Cleansing Kitchari - GF, Plant Based

I've been studying Ayurvedic Nutrition recently and it resonates with me. I turned to this oldest form of medicine in efforts to find more natural and holistic remedies to deal with various health, hormone and bone issues I've been struggling with. While I've always believed that plants and any natural herb or practice is the best form of medicine, I'm learning more about what types of foods we should eat, the importance of satisfying all six taste elements (below) and how the food we put into our bodies not only affect our digestion, but can also play an important part in our overall health and ailments. For example, you've heard that turmeric is an anti-inflammatory spice and helps with muscle soreness, well that is derived directly from Ayurvedic nutrition and practice. I'll include a more developed post on Ayurvedic Nutrition as I learn more, but for now, I recommend that you try this easy Kitchari (also known as Khichdi) recipe to set your digestive woes at bay and serves as an natural internal cleansing. It include all six tastes elements that every meal should include:

Six Taste Elements & ingredients from this dish:
Sweet - quinoa
Sour - lemon
Salty - sea salt & kombu (kelp)
Pungent - onions, mustard seeds, cayenne, ginger, coriander, cumin
Bitter - kale, zucchini, turmeric
Astringent - Broccoli, mung beans

Yields: 6-7 servings
Time: 15 active, 30 inactive

Ingredients:
2 cups dry quinoa (I use sprouted quinoa for better digestion)
1 cup mung beans (can be found at Whole Foods, or substitute with red split lentils)
6 cups filtered water
1/2 onion (chopped)
1 piece kombu / seaweed (can buy at Whole Foods or on Amazon)
1 cup kale
1/2 cup zucchini (chopped)
1/2 cup broccoli (chopped)
1 tbsp sesame, olive, or coconut oil (I used sesame)
1 tsp mustard seeds (can be found at most store, or you can omit)
1 tsp cumin
1 tsp turmeric
2 tsp sea salt (I use pink Himalayan sea salt)
additional optional spices (1 tsp each), all increase digestion:
coriander
cardamom
ginger
cinnamon
cayenne pepper
Optional - additional veggies of choice



Directions:

1. In a large wok or dutch oven, add oil over medium heat. Add mustard seeds and cook until you start hearing a popping sound.
2. Add onion and toss until starting to brown (1-2 minutes)
3. Add quinoa, beans / lentils, kombu, water and spices
4. Reduce heat to simmer, cover and cook for about 30 minutes or until lentils and quinoa is cooked and consistency is creamy
5. Add veggies and cook an additional 5-7 minutes. You do not want to overcook the veggies. Add additional sea salt and spices as needed
6. Eat this for any meal and enjoy!!