Autumn cooking: autumn foods, guidelines and recipes
Every year, the environment offers some subtle hints that autumn is coming. The air smells different, the wind is stronger and the atmosphere is a little fragile.
Autumn is a time of preparation and change for the future cold weather. It evokes the image of bondage, sitting by the fire, enjoying the warm, soothing meal of the soul.
Autumn also brings the advantage of vata – according to the ayurvedic air element, it has the following characteristics:
There is wind
With so much change happening at this time of year, it’s best to choose a lifestyle choice that encourages a foundation and a warm feeling, especially when it comes to food.
It’s no coincidence that the cravings for sweet, salty, sour and spicy foods increase in the fall. Pumpkin pie, cider and roasted green chilies are the traditional autumn traditions that actually help counteract the erratic effects of the seasons.
When nature experiences her transition to fall, your own internal environment has a similar response.
The skin is dry
An irregular appetite
In the following situations, your mental state will also be affected:
Desire is more carefree, more relaxed
During the fall, ayurveda stressed the importance of integrating substantial warmth and cooked food. On the windy days, eating a hearty, homemade casserole is more satisfying than a cold salad.
Instead, create balance in ayurveda. To stay in balance during the wata season, choose the following foods:
Foods with these traits are cooked, greasy, and nourishing, with high protein and fat content. Of course, this does not allow you to see the green light of any fast food chain. Tonic is an important keyword here – eating food, being active and maintaining a long life.
Find and purchase seasonal foods harvested locally. Nature provides fruits and vegetables to help coordinate our bodies and our environment to soothe our bodies. That’s why pumpkins, pumpkins and potatoes are plentiful in some areas in the autumn. They are perfect examples of seasonal foods that contain the essentials we need for a balanced diet in the fall.
Plan a trip to the farmer’s market or find a grocery store that supports local agriculture and learn what you can buy. When you plan your meals, consider what foods are in season and use them to create your menu.
Check out this seasonal food guide for seasonal foods in your area (U.S. only). You can also try cooking with these fall favorites:
Remember, you don’t have to be a seasoned chef to bring life to your diet. The free use of herbs and spices as flavor and health promoters can turn dull food into celebratory taste buds. Try using popular herbs and spices, such as:
Italian herb mixture
Lack of time? Cook stews and other recipes throughout the day or throughout the night using a slow cooker. Add quinoa and other cooked grains, make a good base, and match the steamed or grilled vegetables with beans. Roasted vegetables are a simple way to “go” and prepare combinations of spices and oils.
Since warm soups and stews usually require broth, try making your own soup by freezing the uneaten vegetables you chop. When you have a full bag, make a delicious homemade broth.
Keep things simple
In the end, there is no strict rule for autumn cooking. The goal is to develop habits that help you become your own best version. You may have already practiced a lot of this information by instinct or tradition.
This is a time for change and transition, which is a good thing. When you face these changes with a good heart and a strong body, you can overcome the challenge. Eating is an easy thing to control and has a great impact on physical and mental health.
Like warm food and drink
Add heavier and oily food to your diet
Start the day with warm lemonade
Try various herbs and spices
Likes sweet, sour, salty taste
Limit your intake of raw vegetables and cold or cold food
Set and follow normal meal times
Make your plate colorful and attractive
Sit at the table and taste the food
Now, without further introduction, here are five recipes to try this fall…
Hot breakfast cereal
2 cups of oatmeal, uncooked *
4 cups of water
1/2 teaspoon salt, optional
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 cup organic milk, soy milk or nut milk
2 tablespoons maple syrup
* try other cereals such as quinoa, couscous and millet. Cooking time will be different.
Usage: mix oatmeal with salt and water with 2 quart saucepan. (bake the grain until golden, and in a dry frying pan first bring a nutty flavor to the grain.) Boil, reduce heat, simmer. Add the spices and start adding soy milk or rice milk as the mixture begins to thicken. If you need to add more milk to make a thick cream cereal. Let the cereal boil for 5 to 7 minutes. Before serving, add maple syrup. Serve with a stir-fried fruit or fruit syrup.
Potato onion soup
Soup provides a simple way to nourish the body and warm the soul. They can also easily store and reheat multiple meals. Try this recipe on a cool night to enjoy a satisfying soup.
6 medium red or white potatoes, peeled or peeled, cube
1 teaspoon butter or olive oil
2-3 cups chopped leeks or scallions
1/2 teaspoon black pepper
1 teaspoon Bragg liquid amino acid or tamar
1 tablespoon tarragon
2 teaspoons thyme
1 teaspoon of salt
5 cup vegetable soup
2 tablespoons chopped fresh parsley
How to use: place the chopped potatoes in a bowl of cold water for use. Heat the oil in a large soup pot. Add leeks, peppers and amino acids. Stir fry until golden brown, then add tarragon, thyme and salt. Drain potatoes and stir fry. Stir the potatoes until the herbs are coated, and cook for 4 minutes until the potatoes begin to brown. Cover the potatoes with vegetables and bring to a boil. Reduce heat and small fires until the potato is tender. Let the soup cool for 10 minutes, then use a hand blender, blender or food processor to marinate the soup. Decorate the soup with nutmeg and fresh chopped parsley.
Basic roasted vegetables
Vegetables are an important source of body nutrients. Try this baking recipe and add some spices to your next dinner. Pair them as main courses or with the main course.
2 teaspoons of shortening or olive oil
1 tablespoon Prague liquid amino acid or tamar
1 tablespoon vinegar
1 tablespoon dried basil
1/2 teaspoon black pepper
1 teaspoon dried dill
1 cup peeled eggplant *
1 big yam, peeled and cut into a half-inch cube
1 cup asparagus, cut into 1 inch (about 10 spears)
2 medium carrots, 1/4-inch diced
* choose vegetables according to your preferences or seasons.
Directions: preheat oven to 350 degrees. Spray a pan with olive oil. In a large bowl, whisk together oil, amino acids, vinegar, basil, pepper, dill and fork. Prepare the vegetables to add to the mixture. Combine the vegetables and oil mixture until the vegetables are finished. Apply the vegetables to the oil pan and place them in the oven for 20 to 30 minutes. As an alternative, you can slice vegetables, toss them on oil mixture, and grill them on an oily outdoor grill.
Spice change: replace basil with 1 teaspoon curry powder and 1 teaspoon nutmeg.
Cardamom butter cookies
To satisfy your sweet tooth, try this recipe for autumn inspired cookies, which will have any sense of taste.
1/2 cup cold butter, cube
1/2 level cup turbinado sugar
1 cup whole wheat cake flour
1/2 level teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon nutmeg
2 tablespoons lemon juice
Direction: preheat oven 350 degrees. Oil cake dry watch, leave aside. In a blender, mix the butter and sugar to the cream. In another bowl, combine the pastry flour, salt, nutmeg and cardamom. Slowly add the flour mixture to the butter mixture. Stir slowly and slowly add lemon juice until stiff dough is formed. Use 1 ounce scoops or 1 tablespoon, and place the cookie dough on the cookie sheet. Leave 2 inches between cookies. Lightly flatten the palms of your hands. Bake for 10-15 minutes or until light golden.
I made 12 cookies
Tea helps to stay hydrated, and as the temperature drops, the air becomes dry. Try this simple recipe and enjoy being alone or with friends.
Directions: coarsely cut an unpeeled 2 inch whole ginger. Put the fragments into 2 or 3 quarts of purified water. Boil water to reduce heat. Let the tea simmer for 15 minutes. Pour the tea into a thermos bottle or in a glass bottle. Refill hot tea as needed. Use ginger slices in your vegetable soup pot.
* all recipes come from the medical doctor Deepak Chopra, medical doctor David Simon and executive chef Leanne Backer’s Chopra center recipe.
Find more ways to ensure a healthy lifestyle during the six-day perfect health seminar. In perfect health, you will learn about your unique body and mind type, and how best to take care of yourself, through personalized routines and lessons that will last a lifetime