I decided to start my new year with this Ayurvedic Kitchari Cleanse diet.
For a long time I wanted to learn more about Ayurvedic life approach. Last Christmas my boyfriend gave me my first book on the subject and since them I cannot stop reading it.
I am so inspired how seasons, weather changes and environment can mirror and influence our body, appetite and consequently our mind.
Who knows me well knows that I love my cheese, wine and chutney and a few other things. I am a big girl with a big appetite for all the dairy, nutty and flavors of the world.
After indulging myself on Christmas and New Year (because I am worthy it) it is time to do some cleansing and beat the winter blues!!!
Why Kitchari cleanse and not a green juice detox?
Because I leave in a cold country, it is easy to make it and not too expensive like the majority of other health diets with fancy organic ingredients.
Kitchari is a balancing staple food that is prescribed and served in many Ayurvedic clinics.
The idea is to reset your system and to support imbalance of any kind. Remember the qualities of the winter that I mentioned above?
This simple dish made of mung beans and rice is neutral, light, soft and warm. Exactly what we need during the winter time.
Off course we can do in other seasons too …. anytime that we feel that we need some support to remove toxins from our system. During winter one pot meal sounds much more appealing than a glass of cabbage, apple and cucumber juice, right?
At least does for me at this moment in my life. Don’t take me wrong. Raw food is good but also hard to digest and don’t bring the opposite qualities that we are looking for during this cold season. Plus we don’t go hungry either.
Another positive aspect is that I can do a big batch for breakfast, lunch and dinner. It will save me time in the kitchen and more time to do other things that I like it.
Hope I have inspired you a little to experiment with me this new approach to food healing and living well!
3 days kitchari cleanse diet
- 6-7 cup warm water
- ½ cup yellow split mung beans (it’s not yellow lentils), washed and soaked at least 2 hours but preferably overnight.
- 1 cup basmati rice, washed and rinsed
- 1 tbsp of mix spices (coriander seed, cumin seed, fennel seed and turmeric powder) – see notes at the end.
- pinch asafetida, if available, otherwise omit it like I did it.
- 1-2 cups chopped carrot or other mild root vegetables.
- 1-2 cups of slice kale or other green leafs.
For seasoning (after)
- 1 or 2 tbsp ghee
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/2 – 1 tsp salt
- fresh Coriander
- shredded coconut
Feel free to experiment with other things such as lime, sesame seeds, olive oil, sunflower seeds etc…
How to make Kitchari
- In a medium pan boil 5 cups of water and set the other 2 aside to add during cooking.
- Drain and rinse the mung beans, rice add them to the boil water together with the spices. Keep them on a high heat until the water boils again. (in the video I have mix up my “grounded spices together”. Personally I prefer do from seeds but I want to use what I had at home. If you do from seeds you will need to dry roast the cumin, coriander and fennel until they release their fragrance 2-3 min approx. After grind them together and mix with the turmeric powder. Transfer the mixer to a spice jar and use this as you wish).
- Add the carrot vegetable and cook for 20 min and turn the heat down.
- Check with needs more water (everything should be covered with water). (In same recipes on internet they suggest to not stir up the Kitchari. So I only did at the very end but other bloggers do stir up. So listen to your heart. The main thing is to do with love).
- Add the green leafs and cook for another 10-15 min. Add salt and stir everything up. I used pink salt as has more healing and benefits properties.
- Turn off the heat and leave the pan closed – rest another 5 min.
- In the meantime in a fry pan add the ghee and the coriander seeds and cumin seeds. Cook until the seeds pop up (2 -3 min). Remove from the heat and pour into the kitchari. (I have not add this to my video because I didn’t have the seeds at home but I did another time and it was much better. On my video I add 2 tbsp of ghee and the taste was overwhelming. I have adapted later on for 1 tbsp plus the spices and it was delicious. I guess you need to play around and see what works better for you).
- Garnish with coriander and shredded coconut for some crunchiness. Yummy!
- Kitchari is the Ayurvedic prescription for cleansing.
- Kitchari resets the entire digestive system.
- Make fresh and daily. You can do 3-4 batches and have for breakfast, lunch and dinner and a extra one if you are hungry.
- Drink water and herbal tea to make sure that toxins are being ushered out of the system. (I love warm water with ginger).
- Try to eat your final meal before 8pm to give plenty of time for digestion before sleep.
- You can do one day to give your digestive system a rest and reboot or you can use as a cleansing tool every time that you feel that your body is asking for help!
Please feel free to leave a comment or share your experience. It is all about loving yourself and helping each other to achieve a better living lifestyle.