We can safely say fall is officially in town! And as the leaves start to fall and we can feel the cooler winds, our body changes as well...
It is crazyyyy.... how suddenly before we got our first cold front my body was craving for a warm soup! Like if it already knew to start prepping for the new season.
That got me thinking, this is the whole science behind Ayurveda.
Ayurveda is the ancient science of living in harmony and nature. As the season changes it encourages us to change our diet and lifestyle habits.
There is a season for everything in life, fall is the time to slow down and be in alignment with nature.
How can you put Ayurveda into practice?
1. Eat season produce- Go to your farmers market see what's in season. You will see a lot of butternut squash, peaches and pumpkin. Do you see a similarity of colors in the produce and foliage?
2. Add warming spices - Cinnamon, turmeric, curry, ginger, these are spices act as natural warmers for our bodies, which are important to add in as the weather cools down.
3. Eat more cooked foods (warmer foods)-You may find that your body is craving more soups, baked veggies and roasts already so go with the flow.
4. More than eating specific foods, this is a time to slow down- According to Ayurveda, fall is the season of wind which means there’s more wind in our bodies - gas, bloating and constipation are more common this time of year, especially if you’re still eating your summer salads and smoothies. Breathing, chewing and allowing your body more time to digest.
Helping cook more Ayurveda, sharing this perfect seasonal soup packed with warm spices and foods!
BUTTERNUT SQUASH LENTIL SOUP
Time: 1:30 minutes
2 cups butternut squash
2 cups carrots
2 cups potatoes
2 cups celery
5 diced garlic cloves
1 cup lentils
2 tsp turmeric
2 cups kale
1 cup parsley
2 tsp sea salt
1 tsp black pepper
1 tsp dried basil
1 tsp dried oregano
1/4 cup olive oil
8 cups chicken broth, beef broth or vegetable broth
1. Saute onions and garlic low heat for a minute in olive oil. Then add, butternut squash,carrots, potatoes, celery, lentils. Season with sea salt and pepper, salute for 3-4 minutes.
2. In medium- high heat add broth, the rest of the olive oil, and the rest of the ingredients to season, let it boil.
3. Reduce heat to low, add kale and leave for 1 hour until vegetables are tender.