I write this on a full tummy, so I do hope my food coma doesn't affect my ability to communicate.
This morning, a student, fellow yogini, karma yogini and all around sweet Devi (goddess).... sent me a recipe, referring to it as "my recipe for today" because SHE planned to make it today. I decided to steal it, and modify it drastically, considering we are sort of "stranded" in the snow out in Vernonia. I made sure to integrate the six ayuvedic tastes, and a good dose of healthy fat to keep nice and warm. This recipe is generally tri-doshic, balancing for any one of us, especially particularly during the winter months. The six tastes* are sweet, salty, astringent, bitter, sour, and pungent. They all made it into the modification of this recipe, and my tummy and entire body are grateful for it!
Doing my best with what was in my stranded kitchen, here's what I came up with.... close but quite different than the original recipe (as all good meals tend to be in my house)...
I must say, I outdid myself in the kitchari department.
Slow Cooker Kitchari, Greens, & Cardomom Applesance
You can make this recipe using your slow cooker on either the low or high setting. This recipe will cook quickly on high so be ready to come back to it after 3 hours. It will take about 6 1/2 hours on low.
1 1/2 cups sprouted rice and quinoa blend (you can use any variety of brown, red, or wild rice and quinoa--it's a great way to blend and use up small amounts of grain)
1 cup dry french lentil beans (mung beans would be ideal, but french lentils were all I had and worked great)
1 teaspoon ground garam masala
1/2 teaspoon turmeric
1/2 teaspoon lemon rind
1/2 teaspoon black pepper
1 teaspoon dried ginger (or 2 teaspoons fresh grated)
6 cups filtered water
1 can organic coconut milk (full fat for the vata or pitta type, low fat for kapha)
1 teaspoon sea salt
Place the grains, legumes, ground garam masala, turmeric, ginger, and water into a 3-quart crockpot. Cover and cook on high for 3 hours or on low for 6 1/2 hours. After the grains and legumes are cooked, stir in coconut milk and salt. Be sure to stir in any additional ingredients about 30 minutes before the end of cooking time. Turn off heat.
Heat a 10 or 11-inch cast iron or stainless steel skillet over medium heat. Add the oil, then add onions and salt. Saute for approximately 40 minutes. Turn the heat down as they cook so they don't burn. By the end of cooking I am using low heat. Place them atop or beside each serving. Add a good sized serving of greens (especially for Kapha Dosha). Garnish with cardomom applesauce.
Tonight I happened to have some organic baby spinach and red chard in the fridge. First I made a quick dressing with olive oil, balsalmic vinegar (oil to vinegar 1:3), a clove of garlic, sea salt and pepper (fresh ground), and 2 medjool dates for sweetness, and blended them all together in my VitaMix (these blenders surpass any I have ever had for use, power and clean-up). I blended it and then tossed my chopped greens with it. Simple and very yummy. (By the way, this is my favorite simple dressing.)
homemade cardomom and cinnamon applesauce
This part is super simple: just cut up about 10 organic apples of your choice, and put them in about 1/4 cup water in a big saucepan, cover, place on low heat... and watch them, stirring occassionally, until they are soft. Add 1/8 teaspoon cardomom, 1/2 teaspoon cinnamon, cover for another 3-5 minutes. Transfer to a Vitamix (or megablender of some sort, food processor would also work)... and blend until desired consitency. I used gala and fuji apples. You can add about 1 heaping tablespoon on the side of your kitchari.
*Where are the six ayurvedic tastes in this meal?
Sweet: slow cooked whole grains and coconut milk
Pungent: Black pepper
Sour: unsweetened applesauce and balsalmic vinegar
Astringent: (this is the "make your tongue dry" sort of flavor) skins of the apples and rind of lemon
Bitter: lemon rind
Salty: sea salt
Serves 4 to 6.
* Thank you to Lauren Trank for sharing the original recipe, which came from nourishingmeals.com