Discover our revisited version of Kitchari, the ancestral dish of Ayurvedic medicine known for its detoxifying and digestive properties, adapted here with quinoa and yellow lentils to meet the specific needs of women during hormonal transition.
This nutritious one-pot meal is ideal for your digestive system. Thanks to the combination of turmeric and ginger, it acts as a powerful natural anti-inflammatory to soothe joint tension sometimes linked to estrogen fluctuations. Rich in plant-based protein and fiber, this quinoa Kitchari provides stable energy throughout the day, without insulin spikes, helping you maintain your balance and serenity.
Ingredients
Preparation
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Heat the coconut oil in a deep pan over medium heat. Add the cumin and mustard seeds, and fry until they crackle.
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Stir in the grated ginger, turmeric, ground coriander, and black pepper. Mix for a few seconds to release the aromas. Add the carrots.
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Rinse the quinoa and lentils, add them then pour in the water. Add a little salt.
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Bring to a boil, then reduce heat and simmer covered for about 20 minutes, stirring occasionally.
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Add the spinach after 10 minutes of cooking.
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Once the kitchari is cooked through and creamy, remove from the heat and let it rest for 5 minutes before serving.
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Serve hot, garnished with a drizzle of coconut oil and fresh herbs.
Note
To maximize the absorption of curcumin (the active ingredient in turmeric), never skip the pinch of black pepper and the fat in the recipe!
