A Recipe for Autumn

JGomez — Thu, 28 Oct 2010 16:08:27 +0000

We’re well into autumn, the season of Vata, when we generally may have issues letting go at all levels. For example, are you feeling stuck on a physical and emotional level at the moment – with how to move forward at work, at home. With the large intestine being the seat of Vata, I often get clients contacting me with more issues of digestive problems in that area at this time of the year. We may feel a bit more sensitive than usual, and want to get involved in many activities but lack the energy.

There is a block which needs to be removed before you can go forward. What has this got to do with nutritional therapy?

Autumn is the 2nd opportunity in the year, after Spring,that we have for doing detox work. Obviously it shouldn’t be as deep as Spring work since the body does not have the same amount of energy to support it. Any detox work done in autumn should be seen instead as a chance to prepare our bodies for the winter to make sure we stay healthy and vibrant during this period.

However, many of us find that at this time we get colds or flu or other ailments which may drain our bodies of energy because they are not managed adequately.

One of my most popular techniques to suggest at this time of the year is to do neti. However, I know there are many people who are not so keen on the idea as I am. Are you one of them?

So for non-neti (and even neti) lovers, let me share one of favourite seasonal recipes. Not only should it get those digestive juices going and clear out your sinuses but you’ll also be bringing more fluid and warmth into your diet at a time of the year when dryness and cold prevail.
Enjoy this tasty detox recipe for the autumn!

Spicy pumpkin soup ( for 4 generous starter portions)

Ingredients:3 tbsps olive oil & sesame oil (half and half)
500g pumpkin (diced)
½ tsp cumin seeds
Salt to taste
¼ tsp chilli powder
½ tsp curry powder
½ tsp turmeric
1 generous tbsp fresh ginger (peeled and chopped)
small bunch of fresh parsley (finely chopped)

Method:
Heat the oil in a pot. Test the heat of the oil by dropping in one cumin seed. If the oil sizzles it is hot enough to add the remainder of the seeds. Fry until brown.
Add the diced pumpkin to the pot and mix well.
Add salt and chilli powder, mix well and leave to cook for a minute.
Add enough hot water to cover the pumpkin completely and stir well.
Add the curry powder, turmeric and fresh ginger and stir well.
Leave to simmer for approx. 20 – 30 minutes.
(optional) Pour the mixture into a liquidizer and blend for 30 seconds.
Sprinkle on the chopped parsley just before serving.

What’s next?

Go out and get the ingredients for the recipe.
Make it part of your gentle detox schedule for this season.
Feel free to share your feedback with me, including photos!

Fancy some more delicious simple recipes for autumn? Grab a copy of my “Recipes for Autumn” booklet for easy preparation and digestion during your gentle detox this season.

A couple of my favourite cookbooks

JGomez — Sat, 27 Jun 2009 22:17:28 +0000

Let’s start with The Hare Krishna Book of Vegetarian Cooking. I love this recipe book because of its philosophical introduction, its simple explanations and the delicious pictures, all of which have inspired me to produce my own culinary creations.

Finally, Ayurvedic Cooking for Self Healing (2nd Edition), a recipe book and a reference work rolled into one. It has lots of recipe ideas for you whether you’re starting out or have years of experience.

What do you think of the recipes in these books? Feel free to share your comments below.

Vegetarian Balance » CookBooks

A Recipe for Autumn

A couple of my favourite cookbooks