This past weekend, I did my first 3-day Ayurvedic Cleanse + Reset in months and it was much needed. It was also the quietest weekend that I’ll have in a while so I took it as easily as possible! For those of you who weren’t able to join me, don’t worry: you still have plenty of time to follow my plan for a smooth transition into the new season. The official start date of autumn is 23 September, but it really begins when you feel changes in your mind and body — I remember waking up a bit cold in my thin PJs at the end of August for the first time all summer! Pay attention to these signals and you’ll recognise them intuitively. Subscribe to my newsletter to receive the full plan, and keep reading for the shopping list you need in order to prepare.


The guidelines for my Ayurvedic detox plan are the same for every season, with a few variations based on the Doshas. Autumn is Vata season, so regardless of your Prakriti (take the quiz here to figure it out), you might feel Vata-related imbalances — excess nervous energy, anxiety, trouble focusing, difficulty sleeping, constipation, dryness of the skin, feeling chilly around your neck, cold in the bones, etc. Remember these might only be subtle changes or symptoms, but it’s well worth pacifying  them before they build up to a full-blown Vata aggravation! Even if you don’t relate to Vata imbalances (you hot Pittas and mellow Kaphas, you), remember that Cleanse + Reset is a great way to rebalance the mind, body and spirit post-summer and prep you for the coming Autumn. You will be giving yourself a rest and your tastebuds a boost, while getting back into the rhythm for that back-to-school feeling. Below is a list of ingredients you will need to follow Cleanse + Reset this season. To help with Vata imbalances, you can add extra ghee to the recipes, and privilege Vata-balancing veg (especially root vegetables and fewer dry, rough leafy greens), as well as get a good dose of some the following spices in: cardamom, cumin, ginger, cinnamon, salt, cloves and mustard seeds.


All of these ingredients should be available from your local organic shop, as well as Asian specialty stores and farmers’ markets. Otherwise, check out the SHOP PAGE to order everything you need online. If you’re intrigued by some of the items on the list, this blog post talks about key Ayurvedic ingredients, and this one explains why to use certain spices. For more, pick up my book East by West, where I go in-depth about the benefits of each ingredient, with more Ayurvedic recipes and a really good look at Ayurveda and how it can serve you best.


  • White basmati rice (or quinoa for soothing Vata)

  • Yellow mung dal (i.e. split mung beans, or get whole green mung otherwise and soak overnight)

  • Ghee or coconut oil

  • Organic whole milk (pref. unhomogenised) or almond, oat, coconut, hemp milk etc. (preferably homemade)

  • Dates or jaggery


  • Black mustard seeds

  • Black pepper

  • Cardamom pods

  • Cloves

  • Coriander seeds

  • Cumin seeds

  • Fennel seeds

  • Ground cinnamon

  • Ground coriander

  • Ground cumin

  • Ground ginger

  • Ground nutmeg

  • Sea salt

  • Star anise

  • Turmeric


  • Seasonal vegetables of your choice (read this post to adapt to your Doshas)

    • Butternut squash

    • Brussels sprouts

    • Cabbage

    • Carrots

    • Cauliflower

    • Celery

    • Kale

    • Leeks

    • Pumpkin

    • Spinach

    • Turnips

    • Etc.

  • Apples

  • Bay leaves

  • Fresh ginger

  • Fresh coriander