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Kitchari

Kitchari

Kitchari

Kitchari is the ultimate ayurvedic comfort and healing dish and so simple to prepare. Kitchari translated means mixture. And that is exactly what it is, a mixture between mung dal (mung beans) and basmati rice flavored with spices and veggies. This one pot this is suitable for all the 3 doshas and easy to adapt for your preferences. The skillful use of the spices and vegetables can produce balancing effects for the three bodily doshas. It has so many good qualities but one of the best is the quick and easy preparation which makes it a popular dish for almost every lifestyle. The mix between mung dal and white basmati rice creates a balancing complete dish and it is a great source of protein and fibers. Kitchari is easy to digest and gives your body and mind strength and vitality. It does support all your tissues, it detoxifies the body and purifies the digestive system.

Time: 40- 50 minutes
Quantity: serves 1-2

WHAT YOU NEED:

  • 70 gramm white Basmati rice
  • 70 gramm mung dal/mung beans (soaked overnight)
  • 2 tbsp coconut oil
  • 370 ml water
  • 1 – 2 bay leaves or curry leaves
  • Pinch of asafetida/hing
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 5 cm of fresh ginger
  • 1 tsp ground turmeric
  • ½ tsp fenugreek powder
  • ¼ tsp black pepper freshly grounded
  • Pinch of salt
  • Fresh coriander (optional)
  • Favorite veggies (squash, kale, spinach, carrots, swiss chard etc.)

HOW TO DO IT:

  1. Rinse the rice and mung dal beans 3 to 4 times.
  2. Bring 1 tbsp of coconut oil to melt in a heavy bottom pan and sauté the bay or curry leaf with the asafetida. Add the rice, the mung dal beans and water. Let it simmer for about 30 minutes on low heat. After 10-5 minutes (depending on the veggies, evt. after 20 minutes) add your vegetables. Add more water if necessary. The mixture needs so be tender and soft.
  3. Use a second pan for the second mixture. Melt the 2ndtbsp of coconut oil and add the cumin and mustard seeds until they start to pop. Add the fresh ginger and sauté. Add turmeric, fenugreek and grounded pepper and sauté it for a couple of minutes.
  4. Add this spice mixture to the rice/dal mixture. Let it cook for another 5 to 7 minutes. Add some salt and if you like, the fresh coriander.

Et voilà here you have your delicious kitchari.

Bonne appétit! Love,Céline

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Golden Milk

Golden Milk

Golden milk is the THE ayurvedic drink. It can help your digestion, circulation, keeps you warm and makes you happy. Real magic! You can either drink it in the morning, instead of coffee, in the afternoon as a “pick me up” drink or before bed as a late evening treat.

Time: 10-15  minutes

Quantity: 1 cup

What you need:

  • 250 ml almond milk (plus 60 ml water to simmer)
  • 3 cardamom seeds, cracked (or grounded cardamom)
  • ½ tsp grounded turmeric
  • 2,5 cm fresh ginger
  • ½ tsp grounded cinnamon
  • ¼ tsp grounded black pepper
  • Some jaggery or maple syrup to sweeten

How to prepare:

  1. Place the milk in a pot and add the water.
  2. Add all the spices and let it gently simmer for about 10 to 15 min.
  3. If needed, add some more water or milk
  4. Styr the sweetener to taste
  5. Serve hot with some cinnamon on top.

Enjoy!

Love,Céline

 

Make your own granola

Make your own granola

MAKE YOUR OWN GRANOLA

If you are in a hurry in the morning but you still want to have a healthy, tasty and satisfying breakfast, try this homemade granola. Make a big batch and store it in your granola box.

Time: 10 minutes to prepare / 2 x 25 minutes baking
Quantity: Around 1000 g

WHAT YOU NEED:

  • 700 g oats
  • 100 g almonds / cashews / pecans / walnuts
  • 100 g pumpking seeds / sunflower seeds
  • 2 1/2 tsp cinnamon
  • 2 1/2 tsp grounded vanille
  • 1 tsp raw cacao powder
  • 80 g chia seeds
  • 70 g coconut flakes
  • a pinch of salt
  • 85 ml olive oil
  • 100 g agave syrup

HOW TO DO IT:

1. Pre heat your oven to 130 °C fan or 150 °C top and bottom heat.
2. Mix all the ingredients in a big bowl. Stir well.

3. Place everything on a backing tray with a backing paper in between. Place the tray in the middle of the oven and let it bake for 25 minutes.

4. When the time is up (25 minutes), take out the tray, stir everything once more and place the tray back in the middle of the oven for another 25 minutes.

5. Then take it out and let it cool off. This is very important for the granola to become very crunchy. Once your granola is crunchy and has cooled down, store it in a jar or box.

Enjoy your granola with any plant based milk or yogurt and top it off with one fresh fruit of your choice. (The ayurvedic kitchen suggests to only eat one fresh fruit at the time).

ADDRESS

BE YOU WORLD
Maries Gate 10 D
0368 Oslo
Norway

+47 902 65 625
info@beyouworld.no

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Home made Ghee

Home made Ghee

HOME MADE GHEE

Time: 1 Hour
Quantity: Depending on how much butter you use

WHAT YOU NEED:

  • 1 kg Organic sour cream butter or the best unsalted butter you can find
  • Medium saucepan, even better if it has a heavy bottom
  • Large stiringspoon
  • Sieve
  • Several layers of cheesecloth to line you sieve. Household paper works fine as well
  • Glass jars to store the ghee

HOW TO DO IT:

1. Start by cutting your butter into small pieces, that will help your butter to melt faster and more evenly.

2. Put your butter into the pan and bring heat it up to medium. Stir gently from time to time. As soon as your butter starts to simmer and all the butter pieces have melted turn down to low heat. Start your timer to around 45 minutes.

3. Very soon you will see a white foam start to form at the surface. Now, just let the butter simmer, don’t stir anymore. You will notice some bubbles and your foam is getting thinner and thinner. If you want you can take the foam out, but be very carful. It depends a bit on the butter, but maybe the foam will disappear.

4. Your ghee is ready when the melted butter is getting very clear and has a beautiful golden color. You can almost see the bottom of the pan.

5. Line your sieve with several layers of the cheesecloth and set it over a large bowl. Pour your ghee into the bowel. After that you transfer your ghee into your glass jars.

6. Let the ghee breath as long as it is still warm at room temperature. That may take some hours or over night. Cover the jars loosely. When your ghee is cold, you can close your jars and store your home made ghee in a dark place with room temperature.

Enjoy!

ADDRESS

BE YOU WORLD
Maries Gate 10 D
0368 Oslo
Norway

+47 902 65 625
info@beyouworld.no

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Copyright © 2016 beyouworld.no - All rights reserved I Designed by webgestalterei.ch