AYS 3 – Improving Our Digestion of Foods, Thoughts, and Actions in Tacoma, WA

Join Lisa and SKY Yoga in Tacoma for Ayurveda Yoga Specialist session 3, Improving Our Digestion of Foods, Thoughts, and Actions. Lisa is Himalayan Institute Ayurvedic Yoga Specialist instructor, under Kathryn Templeton and representing her program and the lineage of the Himalayan Institute. The entire certification program is 4 sessions, yet signing up for this single session is encouraged.

In this session:
We’ll look closely at factors affecting digestion and assimilation in the body and the mind and
practices to regulate our physical, mental, and spiritual digestive fires (agnis).

Upon completion of AYS 3, you will be able to put the following concepts into practice:

  • Using the 6 tastes to create a proper diet

  • Use internal and external practices to regulate agni or digestive fire

  • Develop clinical awareness of asana, pranayama, meditation and diet/lifestyle as it relates to digestion and assimilation.

  • Make ghee, kitchari, seasonal veggies, churnas, and medicinal teas essential to Ayurvedic practices.


Rice Cooker Kitchari

Oh kitchari….Love the taste but I’m ok updating the preparation method to provide a little more no-fail ingenuity to the kitchen routine.  I genuinely enjoy it’s tastes and feel nourished while restricting my diet to only kitchari during seasonal balance sessions. The best, simple, explanation for the mono diet aspect of an Ayurvedic balancing session, and what makes up the mono diet, is to consume food providing relaxation and rejuvenation for our digestion and senses.
Have your churna of choice ready- Maybe follow these guidelines:

Vata churna for fall and coldest parts of winter: coriander, cumin, fennel, turmeric, cumin, ginger, fenugreek, asefortida (hing).

Pitta churna, nice for summer: coriander, cumin, fennel, green cardamom, turmeric, cinnamon, ginger

Kapha churna, great for late winter and spring: coriander, cumin, fenugreek, ginger, turmeric, cinnamon, black pepper or touch of cayenne.

OK so you really came here to learn how to make your Kitchari in a Rice Cooker!

My rice cooker/vegetable steamer is a Cuisinart 4 cup Ricer Cooker/Steamer. It’s a non-stick interior. This is important to know because I’ve only used this type of rice cooker and do not have experience with other models.

Rice Cooker Kitchari:
Yields two-three servings

3/4 cup WASHED basmati rice and SPLIT mung (moong) bean combination
*Generally, you will add double the amount of water as rice/bean mixture
1 3/4 cup water
1 T ghee
1 t churna, or spice mix of your needs of the dosha variety

vegetable of your seasonal choice. Today we have
1 carrot
2 small yams
2 stalks of kale

Always use no-scratch utensils in your cooker/steamer 🙂

Plug in rice cooker and add ghee. Turn the cooker onto “heat” and press the non-stick bowl into the heater (this usually makes it stay on rather than popping up to “warm” setting.  It has to feel weight, then it will stay on “cook” mode). As ghee melts, add the churna mixture and quickly the ghee will melt and spices will begin to cook. don’t overcook.  Turn device onto “warm” if needed to control the fast heat. Add the mung bean and basmati rice, wet from washing.  Mix the ghee and churna with the rice and beans, allow to brown very slightly then add the 1 3/4 water.  Stir. Cover and make sure the cooker is set to “cook”.
Just a reminder-Never allow your rice cooker to do its thing while underneath countertops as the steam is very hot and can damage woodwork, etc.

TIMER for 20 MINUTES. Use your steam basket which comes with most rice cookers today to add the root vegetables of carrots, potatoes (whatever you have!)  and replace the lid overtop the vegetables. After 5-10 minutes, add the kale or leafy greens you are in to.  by now you probably have about 3-6 minutes before the rice cooker/steamer automatically turns off, onto “warm” setting and now you have maintenance, no burn (!!) kitchari.  Delicious!  Add a touch of salt to taste.  If you reheat leftovers to make your balancing session easy, do it stovetop with a couple tablespoons of water added.


Ingredients and supplies


Fresh, organic ingredients and split mung dahl
Fresh, organic ingredients and split mung da

Let those spices cook, but don't burn :)
Let those spices cook, but don’t burn 🙂

Brown the rice and beans so slightly
Brown the rice and beans so slightly

Add water and let 'er cook!
Add water and let ‘er cook

After 15 minutes, add the root vegetables
After 15 minutes, add the root vegetables

Then add the leafy kale

Add the kale and it’s almost done!

Rice Cooker Kitchari in 25 minutes

Rice Cooker Kitchari in 25 minutes

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