My Hot, Cooked Food Cleanse

On November 6, 2014

I’m not a cleanse person.  Over the past few years any time I tried to do one it totally backfired.  I gained weight, became more addicted to sugar or looked more exhausted, rocking giant bags under my eyes.

It’s been over a year since I even attempted one, but for some reason, it just seemed like time.

Last week I was at a potluck (Asheville LOVES potlucks) and a wonderful (new) friend Keri mentioned that she was doing a kitchari cleanse and asked if I wanted in.  Without thinking I said yes.

Earlier that day I’d had a massage from an incredible intuitive healer who told me I needed to cut all the crap out of my life.  No caffeine, alcohol, sugar, or food additives of any kind.  She also told me I needed to switch out all my beauty products and  should only wear natural fibers.  Since I am legit addicted to mascara, I figured I’d start with the food stuff.

So Monday morning came, and I was in the kitchen cooking up some kitchari.

I love this type of cleanse for many reasons.  First of all, it’s really affordable (unlike juice or raw food cleanses).  Secondly, it’s really filling and warming (unlike juice or master cleanses).  Thirdly, it tastes really good and you can mix and match the flavor profiles.

I’ve also been drinking lots of detoxifying teas and teas that help with digestion.  So things like dandelion, ginger and mint and have in heavy rotation.

While I’ve been eating I’m super focused on my chewing as part of Robyn’s #21daychewingchallenge.

It’s only been a couple days but already my digestion is feeling great and I have so much more brain space now that I know exactly what I’m doing for my next meal.

Follow my recipe below, it just takes 1 hour and you’ll have food for days.  Have you ever done cleanse like this before?  If so, what was your experience?


Classic Indian Kitchari
Servings: 8-12
Cooking Time: 1 hour
What you need: medium bowl, fine mesh sieve, large pot with lid

  • 1.5 cups mung beans
  • 1.5 cups brown rice
  • 2 onions, diced
  • 2 bell peppers, diced
  • 1 large carrot, chopped
  • 1 tablespoon minced ginger
  • 3 cloves garlic
  • 2 tablespoons of ghee, olive oil or coconut oil
  • 8 cups water

Spice mixture

  • 2 tablespoons dried coconut flakes
  • 3 teaspoons mustard seeds
  • 3 teaspoons cumin powder
  • 3 teaspoons turmeric powder
  • 3 teaspoons coriander powder
  • 2 teaspoons kosher salt
  • 1 teaspoon cinnamon powder
  • Pinch of cayenne pepper

For Garnish

  • Lime juice
  • Apple cider vinegar
  • Sauerkraut
  • Cooked spinach or kale
  • Cilantro
  • Scallions

Put mung beans and rice in a medium bowl and cover with at least 2″ of water.  Let the beans and rice soak overnight.  In the morning, empty the water and rinse the rice and beans thoroughly until the water runs clear.

Begin by prepping all of your vegetables.  This recipe can move quickly.

Combine all the ingredients for the spice mixture in a bowl and mix well.

In a large pot heat the ghee or coconut oil on medium-high.  Add in the diced pepper and onion.  Sauté until translucent then add in the garlic and ginger.  Continue to cook until golden.  Add in half of the spice mixture and mix well for about 30 seconds, making sure the spices don’t burn.   Add one cup of water to deglaze the pot.

Then add the remaining water, beans, rice, vegetables and spice mixture. Bring to a boil. Cover, and reduce to a low simmer.

Cook for 45-50 minutes until the water has been absorbed. Taste to see if it needs any extra salt and/or pepper, and if so, add a bit.

Garnish with lime juice, apple cider vinegar, sauerkraut, cilantro and/or scallions.

To reheat, put the kitchari in a pot with 2-3 tablespoons of water and mix well as it warms through.

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