Kitchari Recipe + Grow the KEY ingredient in 3 days!


Kitchari Recipe + Grow the KEY ingredient in 3 days!

Kitchari is the Ayurvedic version of Chicken Soul for the Soul, and it is absolutely delicious.   Whether on a cold Winters night, part of a Spring/Summer detox, or simply when you feel like comfort food— Kitchari is your go to!

During today’s LIVE Stream within our new Flourish Membership Portal, I shared how to grow your own LIVING Lightrition Food in just 3 DAYS, and then use this food as the KEY ingredient in making Kitchari.  In the Spirit of celebrating our launch, I thought I would share my Kitchari Recipe with you all too, including the discussion video of Living Lightrition, one of 42+ videos from my Prepping Course.

Oh and by way of note— for the month of July 2022, I am streaming LIVE every day in our Flourish Members Portal in celebration of the launch of our new Membership Community.  We would LOVE to have you join us, read more >>

Living Lightrition 

In the video below, I share with you how to grow the KEY ingredient for Kitchari (you don’t need a garden to do this) in only 3 DAYS.  I also talk more about LIGHTrition, the importance of living foods and the Emotional & Soulful intelligence in food.

And in the last part of the video I run you through how to make Kitchari 🌱

Here are Video Timestamps:
00.00 – Discussion of Nutritional Quality of Sprouts
10:32 – Discussion of MungBean Nutrition & Health Benefits
19:33 – How to Grow (Sprout) the KEY ingredient for Kitchari
26:02 – Discussion of Kitchari Recipe

Kitchari Recipe 

Remember to use ‘hands & heart’ when preparing, blessing & eating your Kitchari— your meal will LOVE you back a thousandfold.


3+ Cups of 3 Day Mung Bean Sprouts 

3+ Cups of Mixed Vegetables cut into bite sizes
(Any combo of Cauliflower, Carrot, Parsnip, Celery, Fennel, Zucchini, Sweet Potato, Broccoli, Kale – or any of your other favs!) 

Medium Red Onion sliced 

1-2 Tablespoons Ghee (coconut oil) 

2 Teaspoons of Cumin Seeds 

2 Teaspoons of Fennel Seeds 

½ Teaspoon of Fenugreek Seeds 

¼ Teaspoon of Black Mustard Seeds 

2 Teaspoons of Ground Coriander Powder 

¼ Teaspoon of Ground Black Pepper 

1 Tablespoon of Chopped Fresh Garlic 

1 Tablespoon of Freshly Grated Ginger 

1 Tablespoon of Freshly Grated Turmeric 

[Pinch of Asafoetida – not essential]

1 375ml Can Coconut Cream 

To Serve:  Salt/Chilli to Taste  + Coconut Yoghurt  + Herbs (parsley, coriander)  + wedge of lime


Heat 1 Tablespoon Ghee in Heavy Based Pan 

Add Onions, Garlic, Ginger & Turmeric and gently cook until transparent, then set aside in bowl 

Heat 1 Tablespoon Ghee in the same Heavy Based Pan 

Add Seeds (Cumin, Fennel, Fenugreek, Mustard) & cook for 2-3 mins to release aromatics 

Add rest of Spices (Coriander, Pepper) and mix together 

Add the Onion/Garlic/Ginger/Turmeric (from bowl) and mix together 

Add the Mung Beans 

Add the Veges 

Add the Coconut Cream 

Gently simmer for 15-30 mins until cooked through (stir frequently)


Salt to Taste 

Coconut Yoghurt 

Sprinkle of Herbs (Parsley, Coriander, Spinach) 

Fresh Chilli

Receive the LOVE 💗


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