Did you read my last post about broccoli and some new research suggesting it has properties that help negate the effects of glyphosate from our food?
In that post I offered a recipe for a super healthy Kitchari boosted with the detox power of broccoli, celery and greens.
In this post, I want to share with you what I did when I had a lot of that Kitchari left over, and wanted to make something my non-Ayurvedic friends would enjoy.
(I also want to give away another book, so keep reading to enter.)
But first a caveat: Sure, Ayurveda says every meal should be made fresh. But leftovers happen, and it’d be a waste to toss it.
Plus, if we make Ayurveda too cumbersome, then the people who need it most might not even try – and then they would miss out on the genius of this all-embracing science that could radically transform their lives! And that would be an even greater waste.
Also please note that these dumplings are delicate. If you want to make them firmer add a tablespoon of psyllium when you stir in the flaxseed.
1 cup kitchari
2 tablespoons flax seed
About 1/4 cup chickpea flour, or rice or coconut flour
1 knob coconut oil
4 shakes seasonal spice blend (from my book) or curry powder
Stir the flaxseed in with the kitchari. Refrigerate 15-20 minutes or until you are ready to prepare, up to 3 hours.
Dust a plate with the flour. Place it close to your stove. Melt the coconut oil in a small pan over medium heat.
Scoop a spoonful of kitchari into one hand and, with both of your hands, roll into a ball. Roll that ball through the flour to dust completely. Set in the pan to sauté. At this point you can either leave it as a round ball, or flatten it with a spatula. Turn every minute or so, to brown evenly. Cook until it is brown on all sides and warmed through, about 3-4 minutes. Remove from pan and place on a plate covered with a paper towel.
Continue scooping, rolling, dusting and sautéing until all the kitchari is cooked. Serve with steamed broccoli and pesto, or float on a bed of spinach in brodo, or roll them up a lettuce wrap, or simply dip in a harisa yogurt sauce and enjoy as a snack.
COCONUT CRUSTED KITCHARI BITES
More Indian street food than Ayurveda, especially if dipped into a raita or served with a hot curry, these are fun (and a bit addictive). While it may be unorthodox, as long as you don’t burn your oil while cooking, these crunchy bites are still strong on plant powered nourishment.
Finely shredded, unsweetened coconut (I used macaroon)
A knob of Coconut Oil
You have two choices:
1. Make your Kitchari dumplings, roll them in the shredded coconut, sauté until brown and remove to a paper towel covered plate. This is the way I did it, because I had this idea after making the dumplings.
2. Before you sauté your Kitchari dumplings, so right after you roll your Kitchari ball in the gram flour, then roll it in the shredded coconut, and sauté according to directions above. I didn’t try this so I am not sure how well the coconut will stick. But it does save a step so let me know if you try this and how it turns out.