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Mung beans and rice Cleanse

January 11, 2018


The beginning of the year is a good time to plant the seeds of good habits. For a fresh start, it's important to have a good foundation. This cleanse will re-set your digestive system. Contrary to what some of us can think we don't need to drink only juice and refrain from eating when cleansing. The ayurvedic approach is different, actually this diet is very nourishing and you can eat as much as you want ( I didn't say to over-eat).


The idea of this cleanse is to eat only mung beans and rice ( see recipe below) at mealtimes, including breakfast (yes), with lots of fresh vegetables cooked into the same dish.  Between meals you can snack with fruits, and you can drink yogi tea. The way the dish is cooked make it very easy on the digestive system.

You may feel the symptoms of detoxification: headaches, body aches, irritability. If you are experiencing these symptoms, make sure that you drink plenty of water, to make sure that the toxins are being ushered out of the system.


Follow this cleanse for 3 days or more if you like it (7, 11 or even 40). The longer the cleanse, the better the effects.


To perfect your digestive system cleanse, drink 1 tsp of Triphala mixed with hot water before bed. Triphala is an Ayurvedic formula, the blend of 3 fruits: amalaki, bibhitaki and haritaki. All 3 with potent healing properties.



Mung beans and rice recipe: 


1 cup mung beans

1 cup basmati rice

4 cups chopped vegetables ( kale, spinach, celery, brocoli, carrot...)

2 onions chopped

1/3 cup minced ginger root

8 garlic cloves minced

1 tsp turmeric

1/2 tsp pepper

1 tsp garam masala

1 tsp crushed red chiles

1 tsp sweet basil

2 bay leaves 

seeds of 5 cardamon pods


Rinse rice and beans.

Boil rice and beans in about 10 cups of water on medium heat. When the rice is cooked, add vegetables and stay on medium heat.

Heat oil in large frying pan, add onion, garlic and ginger and saute until browning.

Add spices (except basil and bay leaves) cook for a few more minutes.

Add spiced onions to cooking beans and rice.

Stir well to prevent scorching, add water if necessary.

Add herbs and keep cooking until you reach a soup-like consistency with ingredients barely discernible.  


When serving, add soy sauce or salt to taste.





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