the best kind of belly love!

so you know in the matrix when theyre in the nebuchadnezzar and neo eats his food for the first time…? everything the body needs, but it just looks like slop…?
well, my favourite meal happens to be something ever so slightly similar..

KICHADI

a super old ayurvedic recipe that is ever so nurturing for your tummy !
…
this is something I tend to share with a lot of people…
so here is my version of this recipe:

1.5 CUPS Mung Beans/Split Mung Beans .
1.5 CUPS Basmati Rice - brown or white ..

1-3 Tablespoons Ghee
A good chunk of Ginger - Fresh, grated
A good chunk of Turmeric - Fresh, grated
2-5 cloves of Garlic - Fresh, diced *optional
1 Tablespoon mixed brown and yellow Mustard seeds

1 Tablespoon Cumin seed
1 Tablespoon Caraway seed
1 Tablespoon Nigella seed (black cumin)
1/2 Tablespoon Fennel seed
3 Cardamom pods - just the seeds inside
1 Tablespoon Coriander seed

1/4 Teaspoon ground Clove
1 Tablespoon Cinnamon powder
1/2 Teaspoon Nutmeg - ground/grated
1 Tablespoon Turmeric powder *optional
1 Teaspoon Celtic/Pink Himalayan rock salt

6 Cups Water (+/-)
1-2 Bay Leaves

Optional additions:
1/2 Teaspoon ground black/long pepper
Fresh veggies: broccoli, asparagus, beans, leafy greens

PROCESS:
Wash the rice and mung beans until the rinse water is clear.
Dry roast the bold ingredients in a pan until fragrant
Remove from pan roughly grind in a mortar + pestle
Warm the ghee in a large saucepan and add the fresh spices along with the mustard seeds
When the seeds start popping and splitting, add age rice, mung, bold spices and water, and bring to the boil
Add powders and bay leaves and stir.
Cook for at least 45 minutes on a low heat, stirring occasionally
If you choose to, add vegetables and cool for 20 minutes more

. Whole mung dal is more nutritious but harder to digest and less detoxifying, for people with weak digestion only split mung dahl will be suitable. I suggest that if you choose to use whole mung beans, soak them in fresh water overnight first.
.. White rice is actually easier to digest and therefore should be used when your intention is to repair digestion.
(+/-) Give or take - depending on desired consistency

NOTE: This recipe can be used either as a single meal, 1 day per week cleansing program or long term fasting. If more detoxification is required then one can drink more water and herbal tea, and possibly eat only kichadi at lunchtime. For a more intense detox option, you can reduce or exclude vegetables from the kichadi. To make a very simple more detoxifying mix, then use more water to make a more soupy consistency with just rice, mung, small amount of ghee, coriander, cardamom, turmeric, cumin and mustard seed (asafoetida).

my experience with kichadi has been both healing and delicious.. I find that the first mouthful is kinda like 'hmmm..' and then it manages to gradually get better and better.. I add my greens in raw when I'm serving. Mostly because I make such large batches, and if you add the veggies to the whole mix then it ferments a lot faster.

I like to serve it with some biodynamic goat yoghurt and salt, along with as much fresh greens, herbs and sprouts as I can fit into it. (and if I'm feeling decadent, I'll add olive oil too...mmmmmm!)

limited only by your imagination...this delicious dish will have your belly smiling <3

ENNNNJOY!

xxx