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Source; My New Roots by Sarah Britton

Simple and Cleansing KichadiServes 6-8

 Ingredients:

1 Tbsp. coconut oil or ghee
½ Tbsp. cumin seeds
½ Tbsp. mustard seeds
½ Tbsp. coriander seeds
½ tsp. ground turmeric
1 cinnamon stick
1-2 Tbsp. minced ginger (to taste)
1 large tomato, chopped (optional)
2 medium yellow onion, diced
2 medium carrots, chopped
1 small / 250g sweet potato (or other seasonal root veggie), chopped
1 cup / 200g brown rice
½ cup / 110g mung beans or brown lentils
1 tsp. fine grain sea salt
1 cup / 140g green peas, frozen or fresh
4 cups / 1L water (or more, as needed)
a couple handfuls finely chopped cilantro
lemon to garnish

Directions:
1. If possible, soak the rice and pulses together overnight, or for 8-12 hours. Drain and rinse very well.

2. Melt the oil in a large stockpot. Add the cumin and mustard seed and fry just until the mustard seeds start to pop. Add the remaining spices, stir and then add the tomato and ginger (if you’re opting out of the tomato, simply use a few splashes of water). Fry for a couple minutes until fragrant.

3. Add the onion, carrots, sweet potato, brown rice, mung beans, salt, and water. Bring to a boil, reduce to simmer and cook for about 45 minutes, until the rice and beans are soft. About five minutes before serving, add the peas whether fresh or frozen, and cook until they are warm. Add more water for a stew-y consistency, or if the pot becomes dry while cooking.

4. Serve kichadi hot, garnished with cilantro and a squeeze of fresh lemon juice. Give thanks and enjoy.

Daily routineThe night before: soak the rice and pulses together in plenty of filtered water overnight.

Morning: upon rising, drink a large glass of warm water with freshly squeezed lemon juice, followed by another glass of pure water. Make your first batch of kichadi, and enjoy it for breakfast. Store leftovers in the fridge.

Midday: Drink a couple large glasses of water at least 30 minutes before eating. Heat your desired amount of kichadi and enjoy it for lunch.

Evening: Drink a couple large glasses of water at least 30 minutes before eating. Heat your desired amount of kichadi and enjoy it for dinner.

Night time: Drink a cup of herbal detox tea if desired, enjoy something that nourishes you (bath, meditation, stretching) and go to bed early.

Repeat for three to seven days.

Kichadi Reset tips1. Eat when you’re hungry. This may seem like an obvious one, but many people eat according to the clock, instead of listening to their bodies. Take these days to really tune in and see when your body actually desires food, and how much you need to eat to feel satisfied. When you feel real hunger, your body is giving you the signal that it is actually ready to receive.

2. Cook mindfully. Remember that cooking is something to be grateful for. If you normally approach cooking from a “let’s get this over with” standpoint, use this opportunity to make your meal prep a ceremony, and see it as a gift to yourself. Take your time washing and cutting vegetables, delight in the sound of the spices popping, the scent that wafts up while you’re peeling ginger. The attention and intention you put into your food will come back to you, and nourish you in ways that you never thought possible.

3. Keep things interesting, by adding a squeeze of lime instead of lemon to your kichadi. You can use parsley instead of cilantro, and adjust the spices to suit your personal taste. If you really need some variety, top the kichadi with some of your favourite sprouts, grated raw carrot, or fold in some spinach while it’s still hot.

4. Cravings are normal, especially when you’re knowingly depriving yourself! If you feel a craving coming on, first identify what the craving is. Be curious…maybe it has nothing to do with the food, but more your emotional or mental state. If you really can’t shake the feeling, drink water first, then try a piece of fruit, or some raw veggie sticks.

5. Drink a lot of water. The body functions optimally when properly hydrated. It is especially important when we’re resetting, since we’re letting go of things that need to be flushed out. Water is essential to this process, but it will also prevent cravings, combat fatigue and brain fog, and keep the bowels moving. Remember to drink water away from mealtimes for optimal digestion (30 minutes before eating, 2-3 hours after unless you’re very thirsty). Other beverages, even if they are “mostly water” like coffee and tea, are not water. Only water is water.

After the Kichadi dietAlthough it is extremely tempting to celebrate and indulge after denying oneself certain things, this is not the best time to do so. Even though this process keeps your digestive system humming along, your body is still in a sensitive place. Introduce new foods slowly, and keep combinations small and uncomplicated (i.e. don’t have a meal with 20 different foods together). Limit meat, dairy, sugar, and processed foods for as long as possible. That congratulatory slice of cake should wait until you’re pretty much back to “normal”, or maybe even find an alternative ; )