Monday, 4 May 2009

Mung Beans and Rice Detox--Kundalini Yoga


This eating plan is from kundalini yoga. I'm posting it for a friend who asked. :)It involves basing your diet on mung beans, rice and an abundance of fresh vegetables for a time. Traditionally, the detox lasts 40 days, and you are meant to do morning sadhana each day (rising before dawn for a cold shower and an hour's meditation).

The recipes presented here do not have measurements because I don't know how many people you are feeding. They are based on recipes from The Kundalini Yoga Cookbook by Ek Ong Kar Singh.

If I were doing this, I would cook a whole bag of brown basmati rice in one go and keep it in the fridge, and a bag of mung beans to do the same. I would also keep my sprouter busy producing fresh mung bean sprouts for the duration, and be prepared to make daily stops at the grocery store to buy fresh vegetables!

Yogi Bhajan's Mung Beans, Rice and Vegetables

This mixture is traditionally cooked to a gruel-like consistency, but you can have it as a regular fried rice and vegetable style dish if you like.

cooked basmati rice and mung beans
chopped carrot
broccoli florets
diced red onion
loads of garlic (I mean LOADS)
a nub of fresh ginger root, grated

Brown the onions, garlic and ginger in a bit of oil. Add pinches of basil, turmeric, garam masala and red chili flake. Add vegetables and stir fry with some ground black pepper a couple of bay leaves and a cardamom pod. When the vegetables are cooked to your liking, add rice and mung beans to taste. Heat through and serve, or reduce heat, add some water to make it a little soupy and cook it until it's mushy and creamy. Season with tamari soy sauce if desired.

Ong so hung veg and rice

fresh beetroot, cubed
sweet potato, peeled and cubed
yellow bell pepper, diced
onion, diced
a few broccoli florets for colour
big handfuls of fresh mungbean sprouts
chopped fresh parsley and coriander
basmati rice

Steam the vegetables until tender and set aside. Heat the rice in a big dish with a couple of cardamom pods thrown into the bowl in the microwave; add the steamed vegetables when the rice is hot. Toss it all together with fresh herbs and mung beans. Season with tamari soy sauce and lots of toasted sesame, black and white for colour.

Summer Om Mung Beans and Rice

leeks, sliced
loads of garlic, chopped
purple onion, diced
diced courgette
ripe tomatoes, diced
red bell pepper diced
big handfuls mung bean sprouts
fresh basil, chopped
basmati rice

Cook the veg over medium heat with a pinch of cumin seeds, coriander seeds, mustard seeds and chili flakes. Use a bit of olive oil. Add rice and sprouts, garnish with basil.


You might be getting the idea. You just use loads of fresh veg, mung beans and rice and make something tasty and nutritious. Eat loads! Eat as much as you want each meal, heavy on the veg, moderate on the rice. You can substitute rice noodles for rice, or rice pasta. But you're not eating any grains other than rice during this fast.

Here are a couple of sweets:

Sesame seed honey spread with rice cakes
brown rice cakes
tahini
honey
water
sliced fresh fruit, if desired

Mix a bit of light tahini and honey to taste, beating it with water to a smooth consistency (spreadable). Spread on rice cakes, top with sliced kiwi or other fruit.

Rice and mung bean pudding

Mix together some rice and mung beans with equal amount of coconut milk or rice milk (or a mixture of coconut and rice milk). Add some chopped dates, a bit of crystalized ginger and a swirl of honey to taste. Simmer over low until rice and beans are broken down and cooked to a lovely puddingy mush. You might need to keep adding liquid, use your judgement and keep an eye on it. Before serving, garnish with grated fresh apple and a sprinkle of black sesame seeds, if desired.
Good luck--get creative! Eat loads of vegetables and drink lots of water. This will certainly be healthier than the Polo Mint Plan you tried!! ;)

9 comments:

Tess said...

Haha! Love the last comment lol :)

Thanks a lot, I'm better at following strict diets than doing it myself. If I know I'm not allowed something I won't eat it.

Though I'm wary about money costs, I don't really have any. And what do I do with these mung beans?

Cold shower sounds not fun :P what does this do? I seem to recall something to do with metabolism.

Carla said...

This plan should be really cheap. You can cruise the veg aisles each afternoon and buy whatever is marked down. Get bags of dried mung beans and brown basmati rice from just about anywhere.

The mung beans you just soak and then cook in a pan in water, same as any beans. Instructions should be on the packet. Once they're cooked and cooled, you can store them in the fridge.

I would only make enough rice and beans in advance to last about 3 days in the fridge. Don't keep them longer than that. Also, be aware that you should only reheat rice once, so if you use the cooked rice in a dish and have leftovers, you should either eat them cold or throw them out. So don't use more rice in a meal than you'll eat. (If you want more rice, you can always get some out of the fridge and heat it for seconds, but if you make too much to start with it will go to waste, if you see what I mean.)

About the showers--that's just a kundalini yoga thing. Nothing to do with weight loss. In fact, this whole plan is nothing to do with weight loss but is a yoga cleanse to facilitate meditation. That's not to say you can't use it for weight loss, though!

I'd say, try it and see how you feel. Give it a few days and if it makes you feel yucky, quit. If it feels great, keep going but not to exceed 40 days.

Remember that it's okay to eat fresh fruit, but for this I would keep it at no more than 2 portions per day--and drink lots of water!

Morandia said...

ok... why should you only reheat rice once? I have to ask....

Carla said...

From Food Standards Agency (eatwell.gov.uk) website:

'It's true that you could get food poisoning from eating reheated rice. But it's not actually the reheating that's the problem – it's the way the rice has been stored before reheating.

Uncooked rice can contain spores of Bacillus cereus, bacteria that can cause food poisoning. When the rice is cooked, the spores can survive. Then, if the rice is left standing at room temperature, the spores will germinate into bacteria. These bacteria will multiply and may produce toxins (poisons) that cause vomiting or diarrhoea. Reheating the rice won't get rid of these toxins.

So, the longer cooked rice is left at room temperature, the more likely it is that bacteria, or the toxins they produce, could stop the rice being safe to eat.

It's best to serve rice when it has just been cooked. If that isn't possible, cool the rice as quickly as possible (ideally within one hour) and keep it in the fridge for no more than one day until reheating.

Remember that when you reheat any food, you should always check that it's steaming hot all the way through, and avoid reheating more than once.'

I personally have never had food poisoning associated with rice (that I know of) and I quite often cook a whole bag of rice and use from it in the fridge for a week. Just cool it down fast and get it in the fridge as soon as it's cool. Then be careful with it.

Tara said...

I need to get this book! Thanks for posting about it!

Morandia said...

wow... I knew reheating dried it out badly but this? Hmmm.... Makes me much more wary of eating rice at a Chinese restaurant now. Thanks for the info

Tess said...

That's weird, I just found a website that said no onion or garlic...

http://www.yogawiz.com/kundalini-yoga/kundalini-yoga-diet.html

Carla said...

Orthodox Hindus avoid onions and garlic, but I assure you they are consumed in kundalini yoga. That website is wrong. 'We use the trinity roots--onion, garlic and ginger. Traditionally, these are viewed as rajasic, or hot, encouraging burning passion, intense emotions and a restless spirit and therefore are not encouraged in yogic recipes. But we use them in kundalini yoga because of their fire element and grounding energy. The popular use of these elements in kundalini recipes is also because they fit into the concept of household yoga and lifestyle as espoused by Yogi Bhajan, who recognised modern yogis should be householders and not hermits living in a cave; that as part of living in the real world, we should leave normal lives. To do this food has to be tasty.' from The Kundalini Yoga Cookbook. :)

Sjarn Mansoor said...

Highly recommend this beautiful book! It has wonderful high energy recipes radiating health and vitality.
I am on day 12 of the brown rice + mung bean diet, its not difficult to do and will probably stay on it permanently :)