Hello Yoga Goddesses!  Before I jump directly into recipes, I want to share a little bit of my background and offer some information on Ayurveda.  My first experience with Ayurveda happened about 25 years ago.  I had been treating a breast abscess for nearly a year with absolutely no success.  I had seen many doctors, taken several rounds of antibiotics, and even resorted to lancing the abscess twice.

Conventional medicine just didn’t work and if I wanted to get better, I had to look elsewhere.  I had started working with a Sadhguru in New Mexico to learn specific meditation techniques to promote healing in my body.  These techniques were amazing but much slower and more subtle than was needed for tackling this abscess.

So, after extensive research and a referral from a mentor, my journey began with Dr. Vasant Lad at the Ayurvedic Institute in New Mexico.  I decided to have a Panchakarma cleanse which was an experience that has stayed with me for life.  Panchakarma is a rejuvenation program that eliminates toxins from the body, mind, and spirit and restores the constitution to a state of Pakruti or individual balance.

This 5 day program completely altered the way that I looked at food for nourishment.  Ayurveda, the Science of Life, is all about eating a balanced diet according to your constitutional Doshas.  Ayurveda, Panchakarma, Pakruti, Doshas—these words were completely foreign to me!  I wondered how I was going to learn all of this to maintain a lifestyle that was conducive to my health.

So, I started with the basics and began to learn about the Doshas and my own constitution.

The 3 Doshas: Vata, Pitta, and Kapha, are biological energies that govern all mental and physical processes. The Vata dosha reflects the qualities of Wind and movement.

Vata types are often tall, slim, fast moving, creative, quick to learn, quick to forget with changeable moods.  When out of balance they can be fearful, anxious, and have a tendency to act impulsively.

Pitta types have a fiery constitution with qualities of Fire and Water. They usually have a medium physique, strong build, sharp focused mind, and are orderly and self confident.  Imbalanced Pittas can become angry, irritated, and impatient and are prone to inflammatory conditions.

Kapha qualities reflect the elements of Earth and Water.  Kapha types have a strong, sturdy heavier build.  They’re relaxed, easy going, affectionate, forgiving, and enduring. Out of balance Kaphas tend to be overweight, prone to depression, and can be overly possessive.  Their physical ailments include respiratory imbalances, allergies, and asthma.

Most people exhibit 2 qualities with one in predominance.

My Panchakarma program began with a complete Ayurvedic assessment.

My doshic balance was determined through pulse evaluation and my Pakruti, doshic balance at birth, was Pitta-Kapha.  At the time of the cleanse, my Vikruti, or current state, was seriously out of balance with exacerbated Pitta pushing Kapha.

This created a highly acidic and inflammatory environment that included weight gain.  Without dietary modifications, a few herbal remedies, and some lifestyle changes, the abscess in my breast would have remained and continued to fester.

Within two weeks of the cleanse, the abscess I had been treating for over a year, disappeared and never returned.  After one month, I had an added bonus of losing 30 pounds which just melted away with very little effort.

I learned to eat in a new way that calmed my imbalanced Pitta, yet stoked my digestive fire or agni.  My go to recipe that never fails to impress  is Kitchari.  This amazing comfort food can be altered to accommodate any Doshic balance.

Kitchari is a mixture that usually contains rice and a legume.  Traditionally the legume is Mung dal, split mung bean, because it is the only legume that is vata-balancing and does not produce intestinal gas.

Kitchari is a balanced food, easy to digest, has good protein combination, and is nourishing to all constitutions.  It provides strength and vitality and is the perfect detox food.  I love it and can eat it for weeks at a time during any season!!  Eating the Ayurvedic way is amazing.  It does take a little effort and research, but your health is well worth the time.  I am not always consistent, but Ayurveda works and I am a believer!!          


 2 tsp ghee

1 tsp coriander

1/2 tsp turmeric

1/2 tsp fennel

1/2 tsp cumin 

Sauté the spices in ghee in a large saucepan to release the flavor before adding the water.

 5 cups water (approximate)                                                                                                                                   

1/2 cup basmati rice (rinse well)

1 cup mung dal (split yellow) rinse well

2 cups assorted chopped greens and vegetables (optional)

Add the water to the spices in the saucepan, stir and add rice and mung dal.  Let cook on medium heat for about 10 minutes.  Add the vegetables, lower the heat to simmer, and cover with a lid.  Cook for an additional 35 to 40 minutes.  Add salt to taste, garnish with fresh cilantro and a hint of lime and it is ready to serve.  This perfect one-pot meal is so simple!!

I’m Karen Sinclair. My journey began nearly 30 years ago with Reiki and has continued to include various healing modalities. I am a Usui/Tibetan Reiki Master Teacher with certifications in Crystal Reiki,  Crystal Healing, and Stone Grid Creation.  My primary emphasis is combining Reiki with the energy of crystals to promote healing.