Here’s an awesome recipe for one of my favorite dishes called Kichari.
It’s a delicious dish, traditionally made in India that is easy to digest, detoxifying and anti-inflammatory.
It’s really easy to make too!
I like to make a big batch and then eat it for the rest of the week. It can also be eaten as a fast to detoxify the body and lose weight.
It’s not exactly AIP perfect, but it’s still quite beneficial. (This is better after you’ve gone through the elimination phase and have reintroduced foods.)
One of the ingredients is mung bean. If you aren’t familiar with it, it’s small green bean is used in Chinese Medicine to clear heat and toxins and was used traditionally as an effective antidote for overdose from a variety of toxins.
This dish is also flavored with turmeric, a fantastic anti-inflammatory.
Powdered turmeric, cumin and coriander. (1 tbsp or so of each)
1 cup white basmati rice
1 cup mung beans (if you feel ambitious you can sprout these first)
ghee or coconut oil (1-2 tbsp)
1 tbsp fresh grated ginger
Cilantro and lime to garnish