This is not a cleanse based on severe restriction. It is a 24 hour period where you eat the same thing at every meal, which, for most of us, is a welcome break from decision making. Try to focus on how you think you will feel at the end of the cleanse and let that be your motivation for doing it. If you aren’t feeling excited and committed about it…it’s probably not the right time! When it is - you’ll have the information below to guide you through!
The night before: Soak mung beans, chop toppings, set intention and decide on mantra
Upon waking: repeat mantra to yourself in the mirror and drink warm water with lemon
Breakfast: Mung bean soup
Lunch: Mung bean soup
Dinner: Mung bean soup
Optional toppings: green onions, cilantro pesto, cilantro, lime, raw sauerkraut, sesame seeds, avocado, greek yogurt, sauteed greens
Recommended beverages: herbal detox tea, water with lemon, water with ACV, warm water, other herbal teas, green juice (vegetable only, not with fruit)
Snack choices: Cucumbers with salt, sauteed greens, fruit by itself, pesto w/ radishes
Dessert: dates with ghee
Before bed: wind down with low key yoga or guided meditation, repeat mantra in the mirror, any other evening rituals you’d like to include
Throughout the day drink PLENTY of water and don’t overdue it on your exercise!
Recipe for Green Mung Soup
Recipe adapted from Dailyayurveda.com
Green mung bean soup has been used for thousands of years in Grandmothers’ kitchens all across the Asian continent as a healing medicine. Well renowned for its nourishing and detoxifying effects, green mung soup helps to balance all 3 doshas. It helps clear away Aam (toxicity) that gets lodged in the body over time due to poor diet, lack of exercise and living a sedentary lifestyle. This soup is ideal for anyone trying to shed a few pounds or wanting to do a gentle cleanse.
1.5 cups green mung beans (pre-soak for 3-8 hours, then rinse and set aside)
Approximately 4 cups hot water
1 large yellow onion
1 clove garlic (optional)
½ bunch of kale or 3 handfuls spinach/arugula
2 tablespoons ghee
1 teaspoon of turmeric
1 teaspoon himalayan pink salt
1 teaspoon of cumin seeds
1 teaspoon of black or brown mustard seeds
A couple grinds of black pepper
Soak mung beans overnight.
Dice the onion, wash and chop the greens and carrots and set aside.
In a large pot, melt the ghee over medium heat.
Add cumin seeds, mustard seeds and wait for the sound of the pop or until they become fragrant.
Add diced onion and let it caramelize for about 10 minutes over medium low heat, in the last few minutes, add the garlic
Pour the pre-soaked mung beans over the onions.
Pour hot water over the mung beans until it goes about 2 inches over the mung beans.
Add the turmeric and pink salt and black pepper.
Simmer for 20 minutes stirring occasionally, then add the carrots.
Simmer for 15-20 more minutes or until dahl starts to fall apart and then add the greens.
Simmer for 5-minutes. Add salt to taste