Instant Pot Khichdi (Khichuri)

I discovered khichdi while attending a week long yoga-meditation retreat, where we barely ate anything but khichdi, which was light on the stomach, yet fulfilling and soothing. Ever since, I’ve been making it often, as it is super easy to make, my family loves it, and it’s very comforting.

Usually this Indian dish, typically a porridge like consistency, is made of rice and lentils, but I’m trying to cut the rice out. My khichdi is made with quinoa and lentils, but you can easily substitute the quinoa back to rice. If you like a dry consistency for your khichdi, add less water.

The quantities of the recipe are meant to make a pot full of khichdi, especially during winter time. We just keep eating from it… If you want less- half down the ingredients (but not the time).

Btw- like any of my handmade bowls? get in touch with me, or take a look at my Instagram #ayeletspottery    🙂

you’ll need:

• 1.5 cups (soaked) organic quinoa
• 1.5 cups (soaked) organic lentils
• 4 Tablespoons coconut oil
• 3 teaspoons cumin seeds
• 2 bay leaves
• 11 cups water
• 3 teaspoons salt
• 2 teaspoons turmeric
• 2 teaspoons ajwain (optional)
• 2 Tablespoons cilantro
• squeezed lemon

How to:

1. Start by soaking the quinoa and lentils in clean water for an hour (can be done in the same dish). Rinse under running water and drain. Set aside.
2. Press SAUTE on your instant pot. After 30 seconds, add the coconut oil, and once melted, add the cumin and bay leaves.
3. When bay leaves turn brown and cumin is popping, add the quinoa, lentils, water, salt, turmeric and ajwain.
4. Turn off the saute, mix everything once. Close lid with vent in sealing position. Change the instant pot setting to manual or pressure cook mode at high pressure for 23 minutes.

After the pressure has naturally released (or you’ve manually released it) stir the khichdi. Scoop some into a bowl, add cilantro and lemon on top. Enjoy!

notes:

• Use any variation of lentils.
• Feel free to add any diced veggie: cabbage, cauliflower, spinach, peas, etc’ – anything you wanna get rid of, really- fresh or frozen.
• Like it spicy? add some red/green chilli or chilli powder. Play around with added garlic, onion. Prefer a sweet twist? add 1/2 teaspoon of cardamom powder, ginger and cinnamon to taste (instead of cumin, ajwain and cilantro). You can add some coconut milk instead some of the water. Garnish with raisins, cashews and/or almonds.
• Overnight, the khichdi will absorb the water, so if you like it porridge -like, add more water next time you heat it. Also, if you like it less “soupy”, reduce the water a bit, or change the quinoa to rice.

 

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Gluten free, Paleo, Vegan Chocolate mousse pie

I wanted to make a vegan cake for someone’s birthday, but most vegan desserts usually contain some grains or processed sugar, which I try to avoid, being Paleo. On the other hand, I do use eggs for baking, but that’s not vegan, right? I also wanted chocolate, thank you.

This cake was gone after a day!

After googling endlessly for the ideal combination of vegan and paleo with chocolate, I found Ester Perez’ recipe that looked promising and really pretty. I made two versions of it after tweaking it to my needs (basically, to ingredients I had at home) and thought this version is the better one, cause I don’t like it too sweet:

You’ll need:

• 1 cup pecan halves
• 7-8 pitted dates
• 1/2 teaspoon salt
• 1 Tbs water

***

• 3 ripe avocados
• 1 frozen banana
• 1/2 cup maple syrup
• 3/4 cup unsweetened organic cocoa powder
• 4 Tbs melted organic cold-pressed coconut oil
• 1 Tbs organic vanilla extract
• 1 teaspoon organic cinnamon powder
• 1 teaspoon sea salt

how to:

1. combine first 4 ingredients in a food processor or blender. Blend until sticks together. You don’t want to turn it into a powder, but you don’t want any whole pecans in there either.
2. Once blended, press the mix into a pie plate. You don’t have to butter the pan.
3. Set that aside and make your filling.
4. Add the remaining ingredients into the food processor or blender.
5. Once ingredients are completely blended together into a creamy consistency, pour mix into the prepared crust.
6. Set in the fridge to chill until serving, or if making ahead, freeze and serve at a later time, but thaw at least an hour to room temperature before serving.

This is a great dessert for a warm summer night, it’s cool and light. Only problem is, it’s so tasty and such an easy pie to make, that it’s tempting to make again and again. Bon Appétit!

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Kohlrabi Thins

Autumn season is here, and along with the other great root vegetables, kohlrabi is an excellent choice. Both bulb and green stem and leaves can be used in different ways. The texture feels like a crisp apple, the taste- like a broccoli stem, but a bit sweeter. Many people I’ve met are not familiar with kohlrabi, and are missing out, and that’s a shame!

fresh kohlrabi thins

Here’s a very easy way to prepare the bulb, and enjoy a healthy, tasty snack, or salad. I give you: raw, thin slices of kohlrabi, or kohlrabi carpaccio if you will.

First, you’ll need to peel it. I use my knife to cut the stems off, then cut the woody base, and peel the outer layer. You can use a vegetable peeler for that, but I really prefer my knife, as its quicker.  See demo here (used with a peeler).

Cut the kohlrabi bulb in half, and each half into thin slices. Prepare the slices on a plate, one layer first. Drizzle olive oil on top, sprinkle sea salt, and squeeze fresh lemon. Prepare the next layer, and again: drizzle olive oil, sea salt and lemon. Continue layer upon layer. Finally, leave for about 10 minutes to allow the flavors to blend.

*nice additions (all together or just some): sprinkle thyme or mint, small chunks of goat cheese or parmesan cheese, some balsamic vinegar, or- toss with lime juice and lime zest with some cilantro.

Enjoy !

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Chillin’ with chocolate-banana-date dessert. Dairy free, gluten free

Call it ice-cream, call it pudding, as long as it’s chocolaty, soft, and cool in my mouth, it’s one of the ultimate heat breakers for summer. The fact that it’s gluten, and dairy free, both paleo and vegan, elevates it to ideal. And, to top it all, it’s easy to make. Oh, it will be somewhat grainy, as I like to feel some chunks (dates, pecans). Now that’s pure awesomeness.

chilled chocolate banana date ice-cream

you’ll need:

• 1 cup unsweetened coconut flakes
• 2 ripe bananas
• 1/2 cup organic raw cacao powder
• 2 pitted medjool dates
• 1/4 cup pecans

How to:

1. Pulse the coconut flakes in a food processor, for about 1-2 minutes. At first it will be powdered, and then it will start to stick to the container walls.
2. Peel bananas and cut roughly into slices, and add to the coconut mixture in the food processor. Add cacao powder, medjool dates (make sure no pits), and pecans. Add any optional flavors*.
3. Blend in food processor until thick and creamy. If you like it smoother (and not feel the date, or coconut chunks), keep blending even more.
4. Transfer to a freezer-safe dish, and tuck in the freezer 30-60 minutes, yet not too long so it doesn’t harden too much. If you do leave it too long, that’s fine, just thaw it outside for a while, before serving. Alternatively, you can save in the fridge, covered, to have it as a soft mousse/pudding treat. All of the above, if you don’t finish it right away.

optional flavors to add:

• 1/4 tsp cardamom powder + 1/8 tsp chili powder. YES, it’ll add pizzazz to your mouth;
• 1/3 tsp cinnamon powder;
• 1/3 tsp coffee powder + 1/8 tsp chili powder + 1 Tbs vanilla extract;
• throw in some of your favorite nuts and berries (goji, mulberries, etc’);
• throw in some mini chocolate nibs or chocolate chips.

What’s your favorite addition?

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