3 Cleansing Recipes for Fall

3 Cleansing Recipes for Fall

When summer is ending, there is a gradual shift in temperature towards cooler weather, and the winds start to blow. As we move towards the cold season, the qualities of vata such as cold, light, dry, and rough can get aggravated. Fall is the beginning of vata season and the best time for cleansing, as it is not too hot nor too cold. To counter balance this seasonal change, diet and lifestyle should be vata balancing, and food should be warming, nourishing, and moist. Cinnamon, cardamom, ginger, garlic, cumin, cayenne (in moderation), and black pepper are great spices to calm down the aggravated vata and detoxify the system. Purified butter, or ghee, vegetable soups, and sautéed or steam cooked seasonal greens and root vegetables are best to consume. Herbal teas are also a great choice to keep the body warm and hydrated especially during fall cleansing. 

Here are three recipes which can be used during a fall cleanse to nourish naturally and reset the digestive system:

Fall Cleanse Tea

Makes 1 serving

Ingredients:

  • ¼ teaspoon fresh ginger, grated
  • ¼ teaspoon cardamom seeds
  • 1 inch cinnamon bark
  • ¼ teaspoon rice syrup
  • 1 cup water

Directions:

Bring water to boil, add the spices, lower the heat, and let brew for five minutes. Strain, add the syrup, and drink. You can enjoy this tea in the morning or afternoon.

Balancing Fall Kitchari

Makes 4 servings

Ingredients:

Directions:

Rinse the dal and rice and soak for 1/2 hour.

Warm the ghee in a sauce pan. Add mustard seeds and sauté until they begin to pop. Add cumin seeds and hing, stir, and add turmeric and cinnamon. Next, add the rice and dal, stirring to coat. Add water and bring to boil. Lower the heat, cover, and cook for 25–30 minutes. Serve and enjoy.

Butternut squash soup

Butternut Squash Soup

Makes 4 servings

Ingredients:

  • 4 cups butternut squash, seeded and diced into small pieces
  • 2 teaspoons ghee
  • ½ teaspoon turmeric powder
  • 1 teaspoon mineral salt
  • 1 big onion, chopped
  • 2 bay leaves
  • ½ teaspoon curry powder
  • ½ inch fresh ginger, chopped
  • 1 teaspoon cinnamon powder
  • 3 cups of water
  • 1 small spring of fresh rosemary
  • ½ lemon

Directions:

In a pot, warm the ghee and add ginger and bay leaves. Add onions, stir, and cook on medium heat for about 3–4 minutes. Add the turmeric, salt, and butternut squash. Stirring occasionally, cook on low heat for 15 minutes or until the squash starts to soften. Add water and bring to boil, then turn the heat to low. Add cinnamon and curry powder and let cook for 20 minutes. Remove the bay leaves and blend the mixture until it looks like a paste. You are ready to serve! Top each bowl of soup with a squeeze of lemon and garnish with rosemary leaves. Now it is time to eat, nourish, and savor the flavors of fall.