Too much Pitta:
Fever, inflammation, indigestion, rashes, ulcers, body odor, acidity, breakouts….
The focus of your pitta detox is:
cleansing of the blood and liver
Helpful detox herbs for pitta:
Neem. Neem is powerful for eliminating toxins in the blood. It is anti-viral & anti-bacterial.
(Use neem oil and neem soap)
Amalaki. Amalaki keeps your colon clean. It’s great for detoxing and rich in antioxidants (supports the immune system)
Guidelines for Detox:
Wake up around 6 AM
Sleep by 10 P
In the morning massage your body with warm sunflower or coconut oil.
Follow your massage with a cool shower or bath with neroli, sandalwood, or eucalyptus oil.
Start your day with a glass of warm (not hot) water.
Avoid strenuous exercise.
Exercise in the cool morning or evening (not in the heat of the day)
A 20-30 min walk in the morning is great. Breathe deeply.
Exercise with softness and compassion.
Forward bends will cool you.
Moon salutations will balance you.
Spinal twists will massage your liver and spleen.
Wear blues and purples and whites.
Get plenty of rest.
Take breaks during the day. Meditate or sing.
Best days for detox juice fast are Tuesday & Sunday
Only fast for 3 consecutive meals
**Do not skimp on QUANTITY**
((You will get grumpy!!))
As soon as you lose energy and get hungry: eat rice
When rice is no longer enough (still hungry): eat kitchari
Eat only when hungry.
Settle yourself before and after you eat.
Pay attention to your food when you eat. (No distractions)
Always leave room after you eat to help with digestion (only eat 3/4 your stomach capacity)
**Do not overeat while detoxing.
Largest meal at lunch
Good to eat at about the same time everyday.
**Do not skip meals while detoxing.
Drink pomegranate, carrot, and lime juices.
Add lemon and honey and pepper.
Dandelion tea will help your liver release bile (helps with digestion and detox)
Also drink plenty of cool water (not cold)
Eat: ((you can add these to your juices, as well and then eat them whole (in soups or cooked NOT RAW) when you are ready for food, again))
Veggies: lots of romaine and celery, collards, kale, asparagus, Brussels sprouts, cabbage
Fruits: melons, plums, peaches, cooked prunes, figs, apple, pears, pineapple, papaya
Grains: quinoa, barley, amaranth, rice
Spices to add to EVERYTHING:
Cumin, coriander, fennel, turmeric, ginger, fenugreek
Hot, spicy, fermented, salty, oily, fried, caffeine, alcohol
Avoid heavy dairy (cheese, yogurt)
Raw foods, heavy desserts
Kitchari recipe for pitta
1/2 c mung dal (yellow not green)
1 c basmati rice
3 c water
3 T ghee
1 inch piece of ginger peeled and cut finely
1 t coconut
1 t fennel
1 t cilantro
3 cinnamon sticks
1/2 t turmeric
And pick 2 veggies (1 c of each): green beans, carrots, peas, cauliflower
Wash rice and dal well (rinse, strain, rinse, strain)
Cook in water till only 1/2 the water is left
While cooking roast all of the spices in the ghee.
Once roasted, add the veggies.
Add to the rice and dal. Cook till ALL of the water is absorbed. ((Approximately 35-40 min)
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