Day 1, Evening Meal:
Simple Kitchadi with Carrots and Kale (recipe serves 4)1/2 c basmati rice 1/4 c split mung beans 3 T ghee 1 t cumin seeds 1 t coriander seeds 1 t brown mustard seeds 1/8 t asafoetida 1 3″ strip kombu, chopped up in small pieces (1/4″) 1/2 t mineral salt 1 T fresh grated ginger 1 t fresh grated turmeric 1/2 t cardamom powder 3 – 4 c chopped veggies (carrots and kale) 6 c water (more as needed)
Simmer the seeds, asafoetida, and 1/2 the salt in 1/2 the ghee until the aroma come up. Add split mung, rice, and kombu. Add 4 c water and simmer for 45 minutes. If using a pressure cooker, cook 22 minutes at pressure.
Put remaining ghee in a big pot and simmer the ginger, turmeric, and cardamom powder for a couple minutes. Add the veggies and cook until soft. Add the rice etc. mixture and stir it all together. Top with ground flax and cilantro or parsley. Avocado on the side is always a treat but not generally had while cleansing. Eat with love and appreciation!
Recipe by Myra Lewin at www.halepule.com.