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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Reset Your Digestion and Assimilate Your Life

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December is here! There is something unique about this month. Another year, wrapping up. Tis the season to take stock of all that has occurred, to allow it to sink in. Wait – most of us barely have time to breathe this time of year, let alone reflect!

But, every experience must be digested. The obvious association with the word ‘digest’ is food and the digestive tract. However, everything we go through – all that we read, the conversations we engage in, the experiences we have –  must be processed. The physical system of digestion is but one mechanism used for this type of purpose; there are also the spiritual and mental levels. These levels are equally important, if not more so, to our health and well-being.

We are overwhelmed with news right now. Information is coming at us so fast, there is no time to assimilate it on top of our already busy lives. And so,our systems are becoming backed-up at alarming rates. This is impacting the state of our collective unconscious. We are collectively clogged up.

How can we remedy this? The benefits of meditation are gaining solid, scientific backing. Slowing down, even for a few minutes a day, and simply breathing deeply can help immensely.

Another way we can give our overloaded body/mind/spirits a chance to properly assimilate everything, is to give our physical digestive systems a rest. Between parties and festivities this month, consider eating only an easily digested food for a couple of days. As the digestive system rests, the other areas have a chance catch up – to deal with all that we are being forced to deal with.

Here is a recipe for Kitcharee – the perfect food for this type of reset. I make up a big pot and save some in a glass container in the fridge to be warmed up throughout the day. The idea is to eat nothing but this food. Water and tea can be consumed, but this reset only works if we truly give our bodies a break from sorting out myriad foods and additives.

Give yourself a rest, on the level that you can affect, while still engaging in your busy life.

 

Simple Kitcharee

Ingredients

1 cup uncooked organic basmati rice – soaked (Soak your rice in water for around 8 hours to make it easier to digest. Drain the water you soaked it in, leaving only the rice)

1 cup  green mung dahl – soaked (Same process as with the rice, but dahl can soak for 24 hours) This legume can be found in the bulk section of a good health food store.

5 tablespoons organic ghee

2 tablespoons whole coriander seeds

1 tablespoon whole cumin seeds

3 tablespoons organic turmeric

1 teaspoon sea salt

7 cups pure water

To prepare:

In a big stockpot, melt the ghee over low heat. Add the coriander seeds and cumin seeds, stirring continually. When you hear the coriander seeds begin to pop, add the turmeric and salt, as you stir. When the paste is mixed together, add the mung beans and stir them in well. Now add the rice, stirring well. Add the water 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. You may add steamed veggies of any kind, except for white potatoes, to add variety.