AUTUMN RESOURCES

Ayurveda for Autumn Balance

As the days increasingly become more balanced with light until the day of perfect day and night arrives on the first day of autumn, the solar energy externally decreases along with pitta as we transition into the vata predominant season of autumn with its dry, cold, windy, rough, empty (from trees dropping their leaves) and light qualities. This major seasonal change can affect our mind, bodies and spirits into either further balance or imbalance depending on how we respond. 

So, what do we do to prepare? In Ayurvedic medicine, Vata is one of the three doshas, or constitutional principles, used to describe one’s state of balance and imbalance. Vata is composed of space/akash and air elements, and is responsible for movement in the body. We therefore need to balance this moving energy with grounding foods and lifestyle practices to stay at our level best. 

Vata Balancing Lifestyle Recommendations

• Drinking warm milk as a bedtime snack or calming idea; add a pinch of cardamom, ginger, nutmeg and/or saffron for extra warming, digestive and soothing support

• Cultivate calm inner awareness

• Apply any grounding essential oils such as Frankincense, Sandalwood, Vetiver, Patchouli, Jatamansi and Palo Santo

• Wash, dry, and massage feet before bed with plain or herbal oil

• Increase warm, moist and oily foods while cutting back on raw foods

AUTUMN RECIPES

Directions:
Preheat the oven to 375 degrees. Cream ghee (or butter) with sweetener in medium mixing bowl until smooth. Then stir in ginger and cinnamon. Next, mix in beaten egg and vanilla.

In a separate bowl, mix flour, oats and remaining ingredients. Then stir this dry mixture into the creamy ghee and egg. Spoon onto greased cookie sheet and bake for 15 minutes or until done (golden brown around the edges). Cool and remove from the cookie sheet.

-Vata, -Pitta (moderately) +Kapha
Kapha-pacifying comments: The Kapha in search of a decent Kapha-calming oatmeal cookie might start by substituting ¼ cup apple concentrate for the sweetener. Then cut the ghee in half, skip the dates, and use raisins or raisins and figs instead. You could increase the ginger to ¼ teaspoon each or more and add ¼ teaspoon cloves or more, depending on your tastes. The oat flour and rolled oats are fine as is, being warming. All and all, though, the ingredients add up to something heavy – good for an occasional nibble, but not an all-out glut.

Directions:
Heat ghee and spices together over medium-low heat until the aroma lifts. This can happen quickly so make sure you watch carefully. Add the rice flour, mixing well and cooking on medium-low until the combination begins to brown slightly, then remove the pan from heat.

Slowly whisk in ½ cup of vegetable broth until a thick paste forms.

Return to heat. When it begins to simmer, add remaining broth and whisk well. Add the lemon juice.

Let simmer until the gravy is smooth and thickened and coats the backside of a spoon. Don’t fret if the gravy doesn’t thicken! You can mix equal parts flour to cool water and then add that slurry to the gravy, adding a little at a time until you get the desired consistency.