If you live on the east coast of Australia, chances are it is raining in your part of the world. If you live on the north coast of NSW, the incessant rain is probably getting you down by now! You see, like increases like so when the environment is damp with overcast, heavy, dark grey skies for days... it has an effect on our body (and mind).
Essentially, in this kind of weather, the Water and Earth elements are increased. As a result, we may feel a bit snotty or mucousy, a bit heavy in the head - with general fatigue, fogginess around the eyes, a lack of enthusiasm about life and maybe even a little depression thrown in for good measure. We may also have low/dull agni or a limited appetite as the increased damp in our bodies dampens down our digestive fire. This is the perfect combination for seasonal colds to take hold...
The antidote to excessive damp is to avoid damp or mucous-producing foods and to introduce a little astringency and pungency. So... if you're feeling soggy definitely avoid eating the following (at least until the sun comes out again):
icecream, cheese, yoghurt, cold cow milk (and milks generally), bananas, wheat (including pasta and bread), potato, sweet-potato, avocado, sweet fruits and chocolate.
Unfortunatley, Vata is also aggravated at the change of seasons so you don't want to get too astringent and dry. Living on dry crackers and salads is not a good idea either! You just need to keep things warm, light and slightly oily... with a little astringency and pungency thrown in. Grains like buckwheat, millet, raggi and corn (polenta) are all drying so they're ideal. And using lots of spices (especially ginger) in your cooking will introduce the pungency you need.
But the perfect meal for this weather (especially if you feel on the edge of a cold) is light soups. Here is one of my favourite soups ever made by Chef Stephen Galpin......Enjoy!!
Fennel, Buckwheat and Millet Soup
INGREDIENTS:
2 tbsp ghee or sunflower oil
1 tsp fennel seeds
1 tbsp fresh ginger, finely grated
½ tsp turmeric powder
sml bunch coriander; stalks finely chopped, leaves roughly chopped
1 tsp fennel seeds
1 tbsp fresh ginger, finely grated
½ tsp turmeric powder
sml bunch coriander; stalks finely chopped, leaves roughly chopped
2 tbsp hulled millet
2 tbsp whole buckwheat
1 sml fennel cut into fine dice 2mm cubes
1 med carrot cut the same as the fennel
1 celery stalk cut the same as the fennel
handful of roughly chopped Italian parsley & any fennel or dill tips if you have
black pepper to taste
salt to taste
2 tbsp whole buckwheat
1 sml fennel cut into fine dice 2mm cubes
1 med carrot cut the same as the fennel
1 celery stalk cut the same as the fennel
handful of roughly chopped Italian parsley & any fennel or dill tips if you have
black pepper to taste
salt to taste
Soak the grains for 2-3 hours or longer if convenient. Drain off the water and wash the grains several times until the water runs clear. Add 5 cups of water and bring the grains to the boil uncovered. Remove any scum that forms on the surface and discard. Add the ginger, turmeric and salt to taste.
Heat the ghee (ghee is preferable for this soup) or oil in a large pan over moderate heat. Add the fennel seeds and fry gently, add the diced vegetables and stir through well. Add the lid and cook on a low-moderate heat for 10-15 mins, stirring occasionally. When the vegetables are starting to caramelise and stick to the pan and they have a beautiful sweet aroma, add the wholegrain broth and stir well. Bring to the boil and simmer, half covered, for 5-10 mins until the vegetables and grains are soft. When done, add the coriander, parsley, pepper and additional salt if needed to taste. Adjust the consistency with a little boiled water if required.
The soup should be a soupy broth, nice and light. Use less water for a more hearty soup or add some fine diced potato part way through. Excellent served with besan omelets or moong daal and rice flour pancakes, drizzled with a little warm ghee.
Serves 4
If you want to receive my Agni Blogs and Videos direct to your inbox once a month, Sign Up to the Mudita Institute's monthly online LIFEFOOD magazine and you'll also receive a free e-book copy of our Ayurvedic cookbook, WARMTH.
