3 Simple, Satisfying, and Cleanse-Friendly Recipes for Fall
There is something thrilling about the shift in seasons from summer to fall—the autumn winds begin to blow and the air becomes refreshingly crisp as temperatures shift towards cooler weather.
In Ayurveda, fall is considered the beginning of vata season, when the qualities of cold, light, dry, mobile, and rough can become aggravated. To counterbalance this seasonal change, it’s an ideal time to introduce a vata-balancing diet and lifestyle, with foods that are warming, nourishing, and moist.
This is also one of the best times for gentle cleansing, as it is not too hot nor too cold. Whether you prefer to do an official Ayurvedic cleanse or simply incorporate a cleansing and nourishing diet for a period of time, it will help your body clear out old, unwanted ama, or toxins, and recalibrate for the colder season ahead.
Cinnamon, cardamom, ginger, garlic, cumin, and black pepper are great spices to calm aggravated vata and detoxify the system. Ghee, vegetable soups, and sautéed or steamed seasonal greens and grounding root vegetables are also wonderful. Sipping on herbal teas throughout the day is a great way to keep the body warm and hydrated.
These three vata-balancing recipes are perfect for the fall season. They can be enjoyed in addition to your regular diet or in tandem with a cleanse to nourish naturally and reset the digestive system.
Fall Cleanse Tea
Makes 1 serving
- ¼ teaspoon fresh ginger, grated
- ¼ teaspoon cardamom seeds or cardamom powder
- 1 inch cinnamon bark
- ¼ teaspoon rice or maple syrup
- 1 cup water
Bring water to boil, add the spices, lower the heat, and let brew for five minutes. Strain, add the syrup, and drink. You can enjoy this tea in the morning or afternoon.
Balancing Fall Kitchari
Makes 4 servings
- 1 cup basmati rice
- 1 cup yellow mung dal
- 4 tablespoons ghee
- 1 teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- 1 pinch of asafoetida powder (hing)
- 1 teaspoon turmeric powder
- ½ teaspoon cinnamon powder
- ½ teaspoon natural mineral salt
- 4 cups of water
Rinse the dal and rice and soak for at least an hour.
Warm the ghee in a saucepan. Add mustard seeds and sauté until they begin to pop. Add cumin seeds and hing, stir, then add the turmeric and cinnamon. Next, add the rice and dal, stirring to coat with the ghee and spices. Add water and bring to a boil. Lower the heat, cover, and cook for 25–30 minutes. Serve and enjoy.
Butternut Squash Soup
Makes 4 servings
- 4 cups butternut squash, seeded and diced into small pieces
- 2 teaspoons ghee
- ½ teaspoon turmeric powder
- 1 teaspoon mineral salt
- 1 big onion, chopped
- 2 bay leaves
- ½ teaspoon curry powder
- ½ inch fresh ginger, chopped
- 1 teaspoon cinnamon powder
- 3 cups of water
- 1 small spring of fresh rosemary
- ½ lemon
In a large pot, warm the ghee and add the ginger and bay leaves. Add onions, stir, and cook on medium heat for about 3–4 minutes. Add the turmeric, salt, and butternut squash. Stirring occasionally, cook on low heat for 15 minutes or until the squash starts to soften.
Add water and bring to a boil, then turn the heat to low. Add cinnamon and curry powder and let cook for 20 minutes.
Remove the bay leaves and blend the mixture until it is creamy and smooth. Top each bowl of soup with a squeeze of lemon and garnish with rosemary leaves. Then sit, savor, and nourish your body and soul with the wonderful flavors of fall!