Do you have a ritual to welcome spring?

i do.  because, you see, if its true that i am what i eat - - - well then, my house isn't the only thing in dire need of a spring clean!

a yoga practice can only do so much in ridding our body and mind of toxins.  in fact, the substances i put my body through daily - *i'm not just talking peeps* but pesticides and growth hormones found in most food, caffeine, and even dairy products that are so hard to digest - leaves my body working overtime to process and filter.

today, after a yoga practice full of yummy twists and stretches - i am also cooking up some nourishing yet cleansing foods.

bon appetit!

Kitchari

Makes 4–6 Servings

• 4 tablespoons vegetable oil or ghee
• 1/4 teaspoon ground asafetida
• 1 teaspoon whole cumin seeds
• 1 small onion, peeled and sliced
• 1-inch piece fresh ginger, peeled and finely chopped
• 2 black cardamom pods
• 2 large cloves garlic
• 1/4 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1 cup split mung beans  (soaked with rice, over night, in a pot of room temp. water - drained)
• 1/2 cup brown basmati rice
• 2 cups chopped cauliflower florets
• 1 medium sweet potato, peeled and diced
• Salt to taste
• About 5 cups water

1.  Heat oil or ghee in a large heavy-bottom saucepan casserole over medium heat. Add asafetida and cumin seeds.
2.  As soon as you smell the fragrance of the cumin seeds, add the onion and ginger. Stir-fry until onion begins to turn transparent.
3. Add cardamom pods, garlic, garam masala, and turmeric. Stir and fry for 1 minute.
4. Add the mung beans and rice. Sauté for about a minute or two.
5. Add salt and water, and bring to a boil.
6. Add the vegetables.
7. Cover, turn heat to low, and cook for 30 minutes, stirring now and then to prevent sticking. Uncover and check to ensure that the rice and mung beans are thoroughly cooked, and serve.

Black Bean Stew

Makes 4 Servings

• 1 teaspoon extra virgin olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/8 teaspoon cayenne
• 1/4 teaspoon red pepper flakes
• 1/8 teaspoon chili powder
• 1 cup dried black beans, soaked overnight
• 2 cups vegetable stock or water
• 1–2 teaspoons sea salt, or to taste
• 1/2 cup frozen corn kernels, frozen if not in season
• 1/2 cup chopped tomatoes
• 1/3 cup chopped cilantro
• Lime juice
  

1. Heat oil in a large soup pot over medium heat. Add onion, garlic, cumin, cayenne, and red pepper flakes, and sauté until onion is almost soft.
2. Drain beans. Add beans, chili powder, and vegetable stock or water to onion, and bring to a boil.
3. Reduce heat and simmer at least 1 hour, until beans are tender.
4. Add salt, corn, tomatoes, cilantro, and lime juice. Stir and serve.

For more on feeding a detox with foods that nourish and cleanse.