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Christine Devlin Eck     Ayurvedic Practitioner,   Birth and Ayurvedic Postpartum Doula   413-923-1406   413-923-1406  


A famous Ayurvedic staple, khichari can be made with countless variations. Add more or less water for desired consistancy, add vegetables of your choice, and play with spices to suit your needs. This recipe is suited for 4 to 6 servings.

1/2 C dried split hulled yellow mung beans (also called mung dhal)
2 C uncooked white basmati rice
5 - 7 C water (depending on how soupy you like it)
1 Tbsp. Ghee (clarified butter)
1 1/2 tsp. salt
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. ground turmeric
pinch of cardamom
pinch of asafetida (hing)
1/8 tsp. black pepper

Rinse beans and rice.
Combine beans, rice, salt and water, cook until tender (15-20 min). Use more water for excess vata.
In a separate pan, melt ghee. Add and coat the spices completely with the ghee, cook for about 2 min. Add to the boiling rice and bean mix.


Ghee is butter that is cooked gently until the milk solids separate. This removes the majority of the potentially harmful fats. What is left is enormously nourishing to the tissues in the body, namely the digestive tract, stimulating digestion. Ghee is often used as a carrier for medicinal herbs, which can be cooked in it and ingested.

It is best to start with one to two pounds organic, unsalted butter. This will give you a good amount of ghee.

Cook on extremely low heat for 30 to 45 minutes. The butter will begin to foam and bubble on top. Do not stir, just keep it going on very low heat. It should smell buttery, and not burning. The foam will begin to subside, and a thick layer will develop on the bottom of the pan. Do not disturb the solids that collect there. When the ghee has turned a very light brown, and most of the solids have sunk to the bottom, it is ready to be taken off the heat. Remove the remaining solids from the top. Line a fine wire strainer with a couple layers of cheese cloth. Strain the ghee into a glass storage jar and let cool. It does not need to be refrigerated.

(To clean the pan, add some dishsoap and water, and bring to a boil. Remove from heat, let cool until it can be handled and scrub clean.)

Ginger - Coriander Tea

A delicious and light tea to drink for digestive health. Ginger, although heating, will not aggravate a pitta constitution. Fresh ginger is preferred and coriander seeds work best. Try adding a tsp. of fresh ginger and a tsp. of coriander seeds to a quart jar. Fill with boiling water and let steep for at least 30 min. Drink throughout the day, between meals.

Spiced Morning Rice

Combine 3/4 C cooked basmati rice with 1/2 cup milk of your choice (cow, nut, soy, rice).
1/4 tsp. ground coriander
pinch of ground cardamom
1 - 2 tsp. ghee
Bring to a boil and simmer for 3 - 5 min.
Add honey or maple syrup to sweeten.

Vegetable Barley Soup

1/2 C uncooked barley
8 C water
3 bay leaves
1 tsp. salt
2 Tbsp. oil
2 carrots, diced
2 celery stalks, diced
1/2 C fresh parsley, chopped
1/2 medium onion, chopped
2 cloves garlic, chopped
3 potatoes or turnips, diced
3 C fresh chopped spinach or chard
1/2 tsp. dried thyme or 1 1/2 fresh
ground black pepper to taste

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