Kitchari & Lessons from nutrition school

1 Nov

Wowza, how time flies! Since my last post (June 29th!) a lot has happened. On somewhat of a whim I relocated to Vancouver, BC, in early August to complete a certificate in Ayurvedic Studies and in September I began the Diploma of Holistic Nutrition at the Institute of Holistic Nutrition.

Au revoir, Calgary!

Summer in Vancouver was beautiful and I got to spend a lot of time exploring the city and surrounding areas. The rain started a few weeks ago — as everyone warned me it would — so I’m staying on top of my vitamin D supplements and keeping myself busy with school and socializing (who doesn’t like making new friends!?)

Kitchari with seasoned chicken breast, mesclun, beet and cilantro.

The August Ayurveda intensive was perfectly suited to the information I’ve been searching for. Ayurveda has a very simple, logical (and ancient) approach to medicine where nutrition is one of the key elements. People are treated as individuals with lifestyle programs tailored to each person’s specific constitution or dosha. I learned so much about myself and have been putting all my knowledge to work, especially in the kitchen!

Kitchari is an Ayurvedic dish that is easy for the body to digest and delicious to boot. It’s simple and quick to make, so only make enough for one or two meals — rice is never very good for longer term leftovers. I made this for my friend Sasha (aka the first dinner guest at my cozy new Vancouver home) and thought it was fitting to share as my first recipe back after an extended blog hiatus. Enjoy!

Kitchari – Lentils & Rice 

1/2 cup basmati rice
1 cup mung dal (split yellow lentils)
2 Tbsp ghee or coconut oil
1 Tbsp black mustard seeds
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp turmeric powder
1/2 tsp salt
3 cups hot water
8 curry leaves
1/4 cup flaked coconut
fresh cilantro
lime, juiced

Rinse the rice and dal thoroughly then let soak for about 30 minutes. Melt the ghee or coconut oil in a small pot. Add the mustard seeds, cumin and coriander and toast until seeds start popping. Add the turmeric powder, the rice and dal. Stir until everything is coated in oil. Pour in hot water and add curry leaves and coconut. Cook uncovered until bubbles start to appear, then cover and simmer for about 10 minutes or until both the rice and dal are soft. Garnish with freshly chopped cilantro and lime juice.

3 Responses to “Kitchari & Lessons from nutrition school”

  1. Hilde Anna de Vries November 2, 2012 at 3:00 AM #

    So proud of you!!! ❤

  2. Maggi Montgomery-Heersink November 2, 2012 at 9:29 PM #

    Hi Jacinthe – Great to hear from you. I was worried we wouldn’t hear from you now that you are in school. Please keep sharing your learnings with us. You are missed here in Calgary.

    • jacinthe November 16, 2012 at 9:11 PM #

      thanks, maggi! hope things are going well for you too. 🙂

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