10 Tips TO DETOXIFY THE BODY AND Increase IMMUNITY + a Delicious CLEANSING Recipe

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These cleansing foods support your immune system, up your detoxing capabilities, and prepare for next month's seasonal shift. Oh, and they're known to brighten your mood, too!

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  1. Beets: support detoxification in the intestines, blood and liver.

  2. Lemon and orange peels: aid liver in neutralizing carcinogens – and lifts mood!

  3. Radicchio, escarole, endive: help release of toxins from GI track.

  4. Cauliflower, cabbage, and broccoli: help liver detoxify chemicals, drugs, pollutants.

  5. Oatmeal, apples, pears, strawberries, peas, beans, provide soluble fiber to soak up toxins in the intestine.

  6. Asparagus, avocados, raw spinach, walnuts, and cooked chicken - aids in the removal of fat-soluble toxins.

  7. Egg yolks, onions, beans, garlic, help clear the body of discardable drugs and hormones

  8. Ginger, black pepper, cloves, cinnamon, turmeric or cardamom help with digestion, elimination, and purification. Add these warming spices and detoxifying herbs to your meals, salads, or tea.

  9. And if you are thinking of fasting or dieting, it is very important that you don't starve yourself! Your body will react by saving up excess fat, instead of letting you burn it off. This will only keep the toxins inside. Check out Yoga International's Big Spring Cleanse Step By Step

  10. Try eating kitchari for one or two meals a day for a week. See recipe below:

A Delicious Dish to Lighten the Load: Kitchari

This favorite dish of mine combines basmati rice, beans, and healing spices. While delicious anytime, it is a purification food in Ayurveda and can be used when your digestive system needs a break or a recharge or if you need your energy for healing.

Melt 1 tablespoon of gee (clarified butter) in a sauce pan.
Add teaspoon of cumin seeds and let brown for one or two minutes. 
Add teaspoon or two of turmeric, ginger powder or fresh copped ginger, black pepper
Optional addition of 1 cup of chopped onions & 1 cup chopped carrots
Add: cup SPLIT moong beans (mung) and cup basmati rice. Let brown for one minute.
Optional addition: lately I've been adding 1 cup of cubed butternut squash and some chopped cauliflower. I love this addition, it makes it so very creamy.
Add 5 cups of water. Sometimes I use 6 cups for a more soupy texture and sometimes 
I use 4 cups for a more porridge like texture.
Bring to boil. Then lower heat and cook for 30 minutes.
After cooking season further to taste. Some ideas add: cumin, cayenne or chipotle pepper, chopped cilantro.  I like to spray Braggs Amino Acids right before serving.

Add fresh chopped Cilantro to taste.

Basic Instructions: Rinse the mung dal beans and strain them. Heat the ghee or oil in a large pot. Add all the seeds and toast them. Add powdered spices and mix together. Stir in the rice and beans. Add water and chopped vegetables. Bring to a boil and reduce to a simmer. Cook at least one hour, until the beans and rice are soft and the kitchari has a porridge-like consistency. Serve warm with fresh cilantro on top, if desired.

Here are some great ideas from Kripalu for personalizing Kitchari for your dosha.