NEWSLETTER

Spring Cleansing

by Mary Thompson

Cleansing, from an Ayurvedic perspective is a unique and important practice.  The intention of spring cleansing is to rid the body of toxins stored during the long winter.  During the winter the diet is usually heavier and we are less active than the rest of the year and these two factors may cause ama (toxins) to accumulate in the tissues of the body. The cleansing procedures are intended to remove toxins and generate healthy tissue.

The best cleanse is one that is designed to strengthen the digestion and to increase cellular metabolism, while setting the stage for the future creation and maintenance of healthy tissue.

Strengthening digestion is done through diet, food habits and, often, herbal support.  The diet that is indicated during a cleanse is light and well spiced. Limiting the foods for a time to a mono-diet gives the digestive system a chance to rest.  What this means, is that by limiting one's intake to a simple meal, the digestive enzymes and acids needed are limited as well.  This allows the body's resources to be directed to digestion on a deeper level, to restore a strong digestive fire and clean the blood of any toxins.  A mono diet typically includes one grain, one protein source, and fresh, spring vegetables.

Food habits are as important, if not more so, than food choices when it comes to our ability to digest our food.  By slowing down and remaining present during our meals, we improve the body's ability to fully digest what we're eating.

Herbal support may be used to strengthen appetite and digestion. Fennel and ginger tea is excellent for enhancing digestion.   Spices used commonly for the digestion during a cleanse include cardamom, fresh ginger, and cinnamon.  Including these spices with your food at each meal will enable you to better absorb all the nutrients of your foods.

During a cleanse, it is essential that you exercise daily, not so much to build and strengthen, but to increase circulation and metabolism. Moderate yoga practice, walking, or swimming are ideal exercises during a cleanse for most constitutions, though people with excess weight may benefit from a more full-body and sweat inducing exercise regimen. The time taken in exercise is determined by the strength and health of the individual.

Massage is vitally important during a cleanse to move lymphatic fluid. All of your body's purification systems are being activated during the cleanse.  Massage facilitates the movement of lymphatic fluid to lymph nodes and allows the body to build healthy tissue free of accumulated toxins.  Massage may be done daily by oneself or taken at a spa or health center. (www.rejuvenationtherapies.net)

Intake of adequate amounts of water is important.  Generally, we want to take in about 1 oz of water for every 2 pounds of body weight.  This includes water/liquid taken with food as well as plain water.  As your body uses the blood and the lymph to move toxins, it is imperative that we keep those channels well hydrated.

A deeper cleanse may be achieved using herbs or practices that clear out specific organs or tissues.  These deeper types of cleanses are best done under the supervision of a qualified practitioner.  Adapting your diet and lifestyle to include the cleansing practices mentioned above may be easily incorporated without harm in one's daily routine.

Cleansing is a wonderful way to help your body remove residual toxicity and begin the process of building healthy, strong tissue.  Seasonal cleanses are often beneficial because the change in season gives us nature's blessing to enhance our health and healing.


Simple Spring Kichadi

1 Tbs. Ghee
1 tsp mustard seed
1 tsp cumin seed
1 tsp turmeric
1/4 tsp cinnamon
1/4 tsp cardamom
1/2 cup basmati rice, rinsed
3/4 cup mung dal, rinsed and soaked
5 cups water, heated if possible
1 cup chopped vegetables

Heat ghee in a heavy bottomed saucepan and add mustard seed and cumin.  When these begin to pop, stir in the rice, and other spices.  Stir together to coat all in ghee.  Add drained mung dal and water.   Bring to a boil and simmer over low heat for 20 minutes.  Add in chopped vegetables and continue to cook until vegetables are soft.

Fennel and Ginger Tea

1 tsp fennel seeds
1 tsp minced fresh ginger
1 1/2 cup water

Place all ingredients in pan and boil together 5 minutes.  Strain out herbs and drink.  (No problem with leaving the herb in eating that, too.)  May sweeten with honey when cool enough to drink.

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