Well, Summer is officially over and Autumn is upon us. Join me in my quarterly seasonal 3 day cleanse!
A mung bean and rice fast (also known as Kichardi) has been traditionally used by Yogis and is referred to as “The food of the Gods” because of its balancing effect on every facet of the body and mind. Mung beans are more valuable then other legumes for fasting because of their ability to purge toxins from the body. Cooking them with a little seaweed enhances their detoxifying nature.
I have this 3 times a day for 3 days every 3 months when seasons change to nourish and reset my body.
See the recipe below!
Yields 1 days worth, breakfast lunch and dinner
2 tbsp ghee – this is for lubrication of the intestine
1 tbsp cumin seeds – to increase digestion
1 onion, finely chopped
1 tsp garlic, chopped finely
2.5 cups vegetables – I used unpeeled sweet potato, broccoli, zucchici and snow peas as these are good grounding and warming vegetables, and peas are high in protein.
1 cup soaked basmati rice
½ cup soaked split mung beans
1.5L filtered water
1. Warm ghee in a heavy based pot.
2. Add cumin seeds and roast in Ghee. This helps to expel their healing properties.
3. When seeds pop, add onion. Sautee until browned around the edges.
4. Add garlic. Sautee a further minute.
5. Add veggies all together. Sautee 1 min to help release flavour.
6. Add rice and Mung beans. Stir together.
7. Add water gradually.
Cook on a medium heat for around 25 -30 mins. Adding more water as necessary. The rice needs to be at a mashable consistency for better absorption by the body.
Leave this pot on the stove for the duration of the day. If there is any leftover at the end of the day, throw away and begin again the next morning. Do not refrigerate as refrigeration lowers the energy vibration of the food.
Enjoy. You can continue this for as many days as you like. When I was living in India, I have done this for up to a month alongside the mother of all detox’s known as Panchakarma!