- ½ cup basmati rice (washed well)
- ½ cup sprouted mung beans
- 3 cups vegetable stock or purified water
- 1 teaspoon fresh grated ginger
- ½ teaspoon fresh grated turmeric
- ¼ teaspoon black pepper
- 1 ½ tablespoon ghee or olive oil
- ¼ – ½ teaspoon salt*
- 2 medium carrots, chopped
- ½ head cauliflower, chopped
- 4-6 cups kale or spinach, chopped
*If using vegetable stock, use less salt, as some stocks are ready salted. If so, use salt to taste only
In a medium-sized, heavy-bottomed saucepot, place the ghee and bring it to heat.
Add the ginger, turmeric & black pepper, and sizzle for about 45 seconds, continually stirring the mixture.
Add the mung beans and rice and stir the mixture for about 45 seconds. Add the vegetable stock (water and salt if not using vegetable stock) and bring to a boil.
Stir the carrots & cauliflower, cover, and bring to a boil once again. When the pot reaches a boil again, remove the lid and place the kale or spinach into the pot, stir cover and reduce heat to the mixture and simmer for 15-20 minutes, stirring occasionally.
When the rice and mung beans are tender your kitchari is done.
Remove from heat, stir, and let sit for a few minutes before serving.
Guiltless Almond Cookie Ingredients:
- 1 cup finely ground raw almonds (or whole or sprouted almonds)
- ¼ cup maple syrup (grade b)
- ¼ teaspoon ground cardamom
- 2 teaspoons water
Preheat the oven to 300 degrees.
In a Cuisinart or blender, chop the almonds until fine, then add the cardamom, maple syrup, and water and blend together for 2 minutes.
Drop the batter in half teaspoons onto a well-oiled baking sheet (using ghee or olive oil), leaving about 1-2 inches between them (as they will spread).
Bake at 300 degrees for 20-30 minutes or until golden brown.