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Samadhi Sauce Recipe
2-3 tablespoon ghee (clarified butter)
½ teaspoon black mustard seeds
½ teaspoon cumin seeds
1 clove garlic, chopped
½ cup green mung beans, rinsed well and drained
1 teaspoon himalayan salt
1 teaspoon turmeric powder
1 cup white basmati rice, rinsed well and drained
6 cup warm water
1 teaspoon cumin powder
1 teaspoon coriander powder
4-5 thin slices of fresh ginger root
6 tablespoon chopped cilantro
2 tablespoon toasted and lightly ground sesame seeds
2 tablespoon unsweetened shaved coconut
In a heavy-bottomed pot (stainless steel is idea), heat the ghee on medium heat. Ghee burns easily, so be careful not to get it too hot. Sauté the mustard seeds and cumin seeds in the ghee until the seeds pop. Then add the drained mung beans, garlic, turmeric and salt. Stir until the mix almost starts to stick to the bottom of the pan. Then add the rice, water, cumin powder, coriander powder and ginger. Stir well, making sure nothing is sticking to the bottom of the pressure cooker or pot. Cover and bring it to a boil on medium high heat. Then turn the heat down and let it simmer until both the rice and mung beans are cooked through, about 20-30 minutes. You may have to experiment with how much water you use to find a consistency that you like. (The more water, the thinner the consistency). A thinner consistency is preferable if your digestion is weak. You will notice that kitchari will thicken when it cools and you may need more water than you originally thought.
In order to provide the best quality of energy to your body, Kitchari should be made the day that you wish to eat it and served hot. Garnish with fresh cilantro, freshly toasted and ground sesame seeds and shaved coconut.
[Samadhi Sauce Recipe]
1/2 cup Braggs amino acids (you can find this in the condiment in any health store or online)
1 cup olive oil ( I use refined extra virgin olive oil, because unrefined tastes a bit too olive for me)
1/2 cup Brewer’s yeast
1/2 cup water
Juice of 2 lemons
3/4 cup of cashew pieces (raw, unsalted) - I grind these in the blender first for extra smooth consistency.
2 tablespoons onion, minced
1 large garlic clove, minced
Blend it all up in a blender and you’re set. It doesn’t warm up well when heated (it can separate) so serve at room temperature. It fits perfectly in a quart jar. Store in the fridge and allow it to get room temp before each use.