Spring Ayurveda Cleanse, 2020

Spring Ayurvedic cleanse, 2020 with Karri Jinkins
Here is what we are trying to achieve with this seasonal cleanse: 
Rest, reset and digest the digestive system
Relax our minds and nervous system
Help to eliminate build up ama in our body and mind
Help move us toward our balanced constitutional state o Improve energy, sleep and elimination

What we need for basic Kitchari
Basmati rice, (organic if possible) Mung bean or split mung bean Mustard seeds
Cumin (seeds or ground) Coriander (seeds or ground) Fennel (seeds or ground) Tumeric
Fresh ginger
Hing (asafoetida)
Seaweed (dulse or Kombu)
Sea salt or pink salt Pepper or Pippali Lemons or limes Cilantro
Ghee or Coconut oil

Depending on dosha:
Dried coconut flakes
Vegetables: spinach, kale, dandelion, asparagus, peas, carrots, zucchini, burdock root, g. beans, sweet potato.

Other helpful things:
Tongue scraper or spoon
Sesame oil
A cloth to dry off with that can be soiled

If menstruating, wait until after to begin.

Duration of cleanse:
10 days, 7 days or 5 days
1-2 day prep
3-6 day cleanse
1-3 day reintroduction

Along with food, daily lifestyle activities:
Abayhanga (Including nasal and ear passages)
Warm bath or shower and end with cold rinse
Tongue scraping
Gentle yoga and alternate side breathing

Daily meals:
Warm quinoa or oatmeal porridge or kitchari



If possible, try to keep 5 hours between meals. When you begin, you may need to stick closer to 4 hours, and slowly work up to 5. If you are very hungry, eat but generally we want to stick to 3 meals per day.
If you need a snack, have a piece of fruit.
Sip during the day; CCF tea, ginger tea, cinnamon spiced tea, fennel tea or warm water.
Try to eat meals at the same time each day and finish eating by 730pm. Get plenty of rest.

Basic Kitchari recipe:
1/2 c. organic mung beans
1/2-1 c. organic basmati rice (for those who can tolerate quinoa, it can be substituted in place of rice).
2 tbsp. of ghee or coconut oil
1/2-1 tsp. mixture of the following: ground cumin seeds, ground coriander seeds,
ground pippali pepper, turmeric, ground fennel seeds, mustard seeds (unless you’re high pitta).
pinch of asafetida
pinch of black pepper
pinch of pink of Himalayan Sea salt or a blend of sea salt with kelp
a couple of pieces of kombu seaweed or dulse
4-6 c. water
A handful of chopped cilantro
squeeze of 1/2 a lime (optional)
– Soak the mung beans and rice for at least 8 hours or up to 24 – changing the water 2-
4 times.
– When ready to cook, rinse the beans and rice until the water runs clear, then drain water from the mixture.
– Heat a large saucepan over medium heat and add 2 tbsp. of ghee or coconut oil.
– When oil is hot, add 1-2 tbsp of spice mixture and wait for the mustard seeds to pop, stirring with a wooden spoon. Once you see the popping begin to slow and sense a good smell arriving, add 1 tbsp. of grated ginger and stir another minute.
-Next, add rice mung beans and coat with spice and ghee mixture for a minute or two.
– Add 4-6 cups of water, stir, and after it comes to a boil, turn it down to a simmer and cover for about 45 minutes, stirring occasionally. Add a pinch of Hing.
-If adding a root vegetable, add it after this cooks for 30 minutes. Be sure there is enough water in the kitchari. You will begin to notice the correct consistency.
– Right before it’s done, add a green leafy vegetable of choice (such as collard greens, kale, dandelion, chicory, radish tops–the list goes on) in the last couple of minutes
before it’s finished, and cook until soft and fragrant.
– Serve in a bowl with the squeeze of a fresh lime and sprinkle cilantro on top. Offer some to your family and sit down with your warm bowls of love as you contemplate all the delicious flavors that are about to dance on your tongue.

Basic Porridge recipe:
Warm Porridge – for Kapha/Vata/Pitta
v 1⁄2 c. of oats or quinoa (washed and soaked for a minimum of 30 min)
v 1-2 c of water.
v Pinch of cardamom
v Pinch of cloves, Pinch of cinnamon, pinch of pink salt
v 1⁄2 tsp honey
v 1⁄2 tsp ghee, coconut oil or olive oil
Bring water to a boil add washed oats or quinoa, bring to a boil, turn heat down to a simmer, add all spices and put lid on part way. Cook on simmer for 20 minutes. Turn head off, scoop into a bowl, add honey and oil and enjoy.