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Cleanse Day Nine

Cleanse Day Nine: Stalling

Today was the hardest of all of the days so far. My dad had to go to the hospital yesterday. He is post-op for a back surgery a week and a half ago and has a high fever. My dad does not get sick. I know too much for my own good about illness and hospitals, so I am very nervous. Instead of practicing emotional eating, I laid on the couch feeling sorry for myself and watching Game of Thrones. I did get some work done early on, so the day was not a total loss.

kitchariThe other reason I did not practice emotional eating is because I am so sick of eating Kitchari. It is my last day, but I really want to eat something else. We eat kitchari during the main portion of the cleanse because it is easy to digest and allows for the whole digestive system to relax and restore. Normally I find it quite yummy, but eating it for 5 days will make you realize how much you miss regular food, no matter how bland that food is. Amy Weintraub says that I make the best kitchari. I love that comment, but on a day like today, it is of no consolation.

After that little discourse, I am sure that you are dying to try out some kitchari. Below is a recipe from Maria KaliMa. If you stick to the recipe you will have a good outcome. Do make sure that you soak your beans first. It really does make a difference.

Kitchari Recipe

Kitchari means mixture, usually of two grains. Here is one kitchari recipe that is nourishing and easy to digest. There is flexibility in how you prepare kitchari. Please note the options below for some alternatives.


1 cup Mung Dal (yellow or green) – yellow more mild. Soak 1-3 hours, or overnight. Can purchase at Indian grocer.
½ cup Basmati White Rice (best soaked for at least an hour)
6 cups Water (can use organic vegetable broth to replace half of the water)
½- 1inch Ginger Root, fresh, chopped or grated
1 stick Kombu seaweed (optional but very good for minerals)
2 tsp Ghee
Herbs: ½ tsp. turmeric,

½ tsp coriander powder,

½ tsp. cumin powder,

½ tsp. whole cumin seeds,

½ tsp. mustard seeds,

¼ tsp. mineral salt,

½ tsp. fennel,

2 bay leaves,

1 pinch Hing (asafoteda).

NOTE: if high pitta or tending towards overheating, decrease or avoid the mustard seeds.

1 ½- 2 cups Assorted fresh veggies (optional) – chard, kale, endive, watercress, carrots, sweet potatoes, zucchini, brussel sprouts, green beans, prunes


Carefully pick over rice and dal to remove any stones. Wash in at least 2 changes of water. Add 6 cups of water (or stock) to the rice and dal along with 2 bay leaves; and cook covered until it becomes soft. Add the vegetables and cook 10 minutes longer. In a separate saucepan, sauté fresh ginger, mustard seeds, whole cumin seeds, asafoteda, cumin powder, coriander powder and turmeric together with the ghee. Stir the sautéed spices into the dal and rice mixture. Adjust taste for constitution with condiments just before serving.

Condiments Fresh cilantro, dried shredded unsweetened coconut, fresh grated ginger, lime, sea salt, Mango chutney or cilantro chutney

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