A Clear View

Today and tomorrow I am doing a mini-cleanse. I am only eating two foods at each meal. While this sounds boring, it is very beneficial for the digestive system to take a rest from sorting out how to digest a bunch of different foods, especially if our system is sensitive. And, there is no starvation involved in this cleanse; it is nourishing as well as healing.

There is a lot going on for people right now, and a lot of information out there to be ‘digested’. Not only does our body have to digest and assimilate all the food that we eat, but our system must also digest and assimilate all of our experiences, including what we read or pictures we see. It is healthy to give our bodies a rest. Eating simply allows this to happen. As the physical body has less to deal with, the energy can be turned to digesting other layers of stimuli and information, preventing back-up and overwhelm.

I made a big pot of Kitcharee (I’ve written about this dish in other posts) – a one-pot meal developed in India. Sometimes I use more spices, like in the recipe I gave previously. But this time I made a simpler dish, using only turmeric – the amazing spice with powerhouse health and anti-inflammatory properties – and pepper. A little pepper tastes wonderful with turmeric, and it  assists the body in deriving top benefits from it.

I also made a delicious soup. At each meal, I have a bowl of Kitcharee that I heat in my cast iron skillet with a little ghee, and a big mug of my soup, which is so creamy and nice to drink from a mug. This soup is very healing and nourishing, with a bone broth base offering many amino acids and minerals that the body can use to repair itself, as needed.

If you decide to do a little cleanse, we can cheers our mugs together, virtually.

Using a journal can be very helpful when we cleanse. Thoughts and emotions may surface, and writing about them makes it easy to sort them out, or release them. This time of year supports the practice of letting go of what no longer serves us on the levels of body, mind and spirit. Just as the trees let go of their leaves in glorious bursts of color, we too can shed old layers with beauty and grace.

To make the Kitcharee:

1 cup uncooked organic basmati rice – soaked (Soak your rice in water for around 24 hours to make it easier to digest.Just before cooking, drain the water you soaked it in, leaving only the rice)

1 cup  green mung dahl – soaked (Same process as with the rice) This legume can be found in the bulk section of a good health food store. It is the easiest lentil type food to digest.

5 tablespoons organic ghee

3 tablespoons organic turmeric

one half tablespoon black pepper

1 teaspoon sea salt

8 cups pure water

To prepare:

In a big stockpot, melt the ghee over low heat.

Add the turmeric and pepper, continually stirring. When the mixture has a paste-like quality, add the rice, stirring it in well. Stir in the mung beans. Add the water and salt  and turn the heat up to high. Allow the mixture to boil for about three minutes, then cover and turn the heat down. Simmer for around forty-five minutes, until the water is gone and you have a soft porridge.

For dinner on the two days of my cleanse,  I saute some zucchini in a little coconut oil to have with the meal.

To make the soup:

First make broth, which is a 24-hour process, but quite easy.

Use quality, grass-fed beef bones. Neck bones with a little meat work well.  Roast 3 or 4 bones in the oven at 325 for 30 minutes, to bring out a good flavor. It’s fine if bones have meat on them, this is good. Place bones in large soup pot and cover with a quart and a cup of filtered water.  Add a tablespoon apple cider vinegar. Let it sit without heat for a half hour. The vinegar will begin to pull minerals from the bones.

Bring to a boil for a few minutes. Then turn the heat to low, cover, and let it simmer for 24-30 hours.

24-30 hours later…

Cut two butternut squashes into a couple inch long cubes, no peel. Toss these in melted ghee to lightly coat them. Roast squash for forty minutes at 375, stirring with a spatula after twenty minutes.

When squash has fifteen minutes left, put four cloves of garlic in their peels on a sheet and stick in the oven.

Squish the garlic out of the peel and into a blender with a cup or two of the broth. Add some roasted squash – you will probably have to do it in batches – and puree until creamy.

Pour this into a crock pot. Add a few pinches sea salt.

Simmer on low for four hours.

Both the soup and the kitcharee can be stored in the fridge and warmed up over the stove as needed.

A pic of my mug of soup, and one from the hike we did last month. A figurative new viewpoint is likely after we complete a cleanse. A clear view is inspiring.

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Root Vegetable Delight

I am always looking for ways to make beets taste delightful – they are so  packed with health benefiting properties!

Beets support the liver. We all know how much the modern-day liver must deal with in terms of environmental toxins, medications and food additives. Giving this important organ support offers a big boost in how we feel, and beets are one of the very best foods for this purpose.

If we are living with any type of autoimmune disorder it is important to remember that all of the organs and systems in the body are interconnected. When we eat foods to heal the liver, we are helping our entire body heal, since the liver is such a key player in the overall function of the body.

This dish makes an excellent mid-winter lunch or dinner, and also works as a tasty side dish.

 

Recipe:

Ingredients

3 or 4 organic beets

3 large, organic yams

1 organic sweet onion

Ghee

1 Tablespoon Curry powder (can be straight ground curry, or if you have a mixture you like, that works)

3 Tablespoons Turmeric (the SUPER spice)

1 Tablespoon sea salt

1 cup organic basmati rice, soaked (soak rice for 24 hours, rinsing and changing water halfway through)

1 can organic Coconut Milk

 

Method:

Preheat oven to 375 degrees.

Peel beets and yams and cut them into cubes. Cut onion into strips.

Place beets, yams and onions on large glass baking dish and drizzle generously with melted ghee. Sprinkle with sea salt. Place in oven and roast, stirring occasionally, for an hour.

Forty minutes later, place drained rice and coconut milk, along with two cups of water, into a sauce pan or rice cooker to cook. If using sauce pan, bring mixture to a boil, then cover and turn to low heart.

When veggies are done roasting, melt 2 tablespoons ghee slowly in large cast iron pan on low heat, stirring in turmeric and curry powder. Stir constantly until a nice paste is formed.

Place roasted veggies into the pan, and turn heat to medium. Stir veggies to coat with paste.

Place almost all the way cooked coconut rice into cast iron mixture. It is good if it still has a moistness, even a little wet still.

Stir in well and fry together with veggies for seven to ten minutes, continuing to stir.

YUM!

Your liver will thank you.