Ayurvedic Spring Cleanse with Traci Webb of the Northwest Institute of Ayurveda
Thanks for joining us for this supported 3-7 day Program! Watch this introductory video to get started. Here, Traci will give you an overview of why it is helpful to cleanse during this time of year, and go over the properties of the ingredients we’ll be using to give your whole system a reboot for Spring. Once you have checked out the introduction, you’ll be ready to start gathering your supplies for the cleanse. Good luck!
Basic information on Kitchari + Shopping List and Cleanse Schedule
The Mono Diet Approach to Cleansing: What is Kitchari and Why does it work?
Kitchari is a classic Indian dish that combines easy to digest soaked white basmati rice and green mung dahl or mung beans. It is delicious, super comfort food and can be used as a cleanse program when we abstain from eating anything other than the Kitchari.
Because of its simplicity and ease, many people find that doing a “mono-diet” cleanse is very pleasant and far less of an ordeal than a juice fast for example or other heavy detox program. Taking three to seven days to eat this dish exclusively gives the digestive organs a break since it is very easy to break down and assimilate. Digestion is at the core of human health, and putting a practice in place that supports this essential process makes room for the miracle of self-healing: something the body is constantly striving for, but often distracted from by poor dietary and lifestyle choices. When we forgo processed foods, alcohol, caffeine, and common allergens for a few days, we give our bodies the space it needs to do what it naturally does anyway: clean itself up! You CAN nourish yourself and support the modern lifestyle, while supporting your body to heal itself.
Shopping List
Here are the things to gather together before you begin. Most of these items can be found at your local natural food store or indian grocery store.
Ghee: Traditional Clarified Butter found at most natural food stores, or you can make at home.
Organic White Basmati Rice
Organic Split Mung Dahl (Green Dahl)
Cumin Seeds (Spice)
Turmeric Powder (Spice)
Fenugreek Seeds OR Powder (Spice)
Coriander Seeds (Spice)
Whole Cloves (Spice)
Daikon Radish (Long White Radish)
Brusselsprouts
Asparagus
Other Vegetables such as Broccoli, Cauliflower, Cabbage or Kale
Your favorite Apple Variety, 2-4 Apples
Instructions for Preparing your Kitchari
Ingredient List & Instructions for Preparing Kitchari
3/4 cup split mung dhal (soaked overnight in water to reduce dryness)
1 cup white basmati rice
3 Tbs ghee
1 Tbs cumin seeds
1 tsp turmeric
2 tsp coarsely ground fenugreek seeds (you can grind yourself in spice grinder) or fenugreek powder
1 Tbs coriander seeds
1 Daikon radish (2" diameter or smaller is best) - cut into bite-sized pieces
7 pears of asparagus (cut on the diagonal into bite-sized pieces)
7 Brusselsprouts (cut in half after removing stem)
Salt to taste (approximately 2 tsp-1 tbs)
Garnish with: squeeze of lime juice & pinch of either chopped cilantro or parsley
Instructions:
Drain dhal
Melt ghee in large saucepan on medium high
Add spices one at a time in the above order until and stir to mix with ghee until they smell aromatic (approx. 2 minutes)
Add chopped vegetables* and coat them with ghee and spices and sauté for 2 minutes
Add drained dhal and rice and stir to coat with spices
Add 8 cups water, turn to high heat and bring to a boil with lid on
Once it boils, skim off any foam that may rise to the surface and discard it
Add salt, place lid back on
Reduce to simmer for 40 minutes undisturbed
Add additional water, 1 cup at a time without stirring until it is the consistency you desire, some days you may like it more the consistency of cooked rice, other days you may prefer it more soupy, have fun, and don't be afraid to get creative!
Optional garnishes: squeeze of lime juice, & pinch of either chopped cilantro or parsley
*Alternate your veggies daily rotating in other types from the cruciferous family such as broccoli, cauliflower, cabbage, kale, etc.
Cooking Videos
In this section you’ll find videos on how to prepare your Kitchari as well as a breakfast dish of stewed apples. You can follow along with a text version of the recipe as well, included below.
Preparing Kitchari
Preparing your Breakfast: Simple Stewed Apples
Common Questions + Tips and Tricks
Notes from Traci for a Positive Cleanse Experience
1. Coffee addicts! Any tips on getting through 3-5 days sans coffee for heavy users?
“It is best not to come abruptly off of anything, even if its not good for you! Often westerners crave coffee (and chocolate for that matter) because they lack Bitter taste in the diet. Try adding a handful of greens into your Kitchari to introduce more Bitter taste, or follow your Kitchari with a spring salad. Slowly begin reducing coffee throughout the week by keeping the water content the same, but decreasing the coffee content of each cup brewed. For Example, 1 Scoop becomes 3/4 Scoop and then decrease it slightly each day. If all else fails, we carry an Ayurvedic coffee substitute at the center which my teacher makes. It looks, tastes, smells and brews just like coffee but instead of dehydrating the system (weakening the kidneys and adrenals and stimulating the nervous system and mind) it tonifies the nervous and reproductive systems, calms the mind, cleanses the colon and you can even drink it before bed. “
2. What if I’m Bored with the taste and texture of kitchari? Any suggestions?
“Vary the amount of water you are cooking the Kitchari with to change up the consistency from that of cooked rice, to thick stew, to liquidy soup. You could also try separating the rice from the beans and make mung dahl instead, or cook and eat the veggies separately, steaming or sautéing them in the spice mixture You could vary your garnish, from fresh green herbs like cilantro, Dill, Tarragon, Basil to Coconut, Raisins, Nuts, Dates, Squeeze of lime etc. You can be creative! “
3. Best time to begin and end a cleanse like this? Best time of day to eat breakfast lunch dinner?
“Cleanses should be done at the changing of the seasons when Doshas and Toxins are naturally being eliminated by the body. The best times are spring and fall (transitions from winter and summer). Times change depending on the location on the planet.
The best time to eat meals are when you are hungry! For most people, this is before 8am, between 10am -2pm (best for most people at noon) Dinner between 4:30-6pm. It is more important to be on a regular schedule to help regulate digestive enzyme release in the system. Meal times will vary according to an individual’s constitution. For example, some Kapha dominant people can get away with a more intermittent-fasting approach where they “feed” at 10am for breakfast and a light dinner around 4pm etc.. “
4. Any other tips ?
“ It is best to decrease your work load during any type of cleanse. Consider taking an extra day off that week, or working fewer hours each day. It is also best to decrease energy expenditure in the forms of exercise and travel during cleanses. Remember—this process is about a gentle shift to support the stabilization of the body-mind-spirit complex, not about being perfect. Have fun!”
Traci Webb, AP, PKT, CMT is the Founder and Program Director of the Northwest Institute of Ayurveda which is located in Arcata, Humboldt County, California. She is the Institute's primary educator. She also offers a limited number of Ayurveda Sessions. Traci practices and teaches Ayurvedic Medicine and Ayurvedic Health and Life Coaching. She is a certified Ayurvedic Practitioner, SVA Pranavidushi Pulse & Marma Therapist, Panchakarma Therapist, Aromatherapist, and California State Certified Massage Therapistherapist.
Traci is an Ayurveda Activist with a Bachelor’s degree in Psychology, who believes that Ayurveda and Yoga therapies combined with modern life-mastery skills has the power to create lasting personal and global healing. Traci is currently pioneering the world's first Ayurveda Health & Life Coach training program called Ayurveda Life MasteryTM. She also trains Ayurvedic Herbalists to be the health leaders of the future, empowering their clients to optimize their health, transform their lives and become the highest expression of themselves.
Traci has studied and practiced yoga and ayurveda since since 1991. She has been in clinical practice since 1997 and has been teaching ayurveda, massage, yoga, panchakarma (detox), aromatherapy, facials, and leading women's groups since 2000.
Traci is a past member of the Board of Directors for CAAM (California Association of Ayurvedic Medicine) and is currently a professional level certified Ayurvedic Practitioner through NAMA (National Ayurvedic Medical Association).
She is the author of several Ayurvedic texbooks including Ayurvedic Living, Ayurvedic Massage Manual, Aromatherapy Training Manual, and Ayurvedic Assessment Manual. Traci has relocated from the hustle of Orange County to her favorite part of California - Humboldt County, where she lives her Ayurvedic lifestyle dream along the redwood coast with her husband.