Kichadi recipe

Liver flushing/cleansing is a great help with anxiety, so it's great that you're taking liver herbs! :) See if you can do a Liver Flush or two sometime soon too, you'll be amazed at how much it balances your energy and moods.

Here's the Kichadi recipe:

I double the recipe and make it really thick.

Basic Warming Kichadi

1/2 cup basmati rice (has to be basmati! very yummy
and good for all doshas)
1/4 slit mung bean (can be solid too, but try to soak in water overnight)
6 cups water (play this by ear)
1 tablespoon butter or ghee (clarified butter), can
use olive oil

If you don't use 2 tablespoons Garam Masala, use:

1 tsp coriander seeds
3/4 tsp cardamom seeds
1 tsp black pepper
3/4 tsp cinnamon
1/4 tsp ground coves
1/2 tsp ground cumin

plus:
1 tsp turmeric
1 tsp whole cumin seeds
1 bay leaf
2 more tbl ghee or O/O
3/4 tsp Sea Salt
1 tbl fresh ginger root, grated
1/2 small onion, chopped
1-2 cloves garlic (optional)

2-4 cups fresh veggies (carrots, greens, zucchini,
chopped)
more water as needed.

Warm tablespoon of ghee in small skillet. Add the
coriander, cardamom, peppercorns, (or garam masala)
and bay leaf saute for 2 to 3 minutes to release
flavor. Stir in the rest of the spices and onion and
garlic. Put the spices in a blender and blend well.
(don't bother if you use the garam masala). Pour
mixture into rice/mung bean. rince out blender and
pour this water in with it too. Cook for 20 minutes or
more. Add veggies.

Good for stimulating digestion and circulation.
Tweet