Digestive Rest Day

If you are someone who experiences digestive symptoms that weigh you down or impede your ability to show up to life on a daily basis with energy and enthusiasm - this digestive rest day is for you!

It can be a nice way to spruce your digestive health gradually over time and allow your body to do the healing and rejuvenation it’s trying to do, without committing to a whole new diet or lifestyle plan.

This is something I do bi-weekly to support my digestive health, immunity, mental health, and whole body functioning.

As someone who tried countless diets and resets in hopes of improved digestive function, no “protocol” like this one has ever tasted so good, was so easy to integrate into daily living, or provided such sustainable, real results. These recipes have stood the test of time and are over 5000 years old.

I hope you enjoy!

DIGESTIVE REST DAY PLAN:

1. Breakfast: Kunyi

2. Lunch and dinner: Kitchari

3. Lifestyle best practices:

   1. Although these meals are nourishing enough to carry you through a typical days worth of activities, it’s nice to gift yourself a lighter day of commitments.

   2. Sit down when eating

   3. Focus on chewing

   4. Take a light stroll after the meal

RECIPES:

Kunyi  (1 serving)

Ingredients:

• 2 tsp ghee

• ¼ tsp mineral salt

• ¾ tsp grated turmeric root (or ¼ tsp powder)

• ½ tsp grated ginger root

• ¼ cup white rice

• 1 ½ cups water

Recipe:

1. Warm ghee and spices in a pot.

2. Once you smell the spices, add the rice, stir, and simmer for a few minutes.

3. Add water and simmer for about 20 minutes in a covered pot.

4. Serve warm and enjoy!

Kitchari  (1 Serving)

Ingredients:

• 1 tbsp ghee

• ¼ tsp mineral salt

• ½ tsp grated ginger root

• ⅛ tsp grated turmeric root (or powder)

• ⅛ tsp cumin

• ⅛ tsp coriander

• ¼ cup white rice

• ⅛ cup split mung beans (can use whole mung beans that have been soaked 6+ hours)

• 1 ½ - 2 cups water for desired thickness

• 3 - 4 drops lime

Optional ingredients:

• ⅔ cup “augmenting” veggie and ⅓ cup “extractive” veggie

• Additional spices for greater healing:

  • ¼ small strip kombu cut into small pieces

  • ⅛ tsp brown mustard seeds

  • Pinch of asafoetida/hing* or fenugreek

  • 1/16 tsp cardamom powder

• Toppings:

  • Fresh herbs such as cilantro, parsley, dill, or basil

  • 1 tbsp flax meal

*Asafoetida/hing is a lovely digestive aid with a depth of flavor. I’d recommend using it if you plan to incorporate these meals on a regular basis (+ a container you can store it in to block the strong smell in your cabinet!)

Recipe:

1. Warm the ghee and spices in your pot.

2. Once you smell the spices, add the rice and split mung, stir, and simmer for a few minutes.

3. If you are adding vegetables, add them to the pot at appropriate times as you do not want to overcook them.

4. Add water and simmer for 35 minutes in a covered pot on the stove. If you are using a pressure cooker, cook on high for 15 minutes, allowing the pressure to come down naturally.

5. Add lime and any toppings.

6. Serve warm and enjoy!

Recipes inspired by Hale Pule Ayurveda and Yoga, LLC.