From a yoga/Ayurveda perspective, aligning our food choices with the seasons is important. In Canada Fall is what we call a vata season which means it's dry, cold, windy, erratic and transitional. If unmanaged the vata season brings vata imbalances that include more nervousness, restless sleep, bloating, constipation, dry skin and hair and cold hands and feet. So, in the Fall we focus on the opposite of the vata energy and choose foods that are easy to digest, nourishing, warm and grounding. This includes good fats and proteins as well as naturally sweet and sour foods and we reduce vata foods such as raw vegetables and cold or frozen foods. Note that all of this is general information as we are individually impacted based on our constitution, age and lifestyle. But, even with that said, it is still soup season as soups are warm, nourishing and easy to digest and prepare, making them the most beneficial Fall food.
Here is my most recent creation.
1/2 cup red lentils
2 carrots chopped
1/2 cup shiitake mushrooms
1/4 cup minced onion
1 garlic bulb
1 small shredded piece of ginger
1 tablespoon coconut oil
1/2 can light coconut milk
1 teaspoon green curry paste
3 cups vegetable broth
- Heat coconut oil and add onions, garlic, ginger, carrots and shiitake mushrooms-Saute for 5 minutes on low heat
- Add 1/2 can light coconut milk, 2 cups of vegetable broth, green curry paste and red lentil and bring to a boil.
- Simmer for 10 minutes and serve
I encourage you to play with this recipe. In fact I encourage you to play with all recipes and make them your own. For example with this recipe you can use whole coconut milk and use a full can and reduce the water if you want a richer taste. If you want it sweeter you could add honey or add jalapeño to give it a bite.