Ayurvedic Fall Food Tips
Fall is a time of movement and change, characterized by unstable weather patterns, with cold and drying winds. Our body reflects what’s happening in nature, so we may be more prone to experience restlessness, irritability, anxiety, insomnia, joint pain, general stiffness, bloating, gas, constipation and dry skin this time of year.
We achieve balance in body and mind by bringing in the opposing qualities to our daily lifestyles.
The following are ways we can counteract these affects:
Eat foods that are warming, fresh and well-cooked. Soups and stews are wonderful in the fall. Focus on the fall harvest vegetables such as sweet potatoes, carrots, turnips, parsnips, beets and winter squashes and cooked cold-weather greens such as kale and swiss chard.
Cook with warming spices such as cinnamon, ginger, cloves, cumin, fennel, salt
Stay hydrated by drinking warm water, teas throughout the day. Stay away from cold or iced drinks.
Add a little extra oil (like good quality olive oil) to your food. Avoid excessive use of coconut oil (which is cooling) in colder weather. Increase intake of raw or fresh-roasted seeds and nuts
Here’s a great soup recipe for Fall!
Carrot Ginger Soup
Serves 3- 4
Great for warming up on cold evenings!
Ingredients:
4 cups water or vegetable broth
2 tsp coriander powder
2 – 3 inches fresh gingerroot
2 heaping cups chopped carrots
1 tablespoon extra-virgin olive oil
Sea salt and fresh black pepper, to taste
1 teaspoon maple syrup, or to taste (optional)
coconut milk for garnish, optional
Directions:
In a medium saucepan, begin to boil 4 cups of water and coriander powder. Coarsely chop the carrots and add to the pot. Peel and roughly dice the gingerroot and add to the pot. Boil for 15 – 20 minutes, covered, until carrots are tender. Add oil, salt and pepper. Cool for 2-3 minutes, then blend until smooth.
Note: Ayurveda does recommend cutting back on onions and garlic (if you tend to use them ALOT) but if you want to use you can add them, but cook first sauteed in the oil:
1/2 cup chopped yellow or red onions
1 -2 garlic cloves, minced
