Change is coming!
You can feel it right?
The snow is melting, the days seem a wee bit longer, I even see the sun more. For me, this is the time I start thinking about spring cleaning and with that I usually plan my cleanse. I try to shoot for each quarter, but if things get busy, I make sure it happens at the end of winter and summer. I really do love a good cleanse. It can be a love/hate relationship with planning & prepping. But once I get rolling I get excited because on the other side I will feel fantastic!
The one cleanse that is the easiest and doesn’t make me feel like I am depriving myself of much is the Ayurvedic Kitchari. Depending on how you feel it can be done anywhere for 3-10 days. I usually shoot for 4-7 for best results.
It has been used for thousands of years & originated in the Asian Subcontinent. It is an easy to digest detoxification and de-aging of cells process. The mix of spices that are both healing and warming is an amazing cleanse to do if you are suffering any bowel issues. (there is also a FODMAP version, for those looking for that). The reason I do this in the winter is because it is warm, filling and comforting. Combining this with nutrient dense smoothies completes the full system flush.
The Kitchari itself is low in fiber so drinking plenty of water and getting enough fruits & vegetables in will help counter any constipation issues. Below is one of my favorite recipes that I have modified from the Ayurvedic Institute that meets my plant based protocol, full of nutrients & full of flavor.
1/2 cup basmati rice
1 cup mung dal (split yellow)
6 cups (approx.) water
1/2 to 1 inch ginger root, chopped or grated
A bit of mineral salt (1/4 tsp. or so)
2 tsp. coconut oil
1/2 tsp. coriander powder
1/2 tsp. cumin powder
1/2 tsp. whole cumin seeds
1/2 tsp. mustard seeds
1/2 tsp. turmeric powder
1 pinch asafoetida (hing)
Handful of fresh cilantro leaves
1 and 1/2 cups assorted vegetables* (optional)
PREPARATION
Carefully pick over rice and dal to remove any stones. Wash each separately in at least 2 changes of water. Add the 6 cups of water to the rice and dal and cook covered until it becomes soft, about 20 minutes.
While that is cooking, prepare any vegetables that suit you, leafy greens, like kale and spinach or broccoli, carrots, sweet potato. Cut them into smallish pieces. Add the vegetables to the cooked rice and dal mixture and cook 10 minutes longer.
In a separate saucepan, sauté the seeds in the coconut oil until they pop. Then add the other spices. Stir together to release the flavors. Stir the sautéed spices into the cooked dal, rice, and vegetable mixture. Add the mineral salt and chopped fresh cilantro and serve.