We are about to enter a time of year in which a whole collective of people pledge to change, to improve upon, and even punish their bodies.

At Neshama we often quietly lead by example, but this year, given the high level of vulnerability among all of us, we choose to vocalize a totally different approach.

Personal growth requires deep nourishment.

Some of the most powerful practices you can perform are those which deeply nourish your body. When you choose sound nutrition, regular meals, and eating with attention, you nourish the house of your mind and soul. You choose the higher path of celebrating yourself and your life.

When you eat with attention, gratitude, and even surrender, you honour the sacred body you have.

Ayurvedic Kitchari

• Serves 4

• Soak: 30 to 60 minutes

• Prep: 10 minutes

• Cook: about 40 minutes

Ingredients:

• ¼ cup brown lentils

• ¼ cup red lentils

• ¼ cup white basmati rice

• ¼ cup white quinoa

• 2 tablespoons ghee or coconut oil

• ½ teaspoon turmeric powder

• 6 fresh curry leaves

• 1 tablespoon minced fresh ginger

• 1 small green Thai chile, seeded and minced (optional)

• 1 teaspoon ground fennel seeds

• 1 ½ teaspoon salt

• 2 cups diced vegetables of your choice: carrots, zucchini, sweet potatoes, turnips, green beans, broccoli, asparagus, kale, spinach, peas...

• Sliced lime (optional)

• Roasted cashews (optional)

Preparation

1. Rinse the lentils in a colander and then soak in water for 30 minutes. Drain and set aside.

2. Heat 1 tablespoon of the ghee in a heavy saucepan over low heat. Add the spices one by one, stirring constantly. *Add green chilli pepper if using.

3. Add the rice, quinoa, soaked lentils and salt. Pour in 1L of water.

4. Bring to a boil and simmer 10 minutes.

5. Add any root vegetables. Cook an additional 20 minutes .

6. Add leafy greens at the end of the cooking process and mix them in as they wilt.

7. Serve warm with extra oil, pepper, slices of lime and cashews if desired.