Trying to find the balance among it all can be quite tricky, & particularly as we begin our ascent into autumn. It happens to be my favorite time of year, but also the time of year that I can become quickly run down & imbalanced if I am not careful.
According to Ayurveda, the sister science of yoga & India’s system of medicine, autumn is considered Vata season. The element of air is predominant in autumn & prana (our life force & vital breath) is abundant in the atmosphere. Autumn is associated with the qualities of dry, rough, windy, erratic, cool, subtle, & clear & these same qualities are shared by the Vata dosha, which is my primary constitution. Like increases like, so those of us who identify as Vata can be more easily thrown out of balance if we do not approach the season mindfully. Franky, we Vata types often become quite spacey, restless & scattered.
When approached with a sense of balance & ease, the Vata season will be less aggravating, especially when it’s filled with warmth, deep nourishment & a sense of stability, routine, & groundedness. This is the perfect time of year to begin to transition away from raw overnight oats, or cooling green smoothies & juices, & begin to lean into heartier, softer, warmer, & more nourishing breakfasts. During autumn’s transition, I find myself craving more oatmeal, spiced breakfast quinoa & my beloved teacher Laura Plumb’s beautifully grounding Sweet Potato Chai Smoothie. Substantial & nourishing foods such as these, infused with warming, stimulating spices, will ensure to keep you grounded.
As a seasonal eater, the first indication that the season’s change is upon us is when fig season begins to wind down. Then comes the crisp air, the arrival of pumpkins at the farmers’ markets, the bombardment of holiday commercials, & we know we’ve come around the bend. As figs become less abundant, I morn their departure, yet revel in excitement over the arrival of cooler days, darker nights, & richer foods. I look forward to cozy & quiet evenings in ~ making soups & risotto, spiced lattes, candlelit baths, & bundling up under blankets. Autumn always feels like the perfect season to nest & rest!
As autumn is a time of transition & acts as a crossing from one to the next. I’ve taken my final carton of figs & simmered them into a loving concoction of Ancient Grain & Super Seed Oatmeal (a favorite Trader Joe’s find), creamy homemade almond milk, warming cinnamon & cardamom ~ which is wonderful for digestion, & it is full of antioxidants, anti-inflammatory, & is an aphrodisiac, then topped with more gorgeous figs, chopped almonds & a drizzle of raw ethically sourced honey, or maple would be lovely, too. (If you're confused about how to consume honey ethically as a vegan, The Beet has a helpful article here).
FIG & ALMOND OATMEAL Author: Melissa, Honey Bee Vegan
Recipe Type: Breakfast
Cuisine: Vegan, Ayurveda Inspired Serves: 2
INGREDIENTS
1 cup homemade almond milk
½ cup Ancient Grain & Super Seed Oatmeal, or oats of choice
4 fresh figs, chopped
A handful of sliced almonds
Drizzle of local honey or maple syrup
Pinch of cardamom
INSTRUCTIONS
In a small pot, bring almond milk to a boil, then add oats, 2 chopped figs & cardamom.
Simmer for 7-10 minutes, until almond milk is absorbed & oats become tender.
Stir in a handful of sliced almonds.
Serve, with a drizzling of honey or maple, & topped with fresh fig segments & chopped sliced almonds.
Farewell precious figs, until next summer!
Comments