Spring cleansing

Updated: Aug 7, 2019

Seasonal Detox Ayurvedic detox is more gentle than other kinds of detoxes and fasts. The duration of an Ayurvedic detox can range from 1 day to 4 months for chronic health conditions, we eat two or three cooked meals at the same time every day. First, here are some of the food choices we include: seasonal fruit juices made with sweet, sour and astringent fruits such as apples, grapefruit, grapes, pears, oranges, and berries, eat wholegrain and seed breakfast cereal such as barley, oats, millet, and seeds such as quinoa, chia with homemade nut milks. The main meal is at lunchtime, and includes lots of protein-rich lentil soups, or light quinoa with vegetables.

This next point has been a key, which opened the door to our improved health, and that is eating dinner earlier — before the sun sets. It is important to avoid eating late at night, so that a light meal — such as steamed veggies and quinoa—has enough time to digest properly, and it should be at least three hours before bedtime (that being around 10 p.m.), in order to make it easy on our digestion. When we eat a meal too close to our bedtime, our digestive fire, called agni in Sanskrit, is not able to function properly, causing the accumulation of ama - toxins, making us feel slow and sluggish in the morning. Dhal is the best food whilst on a cleanse, you will senses how easy on the digestion dhal is, plus it tastes great! So here is a light meal which is super comforting and nourishing simple to make and also keep energy levels high for the day - red lentil dhal.

Simply Red Lentil Dhal

serves 4


1 cup red lentil

3 inch Leek

2 tbsp ghee

1 tsp cumin seed

1tsp cardamon seed

1 tsp coriander powder

1 tsp fresh ginger

1 tsp of turmeric powder

1tsp curry powder

Himalayan salt to taste

3 cups water


Wash the lentils until the white starch washes clear and place on a boil, stir and cook until they open, skimming off any white as it forms on top of the boiling water. Cook for 20 mins.

Slice the leek in half and washed down in between the layers. Slice into 1 cm strips and put a side.

In the small frying pan add the leek and fry until soft. Then add the cumin seed, cardamon seeds and ginger for 1 min.

Add the leek and spices to the lentil with curry powder, and turmeric powder and stir.

Keep stirring occasionally on the medium flame for another 5 mins.

Turn off the fire and serve in bowls with a sprinkle of fresh coriander and yogurt.

In the picture above I have ground some sunflower seed and pumpkin seeds, which will add to the texture.

Variation for dosha category

Vata - add cinnamon, cardamon and olive oil to drizzle after cooking.

Pitta - reduce the curry powder omit yogurt for soy or rice cream.

Kapha - add black pepper and cinnamon and top with seeds.