Spring Detox Recipes

Spring is a time of renewal. Ayurveda emphasizes eating fresh seasonal foods to support balance and vitality. Here are some original wellness recipes inspired by Ayurvedic principles, incorporating superfoods and Ayurvedic ingredients:

Spring Detox Kitchari

Ingredients:

• 1 cup basmati rice

• ½ cup split yellow mung dal

• 1/4 cup green peas

• 1 tbsp ghee (clarified butter)

• 1 tsp cumin seeds

• 1 tsp turmeric

• ½ tsp ginger powder (or fresh grated ginger)

• 1 cup diced seasonal vegetables ( carrots, zucchini)

• 3-4 cups water

• Fresh cilantro for garnish

• Himalayan pink salt to taste

Instructions:

1. Rinse rice and mung dal well.

2. Heat ghee in a pot, add cumin seeds, green peas, and sauté until aromatic.

3. Add turmeric and ginger, then mix in rice and dal.

4. Stir in seasonal vegetables and water. Simmer until the mixture is soft and porridge-like.

5. Sprinkle with cilantro and serve warm.

Doshas:

• Balances Kapha with its warming spices (cumin, ginger, turmeric) and lighter grains.

• Gentle on Vata due to its grounding and easily digestible qualities.

• Mildly balancing for Pitta, but reduce ginger and turmeric if Pitta is aggravated.

Ingredient Substitutions:

• Replace basmati rice with quinoa or millet for a gluten-free option.

• Swap mung dal with red lentils for quicker cooking.

• Add fennel seeds if Pitta needs more soothing.

• Extra Idea: Add a handful of chopped greens like kale or spinach in the last 5 minutes for extra spring vibrance.

Vibrant Tulsi and Berry Smoothie

Ingredients:

• 1 cup mixed berries (blueberries, raspberries, strawberries)

• 1 banana

• 1 cup almond milk (or any plant-based milk)

• ½ tsp tulsi (holy basil) powder

• 1 tbsp chia seeds

• A drizzle of honey (optional)

Instructions:

1. Blend all ingredients together until smooth.

2. Enjoy as a refreshing and energizing spring drink.

Ingredient Substitutions:

• Swap tulsi powder with fresh mint or basil leaves for a milder herbal flavor.

• Replace almond milk with coconut water for added hydration.

• Extra Idea: Add 1 tsp flaxseed oil for a boost of Omega-3s and to pacify Vata.

Golden Spring Salad with Ashwagandha Dressing

Ingredients:

• 2 cups mixed greens (arugula, spinach, or kale)

• ½ cup grated carrots

• ¼ cup pomegranate seeds

• ¼ cup roasted sunflower seeds

• 1 tsp ashwagandha powder

• 3 tbsp olive oil

• Juice of 1 lemon

• 1 tsp raw honey

• Himalayan salt to taste

• Avocado (optional)

Instructions:

1. Toss greens, carrots, pomegranate, and sunflower seeds in a bowl.

2. In a separate bowl, whisk together olive oil, lemon juice, avocado slices, honey, ashwagandha, and salt for the dressing.

3. Drizzle dressing over the salad and toss well.

Doshas:

• Reduces Kapha with its light and raw qualities, combined with ashwagandha's adaptogenic properties.

• Supports Pitta when served cool; add cucumber slices for extra cooling.

• May aggravate Vata unless accompanied by a warming soup or served slightly wilted.

Ingredient Substitutions:

• Replace pomegranate with seasonal fruits like orange slices or strawberries.

• Use toasted sesame oil instead of olive oil for a nuttier flavor.

• Extra Idea: Top with a sprinkle of hemp seeds for added protein and grounding.

Spiced Coconut and Turmeric Spring Soup

Ingredients:

• 1 can coconut milk

• 2 cups vegetable broth

• 1 tsp turmeric

• ½ tsp ground coriander

• ½ tsp black pepper

• 1 cup chopped spring vegetables (snap peas, green beans, or leeks)

• Fresh lime juice

• Fresh cilantro for garnish

Instructions:

1. Heat coconut milk and vegetable broth in a pot.

2. Add turmeric, coriander, black pepper, and spring vegetables.

3. Simmer until vegetables are tender. Finish with a squeeze of lime and garnish with cilantro.

Doshas:

• Balances Vata and Kapha with its warmth, creaminess, and spices like turmeric and black pepper.

• Can aggravate Pitta if consumed excessively, so reduce turmeric and lime juice for Pitta types

Ingredient Substitutions:

• Replace coconut milk with cashew cream for a slightly lighter version.

• Swap snap peas with bok choy or green peas for more spring vegetable diversity.

• Extra Idea: Add grated ginger for digestion or a sprinkle of nutritional yeast for umami.

Herbal Chai Bliss Balls

Ingredients:

• 1 cup medjool dates

• ½ cup almonds (or almond flour)

• 1 tbsp cacao powder

• ½ tsp ground cardamom

• ¼ tsp cinnamon

• 1 tbsp shredded coconut (for rolling)

Instructions:

1. Blend dates, almonds, cacao, cardamom, and cinnamon in a food processor until a sticky dough forms.

2. Roll into small balls and coat with shredded coconut.

3. Chill for 10-15 minutes and enjoy as a wholesome spring snack.

Doshas:

• Energizes Kapha due to the warming spices (cinnamon, cardamom).

• Suitable for Vata when served at room temperature.

• May provoke Pitta if consumed in excess due to the spices.

• Ingredient Substitutions:

• Replace dates with dried figs or apricots for variety.

• Swap cacao powder with carob powder for a caffeine-free option.

• Extra Idea: Add 1 tbsp of ground flaxseeds for added fiber and omega-3s.

These recipes aim to balance the Kapha dosha, which can be dominant in spring, by using lighter, warming ingredients and fresh, seasonal produce.