Happy, Healthy, Sexy Kedgeree

imageWow! The Happy Detox Experience has been on its way for a full week already. I keep getting really great feedback from the Happy Detoxers and am so grateful to be with them on this very special and personal journey. I’ve called this detox a happy one because I’ve made it a point to have detoxers eat foods that are delicious, nutritious and easy to make. I am the first to admit that you do need to plan ahead with this detox, especially if you work outside of the home. Since there is real cooking going on here. No endless juices until you feel like a cucumber and celery juice yourself. Or popping some vague pill days on end and calling that a detox. No Sirry Bob.

The great thing about The Happy Detox Experience is that besides teaching you how to detox the Ayurvedic way, I also teach you some great recipes along the way. Some that are sure to became recipe staples in your home, even long after the detox is over and done with.

So what makes this detox Ayurvedic? Or modern Ayurvedic I should say, as it is my take on detoxing with Ayurvedic principles at its base. Well first of all I have tailored the detox to each of the three elemental types in Ayurveda, making slight adjustments to make it easier for them to stick to. Secondly during the stricter part of the cleanse you eat Ayurvedic detox classics Kedgeree and Green mungbean soup.

imageKedgeree is a dish made of equal parts basmati rice and split yellow mungbeans. Detoxers get their own special kedgeree spice mix to season it with and can choose different veggies to add to their rice. Kedgeree for detoxing purposes tends to be a bit on the watery side, almost like a risotto of sorts, since this is easier to digest.

Today I share this wonderful recipe with you in the hopes that, even if you don’t want to do a full 10 day detox, you might choose 1 day a week where you eat lighter fair and reset your agni (digestive fire).

imageThis dish is good for all three constitutions, providing they use a spice mix that best suits them. I sell wonderful spice mixes for each of the three doshas but you can also make your own blend if you prefer. Best spices for Vata are asafoetida, fennel and cumin. For Pitta you can use fennel, coriander and cardamom and for Kapha black pepper, cinnamon, cloves and cumin.

Kedgeree

For 2 to 3 persons/meals

  • 1 tablespoon ghee
  • 1/2 finely diced onion
  • 1 finely chopped garlic clove
  • 1,5 tablespoons of ginger finely diced
  • 2 to 3 teaspoons spice mix as per type.
  • 90 grams rice
  • 90 grams yellow lentils
  • 900 ml vegetable stock or water
  • 150 grams chopped veggies of your choice, I often use carrots, fennel, courgette or broccoli
  • garam masala, himalaya salt and pepper to taste

Heat the ghee in a medium saucepan and gently fry the ginger, onion and garlic till the onion is translucent. Add the spice mix and cook for a minute or so until fragrant. Now add the rice, and yellow mungbeans and mix will so everything is coated in ghee. Pour the water or stock in the pan and mix well.

Bring to a boil and than lower the heat. Put a lid on top and simmer for about 15 to 20 minutes before adding the vegetables. Steam for another 5 to 10 minutes depending on the type of veggies you use, until the rice, mungbeans and vegetables are done. The dish will be a bit mushy and wet, almost like a porridge. Season to taste with garam masala, himalaya salt and pepper.

Nederlands recept

Kedgeree

Voor 2 tot 3 personen

  • 1 eetlepel ghee
  • ½ gesnipperd uitje
  • 1 teentje fijngehakte knoflook
  • 1 eetlepel fijngehakte gember
  • 2 tot 3 theelepels specerijenmix per type
  • 90 gram basmatirijst
  • 90 gram gespleten gele mungbonen
  • 900 ml groentebouillon of water
  • 150 gram groenten naar smaak zoals wortel, venkel, courgette of broccoli in kleine blokjes
  • snufje garam masala (optioneel)
  • himalayazout en peper naar smaak

Verhit de ghee en bak hier de uien, knoflook en gember in tot de uien glazig zijn. Voeg daarna de specerijenmix kort toe. Doe de rijst en gele mungbonen erbij en roer even goed door. Voeg dan het water toe aan de pan. Breng aan de kook en draai daarna het vuur laag. Laat met een halfgesloten deksel ongeveer 20-25 minuten koken tot de rijst en bonen zacht zijn. Het rijstgerecht moet een beetje vochtig/bijna papperig van consistentie zijn.

Zo’n 10 tot 15 minuutjes voor de kooktijd voorbij is leg je de blokjes groenten bovenop de rijst om ze gaar te stomen. Tot slot roer je de gestoomde groenten door het rijstmengsel en breng je het gerecht op smaak met garam masala, zout en peper.

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