Ayurveda means “the science of life.” As above, so below: as the seasons change, the qualities increasing in nature increase inside our bodies as well. Fall is the season of vata, the energy of air and ether. It’s a time when we need to build focus and create balance. So get on your mat and get grounded, and stay grounded to counteract the season’s airy qualities.
The foods we eat should also help us balance what is happening in nature and in ourselves. Here are two simple, fresh vata-pacifying recipes.
Sesame chutney
A deliciously grounding condiment. Spoon it over cooked vegetables or rice, or use it as a dip for roasted potatoes.
- 2 tablespoons tahini
- 1 tablespoon toasted sesame oil
- Juice of half a lemon
- A pinch of cayenne pepper
- ½ tablespoon nama shoyu or soy sauce
- Sea salt to taste
Mix together and enjoy!
A fall salad that’s easier to digest
We tend to avoid salad in fall because raw foods increase vata. Eaten in excess this time of year, raw salads can bring on gas, bloating and discomfort. But Ayurveda has a few tricks up its sleeve for making things not only palatable but digestible: a rich, oily dressing with warming chili goes a long way.
Salad
- 1 cup chopped raw Brussels sprouts
- 1 cup chopped lettuce
- 1 cup chopped kale
Dressing
- 1 peeled apple
- 1 tomato
- 1 green chili, seeded
- ½ cup olive oil
- 1 teaspoon salt, or to taste
- Juice of 1 lemon
Blend the dressing ingredients until smooth, pour over the salad, toss and let it sit for a few minutes so the greens soften.
