Ayus Ayurveda & Massage
Andrea Shuman, A.H.P./L.M.T.
Traditional Indian Medicine and Bodywork
Blog
The Joy's of Kitchadi
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It is Fall time. Time to hit the digestive "reset button" in preparation for the winter. There are many cleanses out there, from the very intense (Master cleanse) to the very gentle (no intoxicants, whole foods.) Cleansing with a simple Kitchadi diet is among the most gentle, and effective cleanses available and gives the digestion a "break" from the everyday challenges of unstable eating times, rushed meals and "quick food" that many of us indulge in through either necessity or habit.
Kitchadi is a traditional Ayurvedic food made from Mung Dahl, Basmati rice, spices and may or may not include a variety of vegetables. Mung dahl is a "gentle-lentil" that has kidney cleansing and digestive calming effects. Mung has a special property or "Prabhava" of being both purifying and tonifying, making it the perfect food for nearly all health concerns. White basmati rice is easily digestible and nutritious, and the vegetables and spices you choose will support your nutritional needs and digestive fire (agni) that is necessary to process the food that you eat to keep you healthy and alive!
Kitchadi is the signature food and cornerstone of Ayurvedic Cuisine. The touchstone that one can return to anytime you feel heavy, bloated, disinterested in food, or weak. It is also tasty, tri-doshic (good for all body-mind types, with some minor adjustments) and nourishing.
Eating Kitcheree for 2-5 days is good for most people to do periodically. Kitcheree is the recommended diet for those going through health problems involving multiple factors and symptoms.
You can find my favorite recipe here on Dr. Vasant Lad's resources page from the Ayurvedic institute, along with recipes for spice teas that are desirable to drink while going through a kitchadi "fast." Depending on how much water you add, the kitchadi will be either a "rice dish" or a souply stew; how thin the kitcheree depends on the health or weakness of the patient.
More soupy = more easily digestible.
I highly suggest experimenting with this recipe and adding it to your regular eating practices.
Happy Cooking!
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2 Comments
I'm excited to try a "fast".
One trick I like to do when I have to have lunch away from home, is to prep the veggies, like broccoli, and put them, raw, in a thermos. Meanwhile, I get the rice and dhal up to a boil, cook it as long as I can and then pour it into the thermos with the veggies. In a few hours, when I'm ready for lunch, the kitcharee and veggies are cooked perfectly.
Thanks for the comment. Good point:) I often give the "thermos kitchadi" recipe to clients who are "too busy to cook" and walla! Fresh meal. Give it a try with all the spices cooked in ghee minus the braggs if you do a mono-diet (fast) with it. I suggest the recipe linked in the article. The spices aid in digestion. Happy cooking!
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