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Happy Spring!

I hope you are enjoying all the beautiful spring flowers!

If you haven't already done your Spring cleanse, this weekend is a good time!

Please don't hesitate to call if you have any questions.  I'll look forward to hearing from you!


Jennifer Workman, M.S., R.D., C.Y.T.  
(303) 447-9484


Time for a Gentle Cleanse:
Benefits of a Gentle Cleansing Period

Recipe: Mung Dahl & Ghee
By Indira Gupta in Stop Your Cravings

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Welcome to our newsletter.  We are committed to providing updates and information on health, fitness, nutrition and environmental topics. For more information on The Balanced Approach®, please visit our web site at or 
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Time for a Gentle Cleanse:

Spring is here! The weather has changed from the cold winter to a warm wet Spring that allows the flowers and trees to blossom. Spring is also the time to change your diet and exercise program for the warmer weather. 

If you are having any trouble with sinus', allergies, or colds, a Gentle Spring Cleanse can also be very helpful.

The benefits of a Gentle cleanse period (usually lasting three days to two weeks) are:

Enhanced energy

Improved digestion

Decreased Kapha/Body Fat & Congestion

Clear skin

Better workouts to get in great shape for the summer!

Please don't hesitate to call (303) 447-9484 if you need any help getting started!



Recipe: By Indira Gupta
Mung Dahl & Ghee

Mung Dahl, or Kichadi is a staple dish in Ayurvedic cooking, and extremely easy to
digest. It is also used for cleansing purposes in Ayurveda. And if you serve this over or with basmati rice, (or I like Quinoa), it becomes an excellent source of complete protein for vegetarians.

Makes 4 servings:

½ cup slit yellow mung beans
6 to 7 cups water
2 tablespoons ghee* or oil
Pinch of asafetida
½ teaspoon cumin seeds
2 teaspoons finely chopped fresh ginger
2 teaspoons finely chopped garlic
¼ teaspoon turmeric
Salt, to taste
2 tablespoons fresh lemon juice
2 t0 3 tablespoons chopped cilantro
2 tablespoons finely chopped tomato or red bell pepper

Wash the beans and soak them for several hours. Bring the water to a boil in a large pot, and boil the beans for 15 minutes. Reduce the heat and simmer for 1 hour. Drain, return the beans to the pot, and mash them until smooth (a rice masher does a good job of this.)

In a small skillet, heat the ghee over medium heat, and add the asafetida and cumin seeds. Let them sizzle for a few seconds, then stir in the ginger and garlic. Cook for 2 or 3 minutes, the pour over the beans. Add all the remaining ingredients and heat through.

Per Serving:  156 Calories, 7 grams fat, 7 grams protein, 18 grams carbohydrates

*Ghee, or clarified butter from which the milk solids have been removed, is another staple of Ayurvedic cooking, and preferred to butter by many chefs, as well. In Ayurvedic cooking it is used as a carrier to help herbs and spices enter the tissues, and it is also used to remove blockages. Where regular butter “clogs,” ghee does not. It will help to increase “ojas” and is recommended for Vatas and Pittas; Kaphas should use it in smaller amounts.

To make ghee: Place ½ pound of unsalted butter at room temperature in a medium saucepan. Put it on the smallest burner of your stove and cook on low heat for 25 minutes. DO NOT STIR. Keep the pot partially covered to avoid splattering. In about 20 minutes you will notice a light brown residue emerging from the bottom fo the pot among the froth and foam. Continue to cook another 5 minutes, until the butter is a clear golden color and has a nutty aroma. Remove from the heat and cool to lukewarm. Then strain to remove the white milk solids and continue to cool completely. Store in a cool dry place. Properly clarified ghee will last a few months without refrigeration. Use it with a pinch of sea salt to sauté or flavor vegetables.



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