In my experience, when you begin eating more whole foods, condiments become crucial. You’re dropping the processed products and starting from scratch meaning that the flavor of everything you make becomes more custom and more interesting. Chef Greg Arnold is a veteran of the healthy dining world and when he launched Dark Horse Organics we were immediate fans. Dark Horse condiments include a charcoal vinaigrette, umami ketchup and some of the best mustards out there.
We asked Greg to join our In the Kitchen series (explore it here – it’s so good!) and he didn’t disappoint — get his complex, but worthwhile kitchari recipe below.
Want more from Arnold? Join his online cooking club with our friends at Conscious City Guide here.
In my kitchen you’ll find plenty of: Water in glass bottles. All water coming out of the tap tastes bad. Even if you have a filter, I don’t think people change the filters enough. They really need to be changed rather frequently.
Recipe staples always on hand: Broths & stews. Knowing how to make a handful of great go-to soups & stews is an amazing way to always use everything in the fridge before it goes bad.
Ingredient that makes everything taste better: Salt!!! Kosher salt, fleur de sel and maldon salt. Also, tamari.
Best food memory: The first time I went to Chez Panisse back in the day.
Essential cookbooks: The Noma Cookbook. Manresa. Preserving the Japanese Way. If you want a book that you can really learn a lot of techniques from I would say Bar Tartine.
Food philosophy in one sentence: Food for The Light Body
Fave ingredient lately: Leeks from the farmers market & fresh thyme.
Midnight snack perfection: Peanut butter out of a jar with a butter knife.
Food you love to eat with zero prep/additions: Fresh sourdough with organic butter.
Most impressive dish: I believe it would be my ramen. I have been working on the broths & stocks for years now & they just keep getting better every time.
Healthiest habit in the kitchen: Mise en place. Everything in the same place every time I cook. Everything super organized, organization is key to success in the kitchen.
Fave condiments: Dark Horse Organic, our umami powder is amazing on pretty much everything & I really love our fermented dijon, which has smoked onions, chardonnay, and wildflower honey. Kewpie mayo is pretty great too!
Best bargain tip: Go to the farmers market right before closing. Also, make sure to eat all of your stems (kale, beet, chard, etc.)… either saute them or slice them up & pickle them for later. Pickled stems add so much brightness to rich and savory dishes.
Fave veggie + what you make with it: Is bacon a veggie? But seriously, my favorite vegetable is the humble carrot. I like to use it as an aromatic in the base of soups & stews, I grate it & use it as a base for tomato marinara, I love them pickled, & they are so great roasted with za’atar, honey & labneh. You can use a carrot in a hundred different ways & the juice is great too.
Must-have munchies: Roasted & salted sunflower kernels. I can eat whole bags of those.
Craziest thing I buy at the market: $16 ‘10,000 year journey’ water from Erewhon
Favorite splurge: Chanterelle & porcini mushrooms when in season.
Your idea of an ideal dinner setting… A nice warm summer night in our backyard, cooking on the yakitori grill with Lindsay & Peggie.
For last minute entertaining, I… make sure we have plenty of natural wine on hand.
Signature cocktail: Lillet spritz with a natural white, ice cubes, & a little lemon.
Spiced Kitchari with Pistachios + Mint
2 t cumin seed
1 t mustard seed
1 t ground turmeric
1 t ground fenugreek
fresh ginger peeled
Soak for 45 min:
1 cup white basmati rice
1 cup red split lentils
1 large piece kombu
Large handful of pistachios
1 t sesame seeds
1 t cumin seeds
A few slices of leek
1 T chopped fresh cilantro
1 T chopped mint
Make clarified butter (ghee):
Melt 2 sticks organic butter on low in a saucepan.
Once melted & slightly bubbling, turn off the heat. After 3 minutes, begin to skim the milk whey. Then slowly pour your clarified butter into a bowl, while leaving the white, milky fat solids. Set aside.
Return to your soaked rice, lentils, and remove the kombu & strain the water.
In a Dutch oven, warm a few tablespoons of your clarified butter & start to warm your fried spices. Now, grate in your ginger. Stir. Then add in your rice and lentil & stir to allow the butter & spices to coat everything. Stir for a minute to slightly toast then add in 6 cups of spring water and1 bay leaf. Turn the heat up to bring to a gentle boil. Skim the scum, turn down to a simmer while leaving the lid slightly open. Check in 20. Remove bay leaf. Set aside once cooked. Season with dark horse black lava sea salt for optimal detoxification and some black pepper to taste.
For the garnish: In a cast iron pan, warm 1 T of clarified butter and add in your pistachios, sesame seeds and leek. Toast slightly. Then add in your fresh herbs to slightly soften.
Plate the kitchari on the bottom of your plate and use your cooked garnish and granola to your liking.