Butternut Squash Soup Recipe

Butternut Squash Soup Recipe

This recipe is from my Fall Cleanse & Reset Program 

I’ve been hard at work gathering the resources and materials for my Fall Cleanse and Reset Program. I was asked to share some of my favorite squash & pumpkin recipes. What a great idea! This is a wonderful way to share and to let folks know that a cleanse and reset doesn’t have to be boring, nor does it mean you will have to starve yourself. Instead, it can be quite nourishing and yummy! Well, here’s one of my favorites! Enjoy, and let me know how you like it.

Ayurvedic Tea Recipe

Ayurvedic Tea Recipe

Digestive Tea

Cumin, Coriander, Fennel

Cumin, Coriander & fennel are ancient digestive spices and when brewed together make athe perfect addition to an Ayurvedic lifestyle or cleanse. The tea directly stimulates the digestive system, supporting the body’s natural ability to breakdown ama, or natural toxins in the GI tract. *


  • Water, 32 ounces
  • Fennel, 1 teaspoon*
  • Coriander, seeds, 1 teaspoon*
  • Cumin seed, 1 teaspoon*
  • Ginger, fresh, 1/2 teaspoon, chopped
  • Lemon, juice from 1/2 lemon
  • Green tea bag


Put first five ingredients in a pot and bring to a slow boil for 10 minutes. Remove from heat and add the green tea bag and allow to steep for 5 minutes. Add the juice from 1/2 lemon. Strain the tea into a thermos & drink warm throughout the day up until around 4:00 pm.

This Ayurvedic digestive tea blend takes advantage of the properties of fennel, coriander & cumin, long known to stimulate digestion and support full assimilation of nutrients from food. The green tea has anti-oxident properties. You can energize with regular (caffeinated) tea or opt for the decaffeinated variety. Drink hot or warm throughout the day to support subtle detoxification and cleansing.

CCF Tea by Banyan Botanicals has Fennel, Coriander and Cumin seeds and can be purchased together in one package, rather than purchasing in individual bulk packages. I’m including a links below to both the CCF Combination tea as well as bulk Organic Fennel, Coriander & Cumin Seeds. Options for both caffeinated and decaffeinate teas are included, as well as a kitchen tool I use daily for squeezing lemons & limes. I have had a tool like this for several years. Mine is yellow, and the acid from the lemons has made the paint begin to peel. Therefore, I recommend the stainless steel version.


Resources for ingredients:

* These statements have not been evaluated by the Food & Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.

Ginger Tea

Another popular Ayurvedic Tea is Ginger tea.Ginger is known as the universal medicine and can be found in cuisines worldwide. Ginger tea has a strong cleansing effect on the body, helping to mobilize toxins and restore balance. Ginger tea benefits the digestive system and can help reduce cravinga for sweet and salty items. Ginger helps sooth and cleanse the respiratory tract, making it a valuable tea during cold and flu season. Try sweetining your tea with raqw organic honey and chopped mint or lemon slices.

To make One Quart of Ginger Tea

Coarsely chop an unpeeled two-inch piece of whole ginger. Place the pieces into a 2 quart pot with one quart of water. Bring the water just to a boil and reduce the heat to a simmer. Let the tea simmer for 15 minutes. You can strain the ginger pieces and put the tea into a thermos bottle or stor it in a glass jar. Reheat the tea as needed.

To make 1 Cup of Ginger Tea

Grate 1 heaping teaspoon of unpeeled ginger root into a cup of hot water. Let the tea steep for 2 minutes. Strain or let the ginger settle to the bottom of the cup. Add fresh lemon slices, chopped mint, raw organic honey &/or a dash of black pepper.



Super Green Smoothie Recipe

Super Green Smoothie Recipe

As part of my 90-Day Turn-Around I drink a Monster Super Green Smoothie every morning. This recipe is very alkalizing, encourages the body to detoxify, and also contains anti-inflammatory properties.

Ingredients: (Use Organic if available)

  • Celery, 5 stalks
  • Cucumber, 1/3
  • Cilantro, 3-4 stems
  • Parsley, 3-4 stems
  • Kale, handful or about 1/2 cup
  • Avocado, 1/3 to 1/2 (depending on size)
  • juice of 1/2 lemon
  • juice of 1/2 lime
  • Protein Powder, 1 Scoop (I used organic plant based)
  • Organic Super Greens, Fruits & Vegetables, 1 scoop
  • Triphala Powder, 1/2 teaspoon
  • Turmeric Powder, 1/4 teaspoon
  • dash of cayenne or black pepper
  • Water


Chop the celery, cucumber, parsley & cilantro. Put all the ingredients in a blender (I use my Ninja) and blend. This will create a pretty thick shake so I pour about half of it in a jar & add more water to what is in the blender, pour that into a glass or mason jar. Return the remaining smoothie to the blender and add more water and blend again.

I sip on this throughout the morning … along with my Ayurvedic Tea Blend. I make a quart of the Tea and let it boil while I’m chopping and making my Monster Green Smoothie! I sip on both of them during the morning.

Just in case you don’t know where to find some of the ingredients I have posted links to Amazon below for Organic Plant Based Protein Powder, Triphala Powder, Bulk Organic Turmeric and the Super Greens Powder.

Kitchari Recipe

Kitchari Recipe

Kitchari Recipe

Also spelled KHICHADI


Recently I’ve had quite a few questions about Ayurveda, the best foods to eat for the Doshas, and what to eat that is cleansing, healing, anti-inflammatory.

This simple Indian comfort food has been prepared for thousands of years. It is often used for Ayurvedic cleansing & detoxifying programs. It is easy to digest and nourishes the entire system while enhancing the body’s digestive fire. It’s healing properties make it the meal of choice for the sick, and it’s perfect for anyone looking for a burst of health & nutrition in a bowl.


Kitchari (Khichadi)

Ready in 30 minutes

Servings: 1-3


  • ¼ cup basmati rice
  • ½ cup split mung beans (use organic)
  • 2½ cups water
  • 2 teaspoons Ghee (or substitute olive oil)
  • 1½ teaspoons curry powder OR 1/2 teaspoon each of turmeric, cumin & coriander & black pepper to taste.
  • ½ teaspoon Himmalayan salt
  • 3-4 stems & leaves of fresh cilantro, finely chopped.
  • 1 Tablespoon raw, unsalted seeds of your choice (optional)
  • 2 Tablespoons chopped raw nuts of your choice (optional)
  • 1 cup of finely chopped vegetables (from cleansing list) (optional)


  1. Rinse the Rice & Beans
  2. Combine in a Medium Pot the Water, Rice & Beans & bring to a boil. Reduce the heat to simmer and add the curry powder, ghee and salt. Continue cooking until the water is absorbed, about 20-30 minutes. At the end of cooking, add the chopped cilantro & vegetables so they are lightly cooked or steamed. Stir in the seeds and nuts and serve hot.

To cook in a Rice Cooker:  Combine water, rice, beans, curry powder, ghee & salt in the rice cooker. Use the setting for white rice. Near the end of the cooking cycle add the vegetable  so they are lightly cooked. When the cycle is finished stir in nuts and seeds. For those of you who are not familiar with the Rice Cooker, I’ve included a link to the one I use below. 

Cleansing Vegetables:

Add any of these to your Kitchadi during the last 5 to 10 minutes of cooking time, or if you are using the instant pot you can steam them separately and then add them to your kitchadi when it is finished: asparagus, artichoke, broccoli, Brussels sprouts, bok choy, cauliflower, cabbage, carrots, celery, fennel, garlic, green beans, green peas, kale, mushrooms, okra, onions, radishes, scallions,  


If you are not familiar with Ghee, it is clarified butter. You can clarify butter yourself, or you can purchase Ghee in most grocery stores. It is generally found in the International section. If you make your own, use the best quality unsalted butter you can find. Ideally it should be unsalted, organic butter from grass fed cows. Let the butter come to room temperature and then heat to boiling in a pot. The boil will change over about 20 minutes. At first it will be frothy, then the bubbles will get smaller and eventually will become quiet. It will take about 15 to 20 minutes and you will know it is done when the milk solids are at the bottom of the pan and have turned slightly brown. This is the perfect time to remove it from heat and strain it into a jar. Don’t leave the ghee to cook by itself, when it is finished you will need to remove it from the heat right away, or it may turn from perfect to burned very quickly. 

If you don’t like the taste of curry powder, you can substitute 1/2 teaspoon each ground turmeric, cumin & coriander, and black pepper. 

This recipe calls for organic split mung beans, which are sometimes not easy to find. I’ve included a link to the ones I ordered from Amazon, as well as the organic curry I am using in my Khichadi.

I used to use the Rice Cooker, but in the last few months I have retired it and upgraded to the InstantPot. My kitchadi is cooked quickly and delicious every time!

Cilantro:  If I have fresh cilantro, I use it! When I know I can’t use the entire bunch of cilantro & blend what I have with water, divide them into a silicone ice tray and freeze it. When I don’t have fresh cilantro I’ll reach in the freezer and grab a cube and toss it in the InstantPot. 


Nutritional Information Whole Recipe

⅓ Recipe

3 Servings

Calories 651 217
Fat 15.2 5.0
Carbohydrates 102 34
Fiber 16.4 5.5
Protein 27 9

Infused Water Recipes

Infused Water Recipes

I love dropping some fruit or herbs into my water to slightly flavor it. In the winter, I like warm herbal teas. During warmer weather I enjoy infusing my water with a variety of fresh fruits, vegetables and herbs. Here are a few recipe ideas or you can invent your own. What do YOU like to do to make sure you get enough water each day? Do you have a favorite natural way to infuse your water with a little flavor? Please share below!

Berry Detox Water

  • 1 Sliced Lemon
  • 1 Sliced Lime
  • A small handful of Black Currents
  • 1/2 Gallon Filtered Water

This recipe will boosts the immune system, is an anti-inflammatory, promotes cardio vascular health, decreases bad cholesterol and is high in antioxidants.

Grapefruit, Orange & Cucumber Detox

  • 1 Sliced Grapefruit
  • 1 Sliced Orange
  • 1 Sliced Cucumber
  • 1/2 Gallon Filtered Water

Boost immunity, promotes digestion, great for weight loss, aids in bowel regularity, helps to regulate blood pressure.

Flat Tummy

  • 1 Sliced Cucumber
  • 1 Sliced Lemon
  • 1/3 cup of Mint leaves
  • 1 Tbsp Grated Ginger
  • 6 Cups Filtered Water

Let infuse over night.

Strawberry Water

  • 4-6 Strawberries
  • 1-2 Sliced Lemons
  • Small handful of Basil Leaves
  • 1/2 Gallon of Filtered Water

Great for weight loss, anti-aging, immune system booster, memory boost, great for skin

Flat Belly #2

  • 1/3 Cup Sliced Grapes
  • 1/3 Cup Cantaloupe Chunks or Balls
  • 1 Sliced Lemon
  • 1 Tbsp Grated Ginger
  • 6 Cups Filtered Water

Pineapple & Lemon

  • 5 Chunks of Pineapple
  • 1 Sliced Lemon
  • Small Handful of Mint Leaves
  • 1/2 Gallon Filtered Water

Boost the immune system, aids in digestion, anti-inflammatory, energizer, aids in weight loss.

Cucumber & Lemon – Good for Hydration

Honey & Lemon – Good for Sore throats, coughs & infections

Orange, Lemon & Lime – Good for Immune Defense

Cucumber & Mint – Supports digestion, hydration, headaches & detox

Cucumber, Lemon & Lime – Helps with bloating, digestion & hydration

Golden Milk Recipe

Golden Milk Recipe

Golden Milk Recipe

This is an ancient recipe which is healthy and soothing. I like to whip up a batch of Turmeric Paste and keep it in the refrigerator so I can have it readily available. Golden Milk is a soothing bedtime treat, or a great way to begin your morning. Turmeric has been used since ancient times for it’s anti-inflammatory effects. The Black Pepper & Coconut oil or Ghee all help with releasing curcumin, which has the anti-inflammatory benefits in the turmeric. The ingredients in the Turmeric paste are loaded with anti-oxidants, and several of the ingredients in Turmeric Paste (cinnamon, ginger & turmeric) may decrease inflammation and joint pain. 


  • 2 Cups Milk (Your choice: almond, pecan, coconut, dairy all work – the ancients used cows milk – I prefer organic dairy)
  • 2 tsp Turmeric Paste
  • 1/2 tsp vanilla
  • Optional: a tiny piece of fresh ginger
  • 1 Tablespoon Raw Honey

Combine first 4 ingredients in a sauce pan and heat until simmering. Remove from heat, stir in honey and serve in your favorite mug.

Turmeric Paste

  • 1/2 Cup Turmeric Powder
  • 1 1/2 teaspoons Ginger Powder
  • 1 teaspoon Cinnamon Powder
  • 1 teaspoon Cardamom Powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup ghee or coconut oil
  • 1/2 cup water

Combine all ingredients in a saucepan, simmer for 7 minutes. Store in a glass jar in the refrigerator.

Note: Turmeric may stain blenders, counter tops and plastic containers.



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