A Nourishing Return: Our 10-Day Ayurvedic Fall Reset

By Dani McGuire, Yoga Therapist & Ayurvedic Practitioner

As the air cools and our calendars begin to fill, fall offers a natural invitation to pause. What are we carrying into this next season? What would help us feel more nourished in everyday life?

Our Nourish Reset, October 27–November 5, 2026, creates space to explore those questions through warm meals, simple daily rhythms, reflection, and community. You can participate while continuing with work, family, and normal life.

Why Ayurveda invites us to slow down in fall

In Ayurvedic tradition, the cool, dry, changeable qualities of autumn are associated with vata. Seasonal care emphasizes warmth, cooked foods, and consistency: a warm breakfast, a regular time to eat, gentle movement, and space to rest. This is the traditional framework behind our fall practice.

The benefits we are cultivating are practical: fewer daily meal decisions, time to prepare nourishing food, greater awareness of our habits, and support for following through. A seasonal pause also gives us an opportunity to notice how our meals and routines feel, without expecting everyone to have the same experience.

Here, “cleanse” describes a food-based practice of simplifying and reconnecting. Research has not established that detox diets remove toxins or produce lasting weight loss. Our focus is nourishment and sustainable habits, with three satisfying meals each day.

Ten days, with support along the way

The four phases of the training are available on demand, so you can return to the teachings when your schedule allows. Our shared food rhythm is:

• October 27–29: three days of otherwise vegan meals, plus ghee for internal oleation when appropriate for your individual plan. Warm oats, cooked vegetables, soups, and dal offer simple starting points. Cooking with ghee and following an internal oleation protocol are different; follow the guidance provided for you.
• October 30–November 3: five days of kitchari. Prepare enough for satisfying meals, incorporating cooked seasonal vegetables and adjusting portions to your appetite.
• November 4–5: two days of reintegration together. Gradually return to a wider variety of familiar foods. Reintegration can continue through November 10 for up to seven days total.

You’ll receive daily emails for all ten days, a cleanse manual, seasonal recipes, an organized grocery list, and a journal and tracker. Our Facebook discussion group offers a place to share questions and reflections daily so everyone can learn together.

We’ll meet for our kickoff and introduction on Monday, October 26, at 7 p.m. Eastern, then gather for a Celebration of Wins and Wisdoms on Thursday, November 5, at 7 p.m. Eastern.

Begin with your kitchen

You can start preparing now. Look through your cabinets, use what you already have, and make room for the foods you plan to cook. Fall favorites in our recipe collection include apples, pears, butternut squash, carrots, and sweet potatoes. The newest additions are apple cinnamon breakfast oats, fall quinoa kitchari, and an Instant Pot kitchari for busy days.

Gather rice, split yellow mung dal or a suitable kitchari kit, ghee, and cumin, coriander, and fennel for CCF tea. Abhyanga massage oil, nasya, and triphala belong on your preparation list only as appropriate to your personal plan. Herbs, nasal oils, and internal oleation need individual guidance. If you would like a special Ayurvedic formula, book a separate private consultation with me. Individual consultations are optional and are not included in the group program.

Instant Pot Kitchari

A fall adaptation for days 4–8. Makes 2 generous servings; allow about 40 minutes including pressure buildup and natural release.

Ingredients

• ½ cup white basmati rice
• ½ cup split yellow mung dal
• 1 tablespoon ghee or olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon grated fresh ginger
• ½ teaspoon ground turmeric
• 1 cup small-diced butternut squash or carrot
• 4 cups water
• ½ teaspoon salt, or to taste
• Chopped cilantro, optional

Method

1. Rinse the rice and dal. Warm the fat on Sauté; briefly stir in cumin and ginger. Cancel Sauté.
2. Pour in the water and scrape the pot’s bottom clean. Add the remaining ingredients except cilantro.
3. Seal; cook at High Pressure for 10 minutes. Let pressure release naturally, opening only after the pin drops.
4. Stir, adding hot water for a softer consistency. Finish with cilantro if desired.

Use split yellow dal rather than whole mung, and follow your cooker’s rice-and-legume fill limits. Refrigerate leftovers promptly and reheat thoroughly.

Adapted from Vegan Richa’s Instant Pot Kitchari and Piping Pot Curry’s Khichdi.

Carry one nourishing practice forward

You don’t have to change everything at once. A warm breakfast, a pause before lunch, or a few minutes of reflection can be a meaningful place to begin. As we finish our ten days together, we’ll each consider which practices we want to bring into the rest of the season.

If you have a medical condition, take medication, are pregnant, or have a history of disordered eating, speak with your healthcare professional before making significant dietary changes. Reach out to me with questions about whether this group reset fits your needs.

Come prepare with us in the Nourish Reset community, and bring your questions.

With love,
Dani