This kitchari recipe is tridoshic, but is particularly good for Pitta types. The cilantro and coconut add to the cooling qualities that Pitta needs. Do you know your dosha?
Serves 2 people for a day.
1c split yellow mung dal
1c white basmati rice
3T ghee or coconut oil*
1/2t turmeric powder
1-1/2″ piece of fresh ginger, peeled and chopped
2T unsweetened shredded coconut
1 handful of chopped fresh silantro
1/2c water (for blender
1. Pick over rice and mung dal. Rinse well. Soak dal for a few hours, if you have the time.
2. Prepare veggies. Cut into smallish pieces and steam.
3. Place ginger, coconut, cilantro, and the 1/2c water into a food processor or blender. Blend till liquefied.
4. Heat ghee or oil on medium in a large saucepan and added blended items, turmeric and salt. Stir well.
5. Mix in rice, dal, and 4c of water. Bring to a boil. Boil uncovered for 5 min. Lightly cover and simmer for 25-30 min adding more water if needed until the dal and rice are tender.
6. Add prepared veggies during the last 10-15 min of covered cooking or steam and serve on the side.
3/4t celery seed
1/4t dry mustard
1/4c chopped onion
7 medium potatoes, cooked, peeled, and diced
3 eggs, hard-boiled, chopped
1. In saucepan combine sugar & cornstarch; add milk, vinegar, 1 egg, butter, celery seed, mustard, and salt. Cook and stir over low heat until bubbly. Remove from heat; add onions and mayo. Cool.
2. Combine potatoes and hard-boiled eggs. Gently fold in dressing. Chill.
Seriously. My favorite. Complements of my mom and Good Housekeeping in 1970-something. Add celery, bacon (yuck), broccoli, cauliflower, cheese. Anything potato can be a meal. Back in 1970 it apparently served 6…as a meal, alone.lol
1lb raw shrimp, large – shelled/tailed/deveined
5c chicken broth, low salt
3/4c white cooking wine
1t thyme (optional)
1/2c carrots, large chunks (optional)
1 stalk of celery, large chunks (optional)
7T unsalted butter
2T garlic, minced
1/2t crushed red pepper
1c onion, finely diced
1lb asparagus, chopped (optional)
1-1/2c Arborio rice – also sold as Risotto or Italian rice
1T dry parsley
1/4-1/2c parmesan cheese, grated (optional)
1. In a medium sauce pan bring broth, 1/4c wine, thyme, carrots, and celery to a simmer. Reduce heat, cover and keep hot. I like to simmer for 30-40 minutes for flavor.
Optional: Add some shells to this for more flavor!
2. In a large skillet over medium heat melt 2T of butter. Add 1T of garlic and the crushed red pepper. After the garlic and red pepper cook for 1-2 minutes, add shrimp. Saute until shrimp begin to turn pink…about 2 minutes. Add the remaining 1/2c wine. Simmer until the shrimp are cooked through….about 2 more minutes. Remove shrimp only, placing them in a bowl. Drain liquid into another small bowl. Set both aside.
3. In same large skillet melt the remaining 5T of butter over medium heat. Add diced onion and remaining 1T of garlic. Saute until onion is golden, about 5-6 minutes. Add asparagus and rice. Stir to coat, about 2-4 minutes.
4. Drain EVERYTHING from your broth mixture. Add 2c of broth mixture to rice. Simmer until broth is absorbed, stirring almost continuously. Continue adding broth 1c (or ladle) at a time, stirring often and simmering till the broth is absorbed before adding more, about 20-30 minutes.
5. Add reserved shrimp cooking broth. Cook till rice is tender and creamy…about 4-5 more minutes.
6. Add parsley, parmesan, and shrimp. Give it a good stir and remove from heat. Season with salt and pepper.
I know, labor intensive…but so worth it. This can be a side or a main course!
3c dry pinto beans, rinse to clean
water, veggie broth, chicken broth (you choose!)
1/2 medium onion, don’t chop…just peal outside layer/skin
2T minced garlic or 4 garlic cloves. If using garlic cloves, remove skin and add whole.
cilantro, dry or fresh
black beans instead of or in addition to pinto
1. Add beans to slow cooker. Add enough water/broth to fill the slow cooker 3/4 of the way full. Add onion and garlic (as well as any other additional items).
2. Cook on low until beans are soft, about 8-10 hours OR about 6hrs on high…stir occasionally during cooking process. You may have to add more water/broth as beans absorb liquid, so check on them periodically.
3. Strain beans or pour off juice; saving the juice in a separate bowl.
4. Use a hand blender/pureer to mash the beans. Add additional juice as needed for the consistency you want. You’ll want to leave them slightly runny because they will thicken as they cool off.
1c uncooked red quinoa
14oz can black beans, drained and rinsed
1 red/yellow/orange pepper, chopped
1/4c fresh cilantro, finely chopped
1/2c sweet onion, finely chopped OR 2 green onions, chopped
1c fresh, canned or frozen corn
1 small avocado, chopped 1″ pieces
4-5T fresh lime juice, or juice from 2 small limes
1/2t sea salt
1/2t freshly ground black pepper
1 clove of garlic, minced
1/4c fresh cilantro, finely chopped
1/4c extra virgin olive oil
1/2t ground cumin
1. Add 1 cup of quinoa to 2-2.5 cups of water/veggie or chicken broth. Bring to a boil, and then reduce heat, cover and cook until tender and liquid is absorbed.
2. While quinoa is cooking, chop veggies and prepare the dressing. Mix dressing by hand.
3. Allow quinoa to cook after cooking for about 5 minutes, then fluff with a fork. Add beans and veggies, toss well. Drizzle the dressing over the salad and add salt and pepper to taste.
15oz cream of mushroom soup
– GF recipe can be found here, add sauteed mushrooms & onions, puree
1c sour cream
1c cheddar cheese
salt & pepper
4 – 15oz cans french style green beans
1. Add soup, sour cream, sugar, and cheddar cheese to a medium saute pan. Cook on medium till cheese is melted. Add salt and pepper to taste. Add green beans. Mix well.
2. Add to oiled casserole dish. Top with fried onions. Bake at 350 for 30 min.
1. Dice onions. I prefer to cut them in half and dice longer pieces. Place in medium size bowl and pour milk over just to cover the onions. Allow to soak for 15-20 minutes.
2. Mix flour, salt, pepper, and paprika…sorry, no measurements.
3. Medium cast iron pan and oil. Heat oil.
3. Coat onions in flour and pan fry.
4 cups sweet potato, cubed 1/2 cup white sugar 2 eggs, beaten 1/2 teaspoon salt 4 tablespoons butter, softened 1/2 cup milk 1/2 teaspoon vanilla extract 1/2 cup packed brown sugar 1/3 cup gluten-free flour 3 tablespoons butter, softened 1/2 cup chopped pecans
– sub in almonds or almond meal.
1. Preheat oven to 350 degrees F. Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.