Kitchari Challenge – Recipe #2

This is a mung dal kitchari which balances all three doshas. It is particularly beneficial for the stomach, lungs, liver, and large intestine.

This Kitchari was completely different from the first one I made Kitchari Challenge – Recipe #1 and we loved it. We loved the first one too but it was nice to have a different one.It was perfect I made such big batches as we were happy to eat them all week-long. YUM! (and that I am still happy to make others too :))

Do you have a Kitchari Recipe that you love? Please let me know, I want to try more!

Kitchari Challenge – Recipe #2
adapted from ‘Ayurvedic Cooking for Self-Healing’
Serves 8-10
2 cup yellow mung dal (split or whole)
2 cup basmati rice
2 inch piece of fresh ginger, peeled and chopped fine
5 tablespoons shredded, unsweetened coconut
1 cup water
5 tablespoons canola oil
2 1/2 inch piece of cinnamon bark
5 whole cloves
8 crushed cardamom pods
15 black peppercorns
5 bay leaves
1/2 teaspoon turmeric
1 teaspoon salt
12 cups water

  1. Wash the mung dal and rice until water is clear. Soaking the dal for a few hours or overnight helps with digestibility.
  2. In a blender, put the ginger, coconut and 1/2 cup water and blend.
  3. Heat a large saucepan on medium heat and add the oil, cinnamon, cloves, cardamom, peppercorns and bay leaves. Stir for a moment until fragrant. Add the blended items to the spices, then the turmeric and salt. Stir until lightly browned.
  4. Stir in the mung dal and rice and mix very well.
  5. Pour in the 12 cups of water, cover and bring to a boil. Let boil for 5 minutes, then turn down the heat to very low and cook, lightly covered, until the dal and rice are soft, about 30-35 minutes if mung beans are split, and 1 hour if whole. Add water if needed.
  6. Unless you love a spicy bite – be aware of the peppercorns, bay leafs, cloves and cardamom – pick them out :

Spices

Before adding the water

Meltaway Peppermint Patties

I love Coconut, Chocolate and Mint! YUM!!!!! If you are not into mint just leave it out and enjoy the chocolate coconut goodness! This was super simple and fast to make and more importantly to enjoy!! Love that! Keep these babies cold and they are perfect for these already super hot summer days!

Meltaway Peppermint Patties
recipe adapted from Elaina Love

Mint layer:
3 cups dry, raw shredded coconut
1/3 cup maple syrup
1/2 tsp. mint extract or 3 drops peppermint essential oil

Chocolate or carob layer:
3 cups dry, raw shredded coconut
1/3 cup maple syrup or date paste (made by blending dates and water)
1/8 cup organic cocoa powder or raw carob powder (add until mixture reaches desired color)
1/2 tsp. vanilla extract
1/8 tsp. Celtic sea salt

1: Blend the first 3 cups of coconut in a dry blender on low speed with the lid off. Use a spatula to keep things moving until it becomes the consistency of butter. Make sure you do not blend so long as to separate all the oil from the coconut. This step is tricky, and takes a good blender like a Vitamix. If you don’t have a Vitamix, you can still do this step, although you may need to separate the coconut into 2 batches.

2: Remove the coconut and put in a mixing bowl. Add the sweetener and mint extract. use a spatula to mix well. Set aside.

3: Blend the coconut for the chocolate layer. Mix the coconut by hand with the rest of the ingredients in a bowl.

4: Separate the chocolate mixture into 2 halves. Take one half, and press it into the bottom of a 4 x 4 baking dish or Tupperware. Put it in the freezer for 5 minutes until it is solid.

5: Remove your dish from the freezer and add all of the mint layer. Place in the freezer again for a couple of minutes.

6: Add the second half of the chocolate mixture to the top of the mint layer. Freeze again until solid or refrigerate.

7: Pop the meltaways out of the container by twisting or using a spatula to pry up. Place on a cutting board and cut your candies into whatever shape you like using a sharp, thin knife. Enjoy and store in the refrigerator.

Spinach and Tofu with Peanut Sauce

YUM!!! I love peanut sauce, tofu and spinach so what can be bad here?!?! You can serve this over rice or noodles as there is more than enough sauce to go around. What a deelish dinner!

Spinach and Tofu with Peanut Sauce
adapted from Vegan Feast Kitchen

Quick peanut sauce:

1/4 cup peanut butter
1/2 cup veggie broth
1/2 cup plain soymilk or nut milk
2 Tbs coconut powder
2 Tbs sweet Thai chile sauce
1 Tbs lemon or 2 Tbs lime juice
1 Tbs tamari

Whisk all ingredients in a small saucepan and heat gently.

The rest:

Cube 1 block ofΒ  firm tofu and brown it quickly in a nonstick skillet in 1 Tbs. peanut oil

Add the peanut sauce mixed with:
1 tsp. roasted (Asian) sesame oil
a few shakes of Thai or Vietnamese hot sauce

Stir this around the pan until the tofu almost absorbs it.

Add 12 oz. of fresh, cleaned baby spinach.

Stir around over high heat JUST until the spinach wilts. Serve immediately and ENJOY πŸ™‚

Raw Chocolate Mint Coconut Cookies

These are DIVINE! I love anything chocolate, mint and coconuty so this is the perfect snack for me! YUM! They were incredibly fast to throw together and were ready and set super fast in the fridge. I was surprised… normally it takes at least a half hour to an hour for my desserts to set and this one was ready so fast! I would suggest doubling this recipe if you want them to last at all πŸ™‚

If you are not into mint, I would recommend leaving the peppermint oil out and making them chocolate coconut cookies. I am sure that would be deelish as well!

YUM!! Such chocolate goodness!

Cookie batter is always so good, but now that I know how good this was Done, I was happy I waited πŸ™‚

Spoonfuls, ready to start setting

So easy to peel these off and munch!!!

ENJOY πŸ™‚

Raw Chocolate Mint Coconut Cookies
1/2 cup Cold Pressed Coconut Oil
1/4 cup Raw Cacao Butter
1/4 cup Agave
2 Tablespoons Raw Honey or agave
1 teaspoon Vanilla
1/4 teaspoon Celtic Sea Salt
5-10 drops organic peppermint oil
1 1/2 cup Raw Cacao Powder
1 1/2 cup Shredded Coconut

  1. Combine all ingredients except the cacao powder and coconut in a Vita-mix or food processor and process for 2 minutes till completely combined.
  2. Place the Cacao Powder and Coconut in a bowl and pour the liquid mixture on top and combine with a wooden spoon.
  3. On a small baking tray lined with wax paper, place tablespoon spoonfuls of the mixture and set in the fridge for 10-15 minutes. By the time you know it they will be ready to munch on. Be careful, they go quick πŸ™‚

Buckwheat Apple Cinnamon Cookies

More Apple Cookies πŸ™‚ I am on a kick here. These were great! They had a bunch of ingredients and made a little more than I wanted, but since when do I complain about too much of a good thing?!?! It was a little hard to work with all these ingredients in the food processor. I would suggest processing all the dry ingredients and then pouring that mixture into a large bowl. Then adding the wet ingredients to the processor and then combining dy and wet together…that would simplify matters. But either way I am sure you would be happy with the results. These are good!

Buckwheat Apple Cinnamon Cookies
Recipe from The Sunny Raw Kitchen
makes a big batch of cookies

1 1/2 cups soaked almonds
1 1 /2 cups soaked buckwheat
2 cups apples, peeled and roughly chopped
1 cup dates, soaked
3/4 cup dried coconut
1/2 cup sunflower seeds
1/4 cup agave nectar (or to taste)
1/4 cup liquid vanilla
1/4 cup dried cranberries
1/4 cup ground oats
1/4 cup ground flax
1 tbs cinnamon
1/2 tsp salt
1/4 cup oat flakes

Mix all ingredients except oat flakes in a food processor until well incorporated. (You may need to do this in more than one batch!)

Transfer batter to a large bowl and mix in the oat flakes by hand.

Drop by the spoonful directly onto a dehydrator mesh and flatten with a spatula or a glass. (Mine were about 1/3″ thick.)

Dehydrate overnight at 110.

Apple Cookies

Ahhh Fall we meet again πŸ™‚ When I think of fall, I think of fresh and crisp apples. There are so many varieties and so many flavors! Love them! Such a great snack, but also so fun to cook with of course.

This was something I was able to just throw together to have healthy and quick snack bites in the house. They turned out deelish! They are super light and slightly chewy inside. So perfect for a great, sweet, apply bite.

IMG_2695

Apple Cookies

3 apples, cored
1 cup walnuts
1/4 cup raw honey or agave
1/2 teaspoon Cinnamon
1/2 cup dried coconut

Blend/Process everything till combined. Either form into balls with your hands or use an ice cream scoop to drop cookies directly onto teflex sheet. I love using an ice cream scoop for raw and non-raw cookies alike. They make everything uniform and are so super easy to use. Dehydrate cookies for about 10-12 hours until solid on the outside but still chewy inside. ENJOY πŸ™‚

Chocolate Coconut Munchy Cereal

Another breakfast treat πŸ™‚ I had to call this munchy cereal because if you are like me you will have a hard time leaving this one just for breakfast. It is so good!!! It is also deelish without the dehydrator as well. I am sure you good sprinkle this on top of yogurt for a great treat or eat it plain with almond milk or just munch on it on its own. This is such a great combo of sweet, salty, crunchy and chewy! mmmmm

Pre-Dehydrator Munchies

Pre-Dehydrator Munchies

After the dehyrator and ready to munch :)

After the dehyrator and ready to munch πŸ™‚

Chocolate Coconut Munchy Cereal
4 cups of dried coconut
1/3 cup of cocao nibs
1 teaspoon of celtic sea salt
1/2 cup of honey or agave
1/4 cup of pitted dates

In a food processor combine the dried coconut, cocao nibs and sea salt. Process until fine. Add the honey and dates and process until well combined. Empty the processor onto a teflex dehydrator sheet and dry at 115 degrees for 12-15 hours.

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