- You are not only what you eat, but also what you absorb.
- Our bodies naturally cleanse every day, but the more toxic we are the more energy it takes.
- Research by the WHO suggests 60-80% of all cancers are due to environmental chemicals.
- Over 60,000 synthetic chemicals find their way into our air, food and water.
- Your largest organ of elimination is your skin and it acts like a third kidney.
One of the breakfast meals we had at Govinda valley was Kichari, an ayurvedic recipe. Kichari is a complete, easy to digest and balancing meal that provides healthy fats, proteins and carbohydrates for sustained balanced energy. It is ideal for detoxing as it does not aggravate any nutritional deficiencies and is a great food source if you are ill or getting over sickness or if your system is stressed out! You can use a variation of ingredients; I have included some information on some of the more traditional ingredients below.
This isn't food; this is medicine!? The combination of brown rice and mung beans in kichari represents a perfect combination of life-sustaining protein and carbohydrates. Secondly, the addition of whole rock salt supplies added trace minerals the body needs to properly use other nutrients. Third, but not least, the essential spices, each have unique therapeutic properties that aid digestion and prevent food and other stagnations from occurring. You can opt to use Quinoa instead of rice, it has a light fluffy texture and more protein.
1/3 cup yellow or green mung dal
2/3 quinoa or white basmati rice
1 tsp. ghee or oil (I have used regular butter too)
1/4 tsp EACH black mustard seeds, cumin seeds, ground cumin, ground coriander, and turmeric
1 inch fresh ginger root, chopped
3 cups waterMineral salt to taste, or use Bragg?s liquid aminos after cooking
Vegetables, I prefer to use sweet potato, pumpkin and spinach, though broccoli, cauliflower, carrots, eggplant all work well, you can use whatever you like!
Wash dal and rice/quinoa together two or three times. Heat ghee and mustard seeds in a large saucepan on medium heat until seeds begin to pop. Add remaining spices and cook briefly. Then add the water before the spices burn. Add the rice, dal, and salt. Bring to a boil and cook for 10 minutes. Cover and simmer until both dal and rice/quinoa are soft, about a half hour, adding additional water as necessary. (In a pressure cooker, bring up to pressure and cook for 10 minutes, remove from heat and let sit for another 10 minutes). I throw in the vegetables in the last 10 minutes or so, so they don?t turn to mush but are rather cooked just enough so they are bright. The cilantro leaves can be added before serving. You can vary the spices according to your liking.
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