 Autumn always feels like a storm, powerful and graceful. Its wind can give us clarity or make us lost and confused in thousands of useless and stressful thoughts. And it invariably changing, day by day, hours by hours. One of the crazy power of Vata and its Air element. Everything is moving, shifting, never resting, making us energy less and tired. At fall, all nature is in transition to prepare for the winter. The days become shorter. The bright light that uses to shine into the sky during the summer is now returning to the ground, in the glowing leaves of the trees that litter the ground like a brick road to another OZ country. Associated with the teasing wind, the climate plays tricks, alternating hot and cold days, rain and fine weather. An instability in the image of our mental agitation. As temperatures diminish, our gaze shifts to the earth that stored the summer heat; it is the season for harvesting apples, walnuts, hazelnuts, chestnuts, mushrooms, squashes ... The attention is directed towards inside in conscious reflections, like internal lights to help us to leave behind what does not serve us anymore and to set new goals. By these attributes (cold, dry, light, changing ...), autumn is the classic vata season, governed by the energy of change. However, depending on our geography situation, the dry and changing qualities of vata may also have appeared earlier in the summer. In the early autumn, the vata accumulates and is provoked causing typical imbalances such as: constipation, joint pain, gas, sciatica, dry skin, emotional instability ... As the wind is good at reviving the flames, Pitta accumulated from summer may also come out at this time in the form of skin problems or migraines. End of Autumn, it will be the turn of the Kapha to accumulate. The organs to be regulated at this season are the colon, the ears, the skin, the joints, the lungs.  5 Good Ayurvedic reflexes for fall 1. Detox at the beginning of the season
Ideal period to refocus after the summer holidays, fall is time to clean our excretory organs to prepare for the winter. How? With a mono-diet. However, beware of extremes which increase vata! 3 days are enough! But it takes as much time before and after to slowly rehabilitate the body to heavier foods. Best: promote a simple diet based on cooked and spiced bitter vegetables (soup or steamed sautés), grape / cooked apples / cooked pears, or kichadi (Indian dish mixing cereals, legumes, vegetables and spices). Reduce step by step all heavy food 3 days before (incl meat, dairies, gluten, nuts, sweets...) and re-introduce them slowly over 3/4 days after the detox. 2. Support healthy digestion and elimination It is the moment to help our transit to avoid the disagreements not so glamorous (gas, bloating, cramps, gurgling ...) of an increased Vata. For that, we use spices. The best for vata are heating, digestive and carminatives such as: cumin, fennel, cardamom, coriander, sage, rosemary, curry, cinnamon, ginger.... Most of the spices being fat soluble, they must first be first fried in a little bit of oil to make them active. With the drop of temperature that decreases blood flow, our dear colon is slower. It is then subject to frequent imbalances alternating constipation and diarrhea. For constipation, we prefer demulcent herbs (mallow, marshmallow roots, lemon balm ...) in the evening or some triphala at night; for diarrhea, tisanes with astringent plants (strawberry, alchemille, agrimony ...). 3. Focus on heavier foods with sweet, sour and salty flavors Nutritious foods, fleshier with a soupy texture seem attractive. Their anabolic actions reconstruct the diminished tissues after the summer (especially the skin which is super important to nourrish to isolate from the winter cold). The sour, salty and sweet flavors are heavy and softening to anchor and moisturize the agitated air element. Salty counteracts dryness by helping to preserve liquids. Sour has an emollient action that induces the secretion of digestive juices. Beware of the excess of sour and fermented flavors which may provoke Pitta! FRUITS More: Apples (Sweet), Apricots, Avocados, Coconuts, Dates, figs, Grapes, Green and yellow lemons, Mangoes, Oranges, Pineapples, Plums, Quinces, Tamarind, Tangerines, Clementines, Pears Less: Sour Apples, Bananas, Berries, Cherries, Grapefruits, Kiwis, Papayas, Peaches, Pomegranates, Strawberries, Watermelons VEGETABLES More: Artichokes, Asparagus, BokChoy, Cooked carrots, Green beans, Watercress, Gombos, Parsnips, Rutabagas, Courgettes, Sweet potatoes, Winter squash Less: Mushrooms, Jerusalem artichokes, Choufleur, Tomatoes, Turnips, Eggplants, Carrots , Cabbages, Radishes CEREALS & LEGUMES More: Brown Rice Short Rice Oats Wheat Quinoa Barley Azukis Beans Mungo Urad Dhals Chickpeas Lentils Less: Rye Millet Buckwheat Amaranth Rice Long Bulgur Beans (all) Peas broken DAIRY More: Unsalted butter, Cow's milk, Goat's milk, Ghee, Yoghurts, Fresh cheeses Less: Anything that is too cold, salty or fermented: aged cheese, cream, salted butter, ice-cream HERBES & SPICES More: Cinnamon, Cumin, Ginger, Cardamom, Curcuma, Garlic, Oregano, Paprika, Parsley, Anise, Coriander, Mustard, Asafoetida, Saffron, Clove, Fennel, Mint, Dill Less: Excess of pungent and heating! Cayenne pepper, Raw garlic, Mace, Marjoram, Raw onions, very strong curry OILSEEDS More: Grated coconut, white sesame, Toasted sunflower seeds, Poppy seeds, Blanched almonds Less: Cashew Too much oilseed will be too dense to digest at this season, a source of indigestion and toxins. 4. Boost circulation At fall, our skin loses much of its luster. Indeed, due to the vasoconstriction, the vitality of the skin decreases. When the temperature drops, our body protects itself against heat loss by reducing blood flow to the skin, arms and legs. The trees experience something similar: when the weather becomes cold, they draw their sap in their heart, their roots. This is why it is so good to consume roots in the autumn: tubers in our plates and roots in our herbal teas! Some advices: Massage the whole body with heating and tonic oils (sesame oil, essential oils of cypress / basil / tarragon / cinnamon) before showering in the evening, then shower with hot water. Drink hot lemon ginger honey in the morning. Add a pinch of turmeric in the dishes to keep the circulation. 5. Take care of your joints In the fall, joint pain tends to come out. In Ayurveda, the bones are directly related to the colon. The best thing is to massage the painful zone with vegetal oil and chamomile and camphor essential oils. To calm the vata, you should limit alcohol and caffeine and drink anti-inflammatory herbal tea such as white willow bark. Birch bark, blackcurrant leaves, chamomile matricaria ... It is also important to eat more minerals by adding nettle gomasio (it is a delicious topping!).
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 Today, we are going to be unconventional… On a Valentine day, as food bloggers, we are supposed to present some lovely meltingly chocolate cake or a fancy appetizer that puts you in a romantic mood. But it doesn’t really feel like it. Right now, we are not looking for more candies and cakes but for some simple, tasty and regenerative food. A new approach to friendship and love? The good news is the recipe that follows will probably be more useful to you than some glamorous Red Velvet Vanilla Cupcakes with a Poppy Frosting J Inspiration for today’s recipe comes from the type of lunch Eloïse and I usually have during our working days. Every Wednesday, we meet to create new recipes. The day starts at the Edgar Quinet market where we can find very good quality products, sometimes organic, very often from the region. There, among fresh fruits and vegetables, we find inspiration for new savory and healthy recipes. Even if we like proposing easy recipes, food blogging requires creativity, sense of esthetics and originality. But what about unpretentious and genuine food? This week, we decided to ignore rules J. Therefore, we are suggesting you a meal that we would typically eat in our day-to-day lives. A meal made of seasonal and affordable vegetables. But still, it is very poetic to us! This bowl is made of beautiful Swiss chards cooked with ras-al-hanout, Moroccan style carrots (chermoula) and a delicious raïta sauce. Roasted sunflowers give this bowl a crunchy and tasty touch!  February Veggie Bowl |
 | Vegan Mont-Blanc |
Preparing the biscuit
In a dry pan, toast the tiger-nut flour for a few minutes, until it exhales its flavors. Let it cool.
Soak the flax seeds in 15 cl hot water and mix.
In a food processor, pour the flour and the flax seed mixture. Add the dates. Mix.
Preheat the oven 180°C / 350°F. Spread the dough on a baking sheet lined with parchment paper, 1-2 cm thick. Cook for 10 minutes.
Preparing the tangerine cream
In a saucepan, mix the agar-agar in 10 cl water. Whisk for 2 minutes after boiling. Let cool.
In a blender, mix the silky tofu to obtain a fluid texture. Add the tangerine zest and the water with agar-agar. Blend.
Dressage
Break the cookie in small pieces with hands. Put some in the bottom of a ramekin. Add some tangerine cream and put in the fridge for 2 hours, to let the cream harden.
Then, add the chestnut cream at your convenience. Enjoy
In a dry pan, toast the tiger-nut flour for a few minutes, until it exhales its flavors. Let it cool.
Soak the flax seeds in 15 cl hot water and mix.
In a food processor, pour the flour and the flax seed mixture. Add the dates. Mix.
Preheat the oven 180°C / 350°F. Spread the dough on a baking sheet lined with parchment paper, 1-2 cm thick. Cook for 10 minutes.
Preparing the tangerine cream
In a saucepan, mix the agar-agar in 10 cl water. Whisk for 2 minutes after boiling. Let cool.
In a blender, mix the silky tofu to obtain a fluid texture. Add the tangerine zest and the water with agar-agar. Blend.
Dressage
Break the cookie in small pieces with hands. Put some in the bottom of a ramekin. Add some tangerine cream and put in the fridge for 2 hours, to let the cream harden.
Then, add the chestnut cream at your convenience. Enjoy
What Ayurveda has to say about it?
How to prepare tasty, playful and festive desserts which stay digestible for these festivities? Christmas and New Year are gathering with family and friends. Wonderful dinners but generally difficult to digest. Especially when you get to desserts while you are already full from the starters.
This is a point on which Ayurveda can help us. How to prepare desserts that do not make our digestion collapse?
From a purely Ayurvedic perspective, sweet should generally be consumed before the meal because it is the heaviest foods (except meat) to digest and should therefore mobilize our metabolic activity in the first place. However, it seems difficult to implement for these dinners, at the risk of despair grandparents or trigger an earthquake in Christmas traditions (we do not want to spoil the dinner).
So we thought about a solution to this. We chose to create a trio, in a jar on three levels, to fill our cravings for sweets and ease our digestion, by marrying the flavors and limiting the quantities (there are always too many desserts!).
The flavors of this dessert are seasonal: chestnuts, tangerines, nuts ... According to Ayurveda, seasonal products help us to balance as they reflect the normal cycle of nature and the world of which we are part.
The biscuits which form the 1st level of the jar are light and digestible (although nourishing) without eggs (flax seeds are used as binder), and contain only natural sugar (dates).
The cream is made from silken tofu, which is also very light, cooling and smooth. Slightly sweetened with rapadura sugar to let rise the aroma and the qualities of tangerine, digestive, nervine, antioxidant...
The chestnut cream on top is the densest layer. Its rich and sweet flavor marries perfectly with the clementine and the nut of the lower layers. Its sticky quality is perfectly combined with the softness of the cream and the crunchiness of the biscuits.
As my teacher says, Ayurveda is the science of indulgence. It is never extreme. Its nutrition focuses on the individual but also and above all on the awareness on the act of eating itself and on the notion of pleasure. These celebrations are certainly the opportunity to eat but mostly it is an opportunity to come together, perhaps to cook together (this food has the best taste and best virtues), talking and eating. These meals give us the opportunity to fully savor delicious food in the company of loved ones. This will definitely help our digestion! Because the setting also plays a key role in the assimilation and digestion of food.
This recipe was created with Majda from Bread & Olive.
Bon appétit & happy holidays!
This is a point on which Ayurveda can help us. How to prepare desserts that do not make our digestion collapse?
From a purely Ayurvedic perspective, sweet should generally be consumed before the meal because it is the heaviest foods (except meat) to digest and should therefore mobilize our metabolic activity in the first place. However, it seems difficult to implement for these dinners, at the risk of despair grandparents or trigger an earthquake in Christmas traditions (we do not want to spoil the dinner).
So we thought about a solution to this. We chose to create a trio, in a jar on three levels, to fill our cravings for sweets and ease our digestion, by marrying the flavors and limiting the quantities (there are always too many desserts!).
The flavors of this dessert are seasonal: chestnuts, tangerines, nuts ... According to Ayurveda, seasonal products help us to balance as they reflect the normal cycle of nature and the world of which we are part.
The biscuits which form the 1st level of the jar are light and digestible (although nourishing) without eggs (flax seeds are used as binder), and contain only natural sugar (dates).
The cream is made from silken tofu, which is also very light, cooling and smooth. Slightly sweetened with rapadura sugar to let rise the aroma and the qualities of tangerine, digestive, nervine, antioxidant...
The chestnut cream on top is the densest layer. Its rich and sweet flavor marries perfectly with the clementine and the nut of the lower layers. Its sticky quality is perfectly combined with the softness of the cream and the crunchiness of the biscuits.
As my teacher says, Ayurveda is the science of indulgence. It is never extreme. Its nutrition focuses on the individual but also and above all on the awareness on the act of eating itself and on the notion of pleasure. These celebrations are certainly the opportunity to eat but mostly it is an opportunity to come together, perhaps to cook together (this food has the best taste and best virtues), talking and eating. These meals give us the opportunity to fully savor delicious food in the company of loved ones. This will definitely help our digestion! Because the setting also plays a key role in the assimilation and digestion of food.
This recipe was created with Majda from Bread & Olive.
Bon appétit & happy holidays!
These last days, after the tragic events that happened in Paris, Majda and I felt the need to gather and cook together. Cooking and sharing are the values we take refuge in when we face violence, hate and despair. So the day after the attacks, we met and cooked a couscous. A meal of comfort and gathering, a meal to heal the wounds and calm the pain. It’s not a coincidence that couscous is served in funerals in the Maghreb countries. It is also the meal that follows the Friday prayer. Comfort and communion…
This is why we decided to organize a vegetarian couscous dinner to gather people willing to discover new ways to eat, share and dialogue. Food is a beautiful way to discover other cultures and way of lives, and to start to dialogue with them. (You will find below the details of this event, you are very welcome to join.)
But in these difficult times, we also need poetry. Therefore, this fall flower salad is very welcome! No doubt that this colorful mix of flavors, sweet and sour, raw and cooked, is our favorite salad of the season.
We are sure that the sweetness of apple, the softness of squash, the crunchiness of toasted sunflower seeds won’t leave you indifferent.
This is why we decided to organize a vegetarian couscous dinner to gather people willing to discover new ways to eat, share and dialogue. Food is a beautiful way to discover other cultures and way of lives, and to start to dialogue with them. (You will find below the details of this event, you are very welcome to join.)
But in these difficult times, we also need poetry. Therefore, this fall flower salad is very welcome! No doubt that this colorful mix of flavors, sweet and sour, raw and cooked, is our favorite salad of the season.
We are sure that the sweetness of apple, the softness of squash, the crunchiness of toasted sunflower seeds won’t leave you indifferent.
“Fall Flower” Salad
Serves 4
| 150 g spinach leaves 1 small pumpkin (approx. 1 kilo/ 2 pounds), diced 1 avocado, crescent shaped sliced 2 apples, peeled and crescent shaped sliced 1 tsp ghee 2 tbsp olive oil 1 handful sunflower seeds 1 sprig of rosemary 1 tsp cinnamon ½ tsp ginger Salt | Pre-heat the oven 180°C. Pour the squash on a tray and gently oil. Cook for 25 minutes. In a saucepan, heat the ghee. Add the apples and ½ tsp cinnamon; cover with a little water. Cook for about 10 minutes. In a pan, toast the sunflower seeds with cinnamon and rosemary for 5 minutes. Remove the squash, apples and sunflower seeds from fire and let cool. Arrange the spinach leaves on a plate. Lay the other ingredients at your convenience. Drizzle with olive oil. |
Why this recipe?
Ayurveda and salad ... a long story! According to Ayurveda, everything can be good but it depends for whom, when and how it is prepared. From an ayurvedic perspective, raw food is rather recommended for Pitta individuals, in summer and rather at noon. It is difficult to digest for Vatas because its qualities are very similar: light, crispy, airy, dry, cold, sometimes dense and rich (oils, seeds, nuts). It slows the digestive system of Kaphas, which is already as fast as a turtle, because it shares the same identical qualities: dense, slow (to digest because not cooked), rich and especially cold. To summarize, nothing to help digestion! Therefore a salad with raw and cooked ingredients is really better for everyone J
On a bed of raw spinach, we chose ingredients that balance Vata (which tends to be higher during fall). Baked food, hot, tender, rich and digestible: pumpkin, apple, avocado and sunflower seeds.
On a bed of raw spinach, we chose ingredients that balance Vata (which tends to be higher during fall). Baked food, hot, tender, rich and digestible: pumpkin, apple, avocado and sunflower seeds.
| Squash V ↓P ↓K ↑ (decreases Vata and Pitta, Kapha increases)
| Apple V↓ ↑ P ↓ K↓
|
 | Vegetarian Couscous Dinner Friday 27 November, 7 pm – 10 pm Paris 18ème – Métro Château Rouge (adress details provided after booking) https://www.facebook.com/events/1676846655870928/ This will be an opportunity to meet people, share a comforting meal and talk about non-violence ("ahimsa") in our relationship with others, food and ourselves. Namasté Participation fee: 10€ /person Booking: eloise.ayurveda@gmail.com |
This is the story of an encounter… between two passionate girls. Passionate about yoga, cooking, and traveling… Such a meeting could only happen in Bali, an island of discovery, exchange and surprises! As a matter of fact, none of us could have imagined that such a creative and joyful collaboration would be born one year and a half later…
When we met in Bali, in April 2014, during a yoga immersion, Majda and I were seeking for a new impulsion and inspiration in our lives. And the Island of the Gods was just the right place to be for that… With a former career in business and management, and after having spent some years in international companies, we both decided to go towards a more balanced lifestyle and search for our wellbeing. In Bali, our choices were confirmed, and new aspirations were born. After this travel, Majda decided to launch Bread & Olives –lien, and I followed a special program in Ayurveda (traditional Indian medicine) – Lien Hypertext sur blog HelloAyurveda.
One year and a half later, we met again in Paris, and so much progress has been made! A common work on cooking seemed obvious. We both like simple and generous cooking, and we see food as an essential element for wellbeing. So we naturally decided to unite our energies and inspirations to offer you ‘fusion’ recipes: Mediterranean and ayurvedic, healthy and delicious, simple and creative, and always vegetarian!
For us, local and ayurvedic food is above all about respecting products that nature offers at a certain time and the cycle of seasons. This is why we’ve decided to start this collaboration with a special recipe to help you handle the change of season with this rough beginning of autumn J
Ayurveda states that the macrocosm reflects in the microcosm and therefore influences directly our metabolism. So it recommends a seasonal life-style. It means we have to understand the characteristics of each season and adopt a special routine and diet accordingly. Every season has specific attributes and obeys to certain energies.
When we met in Bali, in April 2014, during a yoga immersion, Majda and I were seeking for a new impulsion and inspiration in our lives. And the Island of the Gods was just the right place to be for that… With a former career in business and management, and after having spent some years in international companies, we both decided to go towards a more balanced lifestyle and search for our wellbeing. In Bali, our choices were confirmed, and new aspirations were born. After this travel, Majda decided to launch Bread & Olives –lien, and I followed a special program in Ayurveda (traditional Indian medicine) – Lien Hypertext sur blog HelloAyurveda.
One year and a half later, we met again in Paris, and so much progress has been made! A common work on cooking seemed obvious. We both like simple and generous cooking, and we see food as an essential element for wellbeing. So we naturally decided to unite our energies and inspirations to offer you ‘fusion’ recipes: Mediterranean and ayurvedic, healthy and delicious, simple and creative, and always vegetarian!
For us, local and ayurvedic food is above all about respecting products that nature offers at a certain time and the cycle of seasons. This is why we’ve decided to start this collaboration with a special recipe to help you handle the change of season with this rough beginning of autumn J
Ayurveda states that the macrocosm reflects in the microcosm and therefore influences directly our metabolism. So it recommends a seasonal life-style. It means we have to understand the characteristics of each season and adopt a special routine and diet accordingly. Every season has specific attributes and obeys to certain energies.
Autumn is generally described in Ayurveda as dry, light, humid, rough, changing and windy. All these attributes are those of Vata, one of the 3 doshas - these fundamental energies that governs psychic and physical functions in the body. Vata is therefore in excess during autumn.
An increase in Vata can lead to different disorders: stress, insomnia, fatigue, gas, constipation, joint pain, sciatic, irregular appetite, loss of memory, feeling of loneliness…
Since Ayurveda aims to find balance between the different doshas, it will therefore looks for reducing Vata influence during the fall, through a specific diet and habits.
We choose to present you a generous, savory and unique recipe, specially conceived to reduce our Vata that is going out of control at the momentJ. So we were looking for attributes that are the opposite of those of autumn: oily, warm, liquid, heavy (nutritious), soft and stable. In other words, digest, energizing, nutritive, rich and generous ingredients!
To do so, there is no better way than going to the market and start from seasonal products! When they are well combined and seasoned, these products are our best allies to struggle against fall disorders and bring us back to balance.
This squash and lentil soup will bring your body the softness it is craving for. And the candied ginger cream will give you this energy boost we all need at this moment!
An increase in Vata can lead to different disorders: stress, insomnia, fatigue, gas, constipation, joint pain, sciatic, irregular appetite, loss of memory, feeling of loneliness…
Since Ayurveda aims to find balance between the different doshas, it will therefore looks for reducing Vata influence during the fall, through a specific diet and habits.
We choose to present you a generous, savory and unique recipe, specially conceived to reduce our Vata that is going out of control at the momentJ. So we were looking for attributes that are the opposite of those of autumn: oily, warm, liquid, heavy (nutritious), soft and stable. In other words, digest, energizing, nutritive, rich and generous ingredients!
To do so, there is no better way than going to the market and start from seasonal products! When they are well combined and seasoned, these products are our best allies to struggle against fall disorders and bring us back to balance.
This squash and lentil soup will bring your body the softness it is craving for. And the candied ginger cream will give you this energy boost we all need at this moment!
Squash Lentil Soup with candied Ginger Cream | Candied ginger cream 125 g silken tofu 50 g candied ginger 1 tbsp hazelnut oil |
Pre-heat the oven 180°C. Put the squash unpeeled, roughly cut, on a baking sheet. Lightly oil with hazelnut oil. Cook for about 40 minutes. Check with a knife if the flesh is tender enough. Remove from oven, let cool and cut in big cubes.
Cook the lentils in big volume of water, with the garlic cloves. Depending on the type of lentils you use, the cooking time will vary between 20 and 30 minutes.
In a cooking pot, heat the ghee with the spices. Add the onion and the leak, and let brown for 5 minutes. Add some water if needed. Pour the squash and the lentils; then cover with lukewarm water little by little. Cook for about 10 minutes over medium heat.
In a food processor, mix the preparation adding some water, until it is the right consistency. The result we are looking for is closer to a purée than the one of a « velouté » or a liquid soup.
To make the ginger cream, mix the ingredients in a blender until you obtain a homogenous consistency.
Serve warm in large bowls. Drizzle with the candied ginger cream.
Cook the lentils in big volume of water, with the garlic cloves. Depending on the type of lentils you use, the cooking time will vary between 20 and 30 minutes.
In a cooking pot, heat the ghee with the spices. Add the onion and the leak, and let brown for 5 minutes. Add some water if needed. Pour the squash and the lentils; then cover with lukewarm water little by little. Cook for about 10 minutes over medium heat.
In a food processor, mix the preparation adding some water, until it is the right consistency. The result we are looking for is closer to a purée than the one of a « velouté » or a liquid soup.
To make the ginger cream, mix the ingredients in a blender until you obtain a homogenous consistency.
Serve warm in large bowls. Drizzle with the candied ginger cream.
What is Ayurveda?
| Ayurveda is the ancient Indian medicine. Literally the "Science of Life", Ayurveda is a global healthcare system which aims at improving not only human health but also its relationship to the cosmos. Its purpose is to cover the wellbeing of the individual, both physical and psychological, and to restore balance. Ayurveda is based on the system of doshas. The doshas are fundamental energies of the body and organizational principles that govern physiological and psychological functions of the body. It is a system based on the 5 elements used to codify the functioning of the body, mind and soul. There are three doshas: Why we chose these ingredients? | In addition to nutrition and herbal medicine, Ayurveda teaches a seasonal rhythm of life called "rutucharya". In Sanskrit, the word "rutu" means time and seasonal movement, "charya" means rhythm or routine life. Each season is dominated by some elements, doshas and attributes that characterize it. Given that the macrocosm reflects in the microcosm, these same characteristics directly affect our metabolism, our organs, our body and our mind. Understanding seasonal components is fundamental in order to adopt the pace of life in harmony with the seasons. |
| Winter squash V↓P↓K↑ (Vatta decreased, Pitta and Kapha increased)
Nature has a wonderful intelligence. So it's not for nothing that squashes abound in the fall. They are there to help balance us! We chose winter squash, lighter than its cousins (butternut, acorn ...) to marry the brown lentils, without making the soup too heavy.
The brown lentils V↑P↓K↓
| Garlic V↓P↓K↓
Cooked onion V↓P↓K↓
The V spices V↓P↓K↓ We chose a trio of ginger, turmeric and fenugreek. These three herbs are very beneficial herbs for vata. Thus combined, they also temper Vata, Pitta and Kapha. All three are heating. They increase metabolism, appetite, digestion, assimilation and absorption. Their catabolic action supports the elimination of toxins and aid digestion problems. They are an allies of choice in the autumn to allow our body to digest the food. Ghee / Clarified butter V↓P↓K↓ Ghee is clarified butter. This action removes casein. Ghee can be used by lactose intolerants. Ghee is used in many cultures of the world and exists under other names as Smen in the Maghreb. In India, it is used in cooking for its sweet flavor, for its resistance to high temperatureq (does not burn easily), its nutritive qualities, as well as a therapeutic remedy. Indeed, there are medicated ghees prepared with many herbs to treat mild or advanced health problems. Hazelnut (oil) V↓P↑K↓
Silken tofu V↓P↓K↓
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