Ayurvedic Cleansing Recipe: Raise Your Vibration Through Yogic Diet

Want to raise your vibration?

Want to lighten your thoughts, increase your vitality and feel grounded, nourished and totally satisfied after you eat? You become / are what you eat and emit a frequency that matches and reflects the same vibration, quality and essence of the food you put in your mouth daily.

Think about it!

Enjoy this tried, tested and true Ayurvedic recipe as a course correction opportunity and intention to start fresh and clean with your diet. Feel and really understand what is health and how does food contribute to the creation of my body, mind, and emotional constitution. Through this recipe embark on a more compassionate and conscious path of greater emotional, mental, and physical health integrity.

Healing your relationship with food (and therefore yourself and the earth) is a spiritual journey that should feel spiritual and intimately connect you with your own body wisdom and digestive fire; the Spirit of life, the internal flame of true health, wealth and prosperity. It should foster and cultivate self-awareness, self-love, awesome reverence and love toward the Earth, as well as devotion toward your own body as a temple of the Divine.

Ayurvedic Kitchari

KICHADI  ~ rice and lentils: one pot cleansing, healing, nourishing recipe

1 cup basmati rice (avoid brown version for easier digestion)
1/2 cup split mung beans(or whole  mung (moong) soaked for 4 hours or overnight (you can increase the ratio of mung if your body asks for more protein)
1-2 Tbsp ghee (clarified butter)
1/2-1 tsp cumin seeds
1/2-1 tsp coriander seeds
1/2-1 tsp fennel seeds
1/2-1 tsp black peppercorns ground in mortar (optional-  good heating properties, alkalizer)
1/2-1 Tbsp fresh ginger root, grated or cut into mini cubes
½ small onion, chopped (optional, not to be used if you are following strict sattvic diet)

1 clove of garlic pressed or minced (optional, not to be used , if you are following sattvic diet)
4-5 cups water
1/2 tsp turmeric
1¾ tsp rock salt (black) (or pink-himalayan salt)
2 cups fresh vegetables: carrots, greens, string beans are possibilities, chopped
Add more water as per your need, the consistency of the cooked food should be more moist than dry.
½ tsp ground cumin powder (optional)
1/2 tsp ground coriander powder (optional)
1/4 tsp curry powder (optional if you enjoy)

Go slow and steady with introduction of the spices. Select one or two to begin with and then build up the understanding of their tastes and properties (heating/cooling).  You can do miracles with 2 kinds of seeds and 1-2 kinds of ground spice powders.

And the best ingredient: add your LOVE.


Wash the rice and split mung until the rinse water is clear. Warm the  ghee in a bigger pot that will contain all your ingredients . Add the coriander seeds, whole cumin seeds, fennel seeds and peppercorns, (and crushed clove or bay leaf if using it)and sauté for 2 minutes. Then stir in grated or mini cubed ginger root, onion (and garlic if you use it.) Again sauté for 1 minute. Add water, salt and turmeric and bring to boil. Add the rice and mung.

Cook for about 25 – 30 minutes on lower medium heat then add vegetables of your choice, again bring to boil, and cook for 10 – 15 more minutes on medium low heat.

In the last 5 minutes, spread on top the rest of the spices in powder form (if you choose to use them), cover and let boil for the remaining 5 minutes. Turn off the heat and let it sit on the stove for 5 extra minutes. Then open and serve. Garnish with fresh coriander leaves or shredded carrot.

Enjoy with a meditative mood and prayer to food as your medicine:

Mother nature, I thank you for the gifts of earth and your nourishment, may this wonderful food be my medicine and bring healing, purity and peace to my body, mind  and soul.

Chew slowly and feel all the ingredients that you cooked.  

Recipe by Annapurna of Gurudaya Ayurveda; Ayurvedic Health Clinic in Saskatoon. Click for more information on Yogic / Ayurvedic Diet


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