My favorite Ayurvedic recipes for the fall season.

It is mid-October and the sun is shining on my desk. But alas, when I step outside to walk my dogs and get my obligatory and beneficial breath of fresh air, I really have to put on my winter coat from now on. The wind is bitter and between the rays of sunshine there are heavy showers.

To celebrate fall I bought a beautiful whole red cabbage this weekend. You know, one of those works of art by nature. Because my kids don't like red cabbage I have to be extra creative to make something tasty with it. 

Red cabbage soup with..

During a retreat weekend years ago I cooked for a whole group of yogis who were ready for a hearty soup after a long session. Although they were not picky and ate what was put in front of them, I did cook in tune with the day and the season. The energy and color of that day was red/purple and so it happened that I made red cabbage soup. I now remember that I added dried plums to the soup for a touch of sweetness, but unfortunately I only found out that they were WITH PIT when the hand blender was already busy pureeing. Nevertheless, it was a super successful soup and I am sharing the recipe with you here, for red cabbage soup with plums without pit. 

Ayurveda food tips in the autumn season

From Ayurveda we use warming and calming herbs in this transition season, because the autumn season is Vata season. The autumn and the beginning of winter, in which it is cold and dry, with a lot of wind, is the period of Vata. To balance the qualities of Vata, you look for the opposite qualities in your food. 

For autumn, choose warming, earthy and moist foods such as roasted root vegetables (pumpkin, carrot and sweet potato) and stews. 

On your plate you prefer a warm, firm and deeply colored broth!

These fall recipes are healthy, nutritious, cheap and easy to make. The portions are for a large pot of soup or stew and therefore very suitable to eat from for several days or to freeze. Freshly cooked meals are preferred. By adding a fresh ingredient to your meal from yesterday or from the freezer you bring this back into balance. 

Recipe 1 - Red Cabbage Soup 

• 1 whole red cabbage, chopped (does not have to be very fine, the soup will be pureed)
• 1 sweet potato, cubed
• 2 onions, finely chopped
• 3 cloves of garlic, very finely chopped or grated
• 2 cm ginger, grated
• 1 red pepper, finely chopped
• 200 grams pitted dried plums (or other dried fruit)
• Herbs: Cumin, coriander, mustard seeds, pul biber (sweet dried pepper), salt, pepper

Preparation:

Fry onion, garlic, ginger, onion do not brown. Add finely chopped pepper and the herbs, generous amounts. Do not add salt yet. Stir for 2 minutes.

Then add sweet potato cubes and finely chopped red cabbage and 1.5 liters of boiled water.

Let it simmer for about half an hour, taste when the cabbage is done. Then add plenty of salt and freshly ground pepper, keep tasting. Puree the soup. 

Serve with crème fraiche or coconut milk and roasted pumpkin seeds. 

Recipe 2 - Simplest Dahl

In India, dal is the name for both lentils and dishes with lentils. This dish is flavorful and creamy (and becomes even more so with butter or oil). Besides as a hot dish, you can also serve this dal at room temperature or even cold, to spread on toasted pita bread.  You can also make a soup from this stew, add some extra water, salt and pepper to taste.

• 400 grams red lentils, washed and trimmed
• 4 cm grated ginger

• 5 cloves of garlic, pressed
• 8 cardamom pods
• 2 tablespoons mustard seeds
• 2 cloves
• 2 tsp crushed black peppercorns (crush in a mortar)
• 2 dried chili peppers (grind finely in a mortar)
• Salty 
• Butter or ghee
• Finely chopped coriander, garnish

Preparation:

Place the lentils, ginger, garlic, cardamom, mustard seeds, cloves, peppercorns and chilli pepper in a pan and cover everything with about 1 knuckle of water. Bring to the boil and simmer gently for 20-30 minutes. Add the salt when the lentils are soft (after about 15 minutes). 

Remove the cloves and cardamom pods. Stir in some butter or ghee. Taste the lentils and add salt and pepper to taste. 

Recipe 3 - Golden Milk.

a creamy soft and sweet drink that you can drink as a replacement for tea, coffee or chocolate milk. I often drink it when I have given yoga lessons in the evening. I often feel hungry then but it is really too late to eat. This drink makes me feel full and is nutritious because of the herbs. Brush your teeth well!

You can find the recipe for Golden Milk with turmeric here.

Did you make a recipe? Or do you have a favorite fall recipe you want to share with me? Let me know in the comments!