Cumin, ginger, turmeric and black pepper are the basic spices you must include for flavour and digestion. Fennel and coriander – more summery spices – are optional.

Also go for any seasonal vegetables you have available and to add a handful of your favourite pasta for a one-pot meal.

Here is the basic soup recipe I shared with her. – Enjoy!

Split pea/lentil soup -for 2 people
100 grs mung dahl/red lentils
300 g seasonal vegetables
½ tsp cumin seeds
½ tsp fennel seeds
½ tsp coriander seeds
¼ tsp turmeric
¼ tsp ground black pepper
1 tsp ginger cut into small pieces.
3 tsp (in total) olive oil and sesame oil, coconut oil
salt – to taste

1. Wash and drain the mung dahl/ red lentils until the water is clear.
2. Put in a large pot with at least three times the amount of water to dahl/lentils.
3. Bring to the boil and leave on a rolling boil for 10-15 minutes (until a lentil crushes easily between your fingers)
4. Put the oil in a pan.
5. Sauté the spices (seeds) in the wok.
6. Add the ginger and after a minute the turmeric and black pepper.
7. Add the spice mix, the vegetables and optionally a handful of pasta to the softening lentils.
8. Leave to simmer for 10 minutes

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

One person who tasted the potato and nettle curry told me that she appreciated the high level of energy she felt was in the dish due to the freshness of the nettles.

The nettle is the plant that contains the highest amount of protein of all green plants. It also has a high level of minerals, especially iron, and vitamins, especially Vitamin C. It’s true that you cannot easily buy nettles but it is an easy plant to recognise with opposing leaves that have a jagged edge and a sting you cannot miss! Fortunately, once you cook them the sting goes. So, how about  organising a plant picking session with friends to find some and to make the most of the wealth and richness that Nature offers us. (If you have a garden you may find you don’t need to go far!)

Here’s the recipe. – Enjoy!

Potato and nettle curry (for 2 people)
a potato (cut into small cubes)
200 g nettles (well washed)
½ tsp fenugreek seeds
½ tsp cumin seeds
½ tsp coriander seeds
¼ tsp turmeric
¼ tsp ground black pepper
1 tsp ginger cut into small pieces
2 tsp olive oil and sesame oil
salt – to taste

1. Put the oil in a wok.
2. Sauté the spices (seeds) in the wok.
3. Add the ginger and after a minute the turmeric and black pepper.
4. Add the potato and mix well.
5. Let everything cook until it all starts break up.
6. Put the nettles in the wok and mix.
7. Leave to simmer for 5-10 minutes.
8. Serve and savour with, for example, basmatic rice.

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?

1. Go out and get the ingredients for the recipe.
2. Make it part of your gentle detox schedule for this season.
3. 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.

Yogurt  and fruit are certainly healthy foods but even healthier separately. Fruit is best eaten away from meals or before a meal (if your digestive capacity is good) because it digests more quickly than other foods. Also, according to Ayurveda  it’s best to eat yogurt at lunch or latest by early afternoon. This is a good way to keep your digestive system happy.

So, what did she reply to my question about her normal breakfast?
Usually I actually have carbs..so cereal, milk and blueberries right now.  Sometimes I get on a peanut butter kick!

Let me share my response to her with you as I’m sure she’s not alone.
There’s nothing wrong with carbs. It would just be better to eat the blueberries separately, say as a mid-morning snack (for the reasons mentioned above). Also you may be lactose intolerant (many people are) so trying a plant-based milk if you’re not already could help improve digestion. Try my easy recipe for freshly-made almond milk  .

Finally what type of cereal do you have? Is it wheat-based? Many people have an intolerance to wheat so you might like to try switching to oatmeal or another non-wheat based cereal.
Peanut butter is fine – as long as you’re not allergic to peanuts, you have it occasionally and in moderation, and it’s organic  and has no hidden extras (read labels carefully).

She was happy for me to share our exchange with you so that you could benefit from the breakfast tips to start your day and I’m happy to carry on the discussion with you. So, feel free to  share your comments below.

Turmeric has a heating action on the body but it also cleans the blood and stimulates the formation of new blood tissue. It is good for hyperacidity and helps heal stomach ulcers.

This root spice probably came from Indonesia and Malaysia where it has been consumed for thousands of years. Arab traders then brought it to Europe.

It is sold in powder form after being cooked and dryed. With the balancing effect it has on all, turmeric enhances digestion, especially of proteins, and increases the metabolism. Black pepper improves turmeric’s action to help it pass through the intestinal wall and thus be much easier to assimilate into the body.

Advice in Ayurveda

In Ayurveda, it has long been know that turmeric has many healing properties which include antiseptic, antibiotic and anti-inflammatory especially for arthritis and skin disorders. It is pungent and bitter in taste and can ease liver and stomach complaints and improve intestinal flora. A pinch of turmeric is also said to make it easier to digest milk.

Tip: Once you have bought turmeric it’s best to store it in the dark.

Recipe Time!

- Simple kitcharee (or rice & lentils)

(adapted from my book “Plans for dinner?”)

Serves 4 (as side dish)

100 grams basmati rice
100 grams red lentils
pinch salt
water (2x the amount of rice and lentils)
1/4 teaspoon turmeric

1. Wash the rice and the lentils until the water is clear (at least 4 times).
2. Put the rice, lentils, salt, turmeric and water into a pot and stir well.
3. Bring everything to the boil and keep boiling for 5 minutes.
4. Lower the heat and simmer for 10 minutes.
5. Cover, turn off the heat and leave to rest.
6. Serve with sautéed vegetables or salad for a simple meal.

What next?
1. Enjoy this dish and share your experiences with us below.

This is good news with the heat wave we’re experiencing, when all we may want to do is to chill out.

Almond milk is sweet, lactose free and easy to make.

Here’s my recipe for this satisfying and nourishing drink, which is ideal for a quick breakfast.

Ingredients
4 dates (pitted)
20 almonds (approx. 25 grms)
Pinch of cardamom powder
Cup of water
1. Soak the dried fruit and the almonds in water in separate bowls overnight.
2. In the morning remove the skins from the almonds.
3. Put them along with the dates into a blender. Blend for about 30 seconds.
4. Pour into a glass and add the cardamom powder.
5. Stir and serve.

Enjoy!

This recipe is taken from my refreshing summer recipes booklet.

So what did you think of the recipe? How else are you staying cool this summer?  Feel free to share your comments below.