Winter is the Vata time of year. During these darker, colder months our bodies call us to focus on bringing our energy inward to honor the rejuvenation cycle and balance the ether and air elements in our bodies. The fall is a great time to rehydrate and moisturize our bodies to counter the dry qualities of fall. During the fall and winter our bodies crave oil, both inside and out. Nourishment through root vegetables is awesome in the fall and winter.
How much fun can you have weeding the garden of your life in the fall and truly choosing what creates more joy for you. I invite you to take any unnecessary commitments off of your plate during the holiday season and give your self some space and energy to dream about what amazingness you would like to create in the year to come.
Lentil Ginger Soup
Sauté 1 medium onion & 2-3 garlic cloves, and ~1 inch fresh ginger root peeled and diced in 2 TBS coconut oil,
Add ½ tsp. mustard seeds, ½ tsp. cumin seeds allow seeds to slightly toast
Add 1 cup of soaked lentils, 2 chopped celery sticks, 1 kombu stick, 3-4 cups of water or broth, ½ tsp. pepper, ½ tsp. salt, and a pinch of hing. Bring these ingredients to a boil; reduce heat to simmer for 30 min. and prep veggies.
Then add as many or few veggies as you like. The finer you chop them the better. Veggies are listed by dosha, but you can use some veggies from other lists too. After adding veggies, simmer soup for 20 min and serve.
Vata: asparagus, carrots, leeks, onion, garlic, squash, sweet potato
Pitta: asparagus, broccoli, burdock, cabbage, cauliflower, celery, greens, potato, squash
Kapha: asparagus, broccoli, burdock root, carrots, greens, garlic. peppers, potato, squash
Sauté cumin, coriander, fennel, mustard seeds (total of 1TBS) and 1/2 tsp. turmeric in 1-2 TBS ghee or sesame oil for a few minutes until slightly toasted and the aroma fills your kitchen. Add one chopped onion, ~1 inch fresh ginger root and a few garlic cloves. Sauté about 10 min, until onion is soft. Add 1 1/2 cups veggie broth or water and 1 1/2 cups of coconut milk. Add fresh veggie; a few carrots, broccoli, peppers, turnips, and any other roots you like. 5-10 min later add your greens: collards, spinach, kale, brussel sprouts… (any or all of the above). You can add garbanzo beans or tempeh for protein. You can add a ¼-1/2 tsp. curry paste if you like it spicy. Garnish with fresh cilantro and tomato. Serve over rice.
6 cups of water, 1-2 TBS grated fresh ginger, 2 cinnamon stix, 6 cardamom pods, 1tsp ground cardamom, ½ tsp. black pepper corns, 1TBS fennel, 2 tsp. licorice root(opt), 1 tsp. ground cinnamon, ½ tsp. allspice or nutmeg, ½ tsp. cloves.
Add all ingredients to a large pot. Bring to a boil and then cook on low for 1-6 hrs. The longer it cooks the stronger the concentrate. Strain and store in fridge for up to 1 week.
To serve: add ½ mug of concentrate to ½ mug of milk (dairy, rice or soy)
optional: add up to 1tsp maple syrup or honey (per mug) to sweeten