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  • Writer's pictureMilan

The Time for an Ayurvedic Spring Cleanse is Coming!

Updated: May 19, 2023

It doesn’t seem like it…but it’s coming soon; I promise. Warm weather, sun, tiny buds on trees and little green sprouts peeping out of the ground to check if it's safe.

Vegetable for ayurvedic cleanse in spring season

As the weather changes, so does our microbiome. The root veggies and grains that served us during the Winter will no longer serve in the Spring. Our bodies will want to shed the extra layer of winter fat, and fasting is one of the best ways to do that. In fact, historically most cultures have ‘religious’ fasts which were in fact based on the dwindling supply of food that naturally occurred in nature. The food stores are depleted, and Spring greens start to emerge from the earth. That is mostly what we should be eating for a while, until summer brings its abundance of fruits and sweet colorful vegetables.


In Ayurveda, we reset the system with every change of season. And yes, you guessed it, the reset starts with khichadi.


Recipe for Khichadi:

Soak Rice and beans the night before if you can (It will take longer to cook if you don't, and also helps to wash away any toxic residue that may occur from insecticides etc.) . Drain and add all the following into a pot:


  • 1 cup soaked split green mung beans

  • 1 cup soaked basmati rice

  • 7-8 cups water ( you may need more as things cook down)

  • 1 thumb size piece of ginger finely diced

  • 1 tsp tumeric

  • salt to taste


Bring everything to a boil, then allow it to simmer for about 30 minutes.


You need:

1 TBS coconut oil or cultured ghee


In a separate pan, heat the coconut oil or ghee. When it is heated, put one or two mustard seeds to check if the oil is hot and the seed sputters. If so, add:


1 tsp black mustard seed

1 tsp cumin seed

1 tsp ground fennel seeds

4-5 curry leaves (optional)


When the seeds are fragrant, quickly pour over the cooked rice and mung. Give it all a quick stir and pour into serving bowls.


You can add lime and cilantro or preserved lemons for extra zest and flavor. If you are cooking this to enjoy and not for a cleanse...pickled onions are delicious!


This is an extremely nourishing meal that puts your 'agni', or metabolism, into a restorative state...where your body can focus on healing. It is high in protein and fiber, and actually quite delicious and satisfying. It never feels like you are s


Give yourself a week or two to nudge your body in the right direction.

For 3-4 days prior:

  • Give up caffeine, alcohol, and artificially sweetened drinks

  • Give up packaged and processed foods – anything that comes in a box

  • No fish (due to pollution and mercury)

  • Only pastured dairy, meat and eggs if you eat animal proteins

  • Organic veggies to limit herbicides and pesticides

  • Drink lots of water! Room temperature and maybe from a copper vessel?

  • Eat psyllium husk once a day

The week of:

  • Eat khichadi for breakfast lunch and dinner! ONLY if hungry.

  • Drink plenty of water.

  • And maybe some herbal tea if you want.

  • Do a 5-10 minute abhyanga (self massage) in the morning before your shower.

  • Get 8 hours of sleep between sunset and sunrise.

  • Do a gentle Yoga and meditation practice in the morning.

  • Or choose to go for a morning walk.

  • You can do it!!

The 3-4 days after:

When you break your week long cleanse, don’t dive into a bag of chips. Eat some gently steamed vegetables, softly cooked fruits, and plenty of nourishing liquids. Herbal teas are perfect, light soups, you get the idea.


Supportive spices and herbs during this time can be: cinnamon, cardamom, coriander, tulsi (holy basil), fennel, and peppermint.


Be prepared to feel amazing.


Be well!


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