3-7 DAY KITCHARI DETOX PROGRAM

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Detoxification is essential for achieving radiant health, longevity, and vitality, especially in our modern world where we are exposed to toxins regularly. In Ayurvedic Medicine, Kitchari is a balancing, nourishing, and easy-to-digest complete protein that aids in detoxification and immune-boosting. My mother cooked Kitchari for us through all seasons, especially when we were sick.

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Kitchari is a combination of rice, mung dal, and vegetables that provide all amino acids and nutrients required to build healthy lean muscles while simultaneously cleansing the body and helping the body self-heal. Spices like turmeric and cumin enhance digestion, absorption, and boost immune function. Turmeric is praised for its anti-inflammatory and antioxidant properties, making it beneficial for cleansing the blood and beautifying the skin.

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During the 3-7 day Kitchari cleanse, cook a pot of Kitchari in the morning and enjoy it for every meal. To facilitate metabolism and the cleansing process, drink hot water or detox tea throughout the day in between meals. If your digestion is weak or sluggish, the detox tea recipe below can become a staple in your daily rituals. You can also take the herbal formula Triphala or Colon Cleanse every evening during the cleanse to further assist detoxification and encourage healthy bowel movements.

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During the Kitchari cleanse, set aside time for self-reflection, journaling, meditation, and other healing practices. Infuse your food with gratitude, healing intentions, and affirmations. Practice mindfulness, meditation or pranayama (breathing exercises) to help center yourself and come home to the present moment. Maybe light some incense or smudge sage to clear the energetic space in your home.

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You can also try Kitchari Cleanse with a Liver Cleanse & Parasite Flush  for enhanced results. 

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KITCHARI DETOX STEW RECIPE (Serves 4-5)

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Ingredients:

• 1 cup basmati rice

• 1 cup organic yellow split mung dal

• 6 cups distilled or purified water

• 1 small handful of fresh cilantro, chopped

• 1/2 cup seasonal veggies

• 3 tbsp ghee

• 1 tsp mustard seeds

• 3⁄4 tsp cumin seeds

• 5 whole cardamom pods (or 1⁄4 -1/2 tsp ground cardamom)

• 1⁄4-1/2 tsp turmeric

• 1-inch piece of shredded ginger, peeled & chopped

• 1-inch piece of cinnamon bark

• 3 bay leaves

• 1⁄2 tsp Himalayan pink salt (to taste, you can add more if needed)

• 2 tbsp shredded coconut flakes (optional)

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Directions:

1. Wash the mung beans and rice until the water runs clear to remove excess starch. Soak the daal overnight or for 2-3 hours in hot water to improve digestibility (optional).

2. Put the rinsed rice and mung beans in a pot with enough water to cover them. Bring to a boil over high heat, then reduce the heat to low and simmer for 10 minutes.

3. Add the chopped seasonal veggies to the pot and stir well. Cover the pot and cook until the mung beans are soft, about 20-30 minutes.

4. Heat the ghee over medium heat in another saucepan. Add the mustard seeds, cumin seeds, cinnamon stick, cardamom pods, and bay leaves. Gently stir until you hear the mustard seeds start to pop and the seeds start to turn brown (about 3 minutes).

5. Add the sautéed spices and turmeric powder to the rice and mung beans and mix well.

6. Add salt to taste.

7. Spoon into bowls, garnish with cilantro leaves, and serve immediately. Enjoy!