The Colorado Cleanse

March 24, 2015

Use the discount code “emmacleanse” and get 15% off The Colorado Cleanse!

When the snow melts, I feel like a walking popcorn machine, with kernels bouncing inside me and racing to burst into blossoms. As the wind softens, I no longer retreat into my marshmallow coat, my posture straightening from the curve of a bygone candy cane to the more graceful stance of an oak striding high towards the sun. It is SPRING! I feel everyone come alive, buzzing with possibility, shedding layers and clutter. It is the perfect time for a cleanse, to push the heat and winter calories from our bodies, and prepare for the spring harvest and new beginnings.

When I started working with Dr. John Douillard to create recipes for the 3-Season Diet Challenge, he sent me a copy of The Colorado Cleanse, which outlines a cleanse that is unlike any I’ve seen before. First of all, you don’t have to starve on liquid meals (even though those have their purpose too). On the contrary, over the course of 14 days you nourish your body with fresh food and herbs. Seven days are focused exclusively on eating kitchari, which is delicious. (And frankly, if my food-crazed self can do it, so can you!) The Colorado Cleanse is designed to give your system a digestive reboot to make your body feel good and function healthily for the long-run.

I could continue to babble on in writing about the merits, but instead, I’d like to invite you to watch this podcast with me and Dr. John. We dive into the benefits of eating seasonally and how to find seasonal food in your neighborhood. We’ll talk about cleansing in the spring, and share some life experiences that might resonate with you! After watching, I encourage you to try out the three recipes included in this post. They will give you a taste of Phase 1 and 3 of The Colorado Cleanse, and if you’re hooked, you can take it further with the whole cleanse!

Use the discount code “emmacleanse” and get 15% off The Colorado Cleanse!

What I love about John’s approach is that you don’t have to do this alone. The point of the cleanse is not to go into solitary hiding and deprivation. Of course you can do it any time on your own, but you can also join hundreds of people that do the Group Cleanse, from April 14-27. This cleanse is about coming alive and embracing the new season in the best form possible!

Craving more? Order my cookbook and John’s today on Amazon!


Yellow Curry Basmati with Quick Pickled Beets

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Yellow Curry Sauce:

  • 5 tablespoons hot water
  • 4 tablespoons boiled potatoes (sub with boiled beets for Red Curry)
  • 1 clove garlic, grated
  • 1 tablespoon + 1 teaspoon lemon juice, freshly squeezed
  • 1 tablespoon yellow curry powder
  • 2 teaspoons coriander seeds, toasted and ground
  • 2 teaspoons fresh ginger
  • 1 teaspoon lemon zest
  • 1/2 teaspoon yellow mustard seed, toasted and ground
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup tahini

Spiced Basmati Rice:

  • 1/2 cup carrots, diced
  • 1/2 cup onions, diced (yellow or red)
  • 4 tablespoons water
  • 1 sprig thyme, or 1 teaspoon dried
  • 1 cinnamon stick, broken in two pieces
  • 1.5 cups basmati rice, ideally brown
  • 3 cups water

Quick Pickled Beets

  • 2 cups beets, raw or boiled, very thinly sliced
  • 1/4 cup lemon juice, fresh squeezed
  • 1 teaspoon sea salt


  • cilantro leaves, to your heart’s content!


For Yellow Curry Sauce:

  1. In a blender, whip all of the ingredients together into a smooth, light sauce. For a “Red Curry Sauce” substitute the mashed potatoes for mashed boiled beets. (Best if all spices are toasted and then ground.)

For Spiced Basmati Rice:

  1. Combine the carrots, onion and 4 tablespoons of water in a medium pot and bring the liquid to a simmer.
  2. Add the thyme, cinnamon stick, rice and water, and bring to a boil
  3. Reduce to a simmer and cover the pot. Cook for about 30 minutes, until the rice has fully absorbed the water. Remove from heat and keep covered for 10 minutes to steam.

For Quick Pickled Beets:

  1. Mix the beets, lemon juice and salt together in a bowl. Let marinate for as long as possible (refrigerated if longer than 30 minutes). When ready to serve, rinse the beets to remove the lemon juice and salt.
  2. To serve, pour the curry sauce over the rice and beets. Garnish with cilantro.

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