Wednesday, December 30, 2015


Something useful -- my recipe for the ultimate healing food

Basic Kitchari
(serves about 5 ppl)

3 to 4 T. ghee or coconut oil
2 bay leaves
1 to 2 T. fresh minced ginger
1 t. each: fennel seeds, cumin seeds, fenugreek seeds, mustard seeds, turmeric powder, cardamom powder, coriander powder
1 c. basmati rice (don't use brown rice, it defeats purpose of easy digestion--other white rices can be substituted if necessary)
1 c. split mung daal
9 c. water
salt and pepper to taste
braggs or tamari to taste

two plum tomatoes chopped in big chunks or other tomatoes, equivalent amount
a few handfuls of chopped spinach or chopped de-stemmed kale
chopped cilantro
a lemon, cut into wedges
extra ghee (for serving)


Mix mung daal and rice in a bowl or pot and rinse with cold water about 6 times, or until water is clear and no longer coming off white. 

Heat the ghee or coconut oil in a very large pot over medium-low heat.

Add fresh ginger.

After a minute or so, add fennel seed, cumin seed, fenugreek seed.

Stir into the oil and cook for a minute or so, or until fenugreek turns reddish.

Stir in the mustard seed, turmeric, coriander and cardamom.

Cook for a couple more minutes, being careful heat is low enough that nothing burns.

Drain the mung daal and rice mixture and stir it into the oil and spice mixture.

Let it sizzle in with the spices for a couple of minutes, stirring so it doesn't burn.

Add 9 cups of water and bay leaves.

Stir it and turn up the heat, bringing to a boil.

Let it boil for 15 minutes.

Reduce heat to medium-low and cover, simmering for about 45 minutes or until desired consistency is reached, stirring occasionally.

You can add water to thin it out, or cook for longer to let it thicken, different people prefer it different ways. I personally like it to have the consistency of a thick stew.

When consistency is as you like, add salt and pepper to taste and/or a little tamari or braggs if you like (wouldn't be hippy cooking without it).

If using veggies, add the chopped tomatoes and greens and cook for another 5 minutes.

Turn off heat.

Serve in bowls with a lemon wedge for squeezing on top, topped with chopped cilantro and a teaspoon (or four if you're vata) of ghee. (It's also nice to serve this with Indian pickle--mango or mixed, whatever--if you're not pitta or don't mind spice or could use the heat).

Enjoy! Please let me know if you make this and find there's anything wrong or confusing about the recipe. : )

Monday, February 17, 2014

On Teaching Yoga
Six hours of teaching / talking in a day will certainly offer one a taste of dispassion for her own mind. As the breath catches in the physical correlates to the grantihs, so the flow of the teachings catches on the stubborn knots in the personality. As teachers we must avoid letting our own samskaras trap the students in any form of mundanity. In other words, we should be careful of the more subtle pictures we're painting. When you speak aloud the words of the masters, you may notice the places where your own voice becomes heavy, where your mannerisms create a curtain that blocks the truth from view, where the residue of your past traps the light from coming through. Purification takes a long time. For now it is only through devotion that the knowledge will find passage through the dark halls of our own characters, and only through grace that the words will tumble out in formation, emerging as the fully-formed diamonds the masters once uncovered.