YOU GUYS ARE RAD

So glad everyone is so game.
You can approach this two ways....
As a cleanse or as healthier way of eating.

I recommend cleanse if you feel any of the following...
Tired
Trouble sleeping
Drinking too much coffee
Drinking too much booze
Eating sugar everyday
Feeling your immune system is low ( this is a good way to get strong for cold season!)
Moody/grumpy
Wanting a deep sense of gratitude in general

If you are not cleansing, you will approach this a bit more like lovehealtrim in the Spring, there will be days when you can have treats etc... If you are cleansing there will be some days of just soups and juices!

Take the next few days to decide.

In the meantime start to free your refrigerator of the following:

Dairy
Booze
Juice ( unless green )
Soy
Wheat
Peanuts
Corn
Tomatoes


If you have always dreamed of a slow cooker now is a great time to get one!

Here is a recipe for Kitchiri, a traditional Aryuvedic cleansing dish. You can make this Monday night for day one! I make this all the time in the fall and kiddos love it too! The hing spice is harder to find but you can find at most elaborate spice shops in NYC.

Also I should say now as some of you do not know me, I am not a doctor! I have just been in love with whole foods healing since I was in high school. This whole cleanse is based on years of reading and experimenting and going on health kicks with all my friends and having great results! If you have any health problems at all please go see your doctor. I can recommend many great ones here in New York. Seriously, email me if you need a good doctor! I also know many great healers in all kinds of modalities acupuncture, shiatsu, chiropractic etc....

KARYN’S KITCHARI ( Adapted from a recipe on the clean diet)

(4-6 servings)

4 tablespoons olive or coconut oil

1/2 teaspoon ground asafetida (hing) ( hard to find but worth it!)

2 teaspoon whole cumin seeds

1 small onion, peeled and sliced

2-3 inch piece fresh ginger, peeled and finely chopped

4-6 cardamom pods

2 cloves garlic

1.5 teaspoon garam masala

1 teaspoon turmeric

1 cup split mung beans ( I love the sprouted ones by shilo farms!)

1/2 cup long-grain or short grain brown rice

A generous serving of sea salt to taste

About 5 cups water

1. Heat oil in a large heavy-bottom saucepan casserole over medium heat. Add asafetida and cumin seeds.

2. As soon as you smell the fragrance of the cumin seeds, add the onion and ginger. Stir-fry until onion begins to turn transparent.

3. Add cardamom pods, garlic, garam masala, and turmeric. Stir and fry for 1 minute.

4. Add the mung beans and rice. Sauté for about a minute or two.

5. Add salt and water, and bring to a boil.

6. Cover, turn heat to low, and cook for 30 minutes, stirring now and then to prevent sticking.

7. Uncover and check to ensure that the rice and mung beans are thoroughly cooked, and serve.

All my love and then some,
kls