Tune Up Kitchari & DIY Chai Tea

September is in full swing and it can definitely feel a bit jarring.
Whether or not you have children or were on vacation for the last little bit, there can still be some adjustment. You and/or the people around you ramp up for another season packed full of holiday season prep, new adventures and education. It's wise to give yourself some TLC and grounding even if you feel like you don't have time.

A few years ago my buddy Tara Porter and I did a wacky Eva Bee's Jamboree episode where we focused on the healing powers of Ayurveda, an Indian mode of health awareness and practice that focuses on balancing the elements within you energetically in all aspects of your life.

Photo by Mylene Paquin

Photo by Mylene Paquin

Below we make some healing lentil and rice stew, Kitchari, which is designed for a low or slow immune system. You soak the rice and lentils the night before to ensure a bit of pre-digestion. For more on soaking grains, I highly recommend the cookbook Nourishing Traditions.

Enjoy Tara's awesome nutritional advice, a soothing recipe for those who can digest rice and lentils. Her chai tea is a definite try!

Tara's Kitchari
serves 6, vegan

1 cup rice soaked overnight
1 cup split green mung beans soaked overnight
1 tsp cumin
2 tsp yellow mustard seeds
1 tsp coriander seeds
1 tsp fennel seeds
2 whole cardamom pods
4 tbsp ghee (clarified butter found in Indian grocers), butter or oil
1 tsp curry powder
1 tsp salt
2 tbsp fresh ginger, chopped
2 tbsp turmeric
1, 3" cinnamon stick
1 tsp whole cloves
3 bay leaves
4 ½  cup water
1 cup sliced zucchini
2 cups fresh kale or spinach
(or 3 cups veggies of your choice!)

Soak mung beans and rice overnight in a large pot, covered with 2" water.
Roast cumin, mustard, coriander and fennel, in a dry skillet until the mustard seeds begin popping. Remove from heat.
Meanwhile, in a large pot, melt ghee on medium. Add turmeric and 1 tbsp ginger. And stir for 1 min.
Drain mung bean and rice mixture then add to pot. Add 4 ½ cup water, roasted spices, salt, bay leaves, cinnamon and cloves, stir.
Bring to a boil, cover,  and reduce to low for 20min stirring occasionally. Add more water if necessary.
When rice is al dente, add veggies and 1 tbsp ginger, cover until vegetables are cooked (about 10min or longer if using potato).

Tara and Eva Bee's Yogi "Tune Up" Tea

750mL water
3 3" cinnamon sticks
1 2" slice ginger
1 tbsp whole black peppercorns
2 tsp whole fennel seeds
5 whole cloves
1 tsp cardamom pods
3 whole star anise pods
2 bags black tea
1 cup milk or milk substitution
honey to taste

Boil together in a saucepan for 5-10min on medium high.
Add milk and reduce to a simmer for 5min.
Strain tea and add honey to taste.