AUTUMN REJUVENATION (AKA FALL CLEANSE)

The holistic system of Ayurveda provides a framework for living in harmony with your natural constitution, your lifestyle and the climate within which you live. This means attuning and attending to the rhythms of your body, your lifestyle and the environment around you. For example, Spring is a time to be more active in body and mind, to release any sluggishness built up from the long winter with a cleanse and increased heating movement. Autumn is time to release excess heat built up over the summer, both in the tissues and the mind. The fall cleanse is a mini cleanse compared to the big spring cleanse because the energy of what needs to be released responds better to gentle, compassionate coaxing, rather than enthusiastic prodding.

Generally, the fall rejuvenation begins as the weather begins to turn towards cooling (mid to late September here in PA) and lasts for 10-14 days. The diet includes mono diet (eating one thing) for 3 days or less, depending on your constitution and overall state of wellbeing. The mono diet is typically kitchari, a balm for the gut and soul (see recipe below) Asana (poses), pranayama (breath work) and meditation are practiced to release excess heat from the body and mind while fortifying the entire being to prepare for winter. Similarly to diet, the asana, pranayama and meditation are modified for your constitution and overall state of wellbeing.

​The Autumn rejuvenation is prescribed as part of Yoga Therapy, which includes assessment of your constitution (Prakriti) and current doshic (the refined energies that make up your constitution) imbalances (vakriti). Yoga Therapy sessions use these assessments to support the pillars of health (diet, rest, movement, mindset) in the best order and manner for you.

Kitchari

1-2 Tbs Ghee

1 cup yellow split mung beans rinsed at least once (to activate digestive enzymes!)

1/2 cup basmati rice rinsed at least once

1/2 tsp mustard seeds (substitute coriander for high pitta)

1 tsp salt

pinch of Hing

2 tsp of dosa churna

1-5 inches ginger peeled and finely chopped (omit for high pitta)

4 cups water

Heat ghee in the bottom of a heavy-bottomed sauce pan.

Fry the mustard and cumin seeds until they pop.

Stir in mung dal, hing, and salt.

Stir in rice, churn, and ginger.

Add water, bring to a boil over high heat.

Turn down, cover, and simmer until moisture is observed.