Seasonal Reflections
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Transition Season:
Summer to Fall
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Ayurveda recognizes that the transition between seasons is a pivotal time to utilize foods and self-care practices to prepare the body for the coming season. As the northern hemisphere moves swiftly into the depths of the cold, it’s important to nourish the body on a deep tissue level to sustain heat and energy through the winter, while also cultivating practices that instill a sense of calm to counteract the mobile, crisp qualities that abound as the days shorten and temperatures drop.
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The beauty of nature and natural healing is that the Living Earth provides exactly what we need in any given climate or condition. Eating seasonally is Mother Nature’s defense graciously provided to us so that we not only just withstand, but thrive through the turning of the calendar wheel.
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Autumn asks that we incorporate astringent foods such as leafy greens, cranberries, apples, and root vegetables so that we may expel accumulated pitta, or heat, built up from the summer months. As the environment grows increasingly cooler, we are naturally drawn toward sweet foods as they help build our deepest tissue layer. Sweet does not mean sugar, however. Instead, opt for butternut, sweet potatoes, dates, and sweet grains such as rice. Also be sure to incorporate adequate amounts of healthy fats into your diet such as ghee, coconut, avocado and raw nut butters to ensure lasting energy and nourishment.
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I personally love this season purely from a culinary perspective, for soup is my absolute specialty. EDIT Today’s lunch was roasted butternut and gingered apple bisque, topped with a big dollop of garlicky cashew crème and pumpkin seeds for some crunch factor. Yeah, it was delicious.
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How do you prepare for the cooler season?
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The beauty of nature and natural healing is that the Living Earth provides exactly what we need in any given climate or condition. Eating seasonally is Mother Nature’s defense graciously provided to us so that we not only just withstand, but thrive through the turning of the calendar wheel.
.
Autumn asks that we incorporate astringent foods such as leafy greens, cranberries, apples, and root vegetables so that we may expel accumulated pitta, or heat, built up from the summer months. As the environment grows increasingly cooler, we are naturally drawn toward sweet foods as they help build our deepest tissue layer. Sweet does not mean sugar, however. Instead, opt for butternut, sweet potatoes, dates, and sweet grains such as rice. Also be sure to incorporate adequate amounts of healthy fats into your diet such as ghee, coconut, avocado and raw nut butters to ensure lasting energy and nourishment.
.
I personally love this season purely from a culinary perspective, for soup is my absolute specialty. EDIT Today’s lunch was roasted butternut and gingered apple bisque, topped with a big dollop of garlicky cashew crème and pumpkin seeds for some crunch factor. Yeah, it was delicious.
.
How do you prepare for the cooler season?
Recipe for Apple Butternut Bisque
Soup:
-1 large butternut
-1 onion, chopped (save a small pinch for cashew dip_
-3 garlic cloves (ya know, for immune building) (save a small pinch for cashew dip)
-1 inch knuckle of ginger
-1 medium apple, cubed
-2 medium potatoes, cubed
-Vegetable broth (I had about 12oz of home-made stock, then used probably 2-3 cups of water additionally - use your judgment)
-1 can coconut milk
-Oil of choice for cooking
-Generous serving of turmeric, garlic powder, onion powder, black pepper. Salt at the end to taste.
Half and de-seed squash, roast until soft. Meanwhile, sauté onion, garlic, ginger, and potatoes until almost soft. Add ¾ of the apple and sauté for another couple minutes. Add stock/water and let simmer until squash is done. Then, scoop squash into pot, add rest of apple and another dash of fresh ginger for added spiciness and cook just enough to meld flavors. Use an immersion blender or transfer to a standing carafe and blend until smooth. Transfer back to pot, add coconut milk and salt to taste and, voila! I admit that I wanted to make the flavor a little bit brighter so I added 3 drops of wild orange essential oil at the very end and it was absolutely divine!
Creamy Cashew Sauce
(seriously, I make this about once a week and add it to just about anything I can):
-1 cup cashews, soaked if possible
-Juice of 1 lemon
-Pinch of raw garlic and onion, or use powder
-About 1tbs nutritional yeast
-Enough water to allow the ingredients to blend nicely (about four tablespoons – ¼ cup)
-salt and pepper to taste
Add all ingredients to a blender and forever regret learning this recipe bc it will haunt you with deep, delicious cravings daily. :)
Soup:
-1 large butternut
-1 onion, chopped (save a small pinch for cashew dip_
-3 garlic cloves (ya know, for immune building) (save a small pinch for cashew dip)
-1 inch knuckle of ginger
-1 medium apple, cubed
-2 medium potatoes, cubed
-Vegetable broth (I had about 12oz of home-made stock, then used probably 2-3 cups of water additionally - use your judgment)
-1 can coconut milk
-Oil of choice for cooking
-Generous serving of turmeric, garlic powder, onion powder, black pepper. Salt at the end to taste.
Half and de-seed squash, roast until soft. Meanwhile, sauté onion, garlic, ginger, and potatoes until almost soft. Add ¾ of the apple and sauté for another couple minutes. Add stock/water and let simmer until squash is done. Then, scoop squash into pot, add rest of apple and another dash of fresh ginger for added spiciness and cook just enough to meld flavors. Use an immersion blender or transfer to a standing carafe and blend until smooth. Transfer back to pot, add coconut milk and salt to taste and, voila! I admit that I wanted to make the flavor a little bit brighter so I added 3 drops of wild orange essential oil at the very end and it was absolutely divine!
Creamy Cashew Sauce
(seriously, I make this about once a week and add it to just about anything I can):
-1 cup cashews, soaked if possible
-Juice of 1 lemon
-Pinch of raw garlic and onion, or use powder
-About 1tbs nutritional yeast
-Enough water to allow the ingredients to blend nicely (about four tablespoons – ¼ cup)
-salt and pepper to taste
Add all ingredients to a blender and forever regret learning this recipe bc it will haunt you with deep, delicious cravings daily. :)