My Vedic Kitchen^™

Recipes Especially for Fall Cleansing

Maharishi Ayurveda recommends that we eat special foods during the two weeks when one season is changing into another. Called Ritu Sandhi, this gap between seasons is a delicate time for the digestion, as the doshas are fluctuating and digestive capacity can also waver.  A light, purifying diet is recommended. Avoid meat, leftovers and processed or junk foods during this time. Eat more hot soups, more hot liquids, and more cooked foods with less oil.  Dhal soups, rice, and cooked vegetables are perfect for this cleansing period.

Besides following a purifying diet, you’ll also want to pacify Pitta and Vata doshas, since fall is the junction between the Pitta and Vata seasons. Here are some recipes from Vaidya Manohar that bring these doshas into balance and are perfect for fall cleansing.

Pitta-Balancing Rice Pudding

Rice Pudding (Kheer)

1 cup water
1/2 cup basmati rice
4 cups whole organic milk
1 teaspoon chopped dates
2 teaspoons cashews or pistachios (unshelled)
3 small pieces of cardamom seed, crushed
1 teaspoon sugar or agave syrup (adjust amount to taste)
Toasted coconut or Rose Petal Preserve for garnish

Soak the rice in water for two hours. Boil the milk. Add the rice and all other ingredients. Boil slowly for thirty minutes or more until the mixture reaches a slightly thick consistency, but can be stirred easily. It will thicken further when you let it cool. Garnish with toasted coconut or Rose Petal Preserve for added sweetness and Pitta pacification.

Green Detox Smoothie 

Choose fresh, organic vegetables and fruits for detoxification.

Ingredients:

1 1/2 cup of cold water
1 medium-size cucumber
3 large stalks of celery
1/3 bunch of cilantro
1/3 bunch of parsley (parsley can be doubled as cilantro substitute)
Juice of half a fresh lemon

Blend ingredients until smooth. Drink while still fresh. Serves two.

Vata-Pitta Balancing Soup

1 cup finely diced zucchini
1 cup finely diced pumpkin
1 cup thinly cut green beans
2 celery ribs, finely diced
3/4 cup finely diced peeled carrots
1/4 cup moong dhal
1/2 inch fresh ginger, grated
1/4 teaspoon of ground cumin
1/4 teaspoon of mustard seed, sautéed in a tiny amount of ghee until they pop
1/4 teaspoon of turmeric
1/4 teaspoon of ground black pepper
1/4 teaspoon of ground coriander
Fresh herbs such as parsley, mint, and rosemary to taste

Boil vegetables and dhal in two quarts purified water. Skim foam from top.

Add all other ingredients and simmer with pot partially covered for 10 minutes, or until vegetables are soft.

Remove from heat and keep covered for 10 minutes. Serves six.