Ayurvedic Nutrition Tips For Autumn
Autumn brings shorter days, longer nights, and cooler weather which invites a new menu of seasonally appropriate foods – ultimately to keep the body well-balanced. Autumn is considered a transition period characteristic of being dry, light, cool, rough and windy – all which naturally increase vata conditions [i.e. dry skin, constipation, arthritis, stiffness of the joints, rheumatism].
Seasonal Considerations For Autumn:
– eat warming, soothing, and easily digestible meals
– eat foods which are primarily sweet, sour and salty in taste
– drink warming herbal teas such as ginger, cinnamon and cardamom tea
– keep warm and stay out of strong winds
– do regular yoga, meditation, and pranayama breathing exercises
Ayurvedic Recipe For “Tridoshic Dal” – OnlyMyHealth.com
Although most root vegetables are available year round, they are often at their peak from fall to spring. Roots such as sweet potatoes, beets, carrots, parsnips, garlic, onions, and ginger generously provide for abundance of flavor and nutrients – especially for the cooler months of autumn.
Immune Boosting & Anti-inflammatory Fruit & Veggies
During autumn, a host of allergens can bring about a run of cough, sneezes, and sniffles. Therefore, it’s important to boost your health with anti-inflammatory foods such as apples and onions – which contain quercetin and block the release of histamine. Foods you may want to consider during autumn seasons are leafy greens such as Swiss chard, romaine, kale, and collards. Likewise, you may want to include pumpkins, pomegranates, pears, grapes and figs to your diet.
Whole Grains And Seeds:
Ideal foods for autumn would not be complete without incorporating nutritious grains such as barley, brown rice, and spelt. Likewise, there are certain seeds which are often used like grains such as amaranth, wild rice, buckwheat, millet, and quinoa. All of these foods contain high levels of B vitamins and therefore provide for good nutrition and health.
Wilted Greens Lentil Soup Recipe
– 2 cups red lentils, rinsed
– 2 celery stalks
– 1 onion, yellow or white
– 2 carrots, chopped
– 1 tablespoons ginger, freshly grated
– 3 garlic cloves, minced
– 1 1/2 teaspoons ground cumin
– 1/2 teaspoons ground coriander
– 5 cups vegetable broth
– 2 tablespoons grapeseed oil
– 3 cups fresh mixed greens (e.g., red winter kale, Swiss chard, and spinach)
– Sea salt (optional)
1. Rinse lentils thoroughly and check for small stones.
2. Heat grapeseed oil in a sauté pan over medium heat.
3. Once sauté pan is warm, add minced garlic, carrots, celery, onions, and grated ginger. Cook until onions are translucent.
4. Add spices, vegetable stock, and lentils, and bring to a simmer. Cover and let cook for 30 to 35 minutes until lentils are soft.
5. While lentils are cooking, add the mixed greens to a steamer and cover to wilt for approximately 2 minutes.
Recipe Credited To: Chopra.com