Chef Wendell: Indian comfort food
INDIANAPOLIS (WISH) — In our fast-paced world, many people are unaware that digestion begins in the mouth with mindful chewing, not gulping. To create health, slow down and thoroughly chew each mouthful to absorb the most vitamins, minerals, energy and other nutrients from your food.
What you’ll need for Kitchari:
- 1 cup cooked lentils
- 2 cups cooked quinoa
- 1 cup chopped almonds or walnuts
- 3 tbsp. unrefined virgin coconut oil
- 2 tbs. coconut milk
- 1 inch fresh ginger root, grated
- 1 tsp. fennel seed
- 1 tsp. cumin seed
- 1 tsp. cinnamon
- Pinch of cayenne
- ½ tsp. turmeric
- 1 cup assorted, peas, carrots, cauliflower, red peppers, zucchini (cut into small pieces)
- Cilantro, chopped leaves
- 2 bu. chopped green onions
- 1 tbs. ground flax or chia seed
- Juice of one lemon
Make sure to:
- Thoroughly drain lentils. In sauce pan, cook quinoa according to package directions.
- In another pan, heat the oil on medium and add the ginger, fennel, cumin, turmeric, cayenne, cinnamon. Sauté 2 minutes.
- Add veggies; let cook for a minute and then gently mix in coconut milk.
- Plate the quinoa first then top with the veggies / spice mix.
- Squeeze lemon juice over the top,
- Garnish with nuts, green onions and cilantro and serve.