Sweet Kitchari with Vanilla Maple Chai Ghee

5 minutes prep/ 25 minutes cook
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We are so grateful that our dear friend, Lillian Jacobs of Lillian Jacobs Wellness, is sharing her recipe for Sweet Breakfast Kitchari with Vanilla Maple Chai Ghee with the Farmtrue community. 

At some point in your Ayurvedic journey you’ve probably come across Kitchari, also referred to as Ayurvedic chicken soup. Kitchari is an easy to digest and nourishing meal used widely in Ayurvedic medicine. Kitchari can be used as part of an Ayurvedic detoxification or as a gentle reset anytime your digestion, energy or cravings start to feel a little off. This recipe takes the traditional classic on a sweet spin, using naturally sweet spices such as cinnamon and vanilla maple chai ghee.  The cooked apples added into the recipe are wonderful for liver support and detoxification, but feel free to swap for any stone fruit that is in season (pears are also delicious in this!). 

Sweet Breakfast Kitchari is perfect for fall and winter, or if you want to throw some variety into your next kitchari cleanse.  This makes a big batch, feel free to make ahead to enjoy all week or cut the recipe in half to make 2 servings. 

Farmtrue’s Warming Chai Spice Blend is the perfect pantry staple to use in this dish if you don’t have the individual spices as it is made with organic cinnamon, ginger, nutmeg, cardamom, black pepper, star anise, and more.  They also offer a kitchari mix that I always have on hand to help make prep a little easier.  Their mixes come in a traditional blend with a cleansing spice mix and a cooling version.  

The directions below are for a stovetop preparation.  The Instant Pot variation is as follows: 

Sweet Breakfast Kitchari in Instant Pot

  • Turn the instant pot onto the saute function. Add the ghee and let it melt. Once melted add in all the spices and saute for about 1 minute. 
  • Turn the saute function off (the pot will remain hot) and add the mung beans, rice and cubed apple. Toss until well coated with the ghee and spices. 
  • Add the water, seal the lid and turn on to manual high for 15 minutes. 
  • Once done manually release the pressure. Can serve with additional ghee and a sprinkle of cinnamon for extra flavor. 

About Lillian

Lillian is an Ayurvedic Health Coach and Women's Hormone Health Coach based in Los Angeles, CA. She was first introduced to Ayurveda in her Yoga Teacher Training over 10 years ago and has never looked back. Lillian works as the in-house holistic health coach for OWL Venice, a gut-health based wellness company in Venice CA. She also works virtually with clients nationwide and offers a variety of self-led and group Ayurvedic cleanses throughout the year. 

Connect with Lillian at www.lillianjacobswellness.com or @lillianjacobswellness

SPRING, FALL
5 minutes prep/ 25 minutes cook
Sweet Kitchari with Vanilla Maple Chai Ghee
Ingredients
  • 1 cup basmati rice (soaked overnight)
  • ½ cup split mung beans (soaked overnight) 
  • 5  cups water (add an additional cup if you like your kitchari soupy)
  • 1 apple, cored and chopped into 1 inch cubes
  • 2 Tbsp Vanilla Maple Chai Ghee 
  • 1 tsp cinnamon 
  • 1 tsp cardamom 
  • 2 inch piece grated fresh ginger root 
  • ¼ tsp nutmeg (optional)
  • ¼ tsp clove (optional)
Directions

Stovetop: 

  1. Heat the ghee in a large saucepan over medium heat. Add the spices, and sauté for about 1 minute. 
  2. Add the mung beans, rice and cubed apple to the pot. Toss in the ghee/spice mixture until well coated. 
  3. Add water and bring to a boil. Reduce heat to low, cover and simmer for about 25 minutes. If still watery after 25 minutes let cook  for an additional 5 minutes.
  4. Remove from heat. Can serve with additional ghee and a sprinkle of cinnamon for extra flavor.