Fall marks a time of coming together and tending the hearth if you allow the season to draw you inward. Fall brings new reverence for the familiar, and to re-establishing routines. You may experience a sense of nostalgia as fall's immanence dances in the air. If you resist this inward pull, you may feel scattered and anxious (Vata season) as you ease your way back into the world of responsibility. The winds of change are blowing. And keeping in mind where we live, you might begin thinking about winter preparations. Traditionally, fall is a practical time of year to line up your ducks in a row before the long, hard winter. Healthwise, supporting your body in September is essential to strong immunity and resilience all winter long.
September comes as a surprise and shock to your system as winds pick up and temperatures fluctuate. The days are noticeably shorter, with less humidity in the air. Change is in the air, which always aggravates Vata. Altogether, these have the characteristics o...
The summer has definitely begun! This year in Ontario, it took a long time to see it coming but finally it is here. The heat outside is unbearable!! So how do you take care of yourself beyond the iced lemonade?!
The heat and humidity of early summer is especially challenging to Pitta Kapha individuals (like myself). As muggy as it is outside, your body is experiencing the same "weather" internally. The heat and moisture naturally present in Pitta and Kapha constitutions leads to swelling and puffiness in June. Heat dilates blood vessels, causing water retention in Kapha individuals. Fungal and parasite infections thrive in this climate. Read on to find out how to address this.
End of spring, beginning of summer purges the last bit of water from the body as the weather really heats up. While Vata's dryness leaves them especially prone to dehydration, everyone needs to be mindful of water intake and electrolyte balance. Though there's lots of heat and moisture in the air, sweat easily pour...
1 cup green peas, chopped
1 cup zucchini, diced
Cilantro & lime to garnish
Combine the mung beans, rice, kombu and bay leaves in a large pot. Add 10 cups of water to start, or enough to cover mixture with 3-4 inches of water. Bring to a boil, then reduce heat to a simmer.
Then, heat a separate sauce pan. Add in your ghee or coconut oil, add your onion, then stir in all your spices and heat gently on low to release the flavors – careful not to burn. Transfer spices into your pot of rice/dal, stir unt...
This recipe is so warming and hearty, perfect for a chilly winter evening. As winter arrives, vata or air element becomes dominant in our environment, so choosing opposite qualities such as warmth and unctuous helps ground the vata. It’s full of warming spices, garlic, chickpeas, mushrooms, lemon juice and carrots which simmer in a beautiful coriander infused tomato sauce. I love serving this with quinoa or brown rice to make it extra satisfying but it’s delicious just on it’s own too as it’s bursting with flavour!
-- 8 carrots
– 3 boxes of mushrooms (about 30 mushrooms/850g)
– 3 400g tins of chopped tomatoes
– 2 400g tins of chickpeas
– 600ml of boiling water
– 7 tablespoons of tomato puree
– a big handful of coriander, about 50g
– 2 lemons plus 3 more to serve
– 4 teaspoons of turmeric
– 4 teaspoons of cumin power
– 3 teaspoons of ground chilli
– 3 cloves of garlic
Start by peeling the carrots, then chop them into pieces. Cut the mushrooms into thin slices.