Fall: A Blustery Season: Finding your Ground! (Tips and Recipe)
Fall: A Blustery Season: Finding your Ground!
Winnie the Pooh: Happy “Winds-day”, Piglet.
Piglet: [being blown away] Well… it isn’t… very happy… f-for me.
Winnie the Pooh: Where are you going, Piglet?
Piglet: That’s what I’m asking myself, where?
[he is lifted into the air by a gust of wind] Piglet: W-Whoops! P-P-P-Pooh!
Winnie the Pooh: [grabbing Piglet’s scarf] And what do you think you will answer yourself?
October 1, the Fall Equinox behind us: the days getting shorter, the evenings and nights cooler. Leaves turn and fall. It is Vata season – a season where the energies of wind and space are aplenty: cool, dry, light, mobile, changeable. It is a season where our body is asked to adapt, both to the changing light and the changing temperature, adjusting metabolic rate and cellular activity to meet the needs of the winter season.
Like Piglet on a blustery Fall day, many of us feel a bit more ungrounded this time of year. We may even be asking ourselves, “where are we going?” Our minds may feel a bit more scattered. Sleep may feel lighter than normal. The schedule sometimes feels out of our control. Those prone to anxiety or worry may notice it heightened during this season. This is Fall, a season of transition.
As with all seasons, some people will be more affected than others, but the energy of the season will touch us all, and bringing a mindfulness to the daily routines that bring balance to your body and mind will ease the sometimes tumultuous transition energy.
A few tips for finding your ground, for tethering your scarf, for allowing for the settling that is necessary to answer the question… Where are you going?
~ Warm water and teas
~ Warm baths
~ Sesame oil massage
~ Grounding and sweet essential oils such as ylang ylang, rose and vetiver
~ Warming spices such as cumin, coriander, ginger and cinnamon
~ Warm foods
~ Root vegetables and squashes
~ Cooked foods rather than raw
~ Soups and stews
~ Healthy fats
~ Slowing to eat
~ A mindful and consistent sleep routine
~ Saying no to a few things you might otherwise say yes to
~ Connecting time with those you love
~ A walk in the canyon, forest or beach
~ A little slower pace to your exercise routine
~ Limiting electronics, especially in the early morning and in the evening
~ A daily practice of gratitude, mindfulness and meditation
~ Deep breaths
I had the beautiful opportunity to spend this weekend camping with friends, lying on the ground, listening to the birds and trees, laughing, playing, hiking, and eating incredible food. This is the soup I shared as we gathered around the campfire. Feel free to share on the Soaring Crane Facebook page tips you find useful for navigating the blustery season and finding your ground.
May you enjoy and be nourished this Fall season!
Black Bean and Squash Soup (adapted from Sprouted Kitchen)
2 Tbsp. coconut oil
1 medium yellow onion, chopped
5 cloves garlic, chopped
1-2” fresh ginger, peeled and chopped
1 small head of cabbage, chopped (I used savoy)
1 medium winter squash, peeled, seeded and chopped (I used Red Kuri, but have also used Kabocha and Sweet Mama)
5 cups vegetable broth
4 tsp cumin (or more to taste)
2 tsp coriander
1 tsp mustard seed
1 tsp chili flakes (or more to taste)
Approx. 2 teaspoons sea salt, or to taste
3 cups cooked, black beans
avocado, for garnish
cilantro, for garnish
pumpkin seeds, for garnish
In a large pot, warm the coconut oil over medium heat.
Add the chopped onion and saute until just beginning to brown, about 6-8 minutes.
Add the garlic, ginger, cabbage, squash, broth and spices. Turn the heat down to a gentle simmer, cover the pot and cook for about 20 minutes for the vegetables to cook.
Add the beans and stir. Let everything continue to cook another ten minutes for the flavors to blend.
Salt to taste.
Use either an immersion blender or take about 4 cups of the soup and run through a blender, adding back to the pot, to thicken the soup.
Garnish each bowl with diced avocado, chopped cilantro and pumpkin seeds.