Fall Kitchari recipe

Monday class is at 6:30 pm for Oct 3rd only, thank you. I am so appreciative of all you dedicated yogis who are coming to Monday night Yoga class! It a great way to power up your week. Come even if you don't feel like you'll have the energy- beacause you will leave with more than you left!!! That's because Life is better with yoga and even better with yoga friends!

Kitchari

Ingredients 1 cup Basmati Rice 2 cups Mung Dal (split yellow or red lentils) 7 cups (approx.) Water a bit of Salt 2 Tbs. Ghee 3 tsp. Mustard Seeds 2 tsp. Cumin Seeds or Powder 2 tsp. Turmeric Powder 2 tsp. Coriander Powder 2 tsp. Fennel Powder 1 pinch Asafoetida (Hing) ___________________________________________ I don't know what hing is, but the rest is just wonderful and easy to find. Both balancing and nourishing this porridge is a great way to transition your metabolism into reving up for fall as is consuming warm soups and teas. You can make this anytime as a restorative and simple meal. Thanks to the Avervedic Institute in New Mexico, a great resource for the sister science to yoga. Find out more at learn more about ayerveda Namaste, Michelle Campbell