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Change of season

I confess. I am not a die-hard cleanser. No cayenne-peppered lemonade and maple syrup for days on end for me. It’s one of those absolutes I just know. You would not want to be around me as Ms. Cranky Pants. But, there’s something about crisp, clean fall air that entices me to reset my cells from summer’s fun, fast pace as prep for heavier foods that combat winter’s chill.

An hour one recent afternoon yielded a carefully selected, varied, and grand 8-day menu plan. The first 3 days have all the requirements to reduce wrecking-ball foods, like caffeine, alcohol, and sweets. And have no animal protein or dairy. For 3 days, the goal is clean and green to slowly reduce unhealthy offenders to zilch (caffeine headache, anyone?). Arise to more fruit, vegetables, and legumes, with little fat (then just ghee or olive oil). Then, into another 5 days of only whole foods, minimally processed and cooked.

Even if cleansing and detoxing isn’t in your future, eating healthier and vibrant foods should be. Summer’s heat held in your cells is intensified with the cool, dry wind of fall (think fanning the flame of a fire). Cleanses release this heat that otherwise leads to burnout and high stress; not slowing down and taking care halts the natural detox experienced with seasonal change.

Check back tomorrow for how to find out your dosha (how your body deals with this world, especially using food to find your best rhythm). For today, try this savory breakfast one day just for the health of it.

Breakfast Stir Fry

1 t. olive oil

1 t. toasted sesame oil

1/2 c. broccoli florets and stems, chopped

1/2 c. each celery, yellow and red bell peppers, chopped

Dash of Bragg all-purpose seasoning (for salty taste without sodium)

Dash of your favorite chili sauce

1 c. medium tofu, cubed

In a wok or frying pan on medium heat, heat oils. Add all vegetables and saute for 1 minute. Add dashes of Bragg and chili sauce. Cover with lid and let veggies steams for about 2 minutes. Add tofu and stir to mix well. Cook for another minute to heat tofu through. Serve immediately.

Makes 2 servings.

Adapted from The Modern Ayurvedic Cookbook, Amrita Sondhi

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