Herbal Cleanse Tea:
Coriander seeds 1 tsp
Cumin seeds 1 tsp
Fennel 1 tsp
Ginger if needed ¼ tsp
4 cups of water

I like to keep the three spices mixed in a glass jar, ready for use. Generally 1 tsp of the mixture to a cup of water is adequate.
Combine the ingredients, add to the water and boil for 2-3 minutes.
Drink the tea warm to hot depending on your dosha and the time of day.
If the tea feels strong, use less of the dry ingredients or dilute with hot water.

Rice and Mung Dal Khichdi:
½ cup of rice
½ cup of mung dal (with or without skin)
2 cups of water
1 tsp of ghee
1/8 tsp cumin seeds
1/8 spoon turmeric
1 tsp Cumin and coriander powder or khichdi spice mix
½ inch ginger root
fresh chopped cilantro to garnish
pinch of hing
Salt to taste

Wash the mung dal and rice together.
Heat the ghee in a medium size vessel. Add the cumin seed, turmeric and hing. Add the rice and mung dal to the vessel. Stir, add the water, salt, cumin coriander powder and ginger and let it cook until the dal is soft. Add cilantro to garnish.
Additions: Khichdi can be a complete meal by adding vegetables per taste.

Ghee:
2 sticks of unsalted, organic butter

Heat the butter in a dry non-stick container. It is creamy looking at first, then clears out and becomes transparent. Keep stirring often. Lower the stove and let it boil until it develops a residue that is light golden in color. Remove from stove to a cool surface.
Strain out the impurities. Store in a clean, dry glass container. Keep the container open until the ghee cools down completely. Ghee stores well upto 2 months in warm temperatures. To make larger batches and store, keep refrigerated.