kicharee

The new year always bring out my sentimental side – I love the quiet calm the snowy cold brings (even gracing us on the eve of January 1 this year, sandwiched between unseasonable 50 degree temperatures), forcing us to slow down, bringing the opportunity to reflect on the year past and set intentions for the year to come. This year, particularly, felt significant to me - after starting graduate school in September and flying through four months in what seemed to be the blink of an eye, I more than welcomed a chance to stop, reflect, and re-orient myself to… myself.

Usually on Simple Good and Tasty, we’re extolling the joys of eating, relishing and celebrating great food. But today, I’m going to try to convince you to temporarily deny yourself the usual culinary pleasures and join me for a seven-day fall “cleanse.” For one week, we will eat nothing but Kicharee, an Asian dish of split yellow mung beans cooked with basmati rice and spices, three times a day, to be supplemented only by a morning shot of ghee – clarified, melted butter. Oh, and lots of warm water.

I’ll start by answering your first question: No, I’m not crazy. Then, your second question: Because it’s good for you. Third question: Yes, I have done this before. Now, before you ask anything else, let me explain…