Easy Ayurvedic Detox

With spring in the air (and a baby due imminently!) I’ve been busy clearing my outer space to freshen things up and get ready for new beginnings.

I would normally do a thorough internal detox at this time of year to clear out the inner gunk that accumulates over the winter, but being 8.5 months pregnant and all means my favoured juice-fasts are a no-go right now.

Kicharee is super easy to digest (it kinda looks like it’s already been digested, right?!) which is why it’s such a great detox food. Anything that takes the pressure off your digestion for a little while will free up your body to focus on any clearing and maintenance that’s needed.

Luckily Ayurveda (Yoga’s sister science – btw if you’re practising Yoga but not Ayurveda you’re missing a serious trick!) has the perfect dish for cleansing.

Whatever your constitution is, whether you’re young, old, sick, healthy, pregnant or otherwise, Kitcharee will do your body good.

It’s a one-pot, easy-to-make, all-around-healing and digestion-kindling meal. It balances all three doshas (meaning it’s good for everyone!) and is also given to anyone who’s sick to assist their recovery. Sound good?

For a simple and gentle detox make a batch of this and eat just this two-three times a day for a day or two, sipping on hot water in between meals.

If you’re pregnant, or not ready to dive into a more intense detox or fast for any other reason, this is a great way to gently cleanse and support your body from the inside-out.

There are probably a million variations of this recipe but here’s the essential mix to get you started.

The Bulk

1 cup of mung beans (soaked overnight)

1 cup of basmati rice (or another grain such as quinoa or brown rice)

3-4 cups of water (if you want it thicker use slightly less water, for a more soupy consistency add a little more)

The Seasoning

A chunk of fresh ginger

1sp cumin seeds

1tsp mustard seeds

¼ tsp of each of turmeric, ginger powder and coriander powder

Seaweed (optional, I use kombu but you can substitute for another)

Salt to taste

Vegetables

Whatever seasonal vegetables you have in the fridge. Here’s where it’ll vary each time you make this. This time around I used broccoli, carrots,  swiss chard, and spinach.

Toppings (optional)

Handful of fresh coriander

Lightly toasted sesame seeds

Instructions

  • Heat some oil in a pan and fry the fresh ginger, cumin and mustard seeds.
  • Add the mung beans and rice along with water, bring to the boil then simmer for 20 minutes.
  • Then add the seaweed, turmeric, ginger and coriander, plus the seasonal vegetables.
  • Turn the heat down to low and cook for a further 10-20 minutes.
  • When the kitcharee is almost done you can toast some sesame seeds in a pan, chop some fresh coriander, add both onto your dish when serving along with a drizzle of oil for extra oleation (internal oiling – big in Ayurvedic cleansing.)

I’m not one for spending long in the kitchen so I use a pressure cooker for this. After step 1 above I bung everything in and pressure cook for 10 minutes. Turns out delicious!

Recipe adapted from A Pukka Life, this is an accessible introduction to Ayurveda.

 

Author: Sam Vale Noya

Yoga instructor currently living and teaching in Reading, UK.