Eating simply sounds easy by the terms used, but it’s hardly ever simple to do. There tend to be a lot of steps, ingredients, preparation time, and a short shelf-life. If you are being particularly strict about it, it can be budget breaking.
All of these reasons are why when I’ve attempted to do cleanses and detoxes in the past, I’ve failed miserably. I needed to approach this reset differently from before; I decided to make some adjustments, making the preparation quicker and easier so it would be less stressful and take some simple shortcuts that wouldn’t compromise the integrity of the reset.
Below are two recipes to make the necessary foods for this particular diet reset, with one modified for the Instant Pot. I am new to the IP community, so the recipe is probably rough compared to what you might be used to seeing. I wanted to share how easy it was to make these two items for others who are looking for a less stressful way to do a diet reset.
Original recipe here. Below are my modifications.
1/2 Cup rolled oats
1 1/2 Cups water
1/2 Cup diced, dried apricot
1/4 teaspoon Cinnamon
1/4 Cup raw, sliced almonds (whole are fine, I like the texture of the sliced)
- Combine the apricot, 1 Cup of water, and cinnamon in a saucepan and bring to a boil on medium-high heat. Reduce and simmer for 15 minutes or until the apricot is rehydrated and tender.
- Add in the oats, 1/2 Cup of water, stir, raise the temperature to bring to boil. Once boiling, remove from heat, cover and let sit for 5-10 minutes. Oats should be soft and water fully absorbed.
- Cool, top with almond slices, and serve.
Double the recipe so you don’t have to make this every morning of your reset. It shouldn’t sit in the fridge more than one day at a time because you do want to keep it fresh.
If you have a pumpkin pie spice mix, substitute that in by increasing to 1/2 teaspoon. The mix contains all acceptable spices during this reset (cinnamon, nutmeg, ginger) and might be a delicious way to get that pumpkin spice craving if you are doing this reset in the fall.
Instant Pot Kitchari
Original recipe here if you don’t own an Instant Pot. Below are my modifications.
1 Cup basmati rice
1/2 Cup Yellow dal/lentils
2 Tablespoons of ghee (coconut oil for vegans)
1/4 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 1/2 teaspoon coriander powder
1 teaspoon fresh grated ginger
2 Cups water
Easy to digest frozen vegetables (reheated)
- Combine the dal with the rice and rinse the mixture until the water runs clear. Put into the Instant Pot.
- Add the ghee, black mustard, cumin, turmeric, coriander, and fresh ginger to the rice/dal mixture in the Instant Pot. Stir. Add 2 Cups of water (make sure none of the rice or dal mixture sticks to the sides before closing it up).
- Seal and using “Manual” setting, set for 12 minutes. Once complete, allow for 12-minute natural release and then open the value to release the rest of the pressure. Switch over to warm.
- Stir in the re-heated veggies and serve.
Boil some potatoes or sweet potatoes (diced) while the kitchari cooks in the Instant Pot. Stir those in in addition to the veggies.
If you know how, you can saute the spices with the ghee ahead of putting the rice/dal mixture into the Instant Pot. I’ve never done this before, so I didn’t want to put this step in but leave it as a suggestion.
Bonus: Steamed Vegetables
I will let you in on a little secret for this one: I cheat and buy frozen vegetables that have been pre-steamed and just need to be thawed in the microwave. Make sure to select a type that contains nothing but the vegetables in it: no added butter, no added salt, just pure, frozen vegetables.
I am already spending time to make these other dishes that this is a simple shortcut that maintains the integrity of the reset.