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.

So in an effort to make it accessible, I give you Kitchari Dumplings, and Coconut Crusted Kitchari Bites, made from this everyday cleansing Kitchari with broccoli, celery and leafy greens.

BROCCOLI KITCHARI DUMPLINGS
Serves 2

These recipes evolved as playful ways to renew and refresh leftovers, and can probably be applied to any rice and bean, or bean and veg dish. There are numerous of specifically Kitchari recipes on this blog, and 4 in my book. But really any one of your favorites will do. Once your kitchari is made, this is 10 minute cooking at best.

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.

Ingredients
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

Instructions
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
Serves 2-4

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.

Ingredients
Kitchari dumplings
Finely shredded, unsweetened coconut (I used macaroon)
A knob of Coconut Oil

Instructions
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.

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Are you trained in Ayurveda? Yoga and Nutrition? Want to learn to how to work one-on-one with clients? Or simply to help people release blockages and move forward positively and with joy? 

My Ayurvedic Nutrition Training Level 2 begins August 17, and it is all about coaching tools for optimal wellness!

Many people tell me that while they learned great information about Ayurveda and healing in their various trainings, they never really learned how to work one-on-one with clients. This training teaches that.

Often the first step towards healing is to feel human again – to be heard, acknowledged, honored and to have our dignity restored. I believe this is one of the greatest gifts of Ayurveda – that we restore the person to the medicine, the human being to a humane system of healing. 

And yet, these are skills that one needs to learn and practice, which is why I have created this course. It is an ideal training for anyone who wants to heal at the subtle energetic level, and for everyone who has health wisdom to share with the world, but needs to learn or strengthen their counseling skills.  

I invite you to join me for this 6-week journey to deepen your relationship with yourself, your life, and your clients.  

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Giveaway: So many people commented on my last post, but only one person got to receive the book – and she hasn’t even claimed it yet – so I want to give away another copy. Let me know below if you are going to try either of these recipes. I’d also love to hear what you specifically you want to learn about here on this food blog. How can I best serve you in this space?

If you already have my book, and you like it, would you please take a few minutes and give it a 5 star rating on Amazon? I’d be so grateful. Plus, the only way more people will get access to Ayurveda’s healing wisdom is if we contribute to those algorithms!

I send you a big thank you! 💛✨