The hot sweltering long days of summer are coming to an end to be replaced by the cooler,shorter days of autumn. This is the perfect time (between seasons) to do a cleansing fast to detoxify the organs of the toxins ingested from too many rich foods, especially protein consumed grilled, barbecued, etc. over the summer. The two main organs of detoxification are the kidneys and the liver which can get saturated with chemicals. Here is what I suggest: Start by drinking 3/4 of a glass of Mountain Valley flat or sparkling water with a squeeze of fresh lemon or lime or both. This will begin to cleanse the liver of toxins and make your body more alkaline. For breakfast, I suggest you consume a cooked grain cereal such as quinoa, amaranth or teff with a little rice milk + a dusting of cinnamon. For lunch, have a dish of mung beans and basmati rice (a.k.a. kitchari) which is very healing. Mung beans are known for their ability to purge toxins from the body. Have the same for dinner. The following day, instead of the grain cereal, you can have a green smoothie prepared with 1/2 banana, 1 tablespoon of avocado, 1 tablespoon of fresh coconut, 1 cup 1/2 of rice milk, 1 teaspoon of spirulina. For lunch, you may have a miso seaweed soup w/daikon. For dinner, you can have the same. The following day will be dedicated to all fluids. Start the morning wiht a green smoothie, have red clover tea in between which is excellent for detoxifying. For lunch, have beet carrot juice and for dinner, have a green apple cucumber celery ginger juice. The following day, go back to the green smoothie and miso seaweed soup. The day after that, have the grain cereal and mung bean/basmati rice mixture. A raw salad of finely chopped dandelion greens, watercress, thinly sliced burdock root and/or daikon seasoned w/olive oil, sea salt and a little lemon will be a nice accompaniment. Both burdock root and daikon are known for their cleansing abilities. After that, you will slowly be able to reintroduce “regular food” again. Enjoy the effects of a new vibrant you!
Be sure to soak the grain of choice in warm acidulated filtered water overnight to rid the grain of phytic acid which can block the absorption of vitamins and minerals. Cook the grain the following morning 1 part grain to 2 parts liquid.
For the mung bean dish, soak the mung beans + the basmati rice the night before. Next day cook the beans covered by an inch of water until tender but not mushy. Drain the liquid from the rice, add rice to pot and add double the water. In other words, if you have 1 cup rice, add 2 cups water. Allow to cook without stiring until all water is absorbed. In a sauté pan, add a little olive oil, minced garlic, minced ginger, 1/2 teaspoon of curry, coriander, turmeric and cumin. Add a little minced onion and minced cilantro. Mix beans, rice and spice mixture together.
For the soup, put vegetable broth in a pot and add a 1/4 to 1/2 cup of wakame seaweed, diced daikon root, 1 teaspoon of tamari, turn off heat and add 1 tablespoon of miso.
The red clover tea can be purchased from Starwest Botanicals. Add 1-2 ozs. of clover blossoms in a large pot and fill half way with filtered water.
The juices can be made by using a high speed blender such as a Vita-Mix or I use an Acme juicer for thin juices. The Vita-Mix uses the pulp and the Acme does not.
