By Diana Bellofatto | Posted: April 27, 2020
For those of us who are familiar with the seasonal practices of ayurveda, the fall is ripe with opportunities to cleanse, relax, and rejuvenate. But what if we aren’t quite ready to dive into more austere cleansing practices? There are still many ways to experience the myriad benefits that accompany favoring certain foods during this season that make it a time to rock your way into feeling amazingly well!
Ayurveda teaches us that the lymphatic system needs to flow smoothly in order for our bodies to flush out toxins. If the lymph does not flow properly, then toxins “dump” into the channels and systems of our bodies, creating imbalances. Improper diet, lifestyle, and stress levels can lead to lymphatic stagnation.
Fortunately, foods like beets and celery and spices such as fenugreek are movers of lymph. Beets are detoxifying, laxative, and have a cholagogue effect—they stimulate the release of bile from the gallbladder. This has a very positive effect on relieving and preventing lymphatic stagnation.
Beets strengthen ojas, which means that they help to nourish and fortify our bodily tissues and have an affinity for the eyes and skin. They’re also known to help balance blood sugar because of their effect on the pancreatic ducts.
Celery is alkalizing, diuretic, calms the nerves, and induces perspiration for detoxification. Fenugreek stimulates energy, detoxifies, lowers blood sugar, stimulates blood flow in the pelvic region, and increases production of breast milk.
Ginger stimulates digestion and helps to burn bad fat and toxins.
You can see that these substances not only cleanse; they also rejuvenate. Rejuvenation after cleansing is a vital step in maintaining wellness. We can liken cleansing to exhaling and rejuvenating to inhaling.
Enjoy this recipe with a grateful inhale for its supportive and rejuvenating effects, and exhale with appreciation for its cleansing effects, allowing yourself to release what does not serve you.
Beet & celery super salad
Ingredients
2 raw beets, grated
3 stalks celery, chopped
1/4 tsp minced ginger
1/4 tsp ground fenugreek
1/4 cup high-quality flaxseed oil, or olive oil
Instructions
Mix all ingredients together well.
Give thanks and enjoy this salad at room temperature, prior to the rest of your meal.
This article was previously published on the Art of Living Retreat Center blog.
Diana Bellofatto’s life has been steeped in yoga and Ayurveda since 2001. She received a strong foundation in Ayurveda from the the foremost physicians and educators in Ayurveda—Dr. Vasant Lad, Dr. John Douillard, Dr. Claudia Welch, Dr. Robert Svoboda, Dr. Scott Blossom, Dr. Jay Apte, Dr. David Frawley, and more.
