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Kichari: Cleansing, Detoxifying & Delicious

detoxifying kichari

Hey people!

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.


Equal parts:

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

Coconut yoghurt

Cilantro and lime to garnish

  1. Wash and soak the rice and beans separately.
  2. Cook each separately and set aside. (I like to use a rice cooker for the rice.)
  3. In a deep pan, heat the ghee or coconut oil until it is melted. Add the spices and mix altogether until all the spices meld together and you smell the aroma. Add the fresh grated ginger.
  4. Add the cooked rice and beans.
  5. You can also mix in cubed, cooked winter squash (butternut or kabocha) and/or some sautéed vegetable like spinach or kale.
  6. Garnish with a few sprigs of cilantro, a spoonful of coconut yoghurt and a lime wedge and enjoy!