107. What to Eat in Fall When You Don’t Know What to Eat: Easy Ayurvedic Meals
Everyday Ayurveda with KateShow Notes
When the weather turns dry and cold, the bowl-of-salad habit stops working. Your digestion starts asking for food that is warm, cooked, soft, and a little moist. In this solo episode, Kate answers the question “what do I actually eat?” with the quick, repeatable go-tos she uses every fall. Kate explains why fall calls for warm and moist qualities to balance the dryness and coldness of the season, and how that dryness can show up in hair, skin, nails, thirst, and sluggish elimination. Then she gets practical: three kitchen tools, three breakfasts, a prep-ahead routine, soups, pickles, protein, and simple sides, all designed for people who like homemade food but don’t want to spend hours at the stove. What we cover
Why fall eating shifts toward warm, cooked, and moist foods, and what dryness can look like in the body Kate’s three fall kitchen tools: immersion blender, toaster oven, and Instant Pot (including the delay-start trick and why hers lives on the porch) The warm smoothie method: warmed milk, a rotating seed, a touch of sweetness, vanilla, ghee, and warming spices Kate’s warming spice mix: equal parts ginger and cinnamon with about a quarter part cardamom Pumpkin cacao: the variation with pumpkin puree and raw cacao (plus where protein powder fits) Why a teaspoon of ghee in breakfast keeps Kate satisfied longer Morning prep: cooking small beans (split mung or red lentils) for later Baking winter squash and sweet potatoes in batches, and the many ways to use them A hearty soup of squash, lentils or mung beans, coconut milk, and fresh ginger (stovetop or Instant Pot) Condiments that make soup satisfying: toasted pumpkin seeds with tamari, seaweed, and the wasabi pea trick Beets: pressure-cook, peel easily, and pickle in apple cider vinegar for a quick digestive-friendly condiment Baked tofu with ghee, tamari, nutritional yeast, or tahini, and the ramekin trick for softening cold ghee Baby kale and spinach as the “when I don’t know what to eat” grab-and-wilt green Seared Brussels sprouts with tamari and fresh Parmesan Swapping the water bottle for a thermos of warm, spiced cumin-coriander-fennel water
Health disclaimer The information shared on Everyday Ayurveda with Kate is for educational purposes only and is not a substitute for medical advice, diagnosis, or treatment. Always consult a qualified healthcare provider before making changes to your diet, supplements, or wellness routine. Connect with Kate: https://www.healwithkate.orgCulinary Training in Indiahttps://ayurvedicliving.institute/ayurvedic-culinary-nutrition-trainingFall Cleansehttps://ayurvedicliving.institute/kitchari-cleanse-ayurveda-fall Ayurvedic Living Institute Membership: https://ayurvedicliving.institute/membership Women's Health Collection: https://courses.ayurvedicliving.institute/collections/womens-healthhttps://courses.ayurvedicliving.institute/products/courses/copy-of-fall-community-cleanse-2024Panchakarma in India: https://ayurvedicliving.institute/panchakarma-in-indiaThanks to our Sponsors: Banyan Botanicalshttps://alnk.to/eOQb34qTriphala Support:https://alnk.to/bPhiKjx
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