Fall well, is falling. The temperatures have definitely started to drop, and although summer isn't quite here yet, ayurveda also recognizes the notion that the oncoming season starts to take hold of our digestion and our bodies. So, as the season transitions it's time to take care of both the ending of summer and the beginning of autumn. 

Simple foods help to support our bodies during these transitions. They're easier to digest, work on keeping our agni strong, and most importantly easy and quick to make. This week, we've been simplifying our diet and focusing on kindling our digestion. 

This light masoor (or red lentil) dahl takes no longer than 15 minutes to make, and is a type of comfort food that you can't resist. I hope you love it just as much as we do in our house. 

Ingredients: 

• 3 cups red lentils, soaked & cooked*
  
• 2 tbsp avocado oil 
  
• 1 tsp cumin seeds 
  
• 1 tsp mustard seeds 
• 1 star of anise 
• 2 cups water (+ more if you like) 
• 2 tsp liquid aminos 
• 1 tsp turmeric powder
• 2 tsp coriander/cumin powder (this is usually a mix you can get at any Indian grocery store, or feel free to make your own of equal portions) 
• 1 tsp chili powder (try using Kashmiri Chili that is mild, but a bold color) 
• 1 bay leaf 
• 2 tsp amchur powder 
• Salt to taste 
• For the finishing tempering: 3 tbsp ghee, 1 dried red chili, 1 clove garlic minced, 1/2 tsp fenugreek seeds, 1/2 tsp mustard seeds, 1/4 tsp pumpkin seeds 

Recipe: 

1. In a large (4 qt.) pot, warm the avocado oil. Give it a minute and then add in the cumin seeds, mustard seeds, and start of anise. You want the mustard seeds to start popping, then you know the temper is ready. 
   
2. When this happens, slowly add in your cooked masoor daal. (*I typically cook mine in an instant pot. I soak the lentils over night, and then cook on pressure cook for 35 minutes). Give everything a good mix. You want to move a little quick as you don't want the dahl to start sticking to the bottom of the pot.
   
3. Add in the water. You can adjust the thickness of the dahl based on how much water you add. I personally like a thicker dahl, so I tend towards the lesser amount of water. 
   
4. Slowly mix in the turmeric powder, coriander/cumin powder, chili powder, amchur powder, liquid aminos, salt as you wish, and the bay leaf. Bring everything to a simmer. Feel free to adjust the thickness throughout. You'll notice that it will get just a touch thicker as it simmers. 
   
5. While the dahl is simmering, in a separate small pan melt the ghee. When its all melted, add in the spices, pumpkin seeds, and the garlic. Again, wait for everything to start popping. 
   
6. When the tempering is ready, you are going to very slowly pour it on top of the dahl. At this point your dahl is ready to eat! When you're ready to serve, gently mix in the ghee and spices. 
   

​
I personally like to eat this with just some plain rice and maybe just some roasted veggies. I promise you there is nothing more comforting then this as we slowly welcome in the turn of the season. I hope you enjoy it as much as we do. 

​If you've been craving all of the cool and juicy things this summer, you're not alone and you're not wrong! Our bodies are naturally attempting to balance out the heat that is everywhere right now. What's coming into our local markets is mother nature's way to naturally tell us what to get and what to eat. 

It's also the season for quick and simple meals, because honestly, who wants to be in the kitchen for a long time? Definitely not me. Summer is meant to be enjoyed outside, eating yummy food, and basking in all of the radiance of the sun! 

And if you're anything like me, you may be growing basil and have an ungodly amount to use up. This recipe is perfect for quick, easy, and ready to go in 20 minutes max! 



​Ingredients: 

• 3 zucchini (or yellow squash or a mix) shredded 
• 2 tsp avocado oil 
• 1/4 cup pesto (of your choice) 
• 4 tbsp butter 
• 1 cup shredded parmesan + 1/4 cup to top
• Salt & pepper to taste 
• 4 cups spaghetti (or feel free to choose your favorite pasta) 
• 1/2 cup pasta water 

Recipe: 

1. Take a large flat bottom pan or pot and add your oil. 
2. Once the oil is hot, add in your shredded zucchini (Note: there is no need to squeeze out the water. We're going to keep it to help keep the moisture in tact to support the cooling). 
3. Sweat the zucchini down until it looks nice and soft. At this point, you'll add in the pesto and give everything a good coat. 
4. Add in the salt, pepper, and butter. Again, give it a good toss. Then very gently fold in the 1 cup parmesan. (My personal preference is to get a massive block of parmesan from the grocery store and shred it myself. It just adds a different level of amazing-ness. Trust me) 
5. When the pasta is ready, add it in. You're going to have to really pull the zucchini from the bottom back up as it can be easy to have it just settle at the bottom. 
6. Slowly pour in the pasta water and mix everything nicely. Feel free to adjust the salt/pepper to your liking. 
7. When you're ready to serve, sprinkle a little more parmesan on top. 

Time to dig in! I hope you enjoy this pasta dish as much as my family did! 

So, the internet has taken a frenzy on protein. All anyone can talk about is how much protein everyone needs to get. Protein is the way to lose weight. Protein is the way to balance your hormones. Protein is going to support graceful transitioning to menopause. All I have to say is that the emphasis on protein has gone a little out of control. There are bigger things to be worried about, such as the intake of inflammatory foods and things, too much sugar, not enough water, and one of my big soap boxes--vegetables! 

Fiber is so important to the health of our GI tract. It helps to move things along, keeps us regular, supports a healthy microbiome! Fiber is key to the health of our colon. So, sure, some people can benefit from a larger intake of protein, most of us can benefit  from more intake of fiber. 

This is why I love this super simple, plant-based (and yes with protein!), fiber full crepe recipe. It's a one-item meal, so you can't beat that. It's a crowd pleaser, and there's a million ways to dress it up. Let's get into it! 

Ingredients: 

• 2 cups chickpea flour (usually found easily at an Indian grocery store) 
• 2 1/2 cups water 
• 3 tbsp rice flour 
• 2 tsp salt 
• 1 1/2 tsp turmeric 
• 1 1/2 tsp chile powder 
• 2 tsp coriander powder 
• 2 cups shredded cabbage 
• 2 inches grated fresh ginger 
• 1/4 red onion, finely sliced
• Avocado oil for the pan 
• Optional: sesame seeds

​Recipe:

1. Start with the chickpea flour and water; using a whisk, stir the 2 together really well. You want to make sure you really whisk it well, as chickpea flour has the tendency to clump. 
2. Once you've gotten it nice and smooth, add in the rice flour. This will help it to crisp up nicely when you cook it. 
3. Next, add in your salt and all of your spices. And of course again, mix it well with the whisk. Here, I do want to add that literally ANY spice will work. That's the beauty of chickpea flour. It has such a nice neutral nutty flavor to it, that you can't go wrong in any direction. I used traditional Indian spices because that's what I had quickly on hand, but truly anything works. 
4. Now, you want to switch out for a spatula to add in the cabbage, onion, and ginger. Incorporate everything well. And, let it sit. 
5. Give it a good 10-15 minute rest. This helps to soften up the cabbage a bit to help it easier to spread in your skillet. 
6. While you're letting everything relax for a few, time to warm up your skillet. I personally prefer a cast iron here because it cooks evenly, but more importantly, it makes it nice and crispy...my favorite way to have these crepes. 
7. Once the skillet is nice and hot, add in about 2 tsp of oil and spread it around well. Then, take a ladle's worth of your batter and plop it right into the center of your skillet. Use the back of the ladle to spread out the batter as thin as you'd like. This is all preference. The thinner you get it, the quicker it will cook and the crispier you can get it. While you're spreading the batter, be sure to also spread out the cabbage as it can have a tendency to bunch up in one spot. 
8. Then, just let it be. You're going to notice it cooking almost through. At this point, if you'd like to, you can sprinkle on some sesame seeds on top. Then, give it a flip! 
9. Let it cook evenly on both sides, and crisp it to your desired preference. 
   ​

That's it! Serve with your favorite sauce or condiment! You have the perfect plant-based protein and fiber-rich crepes. Perfect for any meal of the day! Cheers!