Recipes that Cleanse

Feed a detox with foods that nourish and cleanse.

By Darshana Weill

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 cloves garlic
1/4 teaspoon garam masala
1/2 teaspoon turmeric
1 cup split mung beans
1/2 cup long-grain rice
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. 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.

Lemon Miso Tahini Dressing
Makes 2 Servings

3 tablespoons sesame tahini
1 tablespoon lemon juice
2 tablespoons miso

1. Mix all ingredients either by hand or in a blender. Please remember that the measurements are suggestions. It's best to season to your taste.

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.

Carrot-Ginger Soup
Makes 4 servings

1 medium onion, diced
3 cups carrots, diced
1/2 inch ginger, peeled and grated
6 cups of filtered water
Fresh parsley or dill to garnish
Sea salt to taste

1. Place vegetables in a medium saucepan, and add ginger and water. Bring to a boil.
2. Lower heat, and let simmer until vegetables are soft, about 15 minutes.
3. Place all ingredients in a blender and blend until creamy. While soup is still in the blender, add salt to taste. You can also add more ginger at this point.
4. Pour blended soup back in saucepan, reheat, and serve.

Ocean Veggie Stir Fry
Makes 4 Servings

1–2 tablespoons sesame or olive oil
1 medium onion, diced
1 cup root vegetables (carrots, parsnips, winter squash, burdock), julienned or sliced thin
1/2 cups arame or hijiki seaweed, soaked for 20 minutes
1/3 cup apple juice
1/2 cup corn kernels, frozen
1/2 cup other vegetables (such as broccoli, snow peas, string beans), chopped
1 tablespoon soy sauce

1. In a medium to large frying pan, heat oil over medium heat, and sauté onion for 1 minute. Add root vegetables, and cook for 3 to 6 minutes.
2. Place seaweed in the frying pan with apple juice and just enough water to cover. Cover, lower heat, and let simmer for 20 minutes. You may need to check on the liquid level and adjust.
3. Uncover, and add remaining vegetables and soy sauce. Cook over medium heat for 5 minutes until water evaporates.

Almond Milk
Makes 3 servings

1/2 cup almonds, skins removed and soaked overnight
3 cups water
1 tablespoon agave nectar or honey
Pinch salt
1 teaspoon flax oil

1. Place the nuts, water, sweetener, salt, and oil in a blender and blend until smooth.
2. If it's still chunky, either continue to blend or strain the liquid through cheesecloth, then serve.

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