Guest guest Posted December 6, 2006 Report Share Posted December 6, 2006 Hello all -- Ysha asked me to post our e-mail conversation regarding home panchakarma. I am beginning Day 3 today, and tonight is the castor oil. I'm really dreading it, but I know that it will make me a better midwife. :-) Now that I've just minutes ago finished the internal oleation, a question -- is it OK to liquefy the ghee in the microwave? What about the oil for the basti? (Wendy, inserting here hopeing you will see today) microwave action really can't be recomomended for even water boiling, see Dr. Bhate's posted pictures in the photo gallery at www.ayurveda) and search multiple posts that forum and this on the topic. But it does not mean your process of becoming a better midwife is ruined, of course <8=). EAsy to liquify it in a small pyrex or stainless pot, or without another container to wash, in hot water bath for few minutes. The basti oil I put either in a " disposable " clear plastic (we haven't figured alternative to the plastic yet) enema bag or fleet enema bottle emptied of the saline water. Very easy to use something like quart yoghurt container or saucepan in water bath for few minutes. - Ysha) I'll post our conversation below in chronological order so that you can read from top to bottom. Not sure if the attachments will come through but I'll try. Thoughts, comments, questions, cheers or encouragement welcome... -- Wendy Hughes, CPM, LDM Professional Home Birth Midwife Portland, OR www.VivanteMidwifery.com ------ Wendy says: Hello Ysha -- I mostly lurk on the Perinatal Ayurveda discussion group, but I've been there for several months now. I've heard you talk about home panchkarma, with me and with others, and I'm finally ready to try it myself. I'm going with Vasant Lad's directions in " Home Remedies " , and the only thing that isn't clear to me is the recipe for the kitchari. There's a general recipe elsewhere in the book that calls for fresh cilantro, I believe, but the version for the panchakarma calls for coriander, cumin and mustard seed, with no suggestions on the amounts of the spices. I imagine that it's largely up to the consumer, but having never made it before, I don't really want to spend the whole panchakarma fiddling with my kitchari recipe! I was hoping that you might have some suggestions on how to work with this. Also, I'm assuming that the mustard seed is ground, not whole, correct? And during the kitchari days, are there any restrictions on how much kitchari should be eaten? Thank you for your help! -- Wendy Hughes, CPM, LDM Professional Home Birth Midwife Vivante Midwifery (503) 652-8076 www.VivanteMidwifery.com <http://www.vivantemidwifery.com/> ----------- Ysha says: Hi Wendy! I'm attaching my notes FYI on home PK, you may find a few refinements. Take care that bowels are continuing to move well, for some that means make the kitchari with extra water. Some just do the cumin/coriander/fennel seasonings, I feel to use the others also often. You are right, there are probably as many recipe variations as there are kitchari cooks, but here are some ideas from Dr Lad's wife - and myself. I don't measure, but I generally use more water than this recipe to keep it moist, like about 6 -7 cups. More firm texture acts as good fiber to the colon also. Crock pots are great and need less water. Similarly, pressure cookers. Soaking your mung for at least 1/2 hour up to over night and then rinsing speeds cooking and increases digestibility. Mung 1 cup basmati rice 1/2 cup yellow split mung dal 3 tbs ghee 1 tsp each black mustard seed (whole) 2 pinches hing 1/2 tsp ea turmeric & salt 4 cups water (this will work fine in pressure cooker) Wash rice and mung well. Warm ghee in saucepan over medium heat, add mustard, cumin and hing till pop. Add rice, mung, turmeric, salt (I add at salt at the end) and stir until well blended. Add water, bring to boil. Boil uncovered 5 minutes, occasionally stirring. Reduce heat to low and cover, with lid slightly ajar. cook until tender, at least 20 - 25 minutes more. I give my mung total of 45 minutes, and it turns into a cream. Tridoshic, especially good for pitta. Add the fennel and coriander, about (1/2 and 1 1/2 tsp respectively) for good flavor and more pitta reducing and detoxifying action also. To balance again for vata reduction, I prefer to have some fresh grated ginger - 1 tsp to tbs, added last 10 minutes. Handful of fresh minced cilantro last 5-10 minutes is wonderful. Serves 4. Please post our discussion if you don't mind? Enjoy! Ysha -- Ysha Oakes, D.Ayur, Postpartum AyurDoula Sacred Window Ayurveda for Mothers & Children PO Box 786, Fairfield, IA 52556 641-472-1695 www.sacredwindow.com www.perinatalayurveda " Kindness in thought leads to wisdom. Kindness in speech leads to eloquence. Kindness in action leads to love. " Lao-Tsu --\ ----- Ysha says: Wendy, if you don't have brown mustard seed you can use the yellow, and if no whole some ground is ok, but it goes in a little later that way, and take care not too much if you have much pitta. Where are you in terms of weather/location? Quantity, reasonable is fine. If you are hungry more than 3X daily, though less common just give digestion time. Ysha --\ --- Wendy says: Ysha, thank you so much for your files and suggestions. I can definitely find some whole yellow mustard seed, will look around some more for the brown. Your instructions were much more helpful. I'm quite vata, secondarily pitta. I live in Portland, OR, where it is currently hovering in the 30s during the day, but is more often in the 40s and rainy every day at this time of the year. I don't remember seeing the castor oil purge in Vasant Lad's description -- did I miss that, or was it just wishful thinking that I wouldn't have to do it? :-) One more question -- should I plan to make a batch of kitchari to last me for one day, or prepare fresh for every meal? I'm aware that postpartum mothers should not reheat leftovers, but I'm not certain if that also applies here. Would I just leave it warm in the crockpot all day? It's ok with me to post on the group, we can move the whole discussion there if you like. Thanks again for your help! Wendy --\ -------------- Ysha says: Hi Wendy; SOmeone else said he didn't have the castor oil in the book. It is much better to do it, aren't you glad you asked?... YOu can prepare enough for the day, or just cook 2X instead of 3. Different schools of ayurveda say varients on this, but the general rule for everyone is max 6 hours before it is considered tamasic and unsuitable. I often stretch it, a bit, but that doesn't mean that's a good thing! <snip> Warm REgards; Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2006 Report Share Posted December 8, 2006 Hi Wendy; I just spotted that somehow I left out the cumin in the kitchari recipe - where it says 1 tsp each mustard seed should say and cumin; the cumin is much more important. > Hopefully you figured out how to make it tasty? Ysha > Mung 1 cup basmati rice > 1/2 cup yellow split mung dal > 3 tbs ghee > 1 tsp each black mustard seed (whole) > 2 pinches hing > 1/2 tsp ea turmeric & salt > 4 cups water (this will work fine in pressure cooker) > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2006 Report Share Posted December 9, 2006 I caught the cumin thing and assumed that it was mistakenly omitted there. I've found that although the kitchari smells delicious when it's cooking, it seems to taste rather bland, not at all as savory as I would expect from the smell. It sure feels good in my stomach, though. The castor oil went pretty well, despite my trepidation. And I now have a new handout for my midwifery clients who choose to try castor oil to bring on labor contractions... :-) Wendy Yes, if you are doing well with current recipe, this is good. I sometimes add some fresh grated ginger last 5 minutes of cooking, or depends on doshas of season and body- Yup, the castor oil really increases the apana vayu, which is the downward energy " wind " which facilitates elimination, menstruation and childbirth. Hence its contraindication during pregnancy. Ysha Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2006 Report Share Posted December 9, 2006 Ysha, another question -- for the basti, should the dashmoola be the whole herb or the powder? I purchased the powder, but I wouldn't want to use 1 tbsp of powder for the " tea " if I'm actually supposed to use 1 tbsp of the whole herbs -- big difference. I'll wait on the basti until I hear back on this. Just finished Day 5, feeling good. Wendy We use the powder here. Ysha Quote Link to comment Share on other sites More sharing options...
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