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Autumn Recipes

Fall is a time where the cold, rough, and dry qualities of Vata come out to play. Enjoy these recipes that combat the overexpression of these qualities in our bodies during this beautiful time of year. 

Ayush Herbs

Pumpkin Soup

TOTAL PREP TIME: 60 MINUTES

Ingredients

  • 11 cups of peeled, cubed pumpkin 

  • 4-5 cups water 

  • 2 tablespoons ghee (plus more for garnish) 

  • 2 medium onions, chopped 

  • 4-8 garlic cloves, roughly chopped 

  • 1 teaspoon cumin seeds 

  • 1 teaspoon ground cumin 

  • 1 teaspoon ground coriander 

  • 1 teaspoon mustard seeds 

  • 2 tablespoons CoCurcumin™ (or turmeric)

  • 2 cups of carrots 

  • 2 cups garbanzo beans that have been soaked for at least 8 hours. 

  • Trikatu to taste 

  • Sea salt to taste 

Soup is an easy way to get warm and moisturizing food into the body. Pumpkin is easy to digest and nutrient packed food, armed with natural vitamin C and E for antioxidant support. Soaked garbanzo beans provide protein that is easy to incorporate into any diet. CoCurcumin™ (or turmeric) and trikatu (black pepper, long pepper, and ginger) provide flavour and help make digestion optimal. 

Instructions

  1. Place the pumpkin and water in a large stockpot. Boil on medium-high heat until the pumpkin is fork tender. 

  2. While the pumpkin is cooking, heat the ghee in a 5L Dutch oven at medium heat. Add the onion and garlic and sauté until onions are translucent and garlic is fragrant. Place the cumin powder and seeds, coriander, mustard seeds, and CoCurcumin™ (or turmeric) into the pan. Stir and let cook for about 1 minute. 

  3. Add the carrots and beans and stir to coat with the spices. Add the cooked pumpkin to the pot of carrots and onions. Use the pumpkin cooking water to cover the pot’s contents. You will have some water left over. 

  4. Set the heat to medium-high and let the water boil for about 20 minutes or until the carrots are tender. 

  5. Optional: once the carrots are soft, you can puree or blend the contents to make a smooth soup. 

  6. Serve the soup with ghee on top and sprinkle with trikatu. 

Saffron Tapioca Pudding

TOTAL PREP TIME: 60 MINUTES

MAKES 4 SERVES

Ingredients

  • 2 teaspoon saffron threads (about 8 threads, depending on flower size) 

  • 2 tablespoons hot water 

  • ¼ cup small tapioca pearls (not instant) 

  • 4 cups of almond or cashew milk (feel free to use a nut-free alternative) 

  • 1 tablespoon arrowroot powder 

  • ¼ cup chopped dates 

  • ¼ cup honey (more to taste) 

Saffron is a prime herb in Ayurveda. Though it is excellent in balancing all doshas, it tames Vata during fall in a magical way. Tapioca helps with detoxification and reduces Vata qualities of dry, rough, and cold. Furthermore, tapioca and dates help protect the skin from everyday fall offences. Honey is a natural antimicrobial that provides warming properties. 

Instructions

  1. Soak the saffron threads in the hot water. Set aside. 

  2. Place the milk into a sauce pan. Soak the tapioca pearls in the milk for 30 minutes. It’s best to have it soak while preparing dinner. 

  3. After the tapioca is done soaking, beat the saffron with the soaking water and arrowroot powder together with the pearls using a whisk. Apply medium heat, allowing the ingredients to come to a gentle simmer. Stir constantly. Once bubbles start to form, remove the pot from heat. 

  4. Stir in the dates. When ready to serve, top with honey. 

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