Podcast

Extreme detoxes are all the rage these days, but what would our Ayurvedic foremothers think of all these extreme cleanses? Seasonal cleansing is an important part of an Ayurvedic lifestyle, but an Ayurvedic cleanse is much more gentile on the body. Tune in to today's episode to learn more about what goes on in the body when we detox and how you can do your own Ayurvedic cleanse.

In this detox episode, Katie discusses:

~ FREE Download: The Shakti School's Ayurvedic Cleanse Guide

~ The core practice of her spiritual life: food sadhana

~ What does it mean to detox?

~ What does detoxing have to do with our nervous system?

~ Why your cleansing foods need to be warm and wet

~ It’s about LOVE

~ Cleanse staples: kitchari, mung beans, ghee, triphala

Summer (Pitta-Reducing) Kitchari Recipe:

Use this anytime you have a pitta imbalance, such as acid indigestion or inflammation. It is also a great weekly dish during the hottest months of the year.

• 1 cup yellow mung dal (whole mung beans are fine if you can’t get split)
• 1 cup basmati rice
• 1 1/2 inch piece of fresh ginger, peeled and chopped fine
• 2 tablespoons shredded, unsweetened coconut
• 1 handful of fresh cilantro
• 3 tablespoons ghee or coconut oil
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon salt
• 6 cups water

Preparation

Wash and rinse the split mung and rice until the water is clear. Soak the dal for a few hours before cooking to boost digestibility. Put the ginger, coconut, cilantro and ½ cup water into a blender and blend until liquified. Heat a large saucepan on medium heat and add the ghee, cumin seeds and coriander seeds. Stir until fragrant (a minute or so). Add turmeric and salt and the blended ingredients to the seed. Stir for a few minutes. Stir in the mung and rice and mix well.

Then, add the 6 cups of water, cover and bring to a medium boil. Let boil for 5 minutes, then turn down the heat to very low and cook, lightly covered, until the dal and rice are soft, about 25 to 30 minutes. Meanwhile, toast the coconut in an iron pan or skillet until brown. The consistency is mushy and the beans and rice will form a porridge. Garnish with the coconut and a little fresh cilantro. If you prefer, you can use half the water, and cook the mung beans with the spices and the rice separately, in a rice cooker.