Posts Tagged ‘Ayurveda’

Healthy Bytes #1 For National Nutritional Month: Tidbits of Info to Keep You Informed

Thursday, March 12th, 2020

In an article by Sarah Schenck entitled “Gut Check,” I learned that Hippocrates is said to have noted that “All diseases begin in the gut.” I have read this in more than one place and have been reading more and more about the importance of the health of our gut “biome” and how we need to support our beneficial bacteria.

According to the author, being picky about your foods is the quickest way: organic, high fiber, and fermented foods seem to be promising. Adding probiotics to your supplements might be another way to get started. “Probiotics are live microorganisms that help maintain the balance of good bacteria in the intestinal tract.”

Source: Rodale’s Organic Life, Feb/March 2017

Note: The author is a Brooklyn based filmmaker. She and filmmaker Steve Lawrence have produced a documentary called Missing Microbes. Here is the link: and a summary:

Superstar scientists Marty Blaser and Gloria Dominguez-Bello – passionate partners in life and in the lab- show us how overuse of antibiotics and elective C-sections are destroying the healthy bacteria in our bodies, and fueling the stratospheric rise in obesity, diabetes, asthma, and food allergies. Our dynamic duo is on a mission to protect and restore our missing microbes before it’s too late.


Note: Dr. John Douillard has a program to detox the body so that healthy microbes are abundant in the gut biome. Go to and search for cleanse or detox programs based on Ayurvedic (Ancient healing system from India).

Kitchari Recipe from Eat Wheat Review by Dr. John Douillard

Sunday, March 26th, 2017

Yesterday, March 24th, I posted a review of Dr. John Douillard’s new book, Eat Wheat. Scroll down to the next posting on my Home Page or Reviews and you will see it.
Or use this link if you accessed this from the Kitchen Nutrition Category: (


Here is the recipe I promised, the basic Ayurvedic dish called Kitchari in Appendix C, pp. 270-271 of Dr. Douillard’s book.

The photo of the kitchari I made (below) includes vegetables, even though his recipe does not, because I make it as my dinner, like a one dish meal. I have also tried it as a breakfast cereal, using coconut water and cinnamon and a dash of maple syrup andn veggies. Feel free to experiment with the basic recipe. Dr. Douillard’s website,, features Kitchari Kits as well as books, free videos, and a sign-up for his free newsletter. Ingredients can also be found in health food stores or ethnic markets.

(Dr Douillard’s) Ayurvedic Superfood Kitchari Recipe


Tip: For best results, use all organic ingredients

  • 1 cup yellow split mung dahl beans
  • 1 cup white long grain rice (quinoa or millet can be used as alternatives)
  • 8 cups water (or 4 cups vegetable broth and 4 cups water)
  • 2-3 tablespoons grass-fed ghee
  • 1 tablespoon ginger, freshly grated
  • 1/2 teaspoon turmeric powder (or 1 tsp. freshly grated)
  • 1/2 teaspoon coriander powder (or 1 teaspoon seeds)
  • 1/2 teaspoon fennel powder (or 1 teaspoon seeds)
  • 1/2 teaspoon whole cumin seeds (or 1/4 teaspoon powdered)
  • 1/2 teaspoon brown or yellow mustard seeds
  • 1 pinch hing, also known as asafetida (optional)
  • 1/2 teaspoon salt
  • 1 small handful fresh cilantro leaves, chopped


  1. Rinse split yellow mung dahl beans and rice (or alternative) together a few times, until water is less murky.
  2. Toast the spices (optional): Heat a heavy skillet over medium heat. Add spices and toast 2-5 minutes or until spices are fragrant and lightly browned, stirring constantly to prevent burning. Remove from heat.
  3. In a large saucepan, combine rice (or alternative), brans, water, and spices. Add 2-3 tablespoons of grass-fed ghee.Tip: When using kitchari during cleansing, as in The Short Home Cleanse, omit the ghee.
  4. Cover and bring to a boil. Reduce heat to low and simmer until rice (or alternative) and beans are soft (at least 30 minutes, longer is ideal). IF time permits, you can cook it longer by adding more water. YOur goal is kitchari that is well-cooked and soupy.
  5. Garnish with salt and cilantro, and enjoy!


My Notes: When I first learned about kitchari, the recipe was given to me by a local Ayurvedic practitioner who suggedsted soaking the split yellow mung beans overnight, or at least 4 hours, to shorten cooking time. (Ghee is a form of butter that has had the butter fat skimmed off.) Also, I noticed that Dr. Douillard has listed cumin twice in the spice list, so I will email him to see if that is correct.

P.S.I called and spoke to one of the assistants and noted that the missing item is fennel, which I changed. (The recipe listed cumin twice.)