Cleansing Foods (and More) for Springtime Renewal
April 2015
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Shed Those Extra Winter Pounds with Nature’s Detoxifying Foods

The days are getting longer. Memories of a brutal winter – for Midwesterners and Easterners, at least – have started to melt away. Less easy to shed, though, are those extra winter pounds.
mixed spring greensAyurveda teaches that winter weight gain is part of a natural cycle. In the winter, we typically eat heavier, denser foods. Because of that, we accumulate what’s known as ama – impurities that build up from incomplete digestion. Although there’s no actual correlate for ama in modern chemistry, you can think of it as a buildup of “toxins.”
The key to releasing ama – and the extra weight – is to shift our eating with the season, taking advantage of cleansing springtime foods…



How much difference does exercise make? A lot, according to a recent study of identical twins whose physical activity levels diverged in adulthood. Those who became more sedentary “had lower endurance capacities, higher body fat percentages, and signs of insulin resistance” compared to their more active counterpart. Learn more.


Jaymie Meyer

Jump-Start Your Metabolism

The cleansing foods I blog about this month are just the start of it. Here are 10 more lifestyle tips to jump-start your metabolism as we shift from winter to spring:
  1. Eliminate processed foods
  2. Eliminate white carbs - sugar, white rice, white bread, pasta, etc.
  3. Drink plenty of water - about half your body weight in ounces.
  4. Eat early - before 7pm if possible and not again until morning.
  5. Move after eating. A 10 to 15 minute walk, or longer, is ideal.
  6. Eat only whole, intact grains such as brown rice and quinoa.
  7. Don't eat until full. Stop when you are no longer hungry.
  8. Put down your fork between bites.
  9. Take a moment to breathe and get centered before eating.
  10. Practice mindfulness during meals. Just eat. Savor the smells, textures and tastes. No reading, TV or Internet.

Cleansing and Comforting Khichadi

KhichadiKhichadi (pronounced kich-ah-ree) is a traditional Indian porridge that is used for cleansing, healing and comforting.  The recipe below comes from Dr. John Douillard via Elephant Journal, where you can learn much more about the healing properties of this wonderful dish!
Mung dahl beans (sometimes referred to as just “dahl”) are available at Asian or Indian grocery stores. Make sure you buy them split, not whole. If you have weak digestion or a tendency to bloating or gas, you may want to soak the beans overnight or parboil them a few times to make them more readily digestible.
The basic dish is vegan, but you can add steamed vegetables or lean meat for extra blood sugar support during a cleanse.
1 c. split yellow mung dahl beans
¼ – ½ c. long grain white or white basmati rice
1 tbsp. fresh ginger root
1 tsp. black mustard seeds
1 tsp. cumin
1 tsp. turmeric powder
½ tsp coriander powder
½ tsp. fennel
½ tsp. fenugreek seeds
3 cloves
3 bay leaves
7-10 c. water
½ tsp. salt (rock salt is best) or liquid aminos
1 small handful chopped fresh cilantro leaves
  1. Wash the beans and rice together until the water runs clear.
  2. In a pre-heated large pot, dry roast all spices except the bay leaves on medium heat for a few minutes.
  3. Add the beans and rice and stir, coating them with the spices.
  4. Add water and bay leaves. Bring to a boil.
  5. Boil for 10 minutes, then turn the heat to low, cover the pot and let cook until the beans and rice are soft (about 30 to 40 minutes).
  6. Salt (or add aminos) to taste. Add the cilantro just before serving.

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