Did you ever wonder why we tend to get colds at the beginning of the fall? Both Chinese Medicine and Ayurveda are in agreement that the seasonal change that happens this time of year is a vulnerable time for the body. This is known as the time of Earth according to Chinese medicine which is related to our digestion, intentional energy and cultivation of physical energy. In Ayurveda, this transition correlates to a time when the Vata begins to rise in the body. The Vata is responsible for proper functioning of the respiratory, circulatory and digestive systems. So when fall approaches and we are not mindful of the need to change the diet and slow down, we tend to be more vulnerable to catching colds.
The best way to counter this vulnerability is to slow down for a few weeks, open up some space for extra self care like massage, acupuncture, yoga and make things consistent where you can (i.e. eating regularly, sleeping regularly). From a dietary stand point it is a good idea to counter the light, cold foods of summer with moist, heavy and warm foods. What does this all mean? Look at your diet and let go of the raw food, make it your side dish. Add in soups and stews which are grounding and moistening and consider warming everything up, either by cooking or by adding some warming spices like curry, ginger, cumin, cardamom, etc. Flavors that balance the body through the fall are listed below. Try incorporating these foods into your meals and see your digestion strengthen and your energy transform.
SWEET: Grains, root vegetables, yellow and orange vegetables, nuts, seeds, meat, butter, ghee, beans and lentils.
SOUR: Citrus, vinegar, pickled foods, yogurt
SALTY: Sea salt, seaweed
Curried Pilaf with Cilantro, Basil and Pine Nuts
2 cups of basmati rice
1 small onion, diced
1 teaspoons curry powder
¼ cup cilantro, chopped
¼ cup basil or parsley, chopped
Juice from 1 lime
1teaspoon sea salt
¾ cups raisins
2 tablespoons olive oil
3 cups hot water
¼ cup pine nuts or almonds, dry roasted
In a medium pot, heat 2 tablespoons of olive oil over medium heat. Sauté the onion for about 10 minutes to allow it to sweeten in flavor. While the onion is cooking, prepare your basil and cilantro, dry roast your nuts, and turn on your teapot to heat up some water. Once the onions are ready, add in the curry powder, raisins and rice, stirring until everything is coated. Add in 3 cups of hot water, cover the pot and let simmer until the rice is nice and flaky, about 20 minutes. At this point you may add in the cilantro, basil, limejuice and pine nuts. Enjoy this dish on its own or serve it with tofu and vegetables for a well-rounded and delicious meal.
Check back next week for Fall Tea Recipes to get you grounded for the season!
Laura and Beth
Laura Kauffmann and Beth Hooper are Chinese medicine specialists and founders of She Essential Beauty. For more information, visit us on the Home Page.