December is here! There is something unique about this month. Another year, wrapping up. Tis the season to take stock of all that has occurred, to allow it to sink in. Wait – most of us barely have time to breathe this time of year, let alone reflect!
But, every experience must be digested. The obvious association with the word ‘digest’ is food and the digestive tract. However, everything we go through – all that we read, the conversations we engage in, the experiences we have – must be processed. The physical system of digestion is but one mechanism used for this type of purpose; there are also the spiritual and mental levels. These levels are equally important, if not more so, to our health and well-being.
We are overwhelmed with news right now. Information is coming at us so fast, there is no time to assimilate it on top of our already busy lives. And so,our systems are becoming backed-up at alarming rates. This is impacting the state of our collective unconscious. We are collectively clogged up.
How can we remedy this? The benefits of meditation are gaining solid, scientific backing. Slowing down, even for a few minutes a day, and simply breathing deeply can help immensely.
Another way we can give our overloaded body/mind/spirits a chance to properly assimilate everything, is to give our physical digestive systems a rest. Between parties and festivities this month, consider eating only an easily digested food for a couple of days. As the digestive system rests, the other areas have a chance catch up – to deal with all that we are being forced to deal with.
Here is a recipe for Kitcharee – the perfect food for this type of reset. I make up a big pot and save some in a glass container in the fridge to be warmed up throughout the day. The idea is to eat nothing but this food. Water and tea can be consumed, but this reset only works if we truly give our bodies a break from sorting out myriad foods and additives.
Give yourself a rest, on the level that you can affect, while still engaging in your busy life.
1 cup uncooked organic basmati rice – soaked (Soak your rice in water for around 8 hours to make it easier to digest. Drain the water you soaked it in, leaving only the rice)
1 cup green mung dahl – soaked (Same process as with the rice, but dahl can soak for 24 hours) This legume can be found in the bulk section of a good health food store.
5 tablespoons organic ghee
2 tablespoons whole coriander seeds
1 tablespoon whole cumin seeds
3 tablespoons organic turmeric
1 teaspoon sea salt
7 cups pure water
In a big stockpot, melt the ghee over low heat. Add the coriander seeds and cumin seeds, stirring continually. When you hear the coriander seeds begin to pop, add the turmeric and salt, as you stir. When the paste is mixed together, add the mung beans and stir them in well. Now add the rice, stirring well. Add the water and turn the heat up to high. Allow the mixture to boil for about three minutes, then cover and turn the heat down. Simmer for around forty-five minutes, until the water is gone and you have a soft porridge. You may add steamed veggies of any kind, except for white potatoes, to add variety.