Whether you like it or not, it’s officially Winter and along with the rain, wind and dark nights comes the unavoidable sniffles, tickles and trickles (nose). Time to dive deep into our Ayurvedic toolbox and pull out some supercharged, immunity-boosting Recipes to help carry us through this Winter season!

Warm, sweet and nourishing for the body-mind “Monika’s Magical Kitchari” is a tridoshic (great for all the doshas) dish we have enjoyed on many of our Roam Retreats (Thank you Monika!)

Spices play a starring role in this dish helping support your digestive and immune system. We have included Ayurveda’s triple threat; Coriander, Cumin and Cardamon to kick start that sluggish winter digestive system alongside a pinch of Turmeric, one of the best anti-inflammatory spices out there, great for combating any germs knocking around.

0.5 cup mung beans
1 cup brown rice
200 ml coconut milk
10 g coriander
4 cm ginger root *
1 carrot *
1 teaspoon turmeric
1 tablespoon coriander seeds
1 teaspoon cumin powder
1 teaspoon cardamom powder
2 tablespoons coconut oil or ghee 1 cauliflower
300 g of swiss chard
3 cups of water

1. Wash the vegetables. Separate little roses of cauliflower from the stem. Clean and shred swiss chard leaves, set them on a side in a bowl. Chop up coriander and save in a small bowl. Cut the carrot in half lengthwise and dice them in half-moons, do the same with the cauliflower stem. Place the mung beans and rice in a colander and rinse them with cold water, until the water is running clean.
2. Grab a medium size pot and heat up 1 tablespoon of coconut oil. Finely chop ginger and add it to the pot with turmeric, coriander seeds, cumin powder and cardamom powder. Keep the pot on medium heat and let the spices heat up for around 1 minute to allow the fragrance to release.
3. Add the carrots and cauliflower stem to the pot, fry for around 2 minutes. Next add rinsed beans and rice alongside with 3 cups of water, a pinch of salt and pepper. Bring everything to the boil, cover with a lid and lower the heat to simmer. Let everything simmer for around 35-40 minutes. This is our Kitchari.
4. Grab a pan. Heat up a tablespoon of coconut oil or ghee. Pop the cauliflower into the pan , sprinkle with salt and pepper and sauté for around 4-6 min, until the cauliflower starts to brown a bit, add swiss chard and keep on the pan for another minute or two.
5. Open the kitchari pot, add coconut milk and chopped coriander, let everything simmer uncovered on a low heat for around 5 min.
6. Let’s plate our dish. Gran a deep plate and scoop in kitchari. Garnish with sauteed swiss chard and cauliflower. Serve and enjoy.

1.5 cup flour + 1/4 cup for dusting 2 teaspoons baking powder
1 tablespoon olive oil
1 soy cream
1 lemon
0.5 teaspoon of salt

1. Let’s make our dough. Grab a bowl and mix 1.5 cup flour, baking powder and 0.5 teaspoon of salt. In another small bowl mix cream with juice of one lemon, give it a little stir, allowing the cream to curdle. Combine the cream with the flour along with 1 tablespoon of olive oil. Knead everything together, until the dough stops sticking to your hand or to the bowl. Dust your working space with remaining flour and divide into 6 equal pieces.
2. Grab another pan, heat it up. Dust your rolling pin with flour and begin to roll out your dough into a 15cm diameter flatbread. Cook each flatbread for a few minutes on each side until lightly golden spots appear and it puffs up.