I love autumn. I love to cocoon in comfort. Autumn brings me closer to the Earth element—heavy, grounded, solid, and nourishing. During this time I like to incorporate grounding and nourishing practices inspired by Ayurveda.
- Warming, nourishing foods like soups, stews, and kitchari, while favoring slow cooked meats and limiting raw vegetables and cold foods as well as adding just enough spice to all of my recipes for digestion.
- Adding oils internally and externally. I add additional oils and fats to my diet and add Abhyanga to my daily routine. The drying nature of a New Mexico Autumn requires the extra nourishing qualities of oils.
- Chai every morning to jump start my day and digestion.
- Licorice spice tea after dinner. Licorice root is not right for everyone, and for some it is too much. I wouldn’t suggest mixing this tea with milk.
- Spending time in nature giving thanks for the blessings of the Earth and savoring the changes of the season
- Clear IT OUT to go IN. Clear out the clutter that can weigh your spirit down, whether it is excess stuff like clothes, or energy-stuff. It always feels good to clear it all out. I always think that a virus or cold is one way that our body energetically clears itself. Once we have cleared ourselves, and our closets, we can start our time journeying inwards with a clean, clear slate so we can fully, rest, nourish, and gain clarity as we begin to quiet down for the rest of the fall and into winter.
Cranberry Lemon Muffins
1/2 Cup coconut flour
1/2 Tsp salt
1/2 Tsp baking soda
1 Tbs maple syrup
1/3 Cup butter or coconut oil melted
3 Drops lemon essential oil from DoTerra
1 Cup whole cranberries
Combine all dry ingredients together in a bowl. Gently whisk eggs with maple syrup, melted butter, and lemon essential oil. Fold egg mixture into dry ingredients and combine thoroughly. Then, add cranberries. Place batter into lined or buttered muffin tins. Bake 350 until the muffins are light brown about 15 minutes.
Licorice Spice Tea
3 Sticks of whole licorice (found in the herb section of the grocery store or online at Mountain Rose Herbs)
1-2 Pinches whole fennel seeds
2-3 Slices fresh ginger peeled and then sliced
1-2 Pinches whole coriander
2-3 Cups water
Simmer all ingredients for about 20 minutes. Drain and drink. You can add as much spice as you would like.
Slow Cooked Turkey Legs
1 Turkey leg per person
1 Whole onion chopped
2 Cloves garlic
1/2 Cup red wine
Salt and pepper to taste
Enough water to cover all ingredients and simmer throughout the day.
Take all ingredients and place in your crock pot. Turn it on high and let cook until the meat falls off of the bone. Serve with cooked greens or mashed sweet potatoes. This is a great dish for those of us that don’t have the time to cook an elaborate meal and want something easy and nourishing. Use farm raised organic meat if possible.