The food you eat is central to your overall feeling of wellness. Given below are some basic recipes to help you start out on this detox adventure.
Ayurvedic Tea Blend Or CCF tea
- 1 quart of purified water
- 1 teaspoon whole cumin seed
- 1 teaspoon whole coriander seed
- 1 teaspoon whole fennel seed
- Optional 1/2 inch grated ginger
- Optional Raw honey or palm sugar to taste
- Place all the ingredients in a pot, bring to a boil, reduce heat, and simmer for fifteen minutes, or until the seeds begin to sink.
- Remove from heat and strain.
- Store the tea in a thermos or in the refrigerator, but do not drink it cooler than room temperature.
Ayurvedic tea -Black pepper variation
- 1/2 tsp cumin seed
- 1/2 tsp coriander
- 3-4 leaves of tulsi ( holy basil)
- 1 inch ginger chopped or grated
- 4 black pepper corn
- 2 tablespoon honey
- 3-4 cups water
- Place all the ingredients in a pot, bring to a boil, reduce heat, and simmer for fifteen minutes.
- Remove from heat and strain.
Yields 5 servings
Detox Tea with Burdock Root
- 1 burdock roots, peeled and roughly chopped
- 1 stalk lemongrass, woody ends trimmed and thinly sliced
- 1.5 inch piece fresh ginger, peeled and thinly sliced
- 6 cups water
- honey to sweeten (optional)
- Combine the burdock, lemongrass, ginger and water in a large stock pot.
- Bring mixture to a boil and then reduce heat and simmer, partially covered (lay the lid slightly askew) for at least 20 minutes.
- Strain mixture and sweeten with honey if desired.
Yields 5 servings
- 1 bunch kale, stems ends trimmed
- 1 large English cucumbers
- 1 small bunch parsley
- ½ lemon juice
- Juice kale, cucumber, parsley, and lemon and drink immediately.
Yields 1 serving
- 3 small beets
- 2-3 apples
- 8 oz. blackberries
- 1/2 inch fresh ginger
- Please juice all the above ingredients and enjoy
Spiced Berry Juice
- 2 cups strawberries
- 1 cup dandelion leaves
- 1 cup raspberries
- 1 small chili optional
- Honey to taste optional ( based on sweetness of berries )
- Blend all the above ingredients and enjoy!!!
Salad Recipe with Cilantro Dressing
For the Cilantro Sensation Dressing
- 1⁄4 cup cold-pressed flax seed oil
- 1⁄2 cup extra virgin olive oil
- 1⁄3 cup freshly squeezed lemon juice
- Pinch unrefined sea salt
- Large handful fresh cilantro
- Handful fresh parsley
- 1 clove garlic
- 1 teaspoon unpasteurized honey
For the Salad
- 2 cups leafy greens of your choice (spring mix, romaine lettuce, butter lettuce, etc.)
- 1 carrot, grated
- 1 small beet, grated
- Handful raw or roasted, unsalted pumpkin seeds
- Blend all dressing ingredients together until smooth in a blender or use a hand blender in a jar. (Refrigerate extra dressing in a lidded jar and eat within a few days.)
- Assemble leafy greens, grated carrot and beet on a large plate or bowl. Top with dressing and a handful of pumpkin seeds.
Dandelion Green and Citrus Salad
- 1 bunch dandelion greens, washed, dried and trimmed
- 1 pink grapefruit, segmented
- 1 orange, segmented
- 1/4 small red onion, sliced thin
- 2 teaspoons honey
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- Toasted Pecan or walnut halves
- Salt and pepper to taste
- In a bowl, whisk together the honey, lime juice,salt, pepper and olive oil.
- Cut the dandelion greens in half and transfer to the bowl with the dressing.
- Toss the greens with the dressing and let sit for 10 minutes.
- Transfer the dandelion greens to a platter and top with grapefruit and citrus segments, pecan halves, and red onion.
Yields 4 servings
Potassium rich Alkalising vegetable broth
- 2 large potatoes unpeeled, chopped or sliced to ½ inch pieces
- 1 cup carrots, shredded or sliced
- 1 cup red beets, shredded or sliced
- 1 cup celery, leaves and all, chopped to ½ inch pieces
- 1 cup of any other available vegetables
- Use stainless steel, enameled or earthenware utensils.
- Fill pot with 1 ½ quarts of water and slice the veggies directly into the water to prevent oxidation.
- Do not peel the potatoes, beets or carrots, just brush well.
- Cover and cook slowly for at least ½ hour.
- Let stand for another ½ hour; strain, cool until warm and serve.
- Keep leftovers in the refrigerator.
- ½ cup dry rolled oats
- 1½ cups water
- ¼ cups raisins
- ½–1 cup fresh apple, apricot, peach, or pear (cut into small pieces)
Optional Warming Spices
- ¼ teaspoon cinnamon powder
- ¼ teaspoon nutmeg
- ⅛ teaspoon cardamom powder
- ⅛ teaspoon ginger powder
- Combine the raisins, cut fruit, 1 cup water, and any desired spices in a small saucepan and bring to a boil on medium-high heat.
- Reduce heat and simmer for ten to fifteen minutes, or until the fruit is tender and well cooked (apples may take a tad longer).
- Add the oats, the remaining ½ cup of water, stir, and return to a boil.
- When the mixture boils, stir thoroughly, remove from heat, cover, and let stand for five to ten minutes, until the oats are soft and the water is absorbed. Cool and serve.
Yields 1 Serving
Rice with Mung lentils – Kitchari
Kitchari is a stew-type meal that is prepared from white rice and split mung dal. Kitchari is very easy to digest, which makes it a wonderful food for any cleansing regimen. It allows the digestive system to rest, allocating extra energy to the body’s natural detoxification processes. The quantities in this recipe provide a good starting point for a day’s supply of kitchari, but as you learn your preferences and habits, you are welcome to adjust the quantities to better fit your needs.
- 1 cup organic white rice
- ½ cup organic split mung dal
- 2 tablespoons ghee
- ¼ teaspoon black mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon turmeric powder
- 1½ teaspoons coriander powder
- ½ teaspoon fennel powder
- 1 pinch hing (asafoetida)
- 1 teaspoon fresh grated ginger
- 1 teaspoon sea salt
- 6 cups water
- optional 2 cups easily digestible vegetables (such as asparagus, carrots, celery, green beans, summer squash, sweet potato, winter squash, or zucchini)
- Soak the split mung dal overnight (or for at least four hours).
- Strain the soaking water, combine with the rice and 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 the 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 as opposed to 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, and Enjoy!