All Posts for June 2013

Vishnu’s Kitchari Recipe

Sunday, June 30th, 2013


Kitchari is an Ayurveda recipe that I have been making for the last three months. It feels good in my stomach and because I use a variety of veggies, I eat it almost every day. I used it as the dish for Ahhh! Asparagus ( http://www.menupause.info/archives/11715 ) a few days ago and promised to post this part of the recipe, so here it is:

See my articles on Ayurveda. Click on these links: http://www.menupause.info/archives/8666 & http://www.menupause.info/archives/11109 (book review)

This is a photo of Kitchari from the Internet. My original photo disappeared!

Ingredients:

1 cup of yellow split mung beans, rinsed & soaked+

1 cup of Indian (white) basmati rice, soaked

1 tbs. ghee (clarified butter)

¾ Inch of ginger diced

1 tsp. of mustard seeds

1 tsp. of cumin seeds

1 tsp. of coriander seeds

1 tsp. of turmeric

½ tsp. of hing (optional, as this can be heating)

4-6 cups of water (for a more liquid or porridge consistency add 2-3 cups of water)

Salt to taste

+Note: beans and rice should be soaked for a minimum of 4 hours or overnight prior to cooking.

Option#1: cilantro can be added at the end of when the mixture has been cooked.

Option#2: veggies can be added as well. Note, that the root vegetables can be added during when the sautéing is occurring but lighter vegetables can be added (i.e. cilantro/parsley) are added at the end.

Directions:

In a medium saucepan add ghee, ginger and seeds. Warm this up until the seeds begin to pop and then add the turmeric (and hing, if using). Next add mung beans. Allow them to be sauteing for a minute and then add the rice, sauteing them as well for a minute. Add 4 to 6 cups of water and bring to a boil. At this point add salt to taste, lower flame and allowing it to simmer for approximately 45minutes. Turn off the burner and allow it to sit for an additional 10-15 minutes. Serve and enjoy.

This recipe was given to me by my Ayurvedic Health Practitioner, Vishnu. His website is www.hiddenhealthcenter and his email is LotusAAA75@aol.com.

My Notes: Ayurveda is considered the oldest healing system known, more than 5,000 years. I have posted several articles and book reviews on this topic in my Nobody Eats Like Me category. (Link) Since I have been making this dish, a basic Ayurvedic recipe, I have some hints and shortcuts that might help.

1. You may want to cut the recipe in half or quarters the first time you are trying it. This recipes makes a huge amount …enough for several meals for one person.

2. I have been soaking the rice and yellow split mung together. In the beginning I soaked them separately. If you do this, then in the directions, you add both the beans & rice at the same time.

3. Instead of cooking all that I soak & drain, I take about 1 to 1 ½ soaked beans/grains and put the rest of the drained beans/grains in a covered dish in my fridge and use as needed over the next 2 days. That way my dish is always cooked fresh and not reheated, although if you make too much, you can reheat the dish.

4. Because my body composition is a Pitta-Kapha (see link above), there are some spices that are not recommended. But you are free to add onions, garlic, cayenne, etc. if your diet allows this.

5. I use a large, flat-bottomed saucepan to cut down on cooking time.

6. As Vishnu told me, this can be eaten every day, all year long, by all body types. It is great as a main dish or side dish with the addition of different veggies. I have also added almonds, black beans, parsley, etc.  Make the dish your own!

Good News from the Center for Food Safety

Thursday, June 27th, 2013
Note: Here is the latest from Center for Food Safety. Please excuse the margins issue. I cannot move the text over any further. ellensue

We just won a major battle in our work to protect food safety!  Thanks to our lawsuit and support from the food movement, a federal court has finally ordered the U.S. Food and Drug Administration (FDA) to adhere to strict deadlines for implementing new food safety guidelines.

This is your victory! Share it with your friends.


Food safety is life and death. Every year, 1 in 6 Americans is sickened with food poisoning: 128,000 are hospitalized and 3,000 die.  Children and the elderly are in the greatest danger. Many people suffer serious long-term impacts from food poisoning such as kidney failure, chronic arthritis, brain and nerve damage.

On January 4, 2011, Congress passed the Food Safety Modernization Act (FSMA) to help end this ongoing epidemic of food contamination in our country.  Once put into effect, FSMA will dramatically improve how our government regulates food imported from overseas, as well as domestic food production facilities.  But since its passage, FDA – under pressure from big agricultural companies – has failed to meet the mandatory deadlines Congress required to implement this important law.

We went to court and we sued.

On April 22, 2013, we won a comprehensive victory when a Federal Court ruled that FDA had violated the law by missing FSMA’s deadlines and ordered FDA to propose new deadlines for completion.  Sadly, even under court order, FDA refused to develop a closed-ended timeline, instead arguing it should be allowed to continue with delays at its own discretion.  As a result, CFS and FDA submitted separate timeline proposals to the Court.

We returned to the Court and CFS is proud to announce that last Friday, the Court once again agreed that our position was correct: a deadline is a deadline.

In siding with CFS, the Court issued an injunction ordering that all FSMA regulations must be final by June 30, 2015, and that all draft regulations must be released to the public by November 30, 2013 for public comment.

Together, we are saving lives.  FSMA’s implementation will help protect you, your family, and your communities against foodborne illnesses and will spare thousands from these preventable sicknesses and deaths.  Thank you for your part in this success!

Sincerely,

Andrew Kimbrell
Executive Director, Center for Food Safety

P.S. While Center for Food Safety works to protect the quality of our food supply, we also support farmers. We were initially concerned about FSMA based on potential hardships to small farmers, but a CFS-supported amendment exempted small producers from the Act.  With this protection for small-scale farmers in place, CFS used its litigation arm to hold FDA accountable for implementing FSMA.


CENTER FOR FOOD SAFETY NEEDS YOUR HELP!

Center for Food Safety is only able to fight on your behalf with your support.  Please make a donation today to support our work to hold FDA accountable and protect the safety of our food.


Center for Food Safety
660 Pennsylvania Ave, SE, #302
Washington DC 20003
phone (202) 547-9359 | fax (202) 547-9429
Contact Us:
office@centerforfoodsafety.org

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