Guest guest Posted September 19, 2001 Report Share Posted September 19, 2001 I have had food sensitivity for most of the last 12 years. In March I finally decided to make Mung Beans and Rice my staple, eating it twice a day. This is truly healing food. I would have it with toast and yogurt. Even only a few weeks I noticed that a little ice cream (Chunky Monkey and other Ben n Jerry's flavors) or other food that would "weigh me down" or bloat me were not doing that anymore. I am sure if I just totally went back to my old diet I would have the same symptoms. Printed below is the recipe (with commentary) I live with. I make a two week supply and freeze it. MUNG BEANS AND RICE also known as Kitcheree This is a perfect pre-digested food. It is easy on the digestive system and very nourishing. There is a story of a great sage who would prescribe this food to many who came to him for healing whether it was mental, spiritual or physical. Forty days later the issue was often resolved. The trinity root (onion, garlic and ginger) is incredibly "life-giving" and coupled with a yogic practice will increase Ojas, the subtle glue that holds together mind, body and soul. "You'll be seeing God" 1 cup mung beans 1 cup basmati rice 9 cups water 4-6 cups chopped assorted vegetables (carrots, celery, zucchini, spinach, chard, broccoli, etc.) 2 onions, chopped 1/3 cup minced ginger root 1 tsp. crushed red chilies 8-10 cloves garlic, minced 1 Tbsp. sweet basil 1 heaping tsp. turmeric 2 bay leaves 1/2 tsp. pepper seeds of 5 cardamom pods 1 heaping tsp. garam masala salt or Tamari to taste 1/2-cup Ghee (clarified butter) or vegetable oil Rinse beans and rice. Bring water to a boil, add rice* and beans and let boil over a medium flame. Prepare vegetables. Add vegetables to cooking rice and beans. Heat about 1/2-cup oil in a wok or large frying pan. I prefer a wok. Add onions and cook over medium-high heat until they start looking translucent, then add garlic. Add ginger just before adding spices and maintain heat until browning. If at any point you start noticing some sticking, go ahead and add more oil. Don't be shy especially if you're using ghee. Now add spices (not salt or herbs) starting with turmeric. Knock the heat down a notch. After 5 minutes add the garam masala and other spices. You can add a little water and cover, stirring occasionally. Very little sticking will happen at this level of heat but the masala really comes together with this treatment. This can go on for 20 minutes or so! When nicely done, add masala and veggies to mung beans and rice. Add herbs (basil and bay leaf). You will need to stir the dish often to prevent scorching. Continue to cook until completely well done over a medium-low flame, stirring often. The consistency should be rich, thick and soup-like, with ingredients barely discernible. Add water if in doubt. Serve with yogurt, or with cheese melted over the top. Sweet mango chutney and mild mango pickle help to make for a more satisfying experience. Serves 4-6. A few additional Cooking Tips: *To avoid scorching and sticking, you can precook the rice separately and add it to the mix just before the veggies go in. Also, cook the beans alone long enough that they split before you add anything to them. To help with "gas", soak your beans over night. Adding tamari or salt to mixture while cooking allows for better assimilation. Additionally, tamari is wheat-free and therefore preferred over soy sauce. m wrote: > Hi Ejaye, > > I understand to a certain degree what you are going through. Although, my > "sideeffects" > were much like yours they never "just went away" I believe they change > through time and > sometimes I feel them strongly and other times not so much.... > I definately understand about the food sensitivity...........I can hardly > eat "anything I want" these days (even it it is supposedly "good for you" > and in moderation)..I have reactions and these reactions vary according to > what-- I am not exactly sure..I just know to be careful and very > selective...I have found that even what I can eat must be eaten at the right > time, in the right combination and amount...I too, shake after eating sugar > and feel very sick and achy right after eating the smallest amount (doesn't > even have to be white sugar) and coffee is also a problem...(forget > processed foods!!)....Actually I have been going through what you are > talking about for well over a year and a half now...diet has been crucial > and puzzling.... > I have tried eating 3 times a day but every three hours or so ( my stomach > is empty since my body will only tolerate small amounts at a time) if I > don't eat something small my complete system--especially my brain---just > gives out---- > Due to changing chemistry (I assume)....what was Ok before is no long. I > have found not much room for error in maintaining a sensitive and exacting > balance in matters of diet....(among other things) > ....have you had to eat more or less proteins(vegetable of course)? More or > less often? Do certain asanas enable you to digest and assimilate better? > (that you have found personally) > You say even brown rice and lentils are out? > what works for you?-- > all the best, > michelle > > > "OUR DESTINY IS TO BE HAPPY" > - Yogi Bhajan > > You can UNSUBSCRIBE from this list at the Groups Member Center (My Groups), or send mail to > Kundaliniyoga > NO UNSUBSCRIBE REQUESTS TO THE LIST PLEASE! > WEB SITE: kundalini yoga > > KUNDALINI YOGA ON-LINE TRAINING. Details from > kundalini yogaclasses.html > > Sponsored by YOGA TECHNOLOGY - Practical Books & Videos on Kundalini Yoga & Meditation. Also Meditation & Mantra CDs. > > Your use of is subject to Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 19, 2001 Report Share Posted September 19, 2001 I have had food sensitivity for most of the last 12 years. In March I finally decided to make Mung Beans and Rice my staple, eating it twice a day. This is truly healing food. I would have it with toast and yogurt. Even only a few weeks I noticed that a little ice cream (Chunky Monkey and other Ben n Jerry's flavors) or other food that would "weigh me down" or bloat me were not doing that anymore. I am sure if I just totally went back to my old diet I would have the same symptoms. Printed below is the recipe (with commentary) I live with. I make a two week supply and freeze it. MUNG BEANS AND RICE also known as Kitcheree This is a perfect pre-digested food. It is easy on the digestive system and very nourishing. There is a story of a great sage who would prescribe this food to many who came to him for healing whether it was mental, spiritual or physical. Forty days later the issue was often resolved. The trinity root (onion, garlic and ginger) is incredibly "life-giving" and coupled with a yogic practice will increase Ojas, the subtle glue that holds together mind, body and soul. "You'll be seeing God" 1 cup mung beans 1 cup basmati rice 9 cups water 4-6 cups chopped assorted vegetables (carrots, celery, zucchini, spinach, chard, broccoli, etc.) 2 onions, chopped 1/3 cup minced ginger root 1 tsp. crushed red chilies 8-10 cloves garlic, minced 1 Tbsp. sweet basil 1 heaping tsp. turmeric 2 bay leaves 1/2 tsp. pepper seeds of 5 cardamom pods 1 heaping tsp. garam masala salt or Tamari to taste 1/2-cup Ghee (clarified butter) or vegetable oil Rinse beans and rice. Bring water to a boil, add rice* and beans and let boil over a medium flame. Prepare vegetables. Add vegetables to cooking rice and beans. Heat about 1/2-cup oil in a wok or large frying pan. I prefer a wok. Add onions and cook over medium-high heat until they start looking translucent, then add garlic. Add ginger just before adding spices and maintain heat until browning. If at any point you start noticing some sticking, go ahead and add more oil. Don't be shy especially if you're using ghee. Now add spices (not salt or herbs) starting with turmeric. Knock the heat down a notch. After 5 minutes add the garam masala and other spices. You can add a little water and cover, stirring occasionally. Very little sticking will happen at this level of heat but the masala really comes together with this treatment. This can go on for 20 minutes or so! When nicely done, add masala and veggies to mung beans and rice. Add herbs (basil and bay leaf). You will need to stir the dish often to prevent scorching. Continue to cook until completely well done over a medium-low flame, stirring often. The consistency should be rich, thick and soup-like, with ingredients barely discernible. Add water if in doubt. Serve with yogurt, or with cheese melted over the top. Sweet mango chutney and mild mango pickle help to make for a more satisfying experience. Serves 4-6. A few additional Cooking Tips: *To avoid scorching and sticking, you can precook the rice separately and add it to the mix just before the veggies go in. Also, cook the beans alone long enough that they split before you add anything to them. To help with "gas", soak your beans over night. Adding tamari or salt to mixture while cooking allows for better assimilation. m wrote: > Hi Ejaye, > > I understand to a certain degree what you are going through. Although, my > "sideeffects" > were much like yours they never "just went away" I believe they change > through time and > sometimes I feel them strongly and other times not so much.... > I definately understand about the food sensitivity...........I can hardly > eat "anything I want" these days (even it it is supposedly "good for you" > and in moderation)..I have reactions and these reactions vary according to > what-- I am not exactly sure..I just know to be careful and very > selective...I have found that even what I can eat must be eaten at the right > time, in the right combination and amount...I too, shake after eating sugar > and feel very sick and achy right after eating the smallest amount (doesn't > even have to be white sugar) and coffee is also a problem...(forget > processed foods!!)....Actually I have been going through what you are > talking about for well over a year and a half now...diet has been crucial > and puzzling.... > I have tried eating 3 times a day but every three hours or so ( my stomach > is empty since my body will only tolerate small amounts at a time) if I > don't eat something small my complete system--especially my brain---just > gives out---- > Due to changing chemistry (I assume)....what was Ok before is no long. I > have found not much room for error in maintaining a sensitive and exacting > balance in matters of diet....(among other things) > ....have you had to eat more or less proteins(vegetable of course)? More or > less often? Do certain asanas enable you to digest and assimilate better? > (that you have found personally) > You say even brown rice and lentils are out? > what works for you?-- > all the best, > michelle > > > "OUR DESTINY IS TO BE HAPPY" > - Yogi Bhajan > > You can UNSUBSCRIBE from this list at the Groups Member Center (My Groups), or send mail to > Kundaliniyoga > NO UNSUBSCRIBE REQUESTS TO THE LIST PLEASE! > WEB SITE: kundalini yoga > > KUNDALINI YOGA ON-LINE TRAINING. Details from > kundalini yogaclasses.html > > Sponsored by YOGA TECHNOLOGY - Practical Books & Videos on Kundalini Yoga & Meditation. Also Meditation & Mantra CDs. > > Your use of is subject to Quote Link to comment Share on other sites More sharing options...
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