An Ayurvedic cleanse is very different than what we typically think of as a cleanse. Rather than starving the body, an Ayurvedic cleanse removes the food, drink, lifestyle actions, mental impressions and more that are causing dis-ease and instead focuses on nourishing the body, mind and spirit.    

Ayurveda is a holistic science. That means that Ayurvedic philosophy takes everything into perspective when talking about your health and well being.

The basics of Ayurveda philosophy is that the body is able to function and heal itself when given the right conditions. Basically we have to get out of our own way to heal and be well.

Disease and imbalance are caused by:

• Misuse of the intellect. You could sum this one up as when you know something’s not great for you, but you choose to do it anyway. For me this shows up in snacking when I am not actually hungry or staying up too late when I know my body needs sleep. We all do it, but when it happens frequently it pushes the body further and further out of balance.

• Misuse of the senses. The senses are really important in Ayurveda. They are our body’s toolkit to know if something is beneficial for us or not. When our eyes start to dry out or have a burning sensation that is a signal that we have been looking at our screen too long and should give it a rest. If we feel cold, our body is asking us to cover up. Ignoring these signals and taking things too far will first create imbalance and then eventually lead to disease. Overeating is an example of misusing the senses and ignoring our intellect.

• Seasonal Variations. Extreme weather and circumstances as well as not adapting to seasonal changes are considerations. 

Everything comes back to the quality and capacity of the digestive system. When the digestive fire is overloaded, a simple Ayurvedic reset may help by giving it a rest and allowing it to rebalance on its own.

In most cases, an Ayurvedic “cleanse” is actually just a break from consuming the sort of things that threw the system out of balance to begin with. Because we are holistic beings, this includes more than just food. A true Ayurvedic cleanse involves clearing your schedule and resting as much as possible.

• Rise with the sun. Set your body to the rhythm of nature.
• Go to sleep early. By 9 PM give or take allows plenty of time before the pitta time of night sets in. 
• Reduce technology, errands and activities. Give your senses a true break.
• Spend time in nature.
• Practice light or restorative Yoga. 
• Eat kitchari for your meals for 1-5 days. Plain basmati rice for breakfast is also included as an option in traditional practices.
• Journal, meditate and connect to your Higher Self.

Easy Kitchari

(serves 4)

½ cup split mung beans

1 cup basmati rice

2 tsp. simple spice mix

Fresh ginger (optional)

½ cup diced carrots or other root veggies

½ cup leafy greens, rinsed

Salt + pepper

1 tsp. Ghee, coconut oil or sesame oil

Water

___________________________

For toppings:

Ghee or olive oil

Fresh lemon or lime

Fresh cilantro or parsley

Directions

Rinse the rice and beans the night before. Soak together in the pot you’re going to cook them in. Re-rinse and place in the pot with the chopped carrots, spice mix, ginger, salt, pepper and ghee or oil. Cover with fresh water an inch above the mixure. 

Stove top: Cover, bring to a boil, leave an opening with lid and cook for 30 minutes over medium heat.

Instant pot: 22 minutes manual, pressure release or if you’re not watching let it slowly release

In the last few minutes of cooking add your leafy greens. For the instant pot, once it’s done just open the lid and add the greens for a few minutes. Alternatively, you can cook the greens in separate pan and place on top of the bowl (my favorite). 

Top generously with ghee or olive oil, lemon or lime juice and chopped herbs.

Kitchari for One

Change the portion to ¼ cup rice, half that of split mung. Cook in a small pot. 

Simple Spice Mix

2 TBSP cumin seeds

2 TBSP coriander seeds

2 TBSP fennel seeds

2 TBSP turmeric

___________________________

Directions

Toast the cumin, coriander and fennel seeds for a few minutes in a cast iron or stainless steel pan (not a nonstick as this is a dry toast and nonstick should never be heated without liquid or oil in the pan). Toast about five minutes, watching and stirring until you smell the spices.

Allow to cool. Pulse in a spice grinder. Add turmeric and pulse a few more times. Transfer to a dry jar.

___________________________

Want more support? Have more questions? Join the Simple Ayurveda Collective to chat all things kitchari, nourishment and Ayurveda.