It’s never the wrong season for a quick One Week detox. IT revitalizes the body, makes you more focused and prepared to take on a new work out.  Or, if you’re just feeling a little less than your usual awesome self, it can help restore you to your natural glory.  Below are some recipes for a 7 day detox. A 7 day Yogic stretch regimen and shopping list will also be posted for convenience!  

You will also notice some terms used that might be foreign to you, such as: Kappha, Vitta and Vata Doshas. To determine which of these you fall into take the Dosha Quiz.

A word to the novice health nuts. While this diet is not impossible or harsh, it is important that you speak with your physician or dietitian before taking on this detox.

Ginger-Turmeric Tea 
(For Kapha Dosha)

1 Qt. of Purified Water
15 1/4-inch slices of fresh ginger root
1 1/2  Tsp. Dried Turmeric Powder
1/2 Tsp. of raw hone added to each cup you drink (optional)

Place the herbs and water together in a pot and bring to a boil, then simmer, uncovered, for fifteen(15) minutes. Remove from heat and let cool. Strain. The tea will last for up to four(4) days in the refrigerator. It is best to drink the tea hot or at room temperature. Use the stove, not the microwave, to reheat. Add honey as needed.

Drink Two(2) to Three(3) Cups of tea a day between meals.

Cumin, Fennel, Coriander Tea
(For Vata and Pitta Doshas)

1 Qt. of Purified Watr
1 Tsp. Cumin Seed
1 Tsp. Fennel Seed
1 Tsp. Coriander Seed
1/2 Tsp. Raw honey added to each cup you drink (optional)

Place the herbs and water together in a pot and bring to a boil, then simmer, uncovered, for fifteen(15) minutes. Remove from heat and let cool. Strain. The tea will last for up to four(4) days in the refrigerator. It is best to drink the tea hot or at room temperature. Use the stove, not the microwave, to reheat. Add honey as needed.

Drink Two(2) to Three(3) Cups of tea a day between meals.

Digestive Kitchari
(Makes 3 Cups)

1 Cup Basmati Rice
1/2 Cup Whole Mung Beans, soaked for at least 3 hours before cooking
4 Cups Purified water
2 Tbsp. Ghee (clarified butter)
1 Tsp. Black Mustard Seed
1 Tsp. Cumin Seed
2 Pinches Hing (asafetida)
1 Tsp. Fresh grated ginger
1 Stick of Kombu or Wakame (seaweed)
1/2 Tsp. Sea Salt
1/2 Tsp. Turmeric

For Pitta Dosha Imbalance

1/2 Tsp. Dry Fennel Seed
Sliced Burdock Root, or 2 sliced carrots
1 1/2 Cups Fresh Green Beans
1 Small  Zucchini, sliced

For Kapha Dosha Imbalance

1 1/2 Tsp. Coriander Seed
1 1/2 Tsp. Oregano
3 Bay leaves
2 Cups chopped vegetables, including Zucchini, leafy greens, green beans

Rinse the rice and mung beans and soak for three(3) hours or overnight. Drain. If using vegetables, cut into cubes.

In a pot, warm the ghee over medium-high heat. Add the mustard and cumin seeds (and, if using, fennel and coriander seeds) and saute for 1-2 minutes or until aromatic.

Add turmeric (and, if using, other spices) mung beans, and rice. Then add water, Kombu, and ginger. Bring to a boil then cover and simmer for 40 minutes.

If using vegetable, add starchy ones (burdock or carrot) halfway through the cooking. Zucchini and beans should be added 10 minutes before the kitchari is done. Greens can be added in the last five(5) minutes. If you need to add more water, do so, but the kitchari should be the consistency of stew when done.

Garnish with fresh Cilantro chutney and add salt to taste. You can have avocado with a little salt and lemon or steamed vegetables (broccoli, carrots, beets, green beans, asparagus, fennel, and summer squashes) as a side dish.

Eat enough to feel satisfied, about 1 to 1 1/2 Cups, and then relax for at least fifteen(15) minutes to support good digestion.

Fresh Coriander Chutney
Add one(1) Tsp. to your Kitchari for diversity

1 Bunch of Coriander (Cilantro or parsley)
1/4 Cup Fresh lemon juice
1/4 Cup Purified water
1/4 Cup unsweetened dry coconut
2 Tbsp. Fresh ginger root, chopped
1 Tsp. Raw honey
1 Tsp. Sea Salt
1/4 Tsp. Fresh ground black pepper

Blend lemon juice, water, and fresh coriander (cilantro or parsley) until the herb is coarsely chopped. Add the rest of the ingredients and blend until it is the consistency of pesto.

Store, covered, in the refrigerator or up to one week.

Potassium Vegetable Broth
Drink up to Three(3) cups each day. This recipe makes two(2) days worth of broth.

5-10 large potatoes, any kind, peeled
8-12 Carrots, peeled
1 Bunch celery, chopped
2 Bunches of dark leafy greens
Enough purified water to cover the vegetables

Add the peels from the potatoes and carrots, and the chopped vegetables, to a pot and just cover with purified water.

Bring this to a boil and then simmer, covered, on low heat for One(1) hour.

Strain and drink only the broth. The vegetables can be stored in the refrigerator until the cleanse is over and cooked and pureed into soup.

There will be a shopping list for this detox as well. For novice participants, this list will also include images of some of the more obscure ingredients to aid in finding them at your local market!  

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