Depending on our daily routine and environment we feel different every morning. One of the most important factors is weather. Every few months weather changes drastically from one season to another which affects our body and mind in different ways depending on our body type. Ayurveda takes this into consideration in Ritucharya .. Ritucharya is changing our routines based on the season. This includes diet and lifestyle. During summer we have longer days and shorter nights, in winter its the opposite, it affects our endocrine glands for eg : pineal glands which secrete melatonin for sleep during dark, this affects the circadian rhythm. In winter since its darker longer we will have more melatonin secreted and hence we feel like taking more rest etc. To counter this in winter we add more pitta activating diet in order to pacify Vata and Kapha. We also more heating exercises so as to ward off the body getting more colder. In fact this is a very good time to increase your exercise practice and sweat more to ward off the cold and improve muscles.Hence AYURVEDA describes that we have to add more ginger, eat hot flowing soups (pitta) and eat less of dried and fried stuff which increase vata. We may also notice that if we have any chronic pain it increases in winter. TO counter this we need to balance it with Kapha, Keep the body warm with more exercise and a kapha balancing diet.
We should avoid dry and fried foods in the winter, try to eat hot and flowing juicy foods. Even if we make a roti, bread or salad make sure you have it with a dip or some kind of a moist curries made out of seasonal squashes. This will balance the vata component. Make sure that even if you cook grains like quinoa they are well cooked hot and unctuous.
Here are some delicious Ayurvedic recipes for fall and winter.
Baked Seasonal Veggies with Cranberry Hazelnut Dip
Carrots and Parsnips baked.
10-12 rainbow carrots slit into half, and 1 medium large parsnip sliced thin, and place them baking tray as shown here. Drizzle 3 tsp of sesame oil, avocado oil or coconut oil on top. Sprinkle 1/4 tsp of salt and pepper powder all over bake them at 375 degree F for about 20 minutes and broil for 3 minutes or until the edges turn crispy and slightly golden brown. Take them out, Sprinkle 3-4 pinches of salt and pepper powder. then end with 1/2 tsp try rosemary and some freshly chopped cilantro.
Repeat the same process for Baby Corn, Purple sweet potatoes and Delicate Squash with cranberries.
12 oz of baby corn and 1/2 cup purple sweet potatoes chopped.
1 medium size Delicate Squash and 1/4 cup of fresh Cranberries.
Cranberry Hazelnut Dip
Delicious seasonal Dip.
1.5 cups of fresh cranberries
2 tbsp of coriander seeds
2 tbsp of white sesame seeds
2 tbsp of raw hazelnuts
1.5 tbsp of coconut oil
3 Kashmiri lal mirch
1 tsp of white peppercorns
1 full tsp of Himalayan pink salt
Step 1. Heat a medium pan, add coconut oil and, add sesame seeds, hazelnuts and coriander seeds for 10-15 seconds on medium heat. then add the kashmiri lal mirch, peppercorns and saute for another 5 seconds.
Step 2. now add the cranberries and saute for 5 minutes, tossing them well. first they will fluff up and then burst and then become juicy. at this time saute on high for another 2 minutes, add the salt and turn off the heat. wait until it semi cools and then add the oilve oil and 3/4 cup of water. Blend it until creamy and smooth. Serve with seasonal baked veggies.
Pumpkin Butternut Squash Soup
3 tbsp coconut oil
2 tsp. Peppercorn
4 cups butternut squash
3 cups pie pumpkin
3 cups water
1.5 cups of coconut milk
1.5 cups fresh basil chopped
3.5 tsp himalayan pink salt
Step 1. Heat a large pot, add coconut oil. Add the peppercorns and saute for 5 seconds. Now add the chopped butternut squash and pumpkin and saute for 5 mintues tossing the squashes well. Add 3 cups of water and close with a lid. let this cook until squashes turn tender.
Step 2. When squashes are cooked tender, add another 3 cup of water and blend them until smooth and creamy. Now add the coconut milk and salt, bring it boil and simmer on medium high heat for 10 minutes. Turn off the heat, add the basil and close with a lid for 5 minutes.
Serve hot with 2 tsp of Ghee on top.
Saffron Spice Tea
10-15 threads of safron
2 star ansi flower
8 cardamom pods
1/2 cardamom seeds shelled
1.5 inches Ceylon cinnamon
4 tbsp maple syrup
boil all the herbs in 10 cup of water, let it simmer on low heat for 10 minutes.
Turn off the heat. Add maple syrup. Serve the menu above.
All above recipes are perfectly balanced and suitable for Vata, Pitta and Kapha.
Cranberry Hazelnut is Kapha Pacifying, enhancing Pitta.
Soup is Vata, Pitta and Kapha Pacifying.
Baked vegetables are good for all three doshas.
Tea is warming and aids good digestion. performs "Angi deepna," kindling the digestive fire.
These recipes could be used a big feast or family ThanksGiving gathering.
For making small portions, use 1/4 measurements.
Thank you !!