As we move into autumn and the temperature drops and fluctuates, we can support our digestion and immunity with warm food and the use of warming spices such as ginger. Although these recipes are suitable for all types, they are particularly balancing for Vata which can be easily thrown out of balance by the change of weather.
Carrot and ginger soup
¼ cup red lentils
2 cardamoms, crushed
2-3 tsp ghee
1 medium onion chopped
½ tsp cumin seeds
4 carrots chopped
1 clove garlic
2 sticks celery or some celeriac, chopped
½- 1 inch ginger, chopped
Fresh herbs to garnish
Wash the red lentils and put them on to boil in some water with the cardamoms.
Fry the onion gently in the ghee for 5 minutes, then add the cumin seeds and gently brown before adding the chopped carrots and a little salt to season. After a few more minutes add the celery and finally the garlic. Once the garlic aroma is released you can add in the lentils with their cooking water and cook together until tender. Season the soup with vegetable stock, salt and pepper and blend until smooth, adding more water as needed. To finish, garnish with some chopped herbs (e.g parsley, dill or coriander)
According to Ayurveda fresh fruit is best eaten separately from other foods, but cooked is fine. Enjoy!
6-8 apples, peeled and chopped.
Blackberries or raspberries or some chopped dried fruit eg dates (if the apples are sour) or apricots (if the apples are sweet)
4oz / 100g butter
4oz / 100g fine oats
3oz / 75g spelt / gluten free flour
2oz / 50g medium brown unrefined sugar
1 small tsp ground ginger
½ tsp cinnamon
If you are using dried fruit, put this on to simmer in a little water first. Then add the apple and keep stirring until cooked. Taste to check if it needs any additional sweetening.
Meanwhile, melt the butter and then add the mixed dried ingredients. Stir to form crumble and cool slightly.
When the apple mix is ready assemble in an oven-proof dish, sprinkling the crumble on top and bake at no. 6 for 25 minutes.
Vegetarian Shepherd’s Pie
Great on a cold day, when you need extra nourishment
1 mug of French (puy) lentils, cooked in plain water with a bay leaf.
Root vegetables such as 3 sweet potatoes peeled and chopped (or a mix of sweet potato, potato, celeriac & carrot)
1 -2 leeks chopped finely
Put the root vegetables on to boil in salted water. When they are cooked, strain well (preserving the water) and dry slightly by tossing them in the pan over the heat
Fry the leeks in ghee (or butter) until soft. Then add 1 tablespoon spelt/rice or gluten free flour. Stir well as you add some of the water from the root vegetables (and from the lentils if needed) until it thickens into a sauce. Add 1 inch finely chopped ginger, some vegetable stock & seasoning to taste. Pour into a greased casserole dish.
Mash the root vegetables adding pepper and a little ghee or butter and spread over the lentil mixture. Fleck the top with a little extra ghee or butter. Bake in the oven for 20 minutes.