Khichdi – Your Body’s Reset Button

The Ayurveda Approach

The philosophical foundation of Ayurveda is that creation expresses itself through the five elements: space, air, fire, water and earth. These elements manifest in the body as the three governing principles called doshas: vata, pitta and kapha. Everyone has all three of these doshas to varying degrees, although one and sometimes two tend to be predominant and the other(s) secondary.

One of the main goals of Ayurveda is to maintain optimal health as well as support the bodies healing process by helping the body eliminate toxins and reestablish constitutional balance. To achieve this, Ayurveda emphasizes the importance of proper nutrition through proper food choices, food combining and cooking methods, as well as herbal nutrition, all based on the specific needs of the individual and any current imbalance of the doshas.

Okay, so what is Khichdi?

Khichdi is a delicious traditional Ayurvedic dish that’s known for its ability to detox the body and balance all three doshas: vata, pitta, and kapha. My Ayurvedic teacher explained it as a recipe that resets your body. I have to admit I was a little skeptical at first that it would detox my body and even more skeptical that I would feel any different. It’s funny how we don’t give any credit to traditions that have been used and passed down for thousands of years, but it truly did detox my body. I’m happy to share this recipe with you.

Khichdi – The Recipe

INGREDIENTS:

Mung Beans (sprouted) …………. 1 Cup  (removes toxins, pesticides & insecticides, from the body)
Brown Rice (sprouted) …………… 1 Cup (you can also use basmati rice)
Ghee or Coconut Oil…… 2 TB
Turmeric (fresh) …………………… 1 TB  (you can use powdered)
Cumin ……………………………… 1 TB
Fennel ……………………………… 1 TB
Mustard Seed …………………….. 1 TB
Coriander ………………………….. 1 TB
Crystal Sea Salt ………………….. 1 tsp
Cayenne …………………………… 1/4 tsp
Garlic ………………………………. 5 cloves
Onion ………………………………. 1 half
Ginger ……………………………… 1 nib  (I usually add 3 nibs. I love ginger – it’s GREAT for digestion and inflammation!)
Vegetables: ……………………….. Chopped
Carrots, Red Cabbage, Kale, Broccoli, Cauliflower, (I’ve also added Spinach and Sweet potatoes)

INSTRUCTIONS:

  1. Measure out mung beans and soak overnight. If you use sprouted mung beans you can skip this step.
  2. In a large pot (I’ll refer to this as the mixture) add mung beans, brown rice, sea salt, chopped ginger to 6 cups of boiling water.
  3. Add Ghee to a skillet and brown: cumin, fennel, mustard seed, and coriander until the seeds finish popping. Don’t burn
  4. Add ingredients from the skillet and turmeric to the mixture.
  5. Add Ghee to skillet and brown the onion and garlic. Then add it to the mixture.
  6. Add chopped vegetables to the mixture.
  7. Cover and simmer on low for 45 minutes to 1 hour.
  8. Stir periodically and you may need to add more water.
  9. Enjoy! It’s even better as left overs in the following days.

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The reward is “sweet”!

Got Allergies? Try Local Honey!

Bee Love is a place for Conservation and Education about honey Bee’s.

Ray DuBois, from Greenwich, CT, is a beekeeper that believes in the conservation of honeybees and educational outreach.  He farms from 12 locations surrounding a 20 mile radius of Greenwich  and it might just “bee” the best honey you’ve ever had!

If you live in the Westchester County of New York or Greenwich, CT area and struggle with seasonal allergies, contact Ray and purchase a jar of his local honey!  Make sure to start using it before the spring, as your body will build up the immunity it needs to fight that itchy nose and watery eyes from the blooms of springtime!

You can use honey as a substitute for sugar, in tea, coffee, salad dressings, oatmeal, etc….

If you do not live in the area — try to find a local farm or farmers market that sells a Raw honey,  harvested by a treatment-free beekeeper.

What do you use honey for?

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Faith

You Can Handle It!

“Let him take hold of My strength, that he may make peace with Me…”
(Isaiah 27:5, NKJV)
TODAY’S WORD from Joel and Victoria
Isaiah said, “Take hold of His strength.” When you make this declaration, “I can handle it,” that’s not just being positive. You’re taking hold of strength. When you say it, you’re getting stronger. That’s why the scripture says, “Let the weak say, ‘I am strong.’ ” If you’re always talking about the problem saying, “I can’t stand this job.” “This professor is so difficult. I’ll never pass his course.” “My loved one didn’t make it. I don’t know what I’m going to do.” All that does is drain you. When you talk defeat, strength is leaving. Energy is leaving. Creativity is leaving. Don’t let those things overwhelm you. You are not a victim; you are a victor!No matter what comes your way, you can handle it! You are ready for it and equal to it. If you will stay in agreement with God, He will take what is meant for your harm and use it to your advantage. That difficulty won’t defeat you. It will promote you into the life of blessing and victory He has in store for you!
A PRAYER FOR TODAY
Father, thank You for Your grace and mercy in my life. Thank You for giving me the strength to handle anything that comes my way. I love You and receive Your empowerment in every area of my life in Jesus’ name! Amen.
Joel & Victoria Osteen

Kapha Season: Dry Skin – Beauty Tip

Dry skin?  Look no further — this serum under your day and night moisturizer is your new best friend! We can get super dry in the Winter season of Kapha — this product that is naturally organic, so restorative, your skin will thank you.Image

Osmia Organics Facial Restoration Serum, $60

Formulated specifically for chronically dry skin, this serum’s base oils of safflower, jojoba and kukui restore skin’s texture while lavender, rose and carrot seed heal troubled spots brought on by exposure to extreme weather. Pomegranate and sea buckthorn provide antioxidants and anti-aging benefits.

Vegetarian Natural Cold Remedy Recipe

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This Recipe should get you through until cold season blows over.

Cold-Fighting Ginger Broth
Serves five

Ginger is a powerful antihistamine and decongestant; lemongrass eases headaches and stifles coughs.

Ingredients
3 pieces ½ in.-thick fresh ginger
½ lb. shallots
5 qt. water
½ lb. carrots
1 lemongrass stalk (white part only)

1 bunch green onion (white part for broth, green part for garnish if desired)
1½ tbsp. pink salt
2 tbsp. fish sauce

1. Preheat the oven to 400°.

2. Crush ginger.

3. Put the shallots and ginger on a baking sheet and roast for 20 minutes or until softened and lightly browned.

4. Fill a large stockpot with the water and bring to a boil.

5. Add the roasted shallots, ginger, carrots, lemongrass, green onion; bring to a boil.

6. Lower the heat to moderate and simmer, about 30-minutes. Add salt, and fish sauce. Drain broth into a separate pot.

For extra-potent cold relief, pour a serving-size portion (about 32 oz.) of the broth into a smaller pot and add a 1½ in.-thick slice of ginger and 1 lemongrass stalk (just the white part). Bring to a boil and drink hot.

Balance your PITTA and KAPHA dosha: Roasted Brussel Sprouts Recipe

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EAT YOUR VEGETABLES

Brussel Sprouts have a huge amount of Vitamin C, Vitamin A and fiber — here is one of my favorite Roasted Brussels Sprout Recipes:

1lb Brussels sprout, trimmed and quartered lengthwise

2 cloves garlic, minced

1 teaspoon, fresh rosemary

1 tablespoon olive oil

Sea salt to taste

Black pepper to taste

1. Preheat oven to 375F

2. Rinse and pat dry the Brussels sprouts. Combine all of the ingredients in a bowl and mix thoroughly.

3. Transfer to a baking pan, cover and bake for about 30 minutes or until Brussels sprouts are cooked.