Ihr Warenkorb ist leer


Are you ready to Detoxify your Body and Mind to boost your energy, concentration, aid with weight loss and have great digestion? 

Detoxification means to cleanse your body from impurities through the elimination channels like kidneys, intestines, lymphatic system, and other organs and systems.    When your body does not release this toxic waste, symptoms of fatigue, moodiness, mental fog, abdominal bloating, constipation, skin conditions like acne and other conditions are experienced.

The Moong Bean Soup Detox program  gives you the option of adding Khichdi, which is a steady powerhouse of carbohydrates, plant-based protein, fiber and antioxidants.   This delicious meal will leave you satisfied, curb your cravings and will help accelerate detoxification in a healthy and nutritious way.
Popular and known to almost every single Indian as Khichdi, this homely delicacy is not just a regular meal. It actually has ancient origins going back thousands of years and is in fact a traditional cleansing food in Ayurveda.   The Dosha/Body Constitution balancing effects of Khichdi is what makes it a perfect food for any detox diet, it’s easy to digest and strengthening.

Khichdi  is the preferred food to use when fasting on a mono-fast or while going through cleansing programs such as Panchakarma.  It is excellent for detoxification and de-aging of the cells.

Khichdi has been described as “The Most Ancient food in India”. The oldest evidence of Khichdi being prepared in India was 2000 years old. The first reference to Khichdi is actually in the Vedas where it is referred to as Kshirika. is derived from the Sanskrit word ‘Khecharanna’, which is a union of two words: ‘Khechar’ (bird) and ‘Anaa’ (rice), literally, bird feed.

However, the earliest reference to this modest food is in the Drona Parva of Mahabharata: King Gaya had arranged a feast in his kingdom as a sequel to a Jagna for appeasing Gods and acquiring the knowledge of the Vedas. Centuries later the Mughals serve this humble dish to the royals and was named “Lazizaan” or "The delicious."

And above all other Indian meals, Khichdi is considered to help facilitate Spiritual
growth. Once a year, every year ,Khichdi is offered to Devi Durga as she comes down from her heavenly abode to visit her parents. Devi Durga is considered as the feminine epitome of strength. She is depicted in variety of Vedic literature as a goddess having feminine prowess, power, determination, wisdom and punishment much beyond this material world.

Khichdi facilitates a deep inner calm, making it the natural state for spiritual inquiry and practice. For this reason, khichadi was also fed to monks and ascetics to achieve states of inner peace and tranquility.

A light digestible food like khichdi has always been at the heart of traditional nutritional healing: for fast recovery during illnesses, for balancing all the three “dosha” (vatta, pitta, kapha) of Ayurveda and for providing protection against infections and diseases.

Khichdi is both cooling and drying, it rests the digestive system, prevents ulcers and acidity, improves the liver. No wonder, it has been called a detox food, that cleanses the body. Khichdi lights up the digestive energy (agni), allowing the body to assimilate food while getting rid of the b toxins (ama).

Khichdi is amazing food to do a cleanse, it is essential to have adequate protein to
keep the blood sugar stable and the body burning fat. One of the most common
reasons folks have trouble with cleansing is due to unstable blood sugars made worse by the detox process.

Khichdi provides nourishment in the form of a complete protein that will keep the blood sugars stable during a cleanse. Otherwise, ironically, the body
may react to the cleanse as a fat-storing emergency!

How Wellness Influencers Made Khichdi Food a Trend
After centuries of silent service to the sub-continent’s rich and poor, the humble Khichdi rose to become a top Twitter trend this week, after news broke that a giant quantity of the rice-and-lentil dish will be cooked at an event in New Delhi this week. “I think khichdi may be the closest the Indian sub-continent has to a universal dish," Chicago-based food historian Colleen Taylor Sen said in an email interview. Sana Javeri Kadri, the founder of spice company Diaspora Co., sees the rise of Ayurveda, a term that wouldn’t so easily roll off tongues in the West just a few years ago, as connected to the popularity of yoga.

After all “India was 5,000 years early to the wellness movement.”