduce heat and simmer for at least 25 minutes on low, letting flavors combine.

Serve with a dollop of coconut yogurt or sour cream on top, with a sprig of parsley.

Also delicious with corn muffins or forbidden rice.