Healing Quinoa and Turmeric Kitchari Bowl

It’s the time of year to be tender with ourselves: the cold weather and long, dark nights make us vulnerable to illness, and the vibrancy of spring seems to be an all too distant glimmer at the end of the winter season. So often, the best option is to shelve the cold medication and turn to wholesome, healing superfoods, whether we’re trying to stave off germs or recovering from a tussle with a flu bug. Enter the kitchari: a recipe concept from the Ayurvedic philosophy, kitchari is considered to be a detoxifying dish that is easy to digest and helps the body rest and recover. This kitchari includes lots of Vitamin C-packed seasonal vegetables, as well as flu-fighting ginger and turmeric. Place this dish into regular rotation on your meal plan and your body will thank you!



For the Kitchari

2 tablespoons Maison Orphee coconut oil

1 large onion, diced

6 cloves garlic, diced

3-4 carrots, peeled and diced

1” knob fresh ginger, peeled and diced

4 cups vegetable broth

1 cup water

1 1/2 cups Gogo Red Quinoa

1 teaspoon coriander

1/2 teaspoon mustard seeds

1/2 teaspoon cumin

1” knob fresh turmeric root, peeled and diced

1 cup red lentils

Salt, to taste

For the roasted vegetables

1 large sweet potato, peeled and sliced into half moon shapes

4 parsnips, peeled and sliced lengthwise

2 tablespoons coconut oil

Salt, to taste

Honey and lemon juice to drizzle



Begin by preheating your oven to 400F. Tumble the prepared root vegetables onto a baking sheet. Melt the two tablespoons of coconut oil and drizzle on top of the vegetables. Use your hands to toss the vegetables in the coconut oil to ensure they are coated. Sprinkle with salt and place in the oven. Roast until the edges of the potatoes and parsnips begin to brown and crisp, and the flesh of the vegetables is tender. Remove from the oven and drizzle with lemon juice and honey. Note: other root vegetables would be great in this mixture – use what’s in season and the sky’s the limit!

For the kitchari, place the coconut oil in a large saucepan over medium heat. Add the onions and garlic and sauté until translucent. Add in the carrots and ginger, continuing to sauté until the carrots become tender. Pour in the vegetable broth, water, and quinoa, and sprinkle in the spices and turmeric. Allow to cook until most of the liquid has been absorbed, and then add in the lentils and continue to cook until they are tender but not mushy. Season with salt as desired.

Serve the kitchari in large bowls with the roasted vegetables on top.



Wine Pairing SuggestionSquealing Pig SB

Squealing Pig Sauvignon Blanc, New Zealand: A white wine made in a fresh, grassy style, with lemon, lime and green apple flavors. Features a terrific, juicy finish.




Jess hosts the blog The Purple House Cafe. It’s all about taste and good intentions, and the belief that “healthy, wholesome food” is made with love. http://www.purplehousecafe.com