For an excellent support to detoxifying and healing the body, balancing each dosha and building strength, you can eat the traditional ayurvedic all-in-one meal called kitchari. Find out more from this link from Dr John Douillard.

Below is the recipe I have followed for years, sometimes adding vegetables like carrots, fennel, green beans or celery depending on mood!

Rinse one cup of split yellow mung beans and soak for an hour (or use coral/red lentils, just rinsed). Set aside. In a blender, liquefy one tablespoon of peeled, chopped ginger; two tablespoons of shredded coconut; and a handful of chopped cilantro with one-half cup of water. In a large saucepan, lightly brown one-half teaspoon cinnamon; one-quarter teaspoon each of cardamom, pepper, clove powder, turmeric, salt; and three bay leaves (remove before serving) in three tablespoons of ghee, or butter (I prefer organic vegetable bouillon to using salt).

Drain the mung dal (or coral lentils!) and then stir it into the spice mixture in the saucepan. Next, add one cup of rinsed RAW basmati rice, followed by six cups of water. Bring to a boil, cover, and cook on low heat for approximately 25 to 30 minutes until soft, add vegetables about halfway through if you’re using them, and near the end of cooking time, stir in the blended spice and coconut mixture.

I use frozen coriander when I don’t have fresh. Enjoy!


Churna is a mixed-spice powder that supports digestion. It can be added during cooking (ideally, first heated in ghee to enhance the flavours), sprinkled directly on your food, or taken as a powder by the half-teaspoonful with a glass of warm water, about 10-15 minutes before eating.

Gently dry roast the spices (according to the appropriate dosha recipe below) in a pan. Mix them together in an electric grinder, a spice mill or – even better! – grind the spices with a mortar & pestle. Combine the ingredients well before transferring the powder to an airtight container. Bring a small amount with you when you travel or eat away from home.

Vata Churna

30 ml (2 tbsp) whole Fennel Seeds
30 ml (2 tbsp) whole Coriander Seeds
30 ml (2 tbsp) whole Cumin Seeds
15 ml (1 tbsp) ground Turmeric
10 ml (2 tsp) ground dry Ginger:
10 ml (2 tsp) Himalayan (red) Salt, Black Salt or Sea Salt
5 ml (1 tsp) Asafetida (also known as Hing)
15 ml (1 tbsp) raw Cane Sugar (optional)


Pitta Churna

30 ml (2 tbsp) whole Fennel seeds
30 ml (2 tbsp) whole Coriander seeds
30 ml (2 tbsp) whole Cumin seeds
15 ml (1 tbsp) ground Turmeric
15 ml (1 tbsp) whole Cardamom seeds
30 ml (2 tbsp) chopped fresh or dried Mint leaves
1.5 ml (1/4 tsp) ground Ginger
1.5 ml (1/4 tsp) ground Cinnamon
1 tbsp raw Cane Sugar (optional)

You can also add 10 ml (2 tsp) Himalayan (red) Salt, or Sea Salt, but please note that too much salt aggravates Pitta, so avoid additional salt any time Pitta is high, like in stressful times or during the hot summer months.


Kapha Churna

30 ml (2 tbsp) whole Coriander seeds
15 ml (1 tbsp) whole Cumin seeds
15 ml (1 tbsp) whole Fenugreek seeds
15 ml (1 tbsp) ground Ginger
15 ml (1 tbsp) ground Turmeric
15 ml (1 tbsp) ground Cinnamon
5 ml (1 tsp) ground Clove
2.5 ml (1/2 tsp) Black Pepper or Cayenne or Chili powder

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