Nourishing Autumn Offerings and Recipes
Summer has flown past and for me it was filled with an extraordinary mixture of people, projects, places and most gratefully time in nature. Being in the high mountain meadows, the pinon deserts, and the rugged cliffs of the Atlantic, offered me a precious opportunity of reflection. To breathe deep, drop into myself and experience the nourishing rhythms of Mother Gaia. A summer of extremes and paradoxes, births, deaths, fears and joys all melting into one another gently coaxing me to show up authentically, while questioning what it is that holds me back. Moving into autumn it’s time to leave behind those habits, beliefs and stories that no longer serve my highest promise and sync into the divine timing of what is present.
I invite you all to join me this fall in one of the many offerings I am sharing with the community:
The Fall Cleanse to fortify your immune system
Fall recipes: Harvest Vegetable Curry Soup & Harissa Stew – see below!
My newest teaching module: Where the Invisible Meets the Invisible
Wild Contemplation: A Journal of Embodiment, with practices and nourishing guidelines to explore your relationship to your body, food, and the natural world. This on-going exploration is opening into a series of meditations and spoken word poetry called a Tour of the Senses coming soon!
May you all feel nourished and supported as we move into the autumn months,
Harvest Vegetable Curry Soup
This soup is a great way to use all the wonderful vegetables you may have on hand. Add or leave out vegetables according to your taste. The potatoes make it a bit creamy.
- 3 tablespoons ghee, butter or olive oil
- one teaspoon each yellow mustard seeds, coriander and cumin
- 1 large yellow onion sliced thin
- 6 cloves of minced garlic
- 1 tablespoon fresh grated ginger root
- 1 tablespoon dried basil
- 1 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon harissa
- and saute for 1-2 minutes
Add in the following order:
- 2 carrots peeled and chopped into thin rings
- 1 cup of celery chopped
- 2 small yukon gold potatoes cubed
- cook first for 3-5 minutes
- 2 cups of cauliflower florets
- 2 cups of yellow squash
In a soup pot, heat oil and add mustard seeds, heat until they pop, then add the coriander and cumin to roast for about a minute.
Saute so that vegetables are well covered in herbs and spices. Then add 6 cups of vegetable or chicken stock and cook until potatoes and carrots are soft.
Add sea salt and pepper as desired. May add 1/2 cup half and half or cashew milk. Garnish with fresh basil or cilantro.
A warming Middle Eastern one bowl meal
This yummy stew is a meal in itself. It is dairy free and vegetarian. Simple to prepare from start to finish takes 30 minutes.
- 1 onion chopped or 1 leek
- 5 cloves garlic minced
- 1 Tablespoon fresh ginger grated
- 1 small red pepper diced
- 1/2 of cauliflower broken into florets
- 1 small sweet potato cubed
- 2 cups of green beans cut into 2-inch pieces
- 1-2 Tablespoons Harissa more if you like it hot
- 2-3 cups broth (can use water, vegetable broth, even bone broth!)
- 1 can coconut milk
- coconut oil (refined so no coconut flavor)
- Sea salt
Heat coconut oil and sauté onion with garlic and ginger on medium heat for 1-2 minutes then add green beans for another 1-2 minutes. Add the rest of the vegetables until cooked but not too soft, maybe 8 minutes. Stir in the Harissa 1 tablespoon at a time and taste for heat. Add the broth and heat until it begins to simmer then add the coconut milk. Cook until vegetables are tender but not mushy. Salt and pepper to taste and more harissa if you like it hot. Top with fresh cilantro. Sauté chicken separately to add protein or try with a squeeze of lemon.