Do you feel the time has come for you to re-set your digestive system and your mind all at once? We recommend you to try a Kitchari cleanse - a gentle & easy way to detox both body & mind.
What is Kitchari?
Kitchari (pronounced kich-uh-ree) is the traditional cleansing food of Ayurveda. It is a combination of split mung beans and white basmati rice with plenty of spices, depending on your constitution. Kitchari is a sattvic meal which means that it won't aggravate any of your doshas (more on the doshas here), and will promote instead the pacification of your digestive track.
Maintaining a “clean” physical vessel is key to support any life changing transformations. Why?
Because when our physical body is rid of any extra and heavy food processing tasks, it can create renewed life force and greatly increase our focus, vitality and creative powers.
How to do a Kitchari Cleanse?
To do the kitchari cleanse, enjoy a warm bowl of kitchari for two to three meals a day, for 3 days. If it's your first time, we recommend just starting with 2 meals a day (lunch & dinner) for a weekend, and having warm tea & fruit or oatmeal for breakfast.
Everything is going to be fine :)
During the cleanse, stay away from:
And whenever hunger strikes too hard, aim for one of the following:
A handful of seeds & nuts (pumpkin seeds, walnuts, almonds)
A bite of apple with 100% nut butter
Good fats (ghee, avocado)
How to Make Kitchari?
1 cup dried yellow split peas or lentils
1/2 cup long grain brown rice (optional)
3 tablespoons ghee or coconut oil
1 tablespoons grated fresh ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon fennel seeds
1 teaspoon ground fenugreek
1 teaspoon ground turmeric
1 teaspoon sea salt
5 cups vegetable stock or water
Some green leaves, broccoli or baby spinach
Rinse the yellow split peas or lentils and rice. In a saucepan over medium-high heat, heat the coconut oil or ghee. Add the ginger and cook, stirring, for 30 seconds. Add the cumin, coriander, fennel seeds, fenugreek, and turmeric. Cook for another 30 seconds, until fragrant. Add the split peas or lentils and rice and stir to coat in the spices. Add the salt and pour in the water or vegetable stock. Bring to a boil, cover, and reduce the heat to medium-low. Simmer for 35-45 minutes, stirring occasionally, until the peas/lentils are tender but not mushy and most of the liquid has been absorbed. (You may need to add more water if the mixture becomes to dry). Stir in the greens. Cover & cook for another 4-5 minutes. Enjoy!
Now, like anything in life, it is all about balance, and even though this m