Aloha! I am back on Kauai cooking for a Japanese Yoga Teacher Training (YTT) this month! As with all Hale Pule YTTs, the first week is a Kitchadi Cleanse. Kitchadi (Kitchari, Kichery, however you want to spell it in English) is a one-pot meal that is very easy to digest. It is typically made with basmati rice, split mung beans (daahl), ghee, and a combination of cleansing spices and herbs. Different vegetable combinations help to mix it up during the cleanse. For more information on kitchadi, see my post or visit Hale Pule. This week I made 12 kitchadis!
Breakfast each morning was kunyi, soupy white basmati rice with ghee and freshly grated ginger and turmeric -also very easy to digest.
Before each lunch and dinner, I also prepared a ginger appetizer for everyone. Fresh ginger helps to stimulate digestion and is nice to have before meals. The ginger we had this week was particularly hot and spicy, reflecting the fact that it’s been a very hot and kind of dry summer here on Kauai.
Each ginger appetizer is made by grating 1/8 – 1/4 teaspoon of fresh ginger, and adding 2 drops of fresh lime juice and a pinch of mineral salt.
We are so fortunate to be on an island with bountiful organic produce! Durga Farms, owned by and operated at Hale Pule, produces bushels of incredibly delicious, prana-filled veggies, as well as herbs and spices. Whatever we can’t get right here, we can get from our neighbor farmers or we can head over to one of many Farmer’s Markets. This island does it right! Stay tuned for some kitchadi posts, and have a beautiful day.