I’ve tried and failed many a Spring cleanse. I am just not good with being hungry. I get really grouchy and I can’t think straight. I’ve tried the Master cleanse, different juice and smoothie types but I always stop because I’m just too uncomfortable and unable to function well.
The Kitcheri cleanse recommended by my Ayurvedic Practitioner was different. It’s healthy and easy to make, but the best part is that Kitcheri is comfort food! A simple stew of rice, mung beans, spices, and veggies, it’s eaten at every meal during the cleanse. It tastes yummy and fills my tummy. Kitcheri, although satisfying, works because it’s very easy to digest and is believed to purify the digestive organs and cleanse the body of residual toxins.
This Kitcheri cleanse helped me feel healthier, energized, focused and I lost weight too!
If you want to try a kicheri cleanse here’s my recipe:
1. 1/2 cup yellow split mung beans (I buy them on Amazon)
2. 1 cup basmati rice (rinsed well)
3. 2 tablespoons ghee (or coconut oil if vegan)
4. 1/2 teaspoon cumin seeds
5. 1/2 teaspoon turmeric powder
6. 1 to 2 teaspoons himalayan sea salt (I use 2 but I love salt)
7. 5 cups of water
8. 1 carrot or smallish sweet potato (or both)
9. Veggie of choice – kale, spinach, zucchini, asparagus, peas, etc.
1. Soak Mung beans in water for at least 8 hours, or overnight
2. Melt ghee in large soup pot over medium heat
3. Add spices and salt and sauté about a minute
4. Drain mung beans and add them to pot, sauté for 2 minutes
5. Add water, bring to simmer, cover and cook for 25 minutes
6. Add rice and carrot/sweet potato, stir, cover and simmer for 20 minutes
7. Add veggie and simmer for 10 minutes more