RETURN BALANCE TO YOUR BODY WITH KHICHDI
Whenmost people hear theword “cleanse,” they probably imagine several days on a liquid diet as they rid their body of harmful toxins. The practice of cleansing with the goal of detoxification has been around for thousands of years in Indian, Native American, Greek, and Roman cultures. Some forms of modernmedicine even stem from the idea of detoxification as a healing process. Hippocratic medicinewas founded on the idea that balancing the four humors—phlegm, yellowbile, black bile, and blood—will lead to optimal health. The digestive system is integral to ridding the body of toxins, and it’s one of the areas ayurvedicmedicine seeks to optimize.Whilemany find quarterly juice cleanses to be helpful, ayurvedicmedicine highlights the benefits of cleansing with solid foods. Ayurveda— from the Sanskrit word “ayur,” meaning life, and “veda,” meaning knowledge or science— is a formof medicine practiced in India that’s been around for thousands of years. Essential to the ayurvedicway of life is khichdi, a cleansingmeal that aims to bring the body into balance. Khichdi, meaning “mixture,” is one of the first solid foods babies are given in India because it’s so easy on the digestive system. By eating khichdi exclusively for several days, the cleanse can optimize your digestive systemand return it to good health. To get the full benefits of this diet, wean yourself off of caffeine, alcohol, and processed foods in theweek leading up to your khichdi diet. This will make the transition smoother as you begin. Sarah Britton, a holistic nutritionist and author of the popular food blog “MyNewRoots,” reminds those trying khichdi to eat
when hungry, drink a lot of water, and cookmealsmindfully. “The attention and intention you put into your foodwill come back to you and nourish you inways that you never thought possible,” says Britton.
Recipe for Khichdi [Adapted frommynewroots.org]
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1 tablespoon coconut oil or ghee
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1/2 cupmung beans or lentils
1/2 tablespoon cumin seeds
1 cup brown rice
1/2 tablespoonmustard seeds 1/2 tablespoon coriander seeds 1/2 teaspoon ground turmeric 1–2 tablespoonsminced ginger 2mediumcarrots, chopped 1 small sweet potato (or seasonal root veggie)
1 teaspoon sea salt
1 cup fresh or frozen peas
4 cups water
2 handfuls cilantro, finely chopped
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Juice of 1 lemon
1.
Soak the rice and lentils ormung beans overnight.
2. Melt oil or ghee in a large pot; add cumin andmustard seeds.When seeds are popping, add remaining spices, then ginger. Fry until fragrant.
3. Add carrots, sweet potato, brown rice, mung beans or lentils, salt, and water; bring to a boil. Reduce heat and cook for 45minutes or until ingredients are soft. Add peas about 5minutes before serving. Turn off heat and servewith cilantro and lemon juice.
AB BUSTER
BALSAMIC GLAZED PORK CHOPS
INGREDIENTS
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4 boneless pork chops 1/4 cup balsamic vinegar 3 tablespoons raw honey 2 cloves garlic, minced
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1 teaspoon crushed red pepper flakes
1 teaspoon fresh thyme
Salt and freshly ground pepper, to taste
DIRECTIONS
1. 2.
Heat oven to 400 F.
Generously season pork chops with salt and pepper.
3. In a saucepan, combine balsamic vinegar, honey, garlic, red pepper flakes, and thyme. 4. Bring to a boil, reduce heat, and simmer gently for 5–6 minutes. 5. On high heat in an oven-safe saute pan or skillet, sear the pork chops for 1–2 minutes on each side. 6. Brush chops with half of glaze and transfer to oven. 7. Roast 6–8 minutes. 8. Remove from oven and brush with another coat of glaze. Let cool 5–10 minutes and serve.
Inspired by paleoleap.com
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