Kitchari Cleanse Day 1
Making kitchari. A monodiet dish for Ayurvedic cleansing.
January 9, 2019
If you’ve been following my Instagram stories and feed, you likely know that, today, I started a kitchari cleanse. If you aren’t following my Instagram, here’s the scoop: Today is Day 1 of a three-day kitchari cleanse. Originally, I had planned on cleansing for five days. But there was a delay in the mail, and my spices didn’t arrive in time. Part of the kitchari cleanse is discipline. Sticking with it is the hardest part. However, this weekend, I am fully booked up with yoga and rehearsal (Wilmington Dance Festival!!). Cleansing during high physical demand isn’t the greatest idea. I’ll just do the best I can, which is really all we can ask of ourselves.
Anywho, to start my cleanse… I woke up late. Of course. Luckily, making kitchari is relatively low-maintenance and only takes about 20-30 minutes. I also like to think I am relative low-maintenance. By the time the kitchari cooked for 20 minutes, I had let the dog out, put on my makeup, and got dressed to teach. However, my “low maintenance” style was rushed and stressful. During a cleanse it’s ideal to take it easy and be as stress-free as possible. Sooooo learn from my bad habits. Give yourself time to prepare your kitchari and get ready for the day.
There are endless methods to preparing kitchari that are contingent upon your dosha. If you don’t know your dosha, can you take this quiz to learn more. For me, generally, I’m pitta. Like on fire-hot-and-sharp-all-of-the-time-pitta. But I’ve had some major respiratory issues since getting a cold in November. Normally, I would pacify pitta. To clear the congestion though, I am doing my first kapha balancing cleanse.
Remember: the baseline of Ayurveda is different strokes for different folks (I think that’s how the ancient teachings worded it). ;) What works for you will be different than what works for someone else. What worked for you yesterday might be different than today. We cannot expect our bodies to be stagnant. In fact, that’s the last thing we want. Our bodies change and evolve. So we cannot ask of it to be the same. We must be open and willing to adjust to the body’s needs. In my experience, doing so alleviates the pressure of what I think my body needs to look and feel like and just settle in to what it is.
With that in mind, and without further ado, here is the damn recipe already. I promised myself I wouldn’t do that thing where the reader has to scroll through 600 paragraphs to get to the recipe. But I did it. Sorry! And if you are tuned into #ssdgm: “Skippers, come back.”
4.5 cups of water
1 cup of amaranth (basmati rice is the norm, but amaranth is better for kapha)
approx. 3/4 cup of red lentils (I couldn’t find traditional yellow dal at my local store)
1 tbsp. of Banyan Botanical’s kitchari spice mix
a dash of cayenne pepper (to break up congestion)
a tiny dash of salt to bring the water to a quick boil
Bring the lightly salted water to a boil. Put all that shiz in there, and let it do it’s thing. After about 10 minutes, add:
Chopped kapha balancing veggeis: brussel sprouts, celery, and purple asparagus
Chopped veggies for your dosha. Kripalu’s site has good info about modifications for your current constitution.
Let the veggies cook with the grain and lentil mixture. When the mixture is soft and the veggies are tender, take it off the fiyah. Eat as much or little as you’d like for every meal over the course of 3, 5, or 7 days.
Badabing badaboom, that’s it! Enjoy, friends!