Why We Don’t Cleanse in the Winter

Recipe of the week: Instant Pot Golden Winter Sunshine Soup

There are three reasons we don’t recommend doing the 21 Day to Better Health program between Thankgiving and the new year. 

1. It’s impractical for most folks, with the many holiday temptations and distractions. 
2. For many, cleansing during the Winter leaves them feeling too cold. The cleanse is anti-inflammatory, and ant-iinflammatory foods tend to be cooling. Which is a good thiing for most folks and OK even for those who tend to run cold - unless they try to cleanse during the winter. Then they are just uncomfortable. 
3. According to Chinese Medicine, Winter is a time to conserve your energy, to be still and quiet in anticipation of what the spring will bring. Cleansing, while hugely beneficial, does take energy, both in terms of the work involved for food prep, and the work your body is doing to in response to the project. Which goes a long way to explaining why it usually just doesn’t work out to cleanse during the winter. 

Instead, spend the winter eating lots of soups and stews, making bone broth and sitting still. 

Lots of folks like the poetry of starting a cleanse close to the New Year, even though we are still in winter at that time. That can be OK if you have a strong, warm constitution. If not, best to wait until the yang energy starts to rise, around the 1st of Feb. Not sure? Reply to this and your 21 Day support staff (that would be Angela or me) will let you know what makes most sense for you.

Cleansing is not a year-round activity,
Kirstin Lindquist 
Owner, 21 Day Manager

INSTANT POT GOLDEN WINTER SUNSHINE SOUP

8 servings

• 1 tablespoon coconut oil
• ½ large onion, finely chopped (about ½ cup)
• 2 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 14 oz can organic coconut milk
• 2 tablespoons red Thai curry paste (Thai Kitchen Red Curry Paste does not have added sugar or soy)
• 1 14 oz can diced tomatoes, with juices, or 2 cups diced ripe tomatoes
• 2 cups water or broth
• 4 cups peeled and cubed (3/4-inch) butternut squash
• 1/2 cup (100 g) uncooked red lentils
• 3/4 teaspoon fine sea salt, or to taste
• Freshly ground black pepper, to taste
• 2 cups (1 bunch) packed stemmed and finely chopped kale or chard

Directions

1. Set your Pot to Saute mode and drop in the coconut oil. Allow to melt and heat (about 1 min) and add onions, ginger and garlic. Saute, stirring, until the onions are becoming translucent and everything is fragrant. Be sure to stir frequently so the garlic doesn’t burn. (You can make this recipe without garlic or ginger if you prefer). 
2. Add the coconut milk and curry paste, stirring to dissolve and melt any lumps from the coconut milk. When the paste is dissolved, add in the tomatoes, water or broth, squash, lentils and salt and pepper. Stir well to mix and ensure the ingredients are covered by liquid. 
3. Press Cancel to stop the Saute mode and put the lid on the pot, being sure the vent is in the ‘sealed’ position. Press Pressure Cook or Manual (depending on your model) and set the cooking time to 20 minutes. The pot will take about 15 minutes to come to pressure. When the cooking is complete, release the pressure immediately with the ‘quick release’ method. Use a wooden spoon or towel to avoid getting any steam or spray on yourself!

When the pressure is released, remove the lid. Mix in the greens and set the pot to Saute mode (with the lid off) for 5-10 minutes to cook the greens and allow the soup to thicken slightly, stirring occasionally. Serve with a dollop of kachumber salad.