Tabitha leads listeners through a cooking audio where she prepares a traditional Vedic dish called khichdi or kitchari. The term khichdi is derived from Sanskrit खिच्चा khiccā, a dish of rice and legumes.
But first, a little bit about the second chakra:
The Sacral Chakra (Svadhishthana)
When I cook I’m conscious of adding a good variety of colors to my food through the use of vegetables. This particular dish with its bright orange hue feeds the sacral chakra which is part of the lower triangle of energy c...
Tabitha leads listeners through a cooking audio where she prepares a traditional Vedic dish called khichdi or kitchari. The term khichdi is derived from Sanskrit खिच्चा khiccā, a dish of rice and legumes.
But first, a little bit about the second chakra:
The Sacral Chakra (Svadhishthana)
When I cook I’m conscious of adding a good variety of colors to my food through the use of vegetables. This particular dish with its bright orange hue feeds the sacral chakra which is part of the lower triangle of energy centers in the body.
Second Chakra: To feel, to desire, to create
Location: Sex organs
Organ/Gland: Sex organs, reproductive glands, kidneys, bladder
Color, Element: Orange, Water
Yoga Exercises: Frog Pose, Cobra Pose, Butterfly, Sat Kriya, Cat Cow, Pelvic Lifts
Behavioral characteristics of the sacral chakra:
Emotions, feelings
Relationships, relating
Expression of sexuality, sensual pleasure
Feeling the outer and inner worlds
Creativity
Fantasies
Sacral chakra imbalance:
Dependency or co-dependency with others (psychic vampirism)
Dependency on a substance that grants you easy access to pleasure (addiction)
Being ruled by your emotions
Feeling numb, out of touch with yourself and how you feel (deracination)
Overindulgence in fantasies, sexual obsessions (excessive masturbation, pornography)
Lack of sexual desire or satisfaction (low libido, anorgasmia)
Feeling stuck in a particular feeling or mood
Khichdi
(makes about 6 serving)
8 cups filtered water
1/3 cup sprouted mung beans (I like truRoots brand)
1/2 cup white jasmine rice (I like Lundberg brand)
1 bay leaf
1/2 white onion, chopped
5 cloves garlic, minced or pressed
2 teaspoons ginger, grated
2 teaspoons turmeric, grated
1/2 teaspoon dried turmeric
1/2 teaspoon ground coriander
1 teaspoon dried basil
freshly ground black pepper, to taste
Celtic sea salt, to taste
coconut aminos, to taste (I like Coconut Secret brand)
umeboshi plum vinegar, to taste (this is not a true vinegar but a brine that adds depth to many recipes as well as having alkalizing properties. I like Eden Foods brand.)
1 cup chopped vegetables (celery, broccoli, zucchini, spinach, carrots, beets, cauliflower, mushrooms – I use carrots only)
Garnishes: crushed red chili flakes, cilantro, scallions, sesame seeds, nutritional yeast
In a large stainless steel pot combine the water, mung beans, rice, bay leaf, onion, garlic, ginger, both turmerics, coriander, basil and black pepper. Cover and bring to a boil.
Once boiling, lower the temperature and simmer 30 minutes until ingredients are soft and soupy.
Add the sea salt, aminos, and umeboshi vinegar to taste. Be gentle with the seasoning. You can always add more to your individual serving.
At this point, add the vegetables. Firmer veggies like celery, carrots, beets, and mushrooms need about 20 minutes to cook depending on size. Softer veggies like broccoli, zucchini and cauliflower need 10 minutes or less. Spinach can be added right before serving to help maintain its bright green color.
Once the veggies are tender, the kitcheree is done and ready to serve. Garnish as suggested and enjoy this hearty and flavorful stew!
Recipe adapted from the book Kundalini Yoga: The Flow of Eternal Power
