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Fall community cleanse at Santosha is Oct. 8-21

By Callie Stolz Santosha Wellness Center

Do you want to increase your energy level, stabilize mood swings and cravings, release old habits and patterns or start digesting your food better? Well it’s that time of year again. The seasons are starting to change and so are our bodies, making it an ideal time for a healthy cleanse to revitalize your body, mind and spirit.

In summer, heat builds up in our body tissue and dries things out. As we move into cooler temperatures our bodies tend to fight that dryness by producing excess mucous, which can become a breeding ground for bacteria and viruses.

Utilizing the ancient wisdom of Ayurveda, Santosha’s community cleanse can set you up for a healthier winter season by flushing excess heat, mucous and toxins, helping to detoxify your body and reboot your digestive system.

This is not a time of starvation or deprivation. Instead, it’s a systematic process that includes three or four meals a day and specific herbs to assist the process of releasing toxins. It begins with a four-day pre-cleanse to prepare your body, moves into the main cleanse for seven days, and then finishes with a three-day post-cleanse that restores your body to return to eating a normal diet.

The community cleanse is scheduled for Oct. 8-21. Although it is designed to last two weeks, it can be customized to the length of time that you’re able to commit. Going through the process with a community can make it much easier to get through successfully. Santosha will also offer yoga detox classes to assist the process.

Visit for more information.


Featured fall cleansing recipe:

Sweet potato with kale and ginger



Servings: 2

Prep Time: 15 minutes

Cook Time: 25 minutes

Sweet potatoes provide a nourishing and grounding effect. Fresh ginger is warming with its pungent taste, and creates an anti-inflammatory response in the body. It also brightens and lightens sweet potato. Kale balances the other ingredients as a cleansing bitter.


3/4 inch Ginger (fresh)

1/2 pound Kale

1/8 teaspoon Salt (mineral salt)

1 tablespoon Ghee

2 cups Sweet Potato


Boil the kale until leaves turn a dull green and strain. In a separate pot, add the diced sweet potatoes with just enough water to cover them. Add the salt and boil until soft. Remove from heat and save sweet water for another meal. Grate and sauté ginger in ghee – a type of clarified butter that originated in India – for 30 seconds. Then add cooked sweet potatoes and kale. Mix gently to avoid breaking up the sweet potatoes.

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