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Time for a Gentle Cleanse: Spring is here! The weather has changed from the cold winter to a warm wet Spring that allows the flowers and trees to blossom. Spring is also the time to change your diet and exercise program for the warmer weather. If
you are having any trouble with sinus', allergies, or colds, a Gentle
Spring Cleanse
can also be very helpful. The benefits of a Gentle cleanse period (usually lasting three days to two weeks) are: Enhanced
energy Improved digestion Decreased
Kapha/Body Fat & Congestion Clear
skin Better
workouts to get in great shape for the summer! Please
don't hesitate to call
(303)
447-9484
if you need any help getting started!
Recipe:
By Indira Gupta Mung
Dahl, or Kichadi is a staple dish in Ayurvedic cooking, and
extremely easy to Makes 4 servings: ½
cup slit yellow mung beans
Wash
the beans and soak them for several hours. Bring the water to a boil
in a large pot, and boil the beans for 15 minutes. Reduce the heat
and simmer for 1 hour. Drain, return the beans to the pot, and mash
them until smooth (a rice masher does a good job of this.) In a small skillet, heat the ghee over medium heat, and
add the asafetida and cumin seeds. Let them sizzle for a few
seconds, then stir in the ginger and garlic. Cook for 2 or 3
minutes, the pour over the beans. Add all the remaining ingredients
and heat through. Per Serving: 156 Calories, 7 grams fat, 7 grams protein, 18 grams carbohydratesTo
make ghee: Place ½ pound of unsalted butter at room temperature in
a medium saucepan. Put it on the smallest burner of your stove and
cook on low heat for 25 minutes. DO NOT STIR. Keep the pot partially
covered to avoid splattering. In about 20 minutes you will notice a
light brown residue emerging from the bottom fo the pot among the
froth and foam. Continue to cook another 5 minutes, until the butter
is a clear golden color and has a nutty aroma. Remove from the heat
and cool to lukewarm. Then strain to remove the white milk solids
and continue to cool completely. Store in a cool dry place. Properly
clarified ghee will last a few months without refrigeration. Use it
with a pinch of sea salt to sauté or flavor vegetables.
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