Ayurveda in Autumn suggests to focus on a warming and nourishing diet. A diet rich in oils and ghee, with spices such as ginger and cumin. Have a warm breakfast (porridge, stewed apple, quinoa pancakes), followed by soups, stews, chapattis, kichadi (one pot rice and dhal meal) and lots of warm herbal teas. End the day with warm milk with ginger, nutmeg and a little honey to help you drift off. Vata is increased by astringent, bitter and pungent flavours so avoid consuming an excess of these tastes such as raw food, dry muesli, chickpeas, peas, popcorn, caffeine and sandwiches. Minimise all dry, rough, cold food. Iced food and drinks are never great but be especially careful to
In addition, cooking methods should involve more focused preparation to supply the greater energy required by the cooler season. The essence of food is received through the sense of smell, which is related to the Metal Element and lungs. The appetite is stimulated by the warm fragrance of baked food-concentrated foods and roots thicken the blood for the cooler weather.
Autumn is ruled by the Metal Element and metal foods are pungent and white foods, many herbs and spices and prepared condiments. No need a lot of metal foods as they are strong and spicy(not hot) or very simple flavours.
White rice is a good example but I prefer the brown one ,remember to thoroughly rinse rice under cool water before cooking. The nutritonal value of the rice is
The Fall is the time to organise the open patterns of the previous warmer seasons. To stimulate this activity in the body, to focus mentally, and to begin the process of contraction, add more sour flavoured foods:
Sourdough is an old form of bread leavening. It relies on a mix of wild yeast and lactic acid bacteria that are naturally present in flour, rather than baker’s yeast, to leaven the dough.
Sourdough bread recipe