Ayurveda & The Seasons: FALL
Ayurveda, the 5,000 year old Indian medical system, explains that with each passing season, the doshas– vata, pitta and kapha oscillate in accordance with nature and its circadian rhythms. For example, since pitta dosha houses the fire element with a little bit of the water element, summertime is considered pitta season thanks to its hot, fiery temperatures. Meanwhile, late winter and early spring are considered kapha seasons because of the cool and moist qualities that dominate. Lastly, fall and early winter are associated with vata season due to the light, cold and dry qualities that are predominant at this time in the natural world.
Fall is Vata Season
As the doshas rise, fall and shift with each season, Ayurveda teaches that we can incorporate seasonal rituals and routines to help keep us feeling balanced and bright. For instance, during fall, also known as vata season, there is a natural tendency for the light, cold and dry qualities that abound to create some less than favorable conditions within our bodies and minds such as feeling cold, dry skin, stiff joints, constipation, gas, anxiety, nervousness and overwhelm. In order to help balance these vata type symptoms that can manifest in the fall, we can first and foremost look at rituals that happen in the kitchen!
Preparing foods with loving hands in a loving way and making meals at home are excellent ways to help ground and stabilize vata dosha. Ayurveda also shares that, generally speaking, consuming meals that are cooked and warm versus raw and cold will be more supportive during the fall. Additionally, ensuring that your warm, cooked meals are unctuous, or well oiled, with healthy fats such as ghee, olive or sesame oils can help counterbalance any dryness, variable appetite or constipation that one may be experiencing.
Below we share with you a vata pacifying or balancing recipe to help you restore balance during the cold and windy days of fall.
Vata Pacifying Stewed & Spiced Apples Recipe
5 Minutes Prep + 10 Minutes Cook Time = 15 Minutes Total
- 3 Small Apples or 2 Large Apples Cored & Cubed (May Leave Skins On)
- 1 Thumb of Ginger, Grated
- 1-2 Cups Boiling Water
- ½ tsp Cardamom Powder
Boil 2 cups of water. While the water is heating up, cut your apples to remove the core & cube into ½ inch pieces. You may leave the skins on, but you may also peel the apples prior to cutting if you prefer to not have the skins. Add your cubed apples to a small pot. Grate the ginger & add to the top of the apples. Once your water is ready, fill the pot up to the top of the apples & ginger, but do not cover. Stir in ginger to the apples & water. Cover & cook on low. You may need to crack the top if the water is boiling excessively. Cook until the apples are tender. Once tender & ready, turn off the heat & add the cardamom. Stir into the apples. Enjoy!
Optional Toppings: Raisins, Currants, Dried Cherries, Sunflower Seed Butter, Pumpkin Seed Butter, Almond Butter, Sliced Almonds, Sunflower Seeds, Pumpkin Seeds
Additional Spice Options: Cinnamon, Nutmeg, Clove, Fennel, Ginger Powder