I was first introduced to kitchari when I attended the 200-hour Yoga Teacher Training program at the Salt Spring Centre of Yoga. It was love at first taste and this healing ayurvedic comfort food immediately became a staple in my kitchen.
For me, mastering the right spice blend was the key to making great kitchari. Spices are powerhouses of natural healing and this particular recipe is pleasantly fragrant and packed full of anti-inflammatory agents. This is a general recipe that can be adjusted to suit any dosha or palette (I highly recommend my friend Madhuri Phillips, if you’re looking for an experienced ayurvedic professional based out of Vancouver to work with.)
Tridoshic Kitchari Spice Blend
Yields approximately 1⁄2 cup
2 1/2 tbsp turmeric
1 1⁄2 tbsp cumin
1 1⁄2 tbsp coriander
1 heaping tsp each: fennel, powdered mustard, powdered ginger, ground cinnamon
1/2 tsp ground fenugreek
Optional: 1/2 tsp (2.5 ml) ground cardamom and a generous pinch each of ground nutmeg, ground clove, cayenne
Mix spices together and store in an airtight glass container. Keep this spice blend on hand and add a teaspoon to grains or greens when you’re cooking.
Our doula (the amazing Morag of Apple Blossom Families) mentioned a few weeks back that it’d be good to have a few comforting, easy to eat items to keep us energized through our labour and birth. One of the things she suggested was banana loaf, which is easy to freeze and keep on hand, so I modified a recipe from the lovely Rebar cookbook for the occasion!
Fragrant Banana Loaf with Coconut
- 2 1/2 cups unbleached flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup unsweetened shredded coconut
- 1/2 cup coconut oil, softened (can be replaced with unsalted butter)
- 3/4 cup coconut palm sugar*
- 1/2 cup cane sugar*
- 5-6 very ripe bananas
- 1/4 cup coconut cream
- 1 tbsp molasses (optional)
- 1 tsp vanilla extract (optional)
Preheat the oven to 350F. Butter and flour a 9″ x 5″ loaf pan. Combine the flour, baking soda, baking powder and salt in a small bowl and set aside.
In a large bowl, cream together coconut oil and sugars. Blend in the coconut cream until well incorporated. Mash together the bananas, molasses and vanilla, if using. Add a third of the flour mix into the creamed oil/sugar mix. Next, stir in the banana mash and mix thoroughly. Add the remainder of the flour and mix gently until well combined. Try not to overmix.
Sprinkle shredded coconut evenly on the bottom of the loaf pan. Pour the batter in, taking care not to disturb the layer of coconut, and smoothing out the top of the batter. Bake in preheated over for one hour, or until inserted toothpick comes out clean. Cool in pan for 10-20 minutes, then run a knife around the edges to loosen loaf before turning it out gently. Finish cooling on a wire rack.
*If you’re looking to make this less sweet, you can reduce the amount sugars to 1/3 cup cane sugar and 1/2 cup coconut palm sugar as long as the bananas you’re using are super duper ripe and sweet!
We made these brownie ice cream sandwiches from the fabulous Smitten Kitchen recipe blog this past weekend for a BBQ and they were surprisingly easy and delish! Served with fresh white peaches hot off the grill (halved and sprinkled with a little cardamom and coconut sugar on the cut side before grilling) these are a real crowd pleaser for all ages. I used a straight up organic vanilla ice cream filling and added a third of a cup of semi sweet chocolate chips into the batter before baking for good measure.
Being a primarily vegan baker, I was a little worried about how the brownie would turn out because it’s been years since I’ve used a recipe with eggs! I have to say, this was a great re-introduction into the non-vegan baking world. But I was still curious about trying these with Life Up North’s vegan Super Fudgy Brownie recipe and coconut ice cream.
Image credit: smittenkitchen.com
We made four batches of this over the holidays to package and give as gifts. It’s a crowd pleaser, it’s super easy to prepare and keeps well in the fridge when made in advance. Adapted from Rachel Ray’s “Crazy Addictive” variation, we opted to use all organic ingredients and “superfood” toppings. Continue reading
I love it when food is both gorgeous, delicious and nourishing for all 5 senses! This recipe caught my eye immediately. I love the use of vibrant, edible flowers and the layering effect with the crust, filling and topping. Loaded with a few anti-inflammatory heavy weights, I can’t wait to try it for the next special occasion. I’m curious to see how the crust will stand up to soaking (of the raw almonds and seeds – always soak your nuts and seeds, Friends!)…my mouth is watering thinking of the combination of lemon juice, lemon zest, vanilla bean, raw honey and fresh fruit. Click to see the full recipe and more…
At home, my sweetheart and I usually opt for foods that are less refined, more wholesome or somehow better for the environment. But when it comes to certain specialty items, like condiments, we can’t always find great substitutes.
Hot sauce is at the top of this list. Every so often we’ve been spoiled with home-made hot sauce (from my lovely friends at Three Sister’s Organic Farm) but we’ve mostly resorted to cooking with high quality cayenne instead. (It’s really not the same.)
So when I came across this amazing looking recipe for home-made sriracha today on The Chalkboard, I got so excited. 5 simple ingredients, a short fermentation period and no preservatives – this is looking like it may become a staple in our household especially when the cooler season sets in. Yum!
Here’s a curated look of what we did in Paris over the last two weeks. We savoured fine art and food with friends, took in the distinctly Parisian views and, of course, did some fun yoga asanas in iconic public spaces.