Once a Cleanse is complete it is very important to move out of it with care. You have adjusted to energy-rich, intelligent foods, organized in meals and manners that strengthen digestion, support metabolic function and optimize your body’s own healing genius. Rather than jerk from mindful ways to reactionary ones, what if you took a day or so to explore what it is that you really want to be eating, and what foods really do love you the way you want to be loved. And take it slow. If you have been eating mostly raw this week, gently add lightly cooked foods and certain favorites you have been avoiding. Try to stay with Pitta-reducing foods through August, or through the warm period wherever you live. You'll find a variety of “heat-reducing" recipes on my blog, Food-ALoveStory.com to keep your body cool, your taste buds satisfied. You can begin to reintroduce non-dairy yogurts, but pay attention to how your body responds. For many Pitta people yogurt can cause digestive discomfort, excess heat and irritability. In one of the recipes below, I added miso. Miso soup is another great way to get the digestive power we need, without adding the heavy stickiness of dairy. Remember throughout summer to keep it light, stay hydrated and go slow. Summer is here for your to enjoy. I hope you live it well!

Summer Cleanse Integration Recipes

VEGAN BLUEBERRY MUFFINS

adapted from Amy Chaplinmakes 12 muffins

¼ c ground flaxseeds 1 1/3 c plain almond milk1 T fresh lime juice1 ¾ c gluten-free flour1 T aluminum-free baking powder1/2 c almond meal1/2 c maple syrup1/3 c melted extra-virgin coconut oil1 T vanilla extract1/3 t sea salt1/8 t ground cardamom2 c blueberries

 

Preheat oven to 350 degrees Fahrenheit. Line a standard muffin pan with 12 paper liners and set aside. In a medium bowl, whisk together ground flax, almond milk and lime juice and set aside for 10 to 15 minutes to thicken. Sift flour and baking powder into another medium bowl. Add almond meal and stir well with a whisk to break up any lumps.

Add the maple syrup, coconut oil, vanilla extract, and salt to the flax mixture and whisk to combine. Pour into dry mixture and stir with a spatula until just combined. Fold in blueberries.

Spoon into prepared muffin pans. Bake for 25 to 30 minutes or until a toothpick comes out clean. Allow muffins to sit for 5 minutes then remove from pan and place on a wire rack to cool. Store any leftover muffins in an airtight container in the fridge for up to three days. Allow muffins to come to room temperature before serving.

SUMMER CLEANSE INTEGRATION RECIPES

RICE BALLS WITH FRUIT AND NUTS

makes 6-8 rice balls

1 c cooked rice1/2 c seasonal fresh fruit - strawberries, blueberries, mango, etc. sesame seeds pistachiospinch of pink saltlavender flowers

Slice your fruit into bite-size pieces. Chop the pistachios into bits. Spread the seeds and nuts evenly across a plate. Sprinkle with salt and lavender flowers. Take a spoonful of rice and roll it into a ball. Roll it across the seed-nut mixture until it is completely covered. Place the rice ball on a serving plate and top with the slice of fruit.

This makes a lovely breakfast. You could also enjoy it in the afternoon with a cup of tea, in which case you might drizzle the rice balls with the thinnest stream of maple syrup.

SUMMER CLEANSE INTEGRATION RECIPES

BUCKWHEAT SOBA BOWLS

makes 4 servings

4 c vegetable broth1 c fresh peas 1 handful shredded dandelion (or spinach, chard, or all of the above) 1 package soba noodles 1 t almond butter1 T tamari1 T fresh lime juice1 t lime zest 1 t turmeric1/4 c spring onion1-2 T fresh dill, choppedhandful of fresh cilantro1 T almond slices, and or sesame seeds

In a medium sauce pan, bring vegetable broth to a boil. Add the peas and greens. Stir, and turn the heat off. Add the noodles and push them in so they are completely covered by the hot liquid. Let sit for 5-10 minutes to soften the noodles.

In a small blender mix the almond butter, tamari, lime juice, zest and turmeric, as well any spice appropriate to your dosha. Taste and adjust seasonings. Stir this sauce in with the soba. Mix well. Ladle into serving bowls and garnish with dill, cilantro, almond slices, sesame seeds.

Vata: Add a 1/4 inch thumb of ginger to the sauce. Pitta: Fine as is. Also could add mint leaves or fennel seeds to the sauceKapha: Add 1 clove garlic to the sauce, and a sprinkle of red pepper flakes to garnish.

This makes a lovely, refreshing dinner, but it is even more delicious the next day for lunch, tossed with greens as in the Summer Noodle Salad below.

SUMMER CLEANSE INTEGRATION RECIPES

SUMMER NOODLE SALAD

Take any leftovers of the Soba Noodle Bowl and toss with fresh lettuce, arugula, radicchio, and/or slices of julienned cucumber. Drizzle lightly with olive oil. Season to taste.

WATERMELON “GREEK” SALAD

serves 4

2-3 limes1/4 c small red onion, sliced into thin half moons1 cup dry feta cheese - or firm tofu (sprouted is best if you can find it) 2 cups watermelon, seeded and cubed1/2 small cucumber, thinly sliced2 handfuls of pitted kalamata olives1 bunch fresh mint, chopped 1 bunch flat leaf parsley 1 T extra virgin olive oilFresh cracked black pepper.

Juice the limes and pour into a small bowl. Set the onions in the lime juice. If you are using tofu, crumble and set the tofu in lime juice as well. Allow it to marinate for 15 minutes, or covered overnight in your refrigerator.

In a serving bowl, toss the watermelon, cucumber, olives, parsley, and chopped mint with the feta or marinated tofu, red onions and marinating lime juice. Sprinkle with olive oil and taste. Season lightly with black pepper to taste.

SUMMER CLEANSE INTEGRATION RECIPES

CHOPPED SALAD WITH ALMONDY SESAME MISO DRESSING

makes 3-4 servingsSalad1/2 purple cabbage, roughly chopped1/2 head butter lettuce1/2 small radicchio1 small cucumber1 cup snow peas1 spring onion1 bunch cilantroa few leaves of mint1/2 c bean sprouts

Dressing

2 T almond butter 1 T miso1 T fresh lime juice 1-2 T water1 T sesame oilpinch of pink salt

To make the dressing, put all the ingredients except the oil and salt in a blender and mix until it is creamy. Add water if need to get it to blend. With the blender running at a very low speed, drizzle in the oil. Sprinkle in salt. Adjust for taste and add more water if needed for consistency.

You can put the cabbage, lettuce, radicchio, cucumber, snow peas, spring onion and cilantro in an electric blender to chop fine. I love the almost creamy texture of a finely chopped salad. But you can also shred, julienne, or rough cut your veggies. Toss in a bowl with the bean sprouts and dressing and enjoy for lunch - on its own or with lentils, hummus, and or the super seed crackers.

SUMMER CLEANSE INTEGRATION RECIPES