Harvest Detox

kitchari ceramic leaf platter

The Fall equinox reminds us it's time to leave summer behind and start detoxing. In Ayurveda, Kitchari is the ultimate source of healing and can help jump start your gut flora and improve your digestion going into the winter season.


1 Cup Moong Dal (split mung beans), rinsed
1/2 Cup Basmati Rice, rinsed
4 cups filtered Water, extra if needed
1 Tbsp. of Organic ghee
1 tsp. Organic Cumin Seeds, crushed
1 tsp. Organic Black Mustard Seeds 1 tsp. Organic Coriander Seeds
1 tsp. Organic Tumeric Powder 1 Inch Piece of Ginger, grated 
16-oz can Organic Fire roasted tomatoes 1 ½ Cup Organic kale (Lacinato cut into small pieces)
Natural Mineral Salt to taste
½ teaspoon of Organic Black Pepper  


  1. Rinse dal and rice in pot by changing the water several times until water runs clear. Drain and set aside. Add 4 cups of water to the pot and boil. Add the dahl and rice, turmeric and ginger and turn heat down low and simmer partially covered about 20-30 minutes until it is soft.
  2. Add the whole can of fire roasted tomatoes and cut up kale. Simmer over low heat until veggies are tender.
  3. In separate saucepan heat the ghee in medium saucepan and add the cumin, coriander, and mustard seeds. Cook 1-2 minutes over low heat. Half cover pot and cook over low heat until the spices become fragrant and mustard seeds pop.
  4. Stir the spiced ghee into the dahl and rice.
  5. Season with salt and pepper and serve


Roasted Pumpkin Salad with salad greens, pumpkin seeds, dried cranberries, goat cheese, and drizzled with a fall dressing. This delicious and easy recipe is a perfect fall on -the -go lunch and a terrific side dish favorite!
Organic salad greens of choice (Organic arugula, spinach, kale from local farm)
Roasted organic pumpkin slices (ex. butternut, delicata, carnival squash from local farm) see below for roasting instructions
¼ cup organic pepitas (No Shell pumpkin seeds: Nuts.com) 
¼ cup of organic dried cranberries 1/3 cup goat cheese (local farm)
Organic Ghee
Natural Mineral salt to taste
Organic peppercorn, black powder to taste

Pumpkin Roasting Preparation:

  1. Heat the oven. Arrange a rack in the middle of the oven and heat the oven to 375°F.
  2. Wash the pumpkin and halve the pumpkin. Slice the stem off the pumpkin.
  3. Remove the seeds and cut pumpkin into ¾ inch wedges.
  4. Place pumpkin wedges on parchment-lined rimmed baking sheet.
  5. Lightly brush pumpkin with ghee and season with salt and pepper.
  6. Roast the pumpkin.Roast until lighty browned and fork tender, 15-20 minutes.
  7. Remove the pumpkin from the oven, and cool for about 10 minutes — just until it's cool enough to handle.
Fall dressing:
1 small shallot, finely diced
½ teaspoon country-styled Dijon mustard
2 tablespoons Bragg Organic Apple cider vinegar
1/4 cup extra-virgin olive oil
2 teaspoons pure maple syrup
1garlic clove, finely chopped
Season with salt and pepper

In a small bowl, stir together chopped shallot, Dijon, garlic and apple cider vinegar. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season with salt and pepper.


  1. Place your choice of salad greens in a salad platter.
  2. Drizzle half of dressing on salad greens and toss.
  3. Add in roasted pumpkin slices pumpkin seeds, cranberries and goat cheese.
  4. Drizzle rest of dressing over the entire salad.
  5. Add salt and pepper to taste.
  6. Toss the salad, serve, and enjoy!



    4 Apples (McIntosh, Fuji, Golden Delicious, Jonagold, Honeycrisp, Braebrun, Pinklady (local farm)
    ½ cup organic very berry mix (raisins, blueberries, cranberries, goji berries, mulberries, goldenberries, pomegranate arils) 
    1 tsp Organic cinnamon powder 
    1tsp Organic ginger powder
    1tsp cardamon powder 
    ¼ cup apple cider or organic apple juice 
    ½ tsp of organic ghee 
    Organic Cinnamon sticks 
    Local Honey


      1. Preheat oven to 350F.
      2. Core the apples. Use a paring knife or apple corer to remove the stem and seeds from the apples, making a deep hole where the filling will go leaving a ½ inch from the bottom. Don’t cut all the way through or the filling will leak out.
      3. Combine ingredients: Place the cinnamon, ginger, and cardamon, apple cider in a small bowl and stir to combine. Add the very berry mix. Spoon mixture evenly into each of the apples. 
      4. Top each stuffed apple with ½ teaspoon ghee and a cinnamon stick in center of apple.
      5. Place the apples into the baking dish. Add ¼ cup of apple cider to a baking dish and place apples on top.
      6. Bake for about 20-25 minutes, or until apples are tender when pierced with a fork. (not mushy) Baking time will vary depending on apples. Remove from oven and allow to cool for a few minutes. 
      7. Spoon the juice drippings from the pan over the apples and serve warm with a drizzle of honey.