I’m so happy to know many of you have tried the recipe for my almond bread on my last post! I know it is definitely different from what I usually post here on the blog, but with my change in diet I’ve been trying new things and playing more in the kitchen, lots of fails I have to tell, but that’s the only way to go when making new recipes.
This recipe is definitely not a fail. This ayurvedic weight loss soup is something I learned with my Ayurveda teacher. As some of you might know, I’m studying holistic nutrition and part of our program goes in-depth with Ayurveda and some TCM. Besides having all the sciences and learning how the body functions like any other medicine school, we get to learn more about traditional medicines and natural treatments.
Ayurveda is one of my favorite topics ever. I could go on and on talking about it. It is so beautiful in the way it understands the body and how everything is related. The recipe I want to share today is for a very effective detox program I do using Ayurveda. This is a very light variation of something called Kitchari, and the best part is that it is suitable for vegans and omnivores as well, and everyone benefits!
Gastrawnomica’s Ayurvedic Weight Loss Soup
Yields 6 servings
2 cups lentils, rinsed and soaked minimum 2 hours
5 cups chopped veggies: zucchini, chayote, carrots, celery, tomatoes*
1/4 cup chopped onion
1 garlic clove, finely chopped
2 to 3 cm chopped or grated fresh ginger
1 big Tbsp 100% Organic Ghee or coconut oil*
Herbs and spices: dried ginger, Turmeric Root Ground, paprika, oregano, basil, rosemary, Organic Mustard Seed Ground, cumin and coriander – I used about 1/4 to 1/2 tsp of each and 1 Tbsp turmeric powder
Sea salt to taste
*Ghee is how traditionally this meal should be done but coconut oil is the best substitute.
*Preferably use water rich vegetables and avoid roots for a lighter version.
Start by heating a large pan on medium heat. Add ghee or coconut oil and melt. Add garlic, onion and fresh ginger and sauté until light golden. Add all your herbs and spices and burst until aroma comes out and spices are open.
Add your hardest veggies/roots and cook until they look slightly cooked. Transfer to a big pot and add about 1 liter of water. Add the rest of your vegetables and rinsed lentils (they should be already soaked) and cook for about 30-40 minutes, until lentils are soft and the soup is boiling.
Serve with fresh cilantro or parsley and enjoy!
For weight loss, I suggest having the soup for lunch and dinner for 3-5 days as a meal substitute. You will be surprised how effective this is!
Portions will depend on the person, but I suggest 1-2 servings as a meal replacement.
I hope you like this recipe and don’t forget to share! Let me know what you think when you try it.
Talk to you soon!
Watch step by step here: