Vedic Community Forum

I had the incredible blessing of participating in the 5-day Spring Detox with Acharya Shunya and Chef Sanjai in the Bahamas a couple of weeks ago. I can truly say it was life-changing on so many levels.

To be in the presence of my Guru was a blessing beyond words—and one that deserves a reflection of its own. For now, I feel called to share my experience with the detox itself.

For years, I’ve felt drawn to incorporate Ayurvedic principles into my life. I had many “fits and starts,” but nothing ever felt sustainable. It often seemed like such a complete overhaul of my lifestyle that I would quickly become overwhelmed—especially when it came to food, meal planning, and preparation. It wasn’t a lack of desire, but rather a feeling that I didn’t have the time or space to fully integrate these changes.

This detox shifted something in a profound way.

Seeing the meals being prepared made everything feel accessible and approachable. Experiencing firsthand how delicious and deeply nourishing the food was, I began to notice the effects almost immediately. That direct experience sparked a level of motivation I hadn’t felt before.

When I returned home, I felt inspired to continue—and now, just one week later, I’m genuinely amazed at how simple it actually is. With a few small shifts in habit, what once felt complicated and time-consuming has become intuitive, easeful, and actually joyful.

One of the most impactful teachings for me was the practice of slowing down while eating. This has been a challenge for me in the past, but in the slowing down, I’ve been able to connect more deeply with my body—tuning into how the food feels, having a better sense for when I am satiated, and not eating past that point. That alone has been transformative.

In just two weeks, I’ve experienced noticeable changes: my bloating and constipation are nearly gone, I snack less, my mind feels clearer, my energy has increased significantly (I now wake up an hour earlier with ease), and there is a greater sense of peace and harmony within.

It has truly been life-changing.

I’m sharing two photos: Triple M Khichari (mung, masoor, and millet) I made this week - one before cooking and one after, sprinkled with fresh cilantro. It's one of the dishes we learned during the detox, along with sauted red chard and steamed apples. I’ve included the recipe for the MMM khichari from the detox below for anyone who feels inspired to try this delicious and deeply satisfying dish.

Triple M Khichari for Spring Detox

1/2 cup dry MMM mix (equal parts whole or split green mung, masoor (red split lentil), and millet)

1 cup water (+more, as needed)

1 tsp ghee (I'm usually more liberal because I love ghee ;)

1/4 tsp black mustard seed

7-12 curry leaves, if available

1.4 tsp turmeric

Rock (Himalayan pink) salt to taste

Freshly grated ginger and chopped cilantro leaves for garnish

Method:

• Rinse and soak 1/2 cup of MMM mix for 4 hrs or overnight

• Heat ghee in a saucepan at medium heat till melted

• Add spices, cook till mustard seeds pop

• Add soaked MMM mix + 1 cup water

• Cook till soft and tender (do not eat 'al dente')

• Add more water as needed until fully cooked

• Optional garnish - add grated ginger and cilantro

Jai Maa Jai Gurudeva 🙏