Simple Kitchari Recipes for Spring
In this unique set of recipes, Divya shares some delicious ways to prepare her kitchari products in both warm and cool spring weather.
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For those of us who live in cold climates, spring is a BIG DEAL. But even though it’s exciting, it’s a difficult time to stay balanced. One day the weather is hot and sunny, and the next day it’s cool and wet. And even when it’s warm outside, the wind is often howling.
In order to remain healthy in such a dynamic season, we need food that supports us regardless of what’s happening outside. That’s why I’d like to share some easy kitchari recipes for both early spring and late spring weather.
Prep 10 minutes | Cook 25 minutes
Serves 2-3 | Gluten free
Ingredients
When it’s cool and wet
Divya’s Cultured Ghee / Olive Oil
Suggested veggies/herbs
1 cup chopped asparagus
1 cup chopped daikon or red radish
2 tablespoons cilantro for garnish
Adjust the salt to taste
Optional Garnishes: Lime juice / Olive oil
When it’s hot
Divya’s Cultured Ghee / Olive Oil
Suggested veggies/herbs
1 cup chopped fennel
1 cup chopped yellow squash
2 tablespoons basil for garnish
Adjust the salt to taste
Optional Garnish: Lime juice / Olive oil
Instructions
The steps are identical for both recipes. See packaging for exact quantities.
Bring the water to a boil
Add the ghee/olive oil, kitchari, and vegetables (tender veggies like greens can be added in the last 5 minutes of cooking)
Simmer for 20 minutes.
Garnish with lime juice, olive oil, and herbs.
Enjoy it hot.
NOTE: Cut the ingredients in half for a single serving.
At Divya’s, we believe eating well should be easy. That’s why we’ve created 4 varieties of kitchari to help you remain healthy, happy, and balanced any time of year.
