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


Pumpkin and Coconut Kitchadi


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


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

Digestive Kitchadi with Pumpkin and Broccoli


So delicious! Fresh organic pumpkin from Durga Farm in Anahola, Kauai, is the creamiest, most flavorful pumpkin on earth. This kitchadi is good for stimulating digestion, with bay leaves, warming oregano, and heating ajwain (celery) seeds. The students are still adjusting to the time difference and full schedule, but their appetites have been steadily increasing! After the pot was licked clean at lunch, I increased the recipe and made a thicker version for dinner and there was still only 1/3 c left at the end. Many people’s appetites increase when this pumpkin is involved.

4 c brown basmati rice (5 c white basmati for dinner)
2 c split mung beans (2 1/2 c for dinner)
12 T ghee (split V/RB)
1 T 2 t mineral salt (T RB, 2 t V)
2 Heaping T cumin seeds (RB)
2 Heaping T coriander seeds (RB)
1 T mustard seeds (RB)
6 strips kombu (RB)
12 bay leaves (RB)
Pea-sized chunk of asafoetida (RB)
2 1/2 t ajwain seeds (1 1/2 t RB, 1 t V)
1 T cardamom powder (V)
3 T fresh grated ginger (V)
1 T fresh grated turmeric (V)
2 T oregano (V)
10 c pumpkin, chopped
8 c broccoli, chopped
Water as needed
Top with ground flax seed and fresh parsley or cilantro

Cook the veggies and (V) ingredients in a big pot with enough room to add the rice/beans and (RB) ingredients, which are cooked in a pressure cooker. As always, heat ghee, add spices and simmer until their aroma comes up, add veggies or rice/beans and stir to coat the food in spices for a minute or two. Add water as needed, cover and let cook! Rice/bean time was about 22 mins at pressure, veggies took about 20 mins cooking.


Kidney Cleansing Kitchadi with Carrots, Yacon and Purple Cabbage

Today we had a kidney cleansing kitchadi, a bit of a diuretic with burdock root (fresh from Durga Farm), yacon, carrots, and purple cabbage. So colorful! I also threw in some mung bean sprouts that needed to be used, and instead of water I used leftover tea (Green Rooibos with cinnamon sticks). The tea worked well as the recipe I was modifying called for cinnamon anyway- it’s warming, sweet taste helps to balance the astringency of the adzuki beans and burdock. This recipe was a bit too heavy on veggies, especially for active people needing some more grounding, substantive food. In the evening, I did not use sprouts, I added more rice (4 c, white basmati), which also came out wonderful.

3 3/4 c brown basmati rice
3 1/2 c adzuki beans, soaked (more like 1 1/2 c dry)
Pea-sized chunk of asafoetida (RB)
1 T + 2 t salt (T RB, 2 t V)
6 strips kombu, chopped (RB)
1 T fennel seeds (V)
1 T brown mustard seeds (RB)
2 T cumin seeds (RB)
2 T coriander seeds (RB)
12 bay leaves (RB)
18 fresh curry leaves (yum!) (V)
1 t sweet cinnamon (V)
1 T cardamom powder (V)
1 t cardamom seeds (removed from pods) (V)
2 T turmeric (V)
6 c carrots chopped
6 c yacon root chopped
2 c burdock root chopped
2 c mung bean sprouts
Water or tea as needed

If you’re reducing the recipe, you could do it all together in a pressure cooker, releasing the pressure just before the rice and beans are done to add veggies, and then take it back up to pressure for the last 5 mins or so. Otherwise, heat ghee in a pressure cooker for rice and beans (RB), and a pot for veggies (V). Put all RB spices in the pressure cooker, and the V spices in the pot, and cook until their aroma comes up. Add the rice and beans to pressure cooker, and the veggies to the veggie pot, and stir until the food is coated in spices. Add water in the right proportion to rice and beans, and enough water to just cover the veggies. In the above amounts, pressure cooking time was 22 mins at pressure and veggies cooked in about 25 mins.

Enjoy, and let your kidneys rejoice!
Recipe modified from Myra Lewin’s at Hale Pule

Warming Sweet Potato Kitchadi


Today was our first day of another 200 hr Japanese Yoga Teacher Training here on Kauai, with many students coming from Tokyo. As with all kitchadi cleanses, we had kunyi (soupy rice) for breakfast. Tea today was Green Rooibos with cinnamon sticks and honey (yum)! Weather was cool and rainy all day, so I made a warming sweet potato kitchadi with kale for lunch and again for dinner. For those of you in *really* cold weather, if you want some extra warming, don’t be afraid to add a little more heat to your meal: cloves, black peppercorns, and cinnamon are all warming spices. Especially the peppercorns and clove, so don’t get too crazy with those or you’ll cause pitta (fiery dosha) imbalance.
Below are the ingredients, serving 28 people. I cooked the rice/beans/RB spices in a pressure cooker and the veggies/V spices in a separate pot, and combined them at the end. I was cooking by intuition so I’m sorry for this mess of a “recipe,” but it came out very good!

3 3/4 c brown basmati rice (white for dinner- easier to digest before bedtime)
1 3/4 c split mung beans
12 T ghee (6 T RB, 6 T V)
4 t mineral salt (2 t RB, 2 t V)
4 strips kombu, cut into little pieces (RB)
1 pea-sized chunk of real asafoetida (you can use 1/4 – 1/2 t powder) (RB)
1 T mustard seeds (RB)
2 T cumin seeds (RB)
2 T coriander seeds (RB)
2 t coriander powder (RB) -coriander is cooling, to balance out a bit of heat
9 cloves (5 RB, 4 V)
4 sweet cinnamon sticks (2 RB, 2V)
2 t cinnamon (1 RB, 1 V)
1 T cardamom powder (2 t RB, 1 t V)
2 t cardamom seeds, taken out of the pods (V)
3 T fresh grated ginger (V)
1 T fresh grated turmeric (V)
10 c chopped sweet potatoes
10 c chopped dino kale
Water as needed (1:4 mung, 1:3 brn rice, 1:2 white rice, enough to just cover veggies).

I cooked the veggies in a big pot with enough room to add the rice/beans from the pressure cooker. As always, heat oil and spices until their aroma comes up, add veggies or rice/beans and stir to coat the food in spices for a minute or two, add water as needed, cover and let cook! Rice/bean time was about 22 mins at pressure, veggies took about 45 mins cooking.

Recipe inspired by Myra Lewin at Hale Pule

Day 7: Modified Simple Kitchadi with Carrot and Kale

Day 7, Midday Meal: Modified Simple Kitchadt with Carrot and Kale

For this last meal of our kitchadi cleanse, I decided to spice it up a bit by adding about 2 T fennel seeds (cooling, great for digestion) and 12 fresh curry leaves to the Simple Kitchadi recipe.  The curry leaf has a great and mildly sour (think limey) taste and it turned out super yummy!

Day 7, Evening Meal:  Whole foods, served separately!

  • White Basmati Rice with ghee
  • Mung beans with ghee, mustard seeds and cumin seeds
  • Cabbage with sunflower oil, cardamom and coriander
  • Yellow beets and yacon root with fresh ginger, fennel powder and fenugreek powder

Cabbage, Kale, Yellow Beets and Carrots

Day 6: Sweet Potato Kitchadi

Day 6, Midday and Evening Meals: Sweet Potato Kitchadi

The purple sweet potatoes here on Kauai may be my favorite vegetable on the planet.  They are sweet, creamy, and best of all, bright purple.  They make this kitchadi a favorite of many.  Because it can be very hot here, and there are often a few students with some pitta dosha imbalance (too much heat), I usually cut down on the spices because they are so warming.  However, if you live in a cold environment and/or are not prone to pitta aggravation, this is a wonderful kitchadi to enjoy even using regular (organic or local as possible) sweet potatoes.  Cooking for 25 people, I multiplied the recipe by about 4.5 and made a few other edits.  Here is my version -amounts are estimated, and this makes A LOT:

  • 2 1/2 c white basmati rice
  • 1 1/4 c split mung beans
  • 13 1/2 T ghee
  • 2 1/2 T mineral salt
  • 1 1/2 T cumin seeds
  • 1 1/2 T mustard seeds
  • 1 1/2 T coriander seeds
  • 4 strips kombu, chopped up small
  • 1 pea sized ball of asafoetida
  • 3/4 c grated ginger
  • 1/4 c grated turmeric
  • 1 c + fresh chopped coconut meat
  • 1 c chopped cilantro
  • 25 cardamom pods
  • 30 plack peppercorns
  • 5 cinnamon sticks
  • 13 bay leaves
  • 25 cloves
  • 12 – 16 c veggies

For this recipe, put half the ghee and salt into a pressure cooker, add all the seeds, kombu, asafoetida, cardamom pods, black peppercorns, cinnamon sticks, bay leaves, and cloves, and simmer for a couple minutes.  Add rice and beans, stir it up, and add 9.5 c water.  Cover and bring to pressure, cook for 22 minutes at pressure, take it off the heat and let the pot depressurize on its own.  While that one is cooking, blend up the coconut, ginger, turmeric, and cilantro in a food processor or blender.  Chopping it up works fine, too.  Put the other half of the ghee and salt into a pot, heat it up and add the sweet potatoes.  Add water to about 1/3 the height of the potatoes in the pot and cook them until just about soft.  You can experiment with adding some of the spices to the ghee in the potato pot instead of the rice.  Cooking the potatoes with the cinnamon and cardamom is nice.  Add the greens (I use kale) when the potatoes are almost done.  Cook about 15 more minutes (til you can put a fork through a potato) and the add the coconut mixture, stir it up and add the rice/bean/spice mixture.  Voila!  Amazing.  Serve and eat with love.

Sweet Potato Kitch