Spring Cleanse Recipes

After a long day at Yoga Teacher Training School I am still finding that the kitchen is my favorite place to be to ground myself (and avoid the computer work that is piling up!), and so thought I’d share some of the meals I’ve been making lately. I have been doing my teacher Cate Stillman’s Yogi Detox and I love how the experience of cleansing with her support doesn’t make me feel deprived at all but rather feels like a celebration of this fresh new season.  These dishes all utilize the tastes that are best for the spring time diet and assist the body in naturally releasing excess heaviness and congestion. Give them a try and let me know how it goes!

Spring Kitchari with Dandelion & Collard Greens

• 2/3 cup of soaked Mung Beans                       
• 2 cups of White or Brown Basmati Rice
• 1 leek chopped fine
• 1 cup of chopped Dandelion Leaves
• 1 cup of chopped Collard Greens or Kale
• 2 Tbs Ghee or Coconut Oil
• 1-2 Tbs of Spring Masala Mix
• 1 Tbs fresh grated Turmeric Root
• 1 Tbs fresh grated Ginger Root

1. Soak the mung beans overnight, rinse and drain
2. Rinse the rice well
3. Heat the Ghee or Coconut Oil in a heavy bottomed pan and add the Masala Mix, the leeks, and the fresh grated ginger and turmeric, stir till leeks are soft and well coated with spices
4. Add the rinsed rice and beans, stir well, and add 4-5 cups of water depending on how soft you like your kitchari to be (more water= soupier, easier to digest kitchari)
5. Bring to a boil, stir once, add the chopped greens, cover and simmer on low until the water has dissolved
6. Remove from heat, add salt and pepper to taste, eat with gratitude while watching the sunset

Spring Masala Blend (from Eat, Taste Heal)

• 2 Tbs Coriander Seeds                 
• 2 Tbs Cumin Seeds
• 1 Tbs Fenugreek Seeds
• 1 Tbs Ground Cinnamon
• 1 Tbs Ground Turmeric
• 1 Tbs Dried Sage Leaves
• 1 Tbs Ground Ginger
• 1tsp Ground Cloves
• ½ tsp Cayenne Powder

1. Dry roast the coriander, cumin and fenugreek seeds in a heavy bottomed pan and then grind them in a mortar and pestle if you have a good one, or a coffee grinder you use for spices only (unless you don’t mind cumin flavored coffee!)
2. Dry roast the powdered herbs in a heavy bottomed pan being careful not to burn them
3. Mix everything together in the coffee grinder or mortar and pestle till when combined
4. Store in a glass jar and use in all your favorite spring soups and one pot meals

Spring Cleanse Morning Juice

• ½ bulb of fresh Fennel               
• 2-3 pieces of Celery
• 1 Green Apple
• ½ Cucumber
• 1 big handful of Nettle Leaves
• 1 big handful of Parsley
• ½ a Lime
• 1 sprig of fresh mint
• 1 inch of fresh Ginger Root

1. Run all ingredients through a juicer starting with the Nettle, Parsley, Mint and Ginger, followed by the juicier fruit and vegetables for best results

Spring Cleanse Sweet Green Smoothie

• 1 big handful of Nettle Leaves              
• 1 big handful Parsley
• 1 big handful of Cilantro
• 1 banana
• ½ pear
• 1-2 Tbs Cocao Nibs
• 1 tsp Chia Seeds
• 2 cups of fresh Pumpkin & Hemp Seed Milk
• 1 scoop of Vanilla Chai Vega Powder

1. Blend all ingredients in a blender, adding water as desired to get a consistency you enjoy
2. Pour into a large jar and enjoy when you are craving a sweeter breakfast smoothie or light meal

Pumpkin & Hemp Seed Milk                    

• 2 big handfuls of Pumpkin Seeds (I like the large green Styrian Pumpkin Seeds)
• ½ cup of Hemp Hearts (Hemp seeds without hulls)
• 1 tsp Vanilla Powder or Extract
• Pinch of Salt
• Water

1. Soak the pumpkin seeds for a few hours in cold water, rinse and drain
2. Add pumpkin seeds and hemp hearts to the blender with a pinch of salt, and add enough water to just cover
3. Blend until the seeds are well ground, and then add water slowly till your blender is full and the milk is frothy
4. Strain though a couple layers of fine cheesecloth or a nut milk bag, save the pulp to make raw cookies with!
5. Pour into a large glass jar and store in the fridge

Pumpkin Seed & Hemp Heart Raw Chocolate Cookies

(okay I know these aren’t really spring cleansing fare but they are so good !)

• Pumpkin Seed & Hemp Heart pulp from making seed milk
• 1/3 cup coconut oil
• 2/3 cup of liquid sweetener such as Agave or Maple Syrup
• ¾ cup of Raw Cocoa Powder
• ½ tsp mint extract
• ½ cup of Cocao Nibs

1. Blend the coconut oil, cocoa powder, mint essence, and liquid sweetener in a food processor until well mixed
2. Add the Pumpkin Seed & Hemp Heart pulp and the cocoa nibs and pulse a couple times till combined
3. Spoon onto a dehydrator tray in small balls and dehydrate at 110 degrees for 4-6 hours or until dry on the bottom
4. Enjoy!!