A Three-Day Cleanse after Holidays

 

Almost everybody I know feels overwhelmed by eating and drinking after the Holidays. It is common to sick for detox when Christmas and New Year´s Eve have passed. And we don´t need to feel guilty about it! We have the entire year to work on our good habits. We can start by resetting and detoxifying for three days.

 

If you want to give your body a break, hit the reset button on your digestive system, and do a short detox without a lot of fuss, you can try this cleanse.

 

The process is simple, straightforward, easy to follow, and it’s only three days long—making it a very manageable undertaking for most people. It can also be undertaken at any time of year. Still, it will be especially beneficial after the Holiday season—when our bodies are ripe with a sense of transition already.

 

According to Banyan Botanicals, this cleanse is exceptionally gentle and should not cause a great deal of discomfort. However, you may still experience some ups and downs—on either emotional or physical levels.

 

A simple three-day cleanse can help:

 

• Improve digestion and metabolic function.
• Promote regular and balanced elimination.
• Support the maintenance of a healthy body weight.
• Nurture an improved sense of energy, vitality, and enthusiasm for life.
• Foster clarity and groundedness in the mental, spiritual, and emotional spheres.
• Encourage a balanced sleep cycle.
• Promote improved overall health.

 

Freshly prepared foods are best, so you’ll want to cook your oatmeal, kitchari, and teas fresh each day—at whatever time works best with your schedule.

 

The Diet:

 

Breakfast:

For the first meal of the day, you can choose between eating kitchari or simple oatmeal.

 

Lunch and Dinner:

For the other two meals of the day, eat kitchari. You can add a little melted ghee, fresh coriander chutney, and sesame seed chutney to ensure that your system stays well-lubricated and that you continue to enjoy all six tastes in your diet.

 

Veggies & Sides:

If the mono-diet is causing a sense of deprivation, you can try steaming your vegetables and serving them as a separate side dish, garnished with a bit of melted ghee, a squeeze of lemon juice, and a pinch of salt. Or, have a side of 1/2 avocado with lemon juice and a sprinkle of salt.

 

The Kitchary recipe:

 

Kitchari is very easy to digest, making it an excellent food for any cleansing regimen. It allows the digestive system to rest, allocating extra energy to the body’s natural detoxification processes. The vegetables provide texture, flavor, and an essential source of fiber.

 

Ingredients:

 

1 cup white basmati rice

1/2 cup yellow mung dal

2 tablespoons ghee

1 tablespoon kitchari spice mix*

1 teaspoon natural mineral salt

6 cups water

2 cups easily digestible vegetables (such as asparagus, carrots, celery, green beans, summer squash, sweet potato, winter squash, or zucchini)

 

*Spice Mix:

 

1/4 teaspoon black mustard seeds

1/2 teaspoon cumin seeds

1/2 teaspoon turmeric powder

1 1/2 teaspoons coriander powder

1/2 teaspoon fennel powder

1 pinch hing (asafoetida)

1 teaspoon fresh grated ginger

 

Directions:

 

Soak the split mung dal overnight (or for at least four hours).

 

Strain the soaking water, combine with the rice, rinse the mixture at least twice, or until the water runs clear, and set aside.

 

In a medium saucepan or soup pot, warm the ghee over medium heat. Add the black mustard seeds, cumin seeds, and sauté for a couple of minutes, until the mustard seeds begin to pop.

 

Add turmeric, coriander, fennel, hing, and fresh ginger. Stir briefly, until aromatic.

 

Stir the rice and dal mixture into the spices and sauté for a few moments, stirring constantly.

 

Add the 6 cups of water, turn heat to high, and bring to a boil.

 

When the soup comes to a boil, stir in the salt, reduce heat, cover, and simmer for about forty minutes.

 

Meanwhile, cut your vegetables into small, bite-sized pieces. About halfway through the kitchari’s cooking process, stir in the vegetables and allow the stew to return to a boil.

 

Continue to simmer until the rice, dal, and vegetables are fully cooked. Remove from heat, cool, and serve.

 

Note: some vegetables, such as sweet potatoes and winter squash, might require more cooking time and may be added earlier, if necessary.

 

Aim to have very little water remaining when finished. The consistency should be that of a vegetable stew instead of a broth. While you want the beans, rice, and vegetables to be thoroughly cooked, excess water and over-stirring can cause the ingredients to become thick and gummy.

 

Garnish the kitchari with your choice of fresh cilantro, coriander chutney, and sesame chutney. Enjoy!

 

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