First meal off the cleanse

Today we had separate foods for dinner, our first meal coming off the kitchadi cleanse. After a week of one-pot meals where the foods had time to stew together and get to know each other for a while before being eaten, we wanted to make this meal nice and easy to digest, so i used ingredients that are also in kitchadis. This way, the body would not be shocked into digesting a bunch of foods with very different qualities. White basmati rice is the easiest grain to digest, and split mung (mung daal) the easiest bean. Broccoli is a favorite of the Japanese ladies, and we also had sweet turnips. The fresh oregano from Durga Farm on Kauai is amazing- some leaves the size of my palm! Oregano is also a great herb for digestion.

White basmati rice, ghee, mineral salt

Split mung beans (soupy), ghee, cumin seeds, black mustard seeds, sesame seeds, coriander powder, kombu, asafoetida, mineral salt

Broccoli, fresh chopped oregano leaves, fresh ginger, fresh turmeric, coriander seeds, coriander powder, cardamom powder, mineral salt

Sweet turnips, ghee, fenugreek powder, coriander powder, fennel powder, mineral salt

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Pumpkin and Coconut Kitchadi

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This afternoon’s kitchadi was the last of the cleanse. It’s always nice to leave the students with a delicious impression of what can seem like a very long cleanse. We happened to have some fresh coconuts, so I scraped out the meat and added it in for a special twist. I started with Hale Pule’s simple kitchadi recipe and added a few cinnamon sticks, some extra cardamom seeds and coriander for flavor and balancing. Coconut can be simmered with spices to absorb some flavor and soften up, or thrown in towards the end for a yummy little crunch- just be sure to chew well!

5 c brown basmati rice
2 1/2 c split mung beans
14 T ghee
2 T salt
Pea-sized chunk of asafoetida
6 strips kombu, cut small
3 T cumin seeds
3 T brown mustard seeds
3 T coriander seeds
4 cinnamon sticks
4 T fresh grated ginger
2 T fresh grated turmeric
1 T cardamom powder
2 t cardamom seeds (removed from pods)
1 T coriander powder
2 t cinnamon powder
2 c fresh coconut chunks (chopped up in food processor)
10 c pumpkin, chopped
11 c collard greens, chopped

Cooling Kitchadi with Zucchini, Sweet Potato and Napa Cabbage

imageThe sun finally came out and warmed things up! This cooling kitchadi features cooling spices such as fennel seeds, curry leaves and coriander. I used sunflower oil instead of ghee, which benefits the spleen. I had never combined sweet potato, zucchini and cabbage but it all came out very delicious. Six days into our kitchadi cleanse, the yoga students are beginning to really enjoy it after some resistance at the beginning. Tomorrow evening we will have a “regular” meal of separate foods but I will always love kitchadi.

5 c brown basmati rice
2 1/2 c split mung beans
14 T sunflower oil
3 T cumin seeds
3 T brown mustard seeds
3 T coriander seeds
2 T fennel seeds
1 T 2 t mineral salt
18 fresh curry leaves
4 T freshly grated ginger
2 T freshly grated turmeric
1 1\2 T cardamom powder
2 t fennel seed powder
1 T coriander powder
5 c sweet potato, chopped
5 c zucchini, chopped
11 c Napa Cabbage, chopped

Liver/Gall Bladder Cleansing Kitchadi with Beets and Greens

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The pink Kitchadi! This one is great for cleansing and detoxing- with burdock, dandelion root, beets and beet greens, this was a hit with the Japanese ladies. Slightly sweet (because of the beets) but definitely having some bitterness with the other roots, this kitchadi will do your body good and taste great. Hale Pule’s recipe calls for barley instead of basmati. Though basmati rice is easier for the body to digest, the bulk and fibrous quality of barley helps to move matter through the digestive tract and stimulates the liver. We didn’t have any, so I went with brown basmati. For additional ease of elimination, I added extra ghee and some extra spicing.

5 c brown basmati rice (or barley)
2 1/2 c split mung beans
16 T ghee
3 T cumin seeds
3 T brown mustard seeds
3 T coriander seeds seeds
1 T 2 t mineral salt
4 T fresh grated ginger
1 T fresh grated turmeric
1 T cardamom powder
1 T coriander powder
2 c fresh burdock, chopped
1/2 c dandelion root, chopped (dried and reconstituted)
10 c beets, chopped
Top with parsley, cilantro, ground flax seed
10 c beet greens, chopped