Again and again, I am drawn back to the wisdom of Ayurveda. This is for many reasons, one being that Ayurveda has helped me to become more aware of, and in tune with, the seasons. The transition from summer to fall marks the changeover from pitta season to vata season. Fall is the time of year in which vata dosha, with its cool, light, dry, mobile nature is dominant. Summer, on the other hand, is dominated by pitta dosha. This change in season is the perfect time to adapt food and lifestyle choices to fit the climate. In this post I will outline some fall ayurvedic diet basics and I will discuss four delicious and fitting foods to enjoy at this time of year. So get cozy and dig in—it’s time to celebrate autumn! Read the full post HERE.
It may sound a little odd, but this makes for a warming late summer/early fall dish. A little bit of sweet, a little savory, and just warming enough.
Heat a tablespoon of coconut oil and a dash of red wine in a cast iron skillet
add one whole dried vanilla bean
add chopped eggplant
wait until eggplant starts to soften, then add
2 small chopped crook neck squash
wait til veggies and stalks soften, then add
chopped and washed Rainbow Chard, one cup of pureed butternut squash, cinnamon, fresh ginger, a bit of yellow curry powder, and sea salt.
Sautee for another five minutes, extract the vanilla bean and serve. The vanilla comes through in this dish in a surprising and delightful way. Great with a little hot sauce or Sriracha on top. Also, I reinvented the leftovers the day after by using this dish as stuffing for lettuce wraps.