In Ayurveda, the junction of the seasons is an ideal time to cleanse the body. Just as the dry leaves are falling from the trees, the accumulated toxins and heat from the summer need to be shed from our physical bodies. Ayurveda sees the human body as a microcosm of the macrocosm. In this way, as we follow the rhythms of nature we can move toward the balance of body, mind, and soul.
Kitchari, a traditional Indian soup made of split mung beans, rice, certain spices, and vegetables has three essential benefits:
- It removes toxins from the intestinal tract. The pulling action and astringent( dry) quality of the mung beans has a pulling effect on toxins in the body. This pulling action is much gentler than a harsh or abrasive scraping action that happens with raw or cold foods, especially raw vegetables. In Ayurvedic medicine, it is said that kitchari liquifies the toxic waste in the body making it easier to eliminate.
- Kitchari improves “Agni” which is known as metabolism in western terms. When we have strong Agni we foster optimal health of both body and mind. Our ability to digest, absorb and eliminate food depends on strong Agni. Kitchari will stoke that important fire.
- Unlike a juice fast, kitchari won’t send you on a rollercoaster sugar ride with ups and downs emotionally and physically. Kitchari is a complete protein and is highly nourishing. Kitchari can be eaten for all three meals on a cleanse along with plenty of water. I like to take psyllium husk and triphala with my kitchari cleanse for added fiber and cleansing action. Kitchari can also be eaten in place of lunch or dinner without a cleanse.
I always enjoy making a big pot of kitchari and sharing some with someone who is sick or elderly in need of some easily digestible food. I recommend making it fresh when you eat it and not leaving it for leftovers in the refrigerator.
See recipe on Instagram
with fierce love,