Recipe Key
Gluten-Free
Vegan
Vegetarian
Dairy-Free
Naturally Sweetened
Kid Friendly
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EAT
Kitchari Ayurvédico
El Kitchari es un plato tradicional de la medicina Ayurveda preparado a partir de la mezcla de granos y conocido por su gran capacidad para desintoxicar el organismo, purificar la digestión, disminuir el envejecimiento celular y por su gran aporte de nutrientes.
Es muy común en la medicina Ayurveda su uso como plato de monodieta para realizar detox, pues al ayudar a reducir el trabajo del sistema digestivo, favorece el inicio de la limpieza del organismo.
Más Recetas:
•Mantequilla de Cacahuetes con Chocolate y Sal
• Spiced Granola con Julia Goncalves
• Batido de Plátano y Cacao por Marina Rivas
Si pruebas esta receta, ¡cuéntanos! Deja un comentario o comparte con nosotros en Instagram via el hashtag #lamarcakitchen y etiqueta a @lamarcawell
Kitchari Ayurvédico
TIEMPO DE PREPARACIÓN
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SERVICIOS
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DIFICULTAD
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Ingredientes
Mung dal (soja verde pelada y partida)
Arroz basmati
Hierbas y especias para aromatizar
Verduras de temporada
Method
1. Preheat oven to 350 degrees F (176 C) and line a large baking sheet with parchment paper.
2. To a medium mixing bowl, add gluten-free oats, gluten-free flour blend, sea salt, baking powder, and brown sugar and whisk to combine.
3. Add peanut butter (ensure it’s natural and pourable — just peanuts and salt), vanilla, and egg and stir until a tacky dough is formed. Depending on the freshness/ drippiness of your peanut butter, you may need to add a little more GF flour if it’s too wet. Or, if it’s too dry or crumbly, compensate with a bit more peanut butter (or a splash of dairy-free milk). We found ours didn’t need any adjustments.
4. Stir in chocolate chips. Then scoop out dough in 1 1⁄2 Tbsp amounts (I like using this scoop) and place on prepared baking sheet. Top with another sprinkle of chocolate chips and press down slightly to form into a disc shape.
5. Bake for 10-12 minutes, or until the edges appear slightly golden brown and they’ve expanded to about twice their original size. Remove from oven and let cool on pan for 10 minutes (top with another small sprinkle of salt at this time – optional). Then enjoy (preferably with dairy-free milk).
6. Store cookies well sealed at room temperature up to 4-5 days, in the refrigerator up to 1 week, or in the freezer up to 1 month (let thaw before enjoying).
Ingredientes
Mung dal (soja verde pelada y partida)
Arroz basmati
Hierbas y especias para aromatizar
Verduras de temporada
Method
1. Preheat oven to 350 degrees F (176 C) and line a
large baking sheet with parchment paper.
2. To a medium mixing bowl, add gluten-free oats,
gluten-free flour blend, sea salt, baking powder, and
brown sugar and whisk to combine.
3. Add peanut butter (ensure it’s natural and pourable — just peanuts and salt), vanilla, and egg and stir until a tacky dough is formed. Depending on the freshness/ drippiness of your peanut butter, you may need to add a little more GF flour if it’s too wet. Or, if it’s too dry or crumbly, compensate with a bit more peanut butter (or a splash of dairy-free milk). We found ours didn’t need any adjustments.
4. Stir in chocolate chips. Then scoop out dough in 1 1⁄2 Tbsp amounts (I like using this scoop) and place on prepared baking sheet. Top with another sprinkle of chocolate chips and press down slightly to form into a disc shape.
5. Bake for 10-12 minutes, or until the edges appear
slightly golden brown and they’ve expanded to about twice their original size. Remove from oven and let cool on pan for 10 minutes (top with another small sprinkle of salt at this time – optional). Then enjoy (preferably with dairy-free milk).
6. Store cookies well sealed at room temperature up
to 4-5 days, in the refrigerator up to 1 week, or in the
freezer up to 1 month (let thaw before enjoying).
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