Slow Sunday, warm words & a recipe.

Digestive reset kitchari

Jun 22, 2025

Thundery skies this warm Sunday morning. Windows wide open, sun behind cloud, tree out front blowing, the peace of a world before anyone is up. And that drive to be someone, get things done, still sleeping.

Yesterday paddling pool and birthday fun all day. I saw the celebrations getting underway all morning as I walked through the park at different points, that paddling pool turquoise blue with splashes and squeals and running and jumping. And adults too cooling off on a hot hot hot Saturday. Balloons tied to awnings with big 5’s written on them. Crisps and ice creams lollies and sandwiches. Bats and balls and games.

Later, sitting on that little train that takes me to the main station, the rhythm as if back in the 1960’s, people chatting, talking, no one bothering with phones, actual human beings doing what human beings can do; enjoying each others company and chatting about nothing much at all, but with great animation, facial expressions and laughter. Joy in that.

Today will be a slow Sunday for me. A time to reset, from being someone, getting ‘things’ done.

Sometimes, as I look out at the world through my eyes, I wonder what is looking out. This is not disassociating, the heart connection is bigger when this happens, as I watch the whole world painting itself this way and that. With me, gloriously parked, and life flowing through.

Today is going to be one of those days.

Recipe

Kitcheri for digestive reset

If you feel the need for a digestive reset, look no further than the Ayurvedic approach – kitchari.

I made this one with the whole mung bean. Traditionally mung dahl is used. You sauté some spices that are healing for digestion: cumin, coriander, turmeric, fennel, black pepper, mustard seeds, hing; you could also use cardamom, nutmeg, cinnamon, clove. I like playing around and finding a taste combination I feel like on the day. But cumin, coriander, fennel, are usually popped into most recipes.

Sauté the spices and some freshly grated ginger root in ghee. Add some mung, basmati rice and water to cook. Add vegetables as well if you want to, autumn root are good, spring spinach, chard, dandelion or other green leaves are good. I like a brothy kitchari, so I use about 8-9 cups water to 1 cup combined rice/mung.

Once cooked I season some more with rock salt, lemon and freshly chopped cilantro, and I add more ghee.

A day of kitchari is a great way to rekindle your digestive fire.