AYURVEDIC KHICHADI

Khichadi or kitchari is traditionally used in Indian cuisine and Ayurvedic medicine, India’s 5000-year old system of holistic healing. Khichadi is made of long grain, basmati rice (husk removed) and split mung dhal beans. It is considered a detox food because it is gentle on the digestive system and provides adequate, balanced nutrition as well as a complete source of protein. Khichadi is great for restoring balance in body and mind and can be given to anyone at any age. In fact, in India, khichadi is fed to babies because it is soothing for their digestive system and helps to remove gas.

Khichadi is also very delicious and can be eaten as is or in combination with seasonal cooked or steamed vegetables and digestive spices. Small amounts of ghee can be added also which makes the dish even more nutritious and high in anti inflammatory butyric acid, conjugated linoleic acid (CLA) and fat-soluble antioxidant vitamins like E, A and D.

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Sylvia Alakusheva
Sylvia is a Boston-based yoga teacher, clinical nutritionist and holistic health coach. She is a graduate of the Institute for Integrative Nutrition (IIN) in NYC and holds a graduate degree in Human Nutrition from the University of Bridgeport in Connecticut. Sylvia is also certified as an Ayurvedic nutrition specialist and often applies the ancient principles of Ayurveda in her work with patients. Sylvia specializes in weight management, digestive health and elimination diets with a focus on gluten and dairy-free meal options. She is also passionate about women’s health and works to address hormonal imbalances and infertility through healthy diet, lifestyle and supplemental nutrition.