Watch my video here: Ayurvedic Cooking in Autumn.
With the arrival of autumn, the world around us undergoes a transformation. Leaves change colors and temperatures drop. Did you know that this season offers a unique opportunity to adjust your diet? Recently, I attended the workshop “Ayurvedic Cooking in Autumn” by Silvia de Haas. I’ve also written blogs about “Ayurvedic Cooking in Summer” and “Vegan Cooking with Vedic Cuisine”. These workshops opened my eyes to the power of seasonal eating. In this article, I’d like to share my insights on how Ayurvedic cooking in autumn can contribute to a balanced well-being. Keep reading to discover how you too can benefit from this invaluable knowledge.
The Three Doshas: Vata, Pitta, and Kapha
To cook Ayurvedically, it is essential to have knowledge of the three doshas: Vata, Pitta, and Kapha. Each of these doshas represents different physical and mental characteristics. While most people have a combination of these doshas, one may predominate. Here’s a brief look at each one:
Vata
Vata is associated with the elements of ether and air. Individuals with a dominant Vata are often lightly built, mobile, and creative. They tend to start many projects at once, but completing them can be a challenge. Vata types are always seeking new challenges and may struggle with creating stability in their lives.
Pitta
Pitta is characterized by the element of fire with a small amount of water. People with a dominant Pitta are goal-oriented, competitive, and have a strong focus on achievement. They appreciate structured planning and consider punctuality important. In our Western society, where achievement is highly valued, many aspects are Pitta-oriented.
Kapha
Kapha is comprised of the elements water and earth, making it progressively heavier. Individuals with a dominant Kapha are generally calm, balanced, and exude inner tranquility. They possess a rich emotional inner life, although this may not always be evident outwardly. Kapha types are slow to action, but are known for their patience and stability.
Doshas in Time: A Lifecycle Approach
Different life stages are linked to the predominant dosha. Until puberty, Kapha dominates, which is associated with growth and stability. In puberty, Pitta emerges as it coincides with the period of hormonal change and transformation. After menopause, the Vata phase sets in, representing a time of change and creativity.
Doshas in the Seasons: Autumn as Vata Time
Seasons have a significant impact on our dosha balance. Autumn is characterized as a Vata time, where the air becomes drier and the energy is unpredictable. Leaves fall, temperatures fluctuate, and there is a clear sense of change in the air. During this period, the changing weather conditions can create a sense of restlessness, both in the body and mind. It’s not uncommon for the Vata dosha to become more prominent in many during this time. Fortunately, there are ways to keep yourself warm and focused amidst this stormy season.
Ayurvedic Cooking in Autumn: The Art of Balance
Ayurvedic cooking in autumn is all about grounding and stability. The abundance of root vegetables, celeriac, and pumpkins provides a rich source of nutrients that are perfect for this season. These foods are not only delicious but also help to balance the Vata energy. It’s like a warm embrace for your body and mind, allowing you to brave the cold days and bestow inner warmth upon yourself. By emphasizing warming spices and nourishing ingredients, you bring balance to the turbulent energies of this season. This way, you stay centered amidst the changing autumn times.
The Art of Herbs: More Than Just Flavorings
Herbs play a crucial role in Ayurvedic cuisine, where they are seen as natural remedies for a variety of health issues. Here are some herbs that are central to Ayurvedic cooking in autumn:
- Nigella Seeds: These are often used in the Middle East to make black seed oil, which is used both internally and externally for arthritis and rheumatic treatments.
- Asafoetida (Devil’s Dung): A concentrated herb with a strong flavor. It is used in Vedic cuisine as an alternative to garlic and onions, which are not used due to their potentially disturbing effects.
- Cardamom: These green pods contain black or brown seeds and are often used for their antidepressant properties. Scandinavian countries appreciate cardamom for its dark winter periods.
- Pancha Masala: A spice blend of five spices used as a starter when cooking in oil.
- Garam Masala: A spice base that flavors and warms the meal, perfect for stews and savory dishes.
- Agni Booster: A slice of ginger in a sauce of lime or lemon and a pinch of salt, designed to stimulate digestion.
- Spiced Ghee: Also known as clarified butter, it is considered the ‘gold’ of the kitchen in Ayurveda. It promotes nutrient absorption and helps eliminate waste.
The Menu: A Harmony of Taste and Energy
Agni Booster: Igniting the Digestive Fire
The Agni Booster is a small but powerful addition to our autumn menu. A thin slice of ginger, enveloped in a sauce of lime or lemon, and a pinch of salt, creates a vibrant flavor explosion that kindles digestion. With every bite of this spicy Agni Booster, all stomach juices are activated, preparing your body to embark on the meal.
Carrot Ginger Soup
A warming dish ideal for Vata types with cold hands and feet. The combination of carrot and ginger offers not only a delicious taste but also numerous health benefits.
Pudlas: Savory Chickpea Pancakes
Chickpea pancakes made from chickpea flour. These savory pancakes are versatile and delightful. They incorporate an array of herbs and spices tailored to the dosha balance.
Coriander Raïta: Refreshing and Savory
The Coriander Raïta is a revitalizing addition to our autumn menu. This refreshing yogurt sauce, flavored with fresh coriander, brings out a delightful savory note. The light, creamy texture provides a perfect contrast to the rich flavors of the other dishes. With a touch of lime and a pinch of salt, the raïta adds a rejuvenating acidity that refreshes and balances the palate.
Pumpkin Chutney: A Harmony of Six Flavors
The Pumpkin Chutney is a versatile addition to our menu. It not only adds flavor to your meal but also ensures a harmonious balance of all six tastes, making your dish complete.
Paneer Butter Masala: A Delicious Autumn Dish
Paneer Butter Masala is a delightful autumn dish that highlights the versatility of seasonal vegetables. You can choose from root vegetables like celery root and carrots, or experiment with pumpkin and sweet potatoes. These vegetables are combined with creamy cubes of homemade paneer (fresh cheese), a sauce made from soaked cashews and pureed tomatoes, enriched with ghee (clarified butter). The paneer absorbs the flavors and adds a creamy texture to the dish, making every bite a delight.
Cumin Rice: A Fragrant Side Dish
Cumin Rice is a fragrant and flavorful side dish that complements the autumn menu perfectly. The rice is cooked in water or whey, absorbing all the delicious flavors. Cumin seeds add an earthy note, while cloves and cinnamon sticks introduce a warm, spicy dimension. Ginger brings out a subtle spiciness, while raisins provide a sweet and juicy surprise.
Date-Nut Bonbons with Spices
A sweet treat to conclude the meal. These flavorful delights combine mixed nuts and soft dates with a hint of cocoa and ginger, creating a perfect balance between sweet and spicy. To give the bonbons an extra touch, they are coated with a layer of coconut. This healthy snack is not only a tasty addition to the meal, but also packed with nutrients and energy.
Chai Latte with Oat Milk: A Warm Embrace of Spices
To conclude our Ayurvedic autumn menu, we have a warm Chai Latte made with oat milk. It’s a delightful, warming beverage that combines the rich flavors of cinnamon, cardamom, ginger, and cloves. The creamy texture of the oat milk adds a gentle note to the spicy blend, making every sip a comforting embrace. The Chai Latte provides a cozy, flavorful conclusion to our culinary journey through autumn.
The Cooking Course: An Invitation to Culinary Wisdom
Would you like to experience the art of Ayurvedic cooking firsthand? Enroll in Silvia de Haas’s inspiring cooking course at Ayurvedisch-koken.nl. During this course, you’ll not only learn how to create these delicious dishes, but you’ll also gain in-depth knowledge of Ayurvedic principles and how to apply them in your daily life.
An Enriching Culinary Journey
Ayurvedic cooking in autumn offers not only nourishing and flavorful dishes but also a deeper connection to the seasons and your own body. With the right spices and a good understanding of the doshas, you can find a harmonious balance in your nutrition and well-being. Embark on a culinary exploration in your own kitchen, letting the wisdom of Ayurveda be your guide.
Disclaimer: This blog article is based on the knowledge and experience of the author and is not intended as medical advice. Always consult a qualified professional for health-related concerns.
