KITCHARI RECIPE
There are many versions of this cleansing dish online but this is my favourite. It was given to me by an Ayurvedic practioner, Eleni Tsikrikas, who lead me through a cleanse last spring. You can eat this dish exclusively throughout your cleanse or simply incorporate it as part of your cleansing plan. It is nourishing, grounding, and easy to digest.
1TBSP sunflower oil (I use ghee)
¼-1/2 teaspoon ground cumin seed
¼-1/2 teaspoon ground turmeric powder
1 teaspoon ground coriander seed
¼-1/2 teaspoon ground fennel seed
1/4 tsp mustard seeds
2.5 cups water
¼ cup mung beans (I find these cook up easier if I soak them for a few hours first)
¼ cup brown rice (you can substitute quinoa for rice…soaking the grains for a few hours supports digestibility)
¼ tsp sea salt or braggs amino acid
PREPARATION:
In a saucepan, over a low flame, heat the oil and add the mustard seeds, until they
pop. Add the cumin, fennel, turmeric until the spices marry. Rinse the mung beans and
add to the spices and oil until the mung beans are coated. Add the water and bring to a
boil. Let the mixture simmer for about 10minutes. Rinse the rice and add to the
mixture and continue to simmer for a further 10 minutes. You may need to add more
water if the rice and beans thicken and they need further cooking. Turn off the
heat and add the coriander.
You can eat this separately or steam some vegetables and add to the mixture. Good
choices are kale and zucchini. Total cooking time is 20 minutes.
SPRINGTIME SALAD DRESSING
Salads are wonderful to consume during a cleanse. This salad dressing is packed with flavour and gives digestion a boost with the apple cider vinegar.
4 Tbsp apple cider vinegar
4 Tbsp flax, olive, sesame oil (your choice)
2 Tbsp tamari (I use Bragg’s)
2 tsp cumin
4 tsp dried dill
sea salt and pepper to taste
I put all the ingredients in a glass jar, shake it up, and then store in the fridge.
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