Autumn is my favourite season on the Granite Belt with changing trees, crisp air and abundant fresh produce there is nothing not to love.
A couple of years ago, I did a Ayurvedia yoga teacher training with my beloved teacher Jasmine Tarkeshi from laughing lotus in SF. This training re-sparked my interest in living and cooking for the seasons.
Autumn is a time to build our strength and to safe guard our bodies against the cooler weather coming. Eating what is in season, helps us to do this. My Autumn market shop is full of raspberries, figs, apples, pears, leafy greens, tomatoes, pomengrates, quince, jersluam artichokes, beets, pumpkin, squash, zucchini, persimmons and rhubarb. In order to maintain balance during Autumn, it is important to start to bring – heavy, stable, slow, moist and warm qualities into our life through food.
Here are some of my favourite Autumn recipes:
Kale Salad (serves 4)
1 large bunch of kale
1/2 cup of raw sunflower seeds
1/4 teaspoon Cayenne powder
1 can of Chick peas, washed & drained
Goat cheese (optional)
Wash the kale and chop finely. Roast the sunflower seeds over medium heat until they are golden brown. Sir the cayenne powder into the seeds. Squeeze lime over the kale. Add the seeds, chopped apple, chick peas and goat cheese to the kale and serve.
Quince & Vegetable Tagine (serves 4)
Spice blend – 3 tsp ground cumin: 3 tsp ground coriander: 2 tsp turmeric: 2 tsp ground ginger: 1 tsp cayenne pepper: 2 tsp ground cinnamon
Fresh tomatoes diced or can of tomatoes
3 cloves of garlic
3 zucchini, diced
1 Sweet potato diced
Half Pumpkin, diced
1 can of chickpeas, washed & drained
1 tbsp coconut oil or olive oil
2 peeled & cored quinces, quartered
3 tbsp dried raisins
3 tbsp of baked almonds
Grain of choice
Combine spice blend, garlic & olive oil in heavy based dish (oven proof) over heat. Add tomatoes, vegetables & quince to dish. Add one cup of water. Place in oven on 160-170 and cook till veggies are soft and the sauce is thick. 2-3hours. Add chickpeas & raisins.
Serve with natural yoghurt, almonds & your grain of choice.
Roast Jerusalem artichoke
3 tbsp of coconut oil
1 tsp turmeric
1 tsp cumin seeds
1 tsp fennel seeds
Pepper and salt
Wash & Peel the Jerusalem artichokes and cut into thin slices. Toss artichokes with spices and coconut oil. Bake in oven at 180 for 40 minutes till crisp.
Apples, pears, berries or rhubarb can be used.
1 tbsp fresh ginger, grated.
1/2 tbsp of cinnamon
1 1/2 tsp of cardamon
1 tbsp of organic brown sugar
1 cup of oats
3/4 cup of ghee or butter
1/2 cup of almond flour
Wash, peel and chop fruit. Mix fruit with spices and sugar. Place fruit in oven proof dish. Use your hands or food processor to mix oats, almond flour, and ghee/butter together till the texture is crumbly. Spread mixture over fruit and cook in oven for about 45 mins on 180.
Beets, squash & pumpkin (any root vegetables)
1/2 teaspoon of rock salt
1/4 up of parsley, finely chopped.
Scrub the vegetables and chop into chunks
Bring water to boil in a large saucepan. Add the vegetables, and cook until the vegetables are cooked but still partially firm. Cook the beets separately to retain the colours of the other vegetables. Strain the vegetables and save the liquid for a soup stock. Toss the parsley, salt and vegetables together and serve warm.
Happy Cooking. If you are interested in more Ayurveda tips, I will be sharing some in my Spring 1 day retreat. Drop me a email firstname.lastname@example.org for more information.