This is my first time eating mung beans. I did not know what to expect and was pleasantly surprised! Kitchari is all I ate for 2 days of a detox and felt really great during the detox. I think I'll eat this even when I'm not detoxing!
Ingredients
1 cup yellow mung beans
1 cup long grain brown rice
6 cups water
1 inch fresh ginger, minced
2 cloves of garlic, minced
1/4 tsp asofetida
1 tsp cumin
1 tsp coriander
1 tsp turmeric
4 tbsp ghee or oil
Instructions
Heat the oil in the pot. Add the ginger and garlic for 1 minute. Add the rice, mung beans, and water. Stir in the spices, cover and cook for 15-20 minutes. The rice and mung beans should be soft, but the mixture should still be somewhat soupy.
Showing posts with label detox. Show all posts
Showing posts with label detox. Show all posts
Sunday, April 26, 2009
Saturday, April 11, 2009
Vegan Carrot Ginger Soup
This recipe was also inspired by my quest to detox without going nuts. This soup may taste very plain to some, but if you find that to be a problem, just add more ginger and I promise you will get more bite!
Ingredients
3 cups carrots, minced
4 1/2 cups water (or more if you want the soup to not be so thick)
2 inches fresh ginger, peeled and grated
salt and pepper to taste
Instructions
Bring the water to a boil and add the carrots and half the ginger. Cook on high for 15-20 minutes or until the carrots are soft. Transfer ingredients to a blender and blend on medium speed. As you are transfering the ingredients to the blender and you have a lot of liquid sitting on top, but prefer a thicker soup, remove some the liquid and add it back in as needed in order to reach the consistency you prefer. Add the remaining ginger and salt and pepper to the ingredients in the blender while blending. Transfer back to the pot and reheat if necessary or serve directly from the blender. If this is still too bland for you, add some powdered ginger and more pepper.
Ingredients
3 cups carrots, minced
4 1/2 cups water (or more if you want the soup to not be so thick)
2 inches fresh ginger, peeled and grated
salt and pepper to taste
Instructions
Bring the water to a boil and add the carrots and half the ginger. Cook on high for 15-20 minutes or until the carrots are soft. Transfer ingredients to a blender and blend on medium speed. As you are transfering the ingredients to the blender and you have a lot of liquid sitting on top, but prefer a thicker soup, remove some the liquid and add it back in as needed in order to reach the consistency you prefer. Add the remaining ginger and salt and pepper to the ingredients in the blender while blending. Transfer back to the pot and reheat if necessary or serve directly from the blender. If this is still too bland for you, add some powdered ginger and more pepper.
Saturday, March 28, 2009
Quinoa breakfast
I'm planning out a detox and got this idea from the March issue of Yoga Journal. Before this, I had only used quinoa as substitute for rice, but now I know it's also a great substitute for oatmeal during a detox. 1 cup of quinoa cooked is good for at least 3-4 servings
Ingredients
1 cup quinoa
2 cups water
handful golden raisins
handful raw almonds
1 tbsp. flax oil
Instructions
Rinse the quinoa using a strainer. Bring the water to a boil. Add the quinoa and cook until all the water is absorbed. Put some quinoa in a bowl and stir in the flax oil. Add the golden raisins and almonds and mix.
Ingredients
1 cup quinoa
2 cups water
handful golden raisins
handful raw almonds
1 tbsp. flax oil
Instructions
Rinse the quinoa using a strainer. Bring the water to a boil. Add the quinoa and cook until all the water is absorbed. Put some quinoa in a bowl and stir in the flax oil. Add the golden raisins and almonds and mix.
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