This is a tridoshic recipe for kitchadi, a dish at the core of Ayurvedic healing. If you are having digestive troubles and want to give your system a break without depriving yourself of nutrients, try kitchadi. It is a simple stew made from split mung beans and basmati rice with spices. There are endless variations of spices and vegetables you can add.
Made ahead of time, this becomes an easy breakfast on a busy morning. Making your own granola is the best way to control the amount of sugar and fat it contains, as store-bought varieties are often laden with both, in addition to being more expensive. Rolled oats have been proven to lower cholesterol, enhance immunity, and help to stabilize blood sugar levels. The nuts and seeds provide calcium, protein, essential fats, and other vitamins and minerals. Shredded coconut and ghee increase ojas, and the spices help to lighten and aid in digesting the heaviness of some of the ingredients. You can also use other spices such as cardamom or clove, and add a touch more maple syrup if you like your granola sweeter. For a gluten-free version, buy oats that are labeled “gluten-free,” and use rice or garbanzo bean flour instead of wheat or spelt flour.
This beautiful orange soup is incredibly nurturing on a cold autumn or winter day. The squash, carrots, and sweet potatoes get their orange color from carotenoids, plant pigments that are converted to vitamin A in the body. All these veggies also give hearty doses of Vitamin C, folate, and fiber. I often enjoy this soup topped with lightly roasted pumpkin seeds for a crunchy, nutritious addition. For a well-rounded meal, serve the soup with a whole grain or a slice of warm whole-grain bread, a protein (lentils, tofu, salmon, or chicken), and dark leafy greens.