Internal cleansing

Written aug 21, 2011

Most religious traditions have some sort of fasting ritual. It’s talked about in ancient text, like the Vedas, and is a common practice for those in the natural hygiene-raw food world. After many years of doing different cleanses I know the importance of this practice, not just to stay healthy, but to heal the body and illness, and to clear the mind too. Cleansing went from a physical practice to a spiritual one for me. I often wonder why this isn’t commonly used by most people, really so much sickness and disease could be avoided by regular internal cleansing. When we have a cold, or fever, or disease, what is happening is our body is going through a healing crisis. And when one cleanses, even without the illness symptoms, it gives the body a chance to use the energy used most of the day for digesting, that energy then is use or healing.

About a year and a half ago I learned about the master cleanse and I was intrigued. I’ve tried many different types of cleanses, water-only fasts, raw foods, enemas, Ayurvedic pancha-karma, 24-hr religious fasts-no food or water. The list goes on. Everyone was a great experience and taught me so much, mostly about my relationship w food and how that connects with my emotions.

I have to admit I remember hearing about people drinking this lemonade drink and though what a crock, but all that changed when I read The Master Cleanse by Stanley Burroughs. In all my experience w natural hygiene, raw foods and alternative healing this one slipped by me until that fateful moment. Soon after I found his full book, Healing and The Age of Enlightenment, the Master Cleanse being just one section of the full book. If Stanley Burroughs was alive today I would def go learn from him, this man was surely on to something, thank you Mr. Burroughs for this great contribution to the world.

My first experience was about 30 days, and it was amazing. When I was a raw foodist I came to a point that I had clarity of mind and peace in my heart, there was nothing to weigh me down, it took weeks to get to that point, and I have had a hard time sustaining the lifestyle long term. But on the Master Cleanse I hit that point in just a few days. Yes I had detox symptoms, and made sure to get lots of rest on those days, but then I felt estatic, alive, free! I have done this cleanse many times already, sometimes for a few weeks and sometimes only for a day when I feel run down.

Now that I am pregnant I won’t do a full cleanse, I’ve changed my diet to eat foods that are easier to digest, but once in a while I need a boast. Here is what I do:

Mini cleanse:

Night before bed: yogi tea get regular 1 cup. Or traditional medicinals smooth move
Morning: salt water flush- 32 oz water mixed w 2 tsp of salt.
I drink the flush and wait near a bathroom, be warned this will make u go to the bathroom a lot. Wait at least an hour until u leave the house, may need longer. I wait until it has been 15 min since I’ve last gone.
Morning meal: 2 Tbsp lemon juice fresh, 2 Tbsp pure maple syrup, 8 oz water, pinch of cayenne. This is one serving of the mater cleanse lemonade. I generally have about 3 for breakfast. this can be taken after the first bowel elimination.
Lunch: 3 servings of the lemonade or light fruit
Dinner: salad greens w fruit
Next day- eat light foods.

This one day of cleansing has been a savior on many occasions, it’s amazing to experience how much is stored in the colon and what a relief it is to let it go.

I have friends who have done colonics and the salt water flush, they tell me the flush is much better, not only is it cheaper, but it’s gentle on the body, and feels more thorough. Also it is something one can do any time.

The tea is pretty important to do the night before, in my opinion, the lemonade is great but I don’t always do it, sometimes I just have lots of citrus and fruit all day. So I’ve found the key is the flush.

I have also done this mini cleanse for preparation for parties, when I do I have an easier time choosing the foods that are right for me and tend to eat less.

Chocolate Chip Oat Pancakes

1 C Oat flour
1 ripe banana
1 tsp baling powder
3/4 C water
1 Tbsp oil-optional
1/3 C carob chips or chocolate chips

Preheat griddle or non-stick pan to med-high. Blend all ingredients in a blender or w a hand blender, except chips, until smooth, adjust water as needed 1/4 C at a time. Fold in chips to batter. Scoop 1/3 C per pancake.

When top side gets slightly dry flip. Cook until golden brown on both sides.

Serve

I make 2 or more batches as a time and keep the left-overs in the fridge for a snack for my son, he likes them cold w syrup already soaked in and almond butter on top.

Polenta

1 cup cornmeal
4 cups water

Bring water to boil in large pot.
Mix in cornmeal stirring continuously bring heat to a simmer.
Add salt to taste. Cover and let simmer for approx 45 min. Stir every 2-3 minutes. The mixture will become very thick.

Can be served hot. Top w a stew or veggies.

Also can be served cool:
Place cooked polenta in a square glass bowl. Let cool and then refrigerate for an hour. The polenta will come right out of the bowl in the square shape. Cut into bite sized pieces.

Baked:
Follow the directions for cold polenta, cut into 1/4 inch strips. Place on baking tray lined w parchment paper. Cook at 300 degrees F for 10 minutes, or until the polenta has a crispy egde. Serve inside sandwiches, or topped w a salsa.

Polenta Cheese Bites

1 cup cornmeal
4 cups water
Salt
3 Tbsp nutritional yeast

Bring water to boil in large pot.
Mix in cornmeal stirring continuously bring heat to a simmer.
Add salt to taste and nutritional yeast. Cover and let simmer for approx 45 min. Stir every 2-3 minutes. The mixture will become very thick.

Place cooked polenta in a square glass bowl. Let cool and then refrigerate for an hour. The polenta will come right out of the bowl in the square shape. Cut into bite sized pieces.

Marinated raw Kale

6 kale leaves
1/2 lemon, juiced
Dash salt
1 tsp agave nectar
1 tsp apple cider vinegar

Wash kale, removed leaf from stems and cut into small strips of rip by hand, place in large bowl w remaining ingredients. Mix by hand massaging the liquid into the kale. Cover and refrigerate for an hour, serve.

Can be eaten right away but the longer it marinates the softer the kale is.

Rice Milk

Since embracing the McDougall way I have been getting very inventive with our food.  Very rarely do we drink any type of milk (nor do we have dairy), but on occasion J loves coconut milk.  He’s a 3 year old, I’m not concerned with the fat content in coconut for him, nor do I restrict his diet.  However, I am finding that he prefers the low-fat food over what he used to eat. For example, this morning I made him rice cereal, with coconut milk, he ate about half of it.  Then I made some rice milk and made myself some cereal, he ate it up!  I tasted a tiny bit of his while I was preparing it and instantly my face and lips became oily, yuck, what a difference!  My body has become so clear that it will eliminate oil so much quicker.

Rice Milk from cooked rice

1/2 C cooked brown rice
1 1/2 C water
dash salt
opt:  vanilla, dates, maple syrup  (I leave my sweetener out, and add it to the dish instead)

Blend water and rice until only some mush is left of the rice.  Strain twice.  Add other ingredients and mix. Store in refrigerator.

 

Rice Milk from raw rice

1 C uncooked brown rice
4 C water
dash salt
opt:  vanilla, dates, maple syrup

Rice Cooker:
Rinse rice
Cook water and rice in rice cooker until done.  Blend, add more water if needed.  Add sweetner, dash of salt, &/or vanilla.  Store in fridge.

Stove-top:
Bring water to a boil, add rice.  Bring to boil, stir occasionally.  Take off heat, set aside, covered, for 3 hours.  Cook again for approx 20 min, or until the rice is very soft and sticky.   Blend & strain 2x.  Add sweetner, dash of salt, &/or vanilla.  Store in fridge.

 

Add water to taste, the less water, the thicker the milk will be, the more water, the thinner.  The flavor will be more mild the more water added while blending.

The strained rice can be used for a mushy rice cereal, just add sweetener and enjoy.

Sesame Flat Bread and Crackers

2 C whole wheat flour
1/2 t. baking soda
1/4 t salt
1 T agave nectar
2 T applesauce, unsweetened
2T water
1/2 C coconut milk (McDougall Program – use low fat soy or rice milk)
3 T sesame seeds (McDougall Program, use less or eliminate)

Optional (herbs)

In a medium bowl mix dry ingredients, except sesame seeds.
In small bowl mix all wet ingredients.
Pour the wet into the dry & mix, will form fine crumbs.
Pour in sesame seeds (and herbs if using) and mix evenly.
Roll pieces of dough into a bowl.
Place the dough between two pieces of wax paper or flexible cutting boards.  Roll them out thin.

Line Baking sheet with brown parchment paper.  (white paper doesn’t work as well)

For flat bread – put the round pieces directly on a parchment paper.
For crackers, cut out small shapes and spread out on parchment paper.

Bake at 400 degrees F for 5 minutes, flip, cook another 5 min or until each side is brown.

Cool before serving.

This is a fun kid-friendly recipe, my 3 year old loves rolling out the dough and cutting out shapes.

Can be made with whole spelt flour or any gluten free flour.

Source: Modification of Sesame Flat Bread by Gentle World, Incredibly Delicious Recipes for a New Paradigm