Here is what you will need for each of these recipes from the website. In your personalized protocol from Doctor Blossom, you will be directed to make some of these recipes and may be given other ingredients to include but these are the basic items you will need. If you would like to start your shopping now, we recommend waiting to buy any perishable items until right before your cleanse begins. You should be able to find all of your ingredients at a local health food store or a high quality grocery store like Whole Foods. To get the best results out of your cleanse, please buy the highest possible quality food you can afford and stick to locally grown produce if you have access to it. Happy Shopping!
1 cup basmati rice
½ cup organic whole or split mung beans (bulk section of the health food store) These need to be soaked for at least three hours before cooking.
4-6 cups of water
2 T ghee (clarified butter) An organic brand will be available at the health food store
1 teaspoon of black mustard seeds
1 teaspoon cumin seeds
2 pinches hing (asafetida)
1 teaspoon fresh grated ginger
1 stick of kombu (seaweed) Also available at the health food store. You can substitute Wakame if need be. You just need a little. One “leaf” per pot of soup.
½ teaspoon of sea salt
½ teaspoon of turmeric
1 – 2 cups chopped vegetables (optional)
This recipe makes 4 servings
Wash rice and mung and soak for three hours or overnight. Drain soak water.
In a saucepan warm the ghee. Add the ginger, mustard seeds and cumin seeds and sauté for one to two minutes until the mustard seeds start to pop and the aroma of the herbs is released. Add rice and mung beans and sauté for another couple of minutes. Then add 4-6 cups of water and bring this to a boil. Add the salt, powdered spices and seaweed once the kitchari has come to a boil and reduce heat to medium-low. Cover and cook until it is tender (approx. 30-45 minutes). If you are adding vegetables to your kitchari, add the longer cooking vegetables such as carrots and beets halfway through the cooking. Add the vegetables that cook faster such as leafy greens near the end. If you need to add more water you can. It should be the consistency of a vegetable stew as opposed to a broth. Garnish with fresh cilantro and add salt to taste. You can put a little chutney in to make it tasty. You can also use one of the chutney recipes to add flavor to your kitchari.
1 Large piece fresh ginger root
1.5 Tsp Dried turmeric powder
Cumin, Fennel, Coriander
1 tsp Cumin seeds
1 tsp Fennel seeds
1 tsp Coriander seeds
Place all the ingredients in a pot and simmer for fifteen minutes. After it has cooled off discard the herbs and store the tea in a thermos or in the refrigerator. If you are doing a cleanse, drink the entire quart of tea warm or hot throughout the day.
1 cup basmati rice
½ tablespoon ghee, coconut, or sesame oil (coconut or ghee is best for pitta)
½ teaspoon mustard seeds
½ teaspoon cumin seeds
1 teaspoon salt
3½ cups water
1/4 teaspoon fresh ground pepper
Wash rice thoroughly. Saute the mustard and cumin seeds for a few moments in the oil of your choice until the aroma starts to come out and then add the rice and mix these ingredients very well. Add the salt and water. Bring this to a boil and boil for 2-3 minutes. Turn down the heat to very low and cover. For stickier rice leave the lid ajar, for drier rice keep the lid on tight. Cook until the rice is tender- 15-20 minutes. This makes approximately 3-4 servings.
1 cup dry barley
6 cups water
1 burdock root- washed, peeled, and finely chopped
½ teaspoon sea salt or 1 teaspoon of vegetable bullion
½ stick of kombu or another seaweed like wakame
1 teaspoon dry sage
Black pepper and ghee or coconut oil to taste
Place all ingredients except the sage, ghee, and black pepper in a medium sauce pan and bring to a boil. Cover and lower heat to medium low. Cook until tender, about 50 minutes, Add sage, ghee, and black pepper and simmer for five more minutes. This makes about 4-5 servings
These recipes are from The Ayurvedic Cookbook by Amadea Morningstar with Urmilla Desai.
Fresh Coriander Chutney
1 bunch fresh Coriander (aka cilantro or Chinese parsley)
¼ cup fresh lemon juice
¼ cup water
¼ cup grated coconut
2 tablespoons fresh ginger root, chopped
1 teaspoon of barley malt or raw honey
1 teaspoon of sea salt
Blend the lemon juice, water, and fresh coriander until the coriander is chopped. Add the rest of the ingredients and blend until it is like a paste. This can be stored in the refrigerator for up to one week. For a silkier texture use only the leaves and the tops of the fresh coriander stalks.
Sesame Seed Chutney
1 cup roasted and ground sesame seeds
1 teaspoon salt
¼ teaspoon cayenne pepper
Grind roasted sesame seeds. Blend with cayenne and salt. Enjoy!
Rejuvenating Veggie Broth
Fill a large pot with:
25% potato peelings
25% carrot peelings and whole chopped beets
25% coarsely chopped onions
25% whole chopped celery and dark greens
Makes 6 cups of broth. (2 days worth)
Add enough purified water to just cover the vegetables and simmer on very low temperature for 1-4 hours. Strain and drink only the broth.
Puree the vegetables to have as a side dish mildly spicing as you please. Use only organic vegetables if possible. We do not want to consume any toxic, immune suppressive insecticides, pesticides, and inorganic chemical fertilizers while we are cleansing.
One bunch of dark leafy greens, hand shredded into roughly 2×2 squares
6 teaspoons of Ghee or Coconut oil
Salt to taste
3 teaspoons of Coriander seed powder
1.5 teaspoons Cumin seeds
1.5 teaspoons Turmeric root powder
This recipe makes 4-6 servings
Start by melting the ghee in a sauce pan and then add the spices, stir them until the aroma starts to come out then turn off the flame and let it sit. The consistency should be like pesto. Next steam your favorite leafy greens. I am partial to collard and kale. When they turn a beautiful shade of even darker green they are perfect. Scoop them out of the steam pot and put them in the ghee and spice mixture. Stir the greens into the mixture so they become coated with the spice mixture. The key is to really coat them. It is hard to overdo this recipe but you can underdo the spices so use the guidelines for spicing but be willing to increase or decrease the amount of spices to suit your taste. Enjoy!
2 pound butter (unsalted)
Place butter in a small uncovered sauce pot on medium heat. Bring to a boil and lower heat to medium low because the milk solids in butter tend to burn when cooked too quickly. The butter will mature through several stages. First it will crackle and pop indicating the water has not yet evaporated. The surface will be frothy and opaque. The ghee will be cloudy at first. Then the foam changes and the ghee will become clear. The ghee will start to fizz and take on a deeper golden yellow color. Lower heat until the ghee is just simmering. Eventually, the milk solids at the bottom of the pot take on a roasted, toasted color. To be certain that the ghee is done, you can dip a paper towel in the ghee and then light the paper towel on fire. If the flame on the paper towel sputters, there is still moisture in the ghee and it needs to cook longer. If the paper towel burns like a candle, the process is complete.
Turn off the heat and strain through a cheese cloth or fine mesh filter into a clean glass jar. Ghee strains best when hot. Since the milk solids have been removed, ghee can be stored outside of the refrigerator for a few months. Make sure the jar you use to store your ghee is sealed to prevent moisture from entering. Always use a clean spoon or knife in your ghee to prevent introduction of foreign materials or liquids which will lead to a shorter shelf life.
Raw Organic apples
Vegetables for side dishes or for kitchari
Organic Sesame oil
1 bottle organic triphala (Ayurvedic herbal formula)
Glass amber bottle with dropper