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VEGAN KITCHARI with cashew cilantro spirulina cream. My version of this warm and…


VEGAN KITCHARI with cashew cilantro spirulina cream. My version of this warm and comforting dish.
Its easy, healthy and SO delish.
Sponsored by @iHerb

Kitchari is the traditional cleansing food of Ayurveda. It is a warm and comforting bowl of split mung beans and basmati rice with delicious warming spices. Typically / traditionally it is made with ghee (not vegan) so instead I swap it for cold pressed coconut oil by California Gold Nutrition.
Kitchari is also often topped off with yogurt, therefor I wanted to veganzie that part of the dish by creating a cashew cilantro spirulina cream to dollop on top! I have been looking for different ways to throw in California Gold Nutrition spirulina into dishes because it has SOOOO many health benefits, nutrients and vitamins so adding it to this savory sauce was PERFECT.
If you guys would like to purchase both the cold pressed coconut oil and spirulina at an amazing price click the link in my bio! (this is valid for new iHerb customers)

2 tbsp California Gold Nutrition Coconut Oil
1 cup dried yellow mung dal (soaked in water over night)
1/2 cup basmati rice
1 tablespoons grated fresh ginger
1 tsp salt
1 1/2 tbsp kitchari spice mix (I get it on iHerb)
5 cups vegetable stock or water
1 bunch organic curly kale, roughly chopped with stems removed
4 organic carrots, chopped
1/4 cup cilantro leaves

1. *Its best to soak mung dal over night* although if you haven’t planned ahead simply soak for 40 minutes. Rinse dal well until the water runs clear and drain.
2. Add coconut oil to a medium pot on medium-low heat. Once the oil starts to warm up, add the kitchari spice mix then add the ginger and stir. Add in the rice and mung dal. Season with sea salt and black pepper. Stir and add the 5 cups of water (or veggie stock)
*** continued recipe in comments and currently on my ig story (available to screenshot!) •

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