SPRING KICHAREE with Burdock, Nettle & Vegetables

April 10, 2020

Saute until onions are fully cooked. Add small amount of water or broth if more moisture is needed during cooking process.

2 cups Onion, chopped small


8 cloves Garlic, fresh, minced

3 Tablespoons Sesame Oil

1 Tablespoon + 1 1/2 teaspoons Turmeric powder

1 Tablespoon Garam Masala* powder

1 Tablespoon Holy Basil

2 Bay Leaves, whole

1/2 teaspoon Black Pepper, ground

2 teaspoons Sea Salt


Add just barely enough water or broth to above mixture to cook the following vegetables. Add carrots first because they require a longer cooking time then add greens and mushrooms.


2 1/2 cups Carrots, chopped

8 cups Greens, chopped

~16 dried Shitake Mushrooms chopped (need to soak in hot or cold water for around 15 minutes before cutting to smaller pieces; save broth for future soup stock or use now)


Combine all of the above with the following and do not cook further.


4 cups Mung Beans cooked in Burdock Nettle Broth (separate recipe is available)

4 cups Brown Rice cooked in Burdock Nettle Broth (separate recipe is available)

2 Tablespoons Lemon Juice


*Garam Masala is an all-purpose spice blend used in Indian dishes. Typical ingredients include: coriander, cardamon, black pepper, cinnamon, cumin, caraway, cloves, ginger, nutmeg, etc.

Also in Recipe

SUMMER MILLET – Italian Flavor

April 13, 2020

In large pot sauté until purslane is only partially cooked: 2 cups Purslane, chopped 1/2 cup Green Onions, chopped 1 1/2 tsp. Sea Salt 1/4 tsp. Black Pepper, ground 1/2 tsp. Rosemary, dried, ground 1/2 cup Olive Oil Add and lightly cook but keep firm: 1 cup Summer Squash, cut to any desired size

Continue Reading

SPRING HERBAL SOUP – BURDOCK & NETTLE Fennel & Holy Basil Flavor with Mung Beans and Rice

April 13, 2020

8 cups water, vegetable, grain, meat or bone broth 16 cloves Garlic, fresh, peeled, whole 1/2 oz Burdock Root Place all of the above in large pot and simmer covered for 30 minutes. Turn off heat and add: 1/2 oz Nettle Leaf Stir in, cover and let sit for minimum 1 hour Strain

Continue Reading

DONG QUAI DAHL (Indian style lentil soup) with QUINOA

April 13, 2020

Make the medicinal herb broth: 8 cups water or vegetable or grain or bone broth or meat stock 16 cloves Garlic, peeled, whole 1oz Dong Quai Root Place all of the above in large pot and simmer covered for 1 hour. Strain or take out all herbs with slotted spoon and discard. Sauté on low

Continue Reading