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Soups and stews are my comfort food. Chickpeas are a big part of my healing treatment. When Leo makes this chickpea stew, I’m in a happy place. What else is in here? Cilantro topper, onions, green peas, potatoes, lentils, tomatoes, carrots, bell peppers, spinach. Served with a side of roasted brussel sprouts!

Signing Off,



I’m giving my body & digestive system a break. I’m eating kitchari!

It smells splendid and is so aromatic in the kitchen when cooking. There are times when I make it as per the recipe, but sometimes I add in cloves of garlic, and slices of ginger and onion or shallots.

The recipe was pulled from Natural News, and there are a few paragraphs to explain Kitchari’s benefits to the body. You can also find references & resources links at the bottom if you’d like to learn more, not just about Kitchari, but about the Ayurvedic approach.

Happy learning to those of you who decide to explore!

One saucepan

Ingredients (Yields 4 servings)
1 cup white basmati rice
1 cup split mung beans
1 tablespoon ghee
1 /4 teaspoon cumin seeds
1 /4 teaspoon brown mustard seeds
1 /4 teaspoon turmeric
1 /4 teaspoon rock salt or sea salt
4 cups water

1. Rinse the rice and mung beans until the water is clear.
2. In a saucepan over medium heat, heat the ghee and add the mustard seeds and cumin seeds. Stir a moment until the seeds pop.
3. Add the rice, mung beans, turmeric, and salt, and stir until well blended with the spices.
4. Add the water and bring to a boil. Boil for 5 minutes, uncovered, stirring occasionally.
5. Turn down the heat to low and cover, leaving the lid slightly ajar. Cook until tender, about 20-25 minutes.

A few pictures for you, but this is a version where I add garlic, ginger, shallots (I throw these ingredients in once the water has been brought to a boil).

Kitchari complete!


Lentils are a strong source for protein & iron. Great addition to any vegetarian’s diet. Add it to your routine! Best part, they have a earthy, tasty flavour. I really enjoy eating them with sablefish as it complements the fish’s nutty flavour.

But to start the day, I’ve been combining two of my favorite ingredients. Eggs & Lentils!

Ingredients – serves 2
– 4 eggs, whisked
– 1/2 onion, chopped (sub with or add cauliflower, chopped)
– 1/2 cup lentils, from the can (lentils are already pre-soaked in water while in the can)
– thyme, 1 tablespoon
– creamcheese, 6 teaspoons

– 2 x small frying pans
– small to medium sized bowl
– strainer
– whisk

Chop onions and/or cauliflower.
Open can of lentils and pour into a strainer. While still in the strainer, I like to rinse the lentils under running water.
Crack eggs into a bowl and whisk.

Heat up one small frying pan to medium heat. Start frying the onions and or cauliflower first, as those take longer to cook. Cook for 2-3 min. Add the lentils from the strainer, cook for another 2 minutes. Turn heat down to low, to keep warm.

Heat up the other small frying pan to medium heat. Whisk bowl of eggs once more, just in cased it settled, and then add HALF of the eggs to the frying pan. Let cook for 2 -3 minutes.

Add HALF the onions/cauliflower and lentils by placing in the middle of the egg. Add 3 teaspoons of creamcheese on top.

Let this sit for about 1-2 minutes. Fold the egg over the filling. Let sit for another 1-2 minutes.

And hazaaaa, you have yourself a hearty breakfast!
Repeat instructions to make a second omelette.

Don’t worry, if you can’t fold your omelette to perfection, you’re not the only one. Picture featured below shows the pretty omelette, and my disaster fold omelette in the background.

Lentil Omelette COMPLETE!



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