Updated fall kitchari cleanse

It’s that time of year again, when I will be embarking on my bi-annual Ayurvedic Kitchari (a stew made from soaked mung beans, rice, spices and ghee or coconut oil) cleanse. There are so many cleanses our world, so why do I choose this one? Well, for one, it works! I end up slowing way down; I sleep, nourish my body and senses with daily mediation and abhayanga massage (self-oil massage) and most importantly, take the time to look inward. Eating this mono-diet of kitchari as well as giving up all caffeine, alcohol, and processed foods for the next 10 days also gives my digestion a must needed rest and I will come out feeling vibrant, juicy and ready to tackle all that Fall brings in with it’s cool crisp air, longer nights and shortened days. I encourage you to join me on this wonderful ten day pilgrimage of turning inward.

Here’s what you will need:

1/2 c. organic mung beans

1/2-1 c. organic basmati rice (for those who can tolerate quinoa, it can be substituted in place of rice).

2 tbsp. of ghee or coconut oil

1/2-1 tsp. mixture of the following: ground cumin seeds, ground coriander seeds, ground pippali pepper, turmeric, ground fennel seeds, mustard seeds (unless you’re high pitta).

pinch of ground saffron threads

pinch of asafetida

pinch of black pepper

pinch of pink of Himalayan Sea salt or a blend of sea salt with kelp

a couple of pieces of kombu seaweed or dulse

4-6 c. water

A handful of chopped cilantro

squeeze of 1/2 a lime (optional)

– Soak the mung beans and rice for at least 8 hours or up to 24 – changing the water 2-4 times. 
– When ready to cook, rinse the beans and rice until the water runs clear, then drain water from the mixture.  
– Heat a large saucepan over medium heat and add 2 tbsp. of ghee or coconut oil.  
– When oil is hot, add 1-2 tbsp of spice mixture and wait for the mustard seeds to pop, stirring with a wooden spoon. Once you see the popping begin to slow and sense a good smell arriving, add 1 tbsp. of grated ginger and stir another minute. Next, add rice and mung beans and coat with spice and ghee mixture for a minute or two.  
– Add 4-6 cups of water, stir, and after it comes to a boil, turn it down to a simmer and cover for about 45 minutes, stirring occasionally.  
– Add the ground saffron threads and feel free to add a green leafy vegetable of choice (such as collard greens, kale, dandelion, chicory, radish tops–the list goes on) in the last couple of minutes before it’s finished, and cook until soft and fragrant.  
– Serve in a bowl with the squeeze of a fresh lime and sprinkle cilantro on top. Offer some to your family and sit down with your warm bowls of love as you contemplate all the delicious flavors that are about to dance on your tongue.

Fall News 2019: The-Well, Ayurveda consultations, Workshops on Women’s Health.

Dear Friends, 
I hope all of you have had a fruitful and nourishing summer.  

I was able to soak up the sun’s rays, laugh with my family and eat the delicious bounty of foods that Mother Earth served me.   

I have a lot of news to share with you.
1. Beginning this September, I will be teaching yoga and Ayurveda classes at The-Well. The Well is modern membership-based wellness club designed for busy urban professionals in the heart of New York City.  If any of you are interested in more information on this club and how to join, please let me know and I’ll connect you to the right person.  

2.  I am offering Initial Ayurveda consultations for the reduced price of $75.00 (normally $180) to the first 10 people who contact me from now until October 15.  If you are struggling with health issues such as exhaustion, focus, digestion, skin issues, hormone imbalances or general malaise, now is the chance for you to understand your constitution and your current imbalance and finally get to the bottom of what is really going on.     

3.  I am offering 2 in-depth Ayurveda workshops this fall, each are $35.

The Shala, NYC  
Sunday, September 29 from 1230-3pm
Techniques for finding perfect balance:  menopause, hormones and yoga. 
In this workshop we will investigate specific yoga sequences, breathing techniques and daily diet or herbal remedies that can help us manage hormonal shifts associated with menopause and peri-menopause.

New Vibe Yoga, NYC
Oct. 5th from 1-330pm
Ayurveda Strategies for reducing discomfort:
In this workshop we discuss strategies to turn your monthly cycle into an enjoyable and pain free experience using Ayurvedic herbs, diet and lifestyle techniques that will help to nudge your unpleasant period symptoms into a trouble free direction. We will work on a specific yoga asana sequence that is perfect for dispelling some of the accumulated wet summer heat as we transition into the lighter and cooler autumn temperatures.

As we move into the late summer and early fall, Pitta season transforms into Vata season so along with that comes dryer, cooler and more dispersing qualities.  To counter balance some of scattered feeling of Vata season, I will turn my attention to my daily routine and begin to replace the cooling coconut oil with sesame oil for my daily self-massage.  I’ll also be sure to add in some softer, sweeter and more moisturizing foods like cooked sweet potato, summer squash, rice & amaranth along with generous sprinklings of grounding and warming spices such as pippali, nutmeg and cinnamon.  

Here is one of my favorite Vata season dinner-time recipes. As much as I love cooking, dishwashing is not my favorite activity (my husband will confirm).  Thankfully this recipe requires only one pan! 

As always, feel free to contact me with any questions. 9172157710 or karri@kjinkins.com

Enjoy your last few weeks of summer.  
Love to you all,