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Autumn Ayurveda Cleanse
Fall is a time of year that signals change. According to the ancient studies of Ayurveda the energies around us are shifting from pitta to kapha. Our bodies have stored up so much pitta from the fiery summer, and we need to cleanse it out to prepare our constitutions for a slower, cooler, sweeter winter. There are so many cleanses out there, but what I’m going to introduce you to today is an Autumn Ayurveda cleanse. This is not a starvation diet. It will not make you skinnier. We’ll take a minute to be with ourselves, to slow down, to be selfish; so that the rest of the year we can be active and giving. Twice a year, as we move into spring, and as we move into fall, it is healthy to allow yourself this time. Read on for a description of an Autumn Ayurveda cleanse. This routine can be followed for anywhere from 3-10 days.
KitchariWhile on the cleanse, you are going to eat a diet of kitchari for breakfast, lunch, and dinner. Kitchari is made with mung beans, basmati rice, and a special herb blend that includes turmeric, fennel, mustard seeds, cumin seeds, ginger, natural mineral salt and asafoetida. Each evening, make a batch for the following day. When you go to eat your kitchari, make sure it’s always warm. All throughout this cleanse, you want to consume only warm foods and liquids. You’ll start with a little bit at breakfast to kickstart your digestion, and then you’ll have your biggest meal at lunch. In the evening, consume a smaller portion for dinner. At lunch you may pair the kitchari with steamed vegetables or a soft/hard boiled egg if you wish. Just make sure that you’re not cooking anything in fat ie. olive oil, butter, coconut oil, etc. If you’re hungry, eat more kitchari. You should never feel starved while on this cleanse.
Here is how to make your kitchari.
Ingredients1 Cup split yellow mung dahl 1/2 Cup basmati rice 1-2 Tsp kitcharee spice mix 1 Tsp grated or minced ginger Cilantro and lemon to garnish Salt to taste
- Wash the rice and beans to remove extra starches.
- In a large soup pot, add beans, ginger, and chitchat spice mix with 10 cups of water. Let cook for about 15 minutes.
- Add rice and cook for another 15-20 minutes.
- Skim off any foam that produces at the top while you’re cooking your kitchari