Spring Kitchari

1/2 cup organic quinoa, rinse well
1/2 cup sprouted mung beans, rinse well (I use TruRoots brand)
1 tablespoon coconut oil (I use Nutiva)
1 tablespoons ground fennel seeds
1/2 tablespoon cumin seed powder
1/2 tablespoon ground turmeric
1 tablespoons chopped fresh ginger
3 cups water, more if adding extra veggies
3 leaves of Swiss chard, spinach or kale (I use a combo of them)
1 cup each of: carrot, sweet potato, celery, green beans
1 cup asparagus
1/2 teaspoons sea salt
Garnish with cilantro, parsley and/or basil
1–2 tablespoons lime juice, per serving
In a large pot, warm coconut oil over medium heat. Add fennel, cumin, and turmeric. Stir well then add
quinoa and beans and combine well.
When quinoa and beans begin sticking to the sides of the pot, add ginger and water. Cover and bring to
boil. Stir and set timer for 20 minutes to allow quinoa and beans to simmer on a medium heat.
While the quinoa and beans are cooking, chop the vegetables and prep to add.
Once quinoa and beans are cooked, add vegetables and mix well. Add more water if necessary
(depending on how many veggies you added), then cover and allow vegetables to cook to finish the dish,
about another 10 minutes (adding the asparagus for only 5 minutes)
The finished kitchari will be rich, thick, and slightly soupy.
Serve in a bowl with herb garnish and lime juice. Add a side arugula salad to complete the meal.

Text and recipes by Kim Kemper