This was the first meal I cooked after our week-long kitchadi cleanse. To ease back into eating separate foods, I chose some spices that help to stimulate the digestion (fresh ginger, fennel, cumin, cardamom, and coriander are all digestive enhancers). I made the same grain and bean that we’ve been having in kitchadi.
A ginger appetizer was also served (1/3 t fresh grated ginger with a pinch of mineral salt and 2 drops of fresh lime juice) about 10 mins before the meal to stimulate digestion. Fennel seeds were available as an after-meal digestive aid, as they are known to prevent indigestion, gas, and bloating, and they are a wonderful herbal mouth freshener. Yum!
Whole Bowl Menu:
- Yacon (root veggie from Kauai, similar to jicama, slightly sweet, crunchy and watery) and Yellow Beets with coconut oil, fresh ginger, fenugreek seed powder and fennel seed powder
- Napa cabbage with sunflower oil, fresh ginger, fresh turmeric, coriander, and cardamom
- Split mung beans with ghee, cumin seeds, mustard seeds, and asafoetida
- White basmati rice with ghee