Kitchari Cleanse

In Indian Ayurveda, this dish is considered to have all the correct components for a complete meal.

Ayurvedic Medicine is one of the oldest holistic – whole body, healing systems known to man which was developed more than 3000 years ago in India.

It is based on the premise that health and wellness are intrinsically linked between the mind, body and spirit which is a principle I live by.

I have been incredibly fortunate to visit the amazing, Como Shambhala in Bali not once but twice and on the second visit arranged for a Bespoke Ayurvedic Wellness programme for 10 days.  Actually, words cannot describe how wonderful it was.  Como Shambhala itself is stunning and to have the treatment with such an amazingly knowledgable doctor is divine.

I did not have Kitchari there but it is where after the wealth of knowledge I learnt I embarked on my Ayurvedic journey and incorporated the Kitchari into my lifestyle.

For many years I have lived this amazingly holistic lifestyle and I adopt many different principles into my everyday life and have travelled extensively and tried many different methods.

But for today we will discuss Kitchari.  I do this several times a year for 7 days.  It gives your body and digestive system a break and is perfect for doing at the beginning of the seasons.

If you have never done one before I would suggest 3 days but you can even start with 1 day.  It is incredibly, filling, healing and nourishing so even 1 day to start would be beneficial.  1 day of anything good is better than no days.

This is just a short glossary of the key benefits of the amazingly healthful ingredients.

The Benefits

Mung beans are cooling and sweet.  They benefit the liver and gallbladder, nourishing liver yin.  They are detoxifying, cleansing of the heart and vascular system.  They also remove damp heat and resolve swelling.

Coriander, cumin and ginger are pungent, increase circulation of QI ( Vital energy ) and increase the metabolic rate.

Turmeric has a wonderful protective function to the liver, lowers cholesterol, is anti-inflammatory and has antioxidant qualities.  It reduces masses in the uterus and dissolves gallstones and reduces menstrual pain, to name just a few functions. ( Make sure that you use disposable chefs gloves as the turmeric will leave your fingers orange and also be careful on your worktops.  Orange marks everywhere if you are not careful but so worth it as the health benefits are so abundant.  I have fresh turmeric every day.

Kombu helps you absorb more nutrients from these foods and prevents striking to the pan.

Brown rice strengthens the digestion and boosts QI ( vital energy ).  Its B vitamins soothe the nervous system to alleviate depression.

Indian Ghee nourishes the kidney essence, Jing

INGREDIENTS

Serves 6

2 Tbsp Ghee ( Clarified Butter )

4 cm red Birdseye chilli, finely chopped

2 cm fresh ginger, peeled, with a teaspoon, and grated

3/4 tsp fresh or ground turmeric ( I always use fresh )

3tsp whole coriander seeds. lightly toasted to release the fragrance then grind

1 cup split mung beans ( whole mung beans need to be soaked overnight)

1 piece of kombu

2 Litres boiling water

1 1/2 cups of Biodynamic Long grain brown rice

2 medium ripe tomatoes chopped

1-2 pinches of sea salt ( I use Himalayan )

1/2 tsp asafoetida powder ( found in Indian or Asian Grocers )

6 curry leaves

Seasonal chopped Vegetables

1 Medium potato

Carrot

Choko

Broccoli to add in last 5 minutes

Chopped fresh coriander leaves

METHOD

Rinse the mung beans well in a sieve.

Add the chilli, ginger and turmeric stirring to combine the mung beans and chopped Kombu and then add the ground coriander. Combine well before adding the boiling water. Bring to the boil and then reduce the heat to a simmer, partially covered for 15 minutes.  If any scum rises to the top skim it off.

Add the rinsed rice, tomatoes, salt and chopped vegetables ( not Broccoli ) stirring well. Reduce the heat to a simmer and cook for a further 25 minutes part covered.  Until the rice is soft and the vegetables are cooked.

Stir in the curry leaves and simmer for an additional 5 minutes.

Meanwhile, heat the Ghee in a wok or saucepan and add the broccoli and stir fry for a minute or to your preference.

Enjoy

To serve sprinkle with a little cumin seed, asafoetida powder, the broccoli and a drizzle of ghee with lots of fresh coriander.

So tasty and super healthy.  Enjoy and here is to your continued good health.

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Author: Saskia Loorea

I help people to Look Younger, Feel Younger, Have More Energy. In a genuine and holistic way, through my 7 days of Principle. I have successfully worked as a Holistic Health Coach, Yoga instructor and a fashion consultant for the last 20 years with a longstanding clientele, not necessarily relying on my advice but appreciating my advice.

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