Ayurvedic Cleansing Green Kitchari Bowl
"This Green Kitchari Bowl recipe is adapted from Leah Vanderveldt's fabulous cookbook The New Nourishing. The fennel seeds are the sleeper spice in here and so good for digestion. Kitchari is a staple of healing Ayurvedic cooking since the rice and lentils are cooked until easily digestible and the base is layered with supportive spices and ginger. I love that Leah adds lots of green veggies to aid in the cleanse. ..."
INGREDIENTS
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1 cup dried yellow split peas or lentils
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1/2 cup long grain brown rice
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3 tablespoons ghee or coconut oil
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1 tablespoons grated fresh ginger
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2 teaspoons ground cumin
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1 teaspoon ground coriander
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1 teaspoon fennel seeds
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1 teaspoon ground fenugreek
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1 teaspoon ground turmeric
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1 teaspoon sea salt
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5 cups vegetable stock or water
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1 small crown broccoli (finely chopped into an almost rice-like texture (about 2 cups total))
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1 medium zucchini (coarsely grated (about 1 cup))
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1 cup packed baby spinach (roughly chopped)
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1/4 cup cilantro leaves
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Plain full-fat Greek yogurt (for serving)
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