I love cooking and it’s one way I express my creativity. But I noticed in the last 12 months that I was cooking less and less. I realised that I love cooking for others and that it doesn’t feel the same when you’re cooking a meal for yourself because I love the sacred ritual of sharing a meal and great conversation with someone.
I had an astrology session with the amazing Dr Vanessa Strauss (by the way I cannot recommend her highly enough) recently which was incredibly awakening on many levels. I was reminded of how innately creative I am but it was also highlighted to me during our session that I have a tendency to create for others (that’s easy for me). I also have a tendency to look outside for the recognition in my creativity but then this can have a negative impact of attracting co-dependency in a relationship. So I’m working on shifting this deeper insecurity of needing recognition by getting creative in the kitchen again and cooking for myself.
I also am stepping back during my creative projects and asking myself the following questions:
- Who am I doing this for?
- What’s the motivation behind this?
- What am I trying to get out of this?
Right now as I move through a massive Pluto transit on my chart (which by the way is a once in a lifetime transit) I’m being asked right now to fully metamorphosis this and that I am fully committed to doing.
Here is my Kitchari Recipe I created yesterday in the kitchen. It’s actually one of my favorite meals to eat and it’s super easy to cook. It’s incredibly nourishing, easy to digest and very balancing for all the doshas (Vata, Pitta, Kapha). I normally make it in a big batch so guess who is going to be eating Kitchari all week?
In kundalini yoga, we use this kitchari dish in supportive cleansing and Yogi Bhajan prescribed it as a great colon cleanser. It’s incredibly healing.
This recipe makes ten servings.
- 10 Cups of Water
- 2 Cups Basmati White Rice
- 2 Cups Whole Green Mung Beans (soaked in water for at least 6 hours, but up to 24 hours)
- 1 Large White Onion
- 1 Full Bulb of Garlic (finely chopped)
- 1 Tbsp Cumin Powder
- 1 Tbsp Cumin Powder
- 1 Tbsp Mustard Seeds
- 1 Tbsp Turmeric Powder
- 1 Tbsp Coriander Powder
- 1 Tbsp Crushed Red Chili Flakes
- 1 head of Cauliflower (chopped finely)
- 3 Cups of Frozen Peas
- 2 Tbsp Bone Broth Concentrate (Scoop Wholefoods do a wonderful Grass-Fed organic brand called Best Of The Bone)
- 1 Tbsp Sesame Seed Oil
- 1 Tsp ghee (for garnish)
- 1 Tbsp Dairy Free Organic Coconut Yoghurt (for garnish). I like the Pure Free brand
- A Handful of Organic Alfalfa, Onion and Garlic Chive Sprouts (for garnish)
- Carefully go through your rice and dal to remove any stones. Wash each separately in at least 2 changes of water.
- Find the largest pot in your home. Add the rice and mung beans, the cauliflower, the water and bone broth concentrate and cook covered for approx 20 mins until it’s soft.
- In a frying pan, saute the seeds and sesame seed oil. Then add the garlic, onion and ginger and saute until soft. Then add the remaining spices, mix well and add into your cooked rice and mung mixture and cook for a further 5-10 mins.
- In a bowl add your cooked rice and mung mixture, add a small teaspoon of ghee, a tablespoon of coconut yoghurt and sprouts and enjoy!