Ayurvedic Three Day Cleanse


Take three days to slow down and commit to clearing excesses from your life.  Eat simply; drink lots of hot water and/or coriander/cumin/fennel tea.  Do your abhyanga, tongue scraping, etc.  Find ways to unplug from media and outside stimulation as much as possible.  If possible include a day of silence.  Triphala can be taken in the evening with warm water (Not for pregnant women, take as directed).


Kichari is a simple diet for this time.  You can use a variety of spices and seasonal vegetables. Very simple soupy rice gruel with spices like cardamom, cinnamon and ginger can also be included as the morning dish for a little variety as well.




Preparation time: 15-20 minutes

Makes 2 cups

In a heavy saucepan, place:

            1 lb. Unsalted butter, preferably organic


Turn the heat to medium, and cook uncovered for about 15 minutes.  You will know the ghee is close to done when a brownish coat begins to accumulate on the bottom of the pan.  At this point begin to keep and eye on the ghee (it can burn very quickly).  When it becomes very quiet and is no longer bubbling away or it begins to foam up, much more than in the early stages of the process, the ghee is done and should be removed from the heat. Let it cool, and then pour it through a stainless steel mesh strainer into a glass or stainless steel container with a top.  No need to refrigerate. *Recipe taken from “Ayurvedic Cooking for Westerners” by Amadea Morningstar




Preparation time: about 45 minutes to one hour

Sattvic in nature

Rinse 2-3 times:

            ½ cup basmati rice

            ½ cup split mung dahl (yellow small split bean, from Indian grocer)

Put in medium saucepan:

            4 cups water

            1 tsp. ghee


            2 carrots sliced

            1 tender zucchini or any other vegetable you like

Cook for 45 minutes then add vegetable and cover for 10-15 minutes

 In separate skillet:

            1 Tablespoon of ghee

            ½ teaspoon coriander

            ½ teaspoon cumin

            ½ teaspoon ginger

            ½ teaspoon turmeric


Heat ghee and spices till aroma is present then pour over rice and dahl mixture. Add salt to taste.

This recipe can be made either thick or soupy and with a variety of vegetable and spices as per the season.


Pre-meal Appetizer

Grated fresh ginger, pinch of salt and squeeze of fresh lemon


Digestive Tea

½ teaspoon each: cumin, coriander and fennel seeds.  Boil in one quart of water for 15 minutes. This can be taken to aid in digestion.  Helpful 1 hour before meal, 1 hour after meal or sipped throughout meal.