4 Ayurvedic recipes for a healthy autumn!
Autumn has arrived, the nights are drawing in and the temperatures are dropping. Ayurveda offers solutions to navigate this change, particularly through diet. Here are four comforting Ayurvedic recipes suited to the season, mixed with spirulina to boost your immunity.
Autumn, the season of the Vata dosha
The days are getting shorter, the rain and wind are becoming more frequent: Autumn has arrived. L’Ayurveda is the age-old traditional medicine in India. It says that autumn is the season of Vata dosha, an energetic, cold and dry energy.
In total, there are three vital energies: the pitta dosha and the kapha dosha. Each of us is made up of a mixture of these three doshas acquired at birth, which is what is called nature. Quite often, we have a dominant trait that's interesting to know to find our best balance. Would you like to discover your personal constitution? Do the questionnaire To find out!
Autumnal Vata dosha causes anxiety, indecision, and affects our bodies, nervous and digestive systems, as well as our sleep... But, it is possible to rebalance this dosha and to reduce these undesirable effects, particularly through diet. This is why we are offering you four Ayurvedic recipes, ideal for this time when we all need of warmth, comfort and tenderness !
You will notice that we have added a bit of Spirulina to each of these recipes. And it's not just for the aesthetics of the dish! Indeed, one of the known effects of spirulina is that’it boosts the immune system. Studies show that it is more effective when consumed as a preventative measure. This is the ideal time to incorporate spirulina into your everyday dishes, allowing you to complete your course without even thinking about it!
Oatmeal porridge for an autumnal breakfast
The Oatmeal It's warm, creamy, and filling. Perfect for facing the return of cold and damp typical of Autumn and the Vata dosha, inherent to the element of air. The porridge will help rebalance your constitution.
This Ayurvedic plate is mainly eaten breakfast, and it can also constitute a taste nourishing. What’s more, oat porridge is easy to make and is as nourishing for little ones as it is for grown-ups.
We sprinkled the porridge with spirulina flakes, let it rehydrate with the heat and moisture of the porridge to make it easily digestible. This allows for a balanced breakfast of protein and nutrients.
Oatmeal with dates, cranberries, almonds & cinnamon
Ingredients
- 90 g small rolled oats
- 200 ml of vegetable milk or not, topped up with water if needed
- 3 chopped dates
- 1 Handle the cranberries
- 1 Handle of almonds
- 2 teaspoon Spirulina twigs
- 1 pinch cardamom
- 1 pinch cinnamon
- Seasonal fresh fruit
Instructions
- Heat the milk or water over a low heat
- Add the oats and mix
- Simmer for 15 minutes
- Add the spices, dried fruit and mix again
- Serve in a nice bowl and add fresh fruit pieces of your choice, some dried fruit, spirulina, and ingredients of your choice
Notes
As you’ve understood, it’s a Ayurvedic recipe which adapts to your needs and tastes. Simply mix in your favourite ingredients for them to take on the taste and texture you desire.
Here are some more ideas for Topping :
- fresh or dried fruits: bananas, blueberries, apples, pears, mango, grapes, dates, cranberries, mulberries; ;
- nuts: walnuts, pecans, Brazil nuts, macadamia nuts, hazelnuts ;
- cocoa, spirulina, hemp seeds, sesame or ground flaxseed.
Kitchari, a complete Ayurvedic recipe
The Kitchari is a Traditional Indian dish very nutritious and easy to digest. It is regularly consumed as a mono-diet for to purify the body.
During my teacher training, I Yoga, I realised this monodiet for 40 days. It was an unforgettable experience. The beginnings were difficult, but gradually my body adapted and was satisfied with an ever-decreasing amount of food. My mind was clearer and my energy was high. My mood was also lighter; I was less affected by the events I was experiencing. I lost my grandfather at that time, and the emotions I felt passed without me clinging to them. It was very balancing and a real lesson. I encourage you to try it, even for a shorter period.
Warm, creamy and good for your health, kitchari will help you face this change of season more easily! This balanced dish is perfect for detoxify your body, and we've added some spirulina flakes To complement the nutrients present in the dish. All the vegetables in this recipe are in season, and you can adapt it as you wish when autumn is over.
Kitchari Recipe
Equipment
- Grater
Ingredients
- 1 glass basmati rice
- 200 g of mung beans
- 1 onion
- 1 Handle of spinach
- 2 carrots
- 1 small beetroot
- ½ Squash (butternut, hokkaido... depending on your preference!)
- 1 teaspoon turmeric
- ½ teaspoon chilli powder
- 1 pinch asafoetida (optional)
- 1 teaspoon ground cumin
- 1 pinch of salt
- 1 pinch pepper
- 2 teaspoon ghee (clarified butter) or vegetable oil
- 2 to 3 pinches coriander (chopped or ground)
- 1 to 2 teaspoon Spirulina (twig or powder)
Instructions
- Soak the mung beans for 24 hours before preparation
- Once the beans are out of the water, rinse them until the water runs clear.
- Grate your vegetables: carrots, beetroot, squash...
- Roughly chop the spinach
- Boil two litres of water in a saucepan
- While the water heats, put the ghee, pepper and cumin into a pan over medium heat.
- After a few minutes, add the onions to the pan to lightly fry them.
- Add the other vegetables to the pan
- Add the turmeric, chilli, coriander, asafoetida and salt, and heat on a high flame for a minute or two
- Add the rice, mung beans and stir for a few more minutes
- Put the lot in boiling water
- Cover and cook for about 30 minutes over low heat, stirring occasionally.
- Turn off the heat and let it rest for 10 minutes, then sprinkle with spirulina flakes or powder.
- Serve hot and sprinkle with spirulina! Enjoy your meal!
Notes
Follow the recipe step by step in the video!
There you go! We are sure that you will adopt kitchari because it is a dish:
- nourishing
- digested
- creamy
- Detox
- its taste adapts to the seasons depending on the vegetables you choose!
And above all, enjoy your meal!
Golden Milk or Lait d'or, a yogic drink
There's nothing better than a nice hot drink when it's raining and cold outside... The first recipe is for Golden milk, or Golden milk.
This Ayurvedic drink it is traditionally used by yogis for its many benefits. And for good reason: golden milk is made from Turmeric, a spice that is also an excellent anti-inflammatory and which helps to digestion and to the right joint flexibility. We added some to it Powdered spirulina because it boosts the immune system, making it an ideal asset for the season. All good reasons to whip one up!
Recipe: Golden Milk
Ingredients
- 250 ml of your favourite milk
- ½ teaspoon turmeric
- 1 tablespoon ghee (clarified butter), almond oil or coconut oil
- ½ glass water
- 1 to 2 teaspoon spirulina powder
Instructions
- Heat the water in a saucepan until it boils
- When the water boils, add the turmeric until it forms a paste and has absorbed all the water. This takes about 5 minutes, but be careful not to let it burn!
- When forming a dough, add the milk to the pan, then the ghee or oil of your choice, over a medium heat.
- Mix well until the contents of the pan are homogeneous and the turmeric paste has dissolved.
- Pour into your mug and lightly sprinkle with spirulina powder
- Drink it while it's hot!
Notes
And there you have it! We hope you enjoy this drink because it is:
- comforting
- creamy
- Good for digestion
- and good for your joints!
If you like it, you'll surely also like our Date and ginger latte. Enjoy your meal!
Pear and chestnut tart, a gourmet dessert
Among the autumn fruits, the Pear is by far one of my favourites. Last week, a friend brought me a delicious apple tart with a chestnut base. It made me want to try it with pear. In this season, who isn't dreaming of’A nice hot pie fresh out of the oven? I suggest a recipe for Pear tart and at the Chestnut purée. This tart naturally sweet Ayurvedic will be perfect for dessert, or even for a little snack with your Golden Milk! We've added walnut halves because they pair perfectly with pear and are rich in Omega-3, an essential fatty acid for our body. We also sprinkled with spirulina flakes qui crée un contraste de couleurs saisissant et apporte à la tarte un côté cru et vivant.
Pear and Chestnut Purée Tart Recipe
Ingredients
- 1 shortcrust pastry (see the notes below if you’d like to make it yourself)
- 4 Pears
- 1 Pot chestnut purée
- 1 Handle of nuts
- 1 to 2 teaspoon spirulina twig
Instructions
- Preheat the oven to 180°C
- Peel and slice your pears thinly
- Spread the dough into the base of a round, high-sided dish
- With a spoon, spread the chestnut purée over the shortcrust pastry.
- Arrange your pear slices on the pastry in a circular pattern.
- Bake for 30 minutes, checking on it occasionally.
- During cooking, break a few nuts
- Once the tart is well baked and out of the oven, arrange your pieces of walnut on top as you see fit
- Sprinkle with spirulina flakes
- Cut and serve hot!
Notes
You can vary the recipe by spreading almond purée on the dough, or even mixing it with chestnut purée for a frangipane effect.
We loved this tart because it is:
- Delicious
- naturally sweet
- full of vitamins
- comforting
You have now reached the end of this Ayurvedic menu for Autumn. Enjoy your meal!
If you try any of these recipes, let us know! Leave a comment, rate it, and don't forget to take a photo and tag us. #akalfood on Instagram. Thanks, friends!
