First salad of 2019 harvested & recipe

Picked our first spinach, rocket and crinkled cress yesterday.

Yummy and fresh.

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Now they may look like they are on top of a pile of goo – and it is a pile of goo – but it is very good goo which is meant to look prettier but I cooked it for too long. It is meant to look like this:

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(From Banyan Botanicals Website — thank you)

It is kitchari – a traditional Ayurvedic recipe which is meant to be gentle and nourishing for the digestive system. Kitchari, which literally means mixture, is a blend of rice and usually spilt lentils with spices and an assortment of vegetables of choice. A one-pot dish, kitchari originates from Asia and has references dating back thousands of years. The use of spices and vegetables can produce balancing effects for the three bodily dosas in Ayurvedic medicine. Rice and mung dal together create a balanced food that is a good protein combination and is tridoshic. This complete food is easy to digest and gives strength and vitality and nourishes all the tissues of the body.

There are many different recipes with variations and this is just one recipe that I have tried from Banyan Botanicals. It is surprisingly quick and easy to prepare. It can be frozen if needed but best eaten fresh.

Kitchari 

(Serves 4)

  • 1/2cup yellow mung dal
  • 1 cup rice
  • 2tbsp ghee/ coconut oil
  • 1tsp black mustard seeds
  • 1tsp cumin seeds
  • 1 small pinch of asafoetida (hing) powder
  • 1tsp turmeric powder
  • 1tsp coriander powder
  • 4 thin slices fresh root ginger
  • 6 cups of water
  • 1-2 cups of vegetables (e.g. sweet potato, courgettes (zucchini), squash, celery, carrot, beetroot etc.) cut into small bite-sized pieces
  • Fresh herbs to top, optional
  1. Soak the dal overnight in water. Drain.
  2. In a non-stick pan, warm the ghee/coconut oil. Add all of the spices an sauté for a minute or two. Add the rice and dal and sauté like a pilau for a couple more minutes. Add 6 cups of water and bring to the boil.
  3. Cover and allow to simmer for about 30 minutes until the rice and dal is cooked.
  4. Add the vegetables half way through the cooking process, stir and allow to slowly cook for the remaining time.
  5. Add more water if needed. From Banyan Botanicals: Typically, kitchari is the consistency of a vegetable stew as opposed to a broth. A thinner consistency is preferable if your digestion is weak. You will notice that kitchari will thicken when it cools and you may need more water than you originally thought.

A good vegetable stew that can us homegrown produce. Enjoy!

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https://www.banyanbotanicals.com/info/ayurvedic-living/living-ayurveda/diet/how-to-make-kitchari/

https://www.ayurveda.com/recipes/kitchari

 

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Garden Stir-Fry – the way to use up unwanted veg

One of the best dishes for cooking up unwanted veg from the garden or your fridge has got to be a stir-fry.

Almost and veg can go in, a basic one is very quick, once you have prepared all of the vegetables and the content shrinks down so much in the pan, that you can easily get rid of a few items from the storage.

I think you could probably get away with any veg but it all depends on taste. Personally, these veggies seem to be good to use, according to me:

carrots, bell peppers, celery, broccoli, cauliflower, cucumber is surprisingly good, any green leaves, like spinach, pak choi, swiss chard, Spanish tree cabbage, ordinary cabbage, kale, spring onions, garlic, normal onions, sweetcorn, mushrooms…

I’m sure there are more.

Another good think about stir-fries is that they can easily be vegetarian or vegan too. I don’t make them as much as I should do, but stir-fries are the way to use up veg when you have a glut.

So here is ONE basic, simple stir-fry recipe that is veggie/vegan appropriate. I use stir-fry oil from Sainsbury’s (because I’m lazy) but for this recipe I have included the basic flavourings for making your flavourings from scratch.

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A Basic Mushroom Stir-Fry

(Serves 4)

For the flavourings:

-2tbsp olive oil -2 garlic cloves, finely diced -2 spring onions or 1 large onion, finely diced -1tsp grated ginger -1/2tsp finely diced chilli

-8 mushrooms, finely sliced -1 red, 1 yellow, 1 green (or the equivalent in the same colour) bell peppers, de-seeded and finely sliced -4 celery stalks, sliced -3 handfuls each of kale, swiss chard, tree cabbage and spinach; de-stalked and shredded

-Dash of soy sauce -Dash of sesame seed oil

-Noodles, to serve

  1. Heat the oil up in the pan. Add the garlic and the onion and sauté gently. Turn the heat down to simmer and add the ginger and chilli. Stir for about a minute.
  2. Add in the sliced mushrooms, bell peppers and celery. Fry for a few minutes until starting to look a little brown.
  3. Stir in the shredded green leaves. Leave for a few more minutes and then add a dash of soy sauce and sesame seed oil. Stir and leave for a minute or two.
  4. Serve with noodles.

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