To soothe your spirit, cleanse your organs, and prepare yourself for the transition into summer, try to eat this meal for breakfast, lunch, and dinner for 3 days.

Kitchari means mixture, usually of two grains. In Ayurvedic medicine, which originates in India, food is considered medicine. This recipe comes from that tradition and is particularly nourishing and easy to digest. I like to prepare the rice and lentils separately and mix them in my bowl.

kitchari

For the rice:

Rinse 1 cup long grain brown rice.

Bring to a boil with 2 cups water. Reduce heat to simmer and cook , with lid askew, for 30 minutes.

In a skillet, heat 1 Tablespoon ghee (clarified butter) or coconut oil with:

• 1/4 teaspoon salt

• 1/2 teaspoon each: mustard seed, cumin seed, cumin powder, coriander powder, turmeric powder

When seeds start popping, turn off heat and slowly pour mixture into cooking rice.

You can add zucchini, summer squash, peas, cauliflower, broccoli or asparagus to the rice.

For the dahl:

Rinse 2 cups yellow split lentils. Drain and bring to a boil with 5 cups water.

Reduce heat to medium and cook, uncovered, for 30 minutes, stirring occasionally.

Skim off any white foam that develops and discard it.

In a skillet, heat 1 Tablespoon ghee (clarified butter) or coconut oil with:

• 1/4 teaspoon salt

• 1/4 teaspoon each: cumin powder and garam masala

• 1/2 teaspoon each: turmeric and coriander

Add vegetables such as beets, carrots, sweet potatoes, collards, kale and spinach to the skillet. Add 1 cup water, cover, and simmer on low heat for 15 minutes. Mix into the lentils, stir, and enjoy!