The recipe for Kitchari came into my awareness while listening to an episode of the Ben Greenfield podcast. The idea came to try the recipe to see how my body would respond to the liver cleansing that this recipe claims.
I'm currently four days in, and my body feels well. You can follow along on my journey on my @flipawesomeaguilera account on IG. I've been posting my body data and how I've been feeling.
Why would you want to do a liver cleanse anyways? The liver is a central processing mechanism that cleanses 1.5 liters of blood per minute.
There are approximately 500 different biochemical reactions that occur within your liver.
Division and breakdown of chemical substances: catabolism. Synthesis of protein molecules: anabolism if any of the processes don't work correctly, it will affect other processes' ability to work correctly.
The liver is the purification plant for your blood. It plays a role in excreting both endogenous and exogenous compounds. Your liver has the superpower of regrowing rapidly, with around 10% of healthy liver tissue. It also assists with bile production, assists with the gallbladder. Left unchecked bile in the gallbladder can condense and become “stones. If bile isn't expelled, you can get congestion in the liver.
Giving your liver a few days of attention from time to time seems to pay some pretty hefty dividends. Such as better and more balanced hormonal production. It also just tastes like it nourishes your soul.
Kitchari recipe for 4-8 servings:
Here's What You Need
1 cup split yellow mung beans
4 tablespoons coconut oil
2-inch stick of kombu (optional – I used organic, non-GMO miso instead)
7 cups homemade Kettle & Fire bone broth
4 tablespoons coconut cream
1/2 teaspoon black mustard seeds
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 teaspoon fenugreek seeds
1 tablespoon coriander powder
2 tablespoon ginger root freshly minced1
1 teaspoon turmeric powder
Pinch of asafoetida
4 cups of any mixed greens. I used bok choy, cilantro, and dinosaur kale, collard greens, and spinach
A dollop of GT's Living Foods coconut yogurt
Sea salt to taste
-The night before (24 hours earlier), soak the mung beans in ample filtered water.
-When you’re ready to cook, drain the mung beans and rinse under running water. Prepare vegetables by peeling and chopping them up, then set all of this aside.
-Heat coconut oil in the saute setting in an Instant-pot. Add black mustard seeds and cook till they've popped. Then you can put the instant-pot in the keep warm setting and add cumin seeds, fennel seeds, fenugreek, and cook for a few minutes to release aromatics, add the rest of the spices and stir to combine.
-Add a cup of bone broth, followed by mung beans, kombu, coconut cream, and vegetables, then add the rest of the stock (or water). Add more water if you want a soupier consistency, and simmer longer to get a thicker stew.
-Cover the Instant-pot, press the bean/chilli setting, and go daydream about all the wonderful nutrition you will be enjoying in about an hour.
-Serve with fresh coriander chopped and folded through, a drizzle of fresh lime juice, a spoon of coconut yogurt and sea salt to taste.
Track Of The Day - Traces Of You - Norah Jones