Joyful Autumn to ALL!
I have been practicing joyfulness, playfulness, and silliness this week. Gratitude to my yoga teacher Laura Garrison-Brook and my Sangha (community) on Insight Timer for the inspiration. Visualizing bright yellow glitter and multi-colored confetti surrounding me, is helping to bring happiness and a smile to my face, along with a playful skip to my step.
I’m very aware of the wars in our world, climate change, people and animals suffering, and all that is bleak. The news seems to never be good these days. That said, I choose to align or be in-tune with what I want to bring into my life. So, go ahead and open up and give yourself permission to be joyful! Where our attention goes, energy flows.
Below is a great Ayurvedic cleanse recipe. I LOVE cooking! So I made a whole pot of Kitchari (tripled the recipe below), which was way too much for me, so I gave half of it to my neighbor. It is a joyful color with all of the spices in it!
Kitchari is a traditional Ayurvedic dish known to assist in detoxing the body and balancing all three doshas: vata, pitta, and kapha. If you want to learn more about your dosha, take the test from Kripalu.
Kitchari provides awesome nutrients while cleansing the toxins out of the body. It’s a great way to cleanse the body and soul in a gentle way. Mung beans are known for their ability to remove toxins, specifically pesticides and insecticides, from the body. They’re also a great source of protein. The Kombu is known for its chelating properties (taking heavy metals out of the body). Kitchari is a great dish for those having digestive problems and recovering from illness. There are many versions of Kitchari out there from simple to more elaborate.
Don’t forget! FREE 1-ounce Kombu with a $50 purchase this month! Kombu is good cooked in any pulses or beans, and 1 ounce lasts 4-5 pots of beans!
Kitchari with Kombu
Makes 4 or more servings
- 1/2 cup of dry green mung beans
- 1/2 cup of dry mung dal (split yellow)
- 1 cup high quality Basmati Rice
- 4-6 cups water (more water will make it soupier)
- 6-7 cups assorted vegetables (My favorite fall veggies in this recipe include: yam, carrots, zucchini, and cilantro to garnish.)
- Traditional is 2-3 tablespoons ghee (Clarified butter) but I use coconut oil to keep it vegan
- 2-inch piece of fresh ginger root, minced
- 1 tablespoon turmeric
- 1 tablespoon cumin
- 1 tablespoon black mustard seeds
- 1 tablespoon fennel seeds
- 1 tablespoon mustard seeds
- 1/2 teaspoon ground coriander
- 1/2 teaspoon fresh cracked pepper
- 1 tablespoon Himalayan pink sea salt (or regular sea salt)
- 2 sticks of Kombu (each about 6 inches long)
- 1/2 teaspoon of cinnamon
- Prep Ahead: Wash the mung beans and soak them in water with 1 piece of Kombu for four to eight hours or overnight (this helps with digestion).
- In a large skillet or wok, melt the ghee (or coconut oil) until it’s liquid.
- Add seeds to the oil and sauté until you hear the seeds pop.
- Quickly add the spices, ginger, rice and beans to the mix. Coat the rice and beans with the spices and seeds (important to do all these steps fairly quickly so you don’t burn the spices).
- Slowly add in the water.
- Add the vegetables and lightly stir all the ingredients.
- Bring water to a boil.
- Lower heat, cover and cook for another 45 to 60 minutes.
- Stir in the salt at the very end. (better digestion)
- This recipe makes 4-6 servings. Melt a little more ghee or coconut oil over the top and garnish with cilantro.