Aug 23, 2018
Detox – The Ayurveda Way
In this episode I discuss:
~The core practice of my spiritual life: food sadhana
~What’s it means to detox?
~What’s it have to do with our nervous system?
~Why you need to more warm and wet to get clean
~It’s about LOVE
~Products I use in my cleanses: mung beans-Kitchari Kit, Ghee, Triphala
~Download: Ayurvedic Cleanse Guide
Summer (Pitta-Reducing) Kitchari Recipe:
Use this anytime you have a pitta imbalance, such as acid indigestion or inflammation. It is also great weekly dish during the hottest months of the year for anybody.
1 cup yellow mung dal (whole mung beans are fine if you can’t get split)
1 cup basmati rice
1 1/2 inch piece of fresh ginger, peeled and chopped fine
2 tablespoons shredded, unsweetened coconut
1 handful of fresh cilantro
3 tablespoons ghee or coconut oil
1/2 teaspoon fennel seeds
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon salt
6 cups water
Preparation
Wash and rinse the split mung and rice until water is clear. Soaking the dal for a few hours before cooking to boost digestibility. Put the ginger, coconut, cilantro and ½ cup water into a blender and blend until liquified. Heat a large saucepan on medium heat and add the ghee, cumin seeds, coriander seeds. Stir until fragrant (a minute or so). Add turmeric and salt and the blended ingredients to the seed. Stir for a few minutes. Stir in the mung and rice and mix well.
Then, add the 6 cups of water, cover and bring to a medium boil. Let boil for 5 minutes, then turn down the heat to very low and cook, lightly covered, until the dal and rice are soft, about 25—30 minutes. Meanwhile, toast the coconut in an iron pan or skillet until brown. The consistency is mushy and the beans and rice will form a porridge. Garnish with the coconut and a little fresh cilantro. If you prefer, you can use half the water, and cook the mung beans with the spices and the rice separately, in a rice cooker.
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From my heart to your screen,
Katie