As promised in September, this month we incorporate more hard squash into our diets, which I love, love, love! Here is a grounding and nourishing recipe for a Curried Kabocha Coconut Soup thatβs sure to warm you up as the temps lower.
As in September, we will focus on the sweet, sour and salty tastes in October. As always, every meal should have all six tastes: sweet, sour, salty, bitter, pungent and astringent, but the first three below should be the stars of your plate this month:
Sweet foods: berries, bananas, dates, figs, mangos, melons, beets, sweet potatoes, cucumbers, rice, wheat, tofu, red lentils, almonds, pumpkin seeds, cashews, coconut, aloe, avocado, lime, cilantro, mint, vanilla, cardamom, cinnamon, fennel. Composed of earth and water elements, these foods are grounding and strengthening.
Salty foods: composed of fire and water, salt helps aid the body in digestion, and increases saliva and absorption of nutrients. In the Autumn in particular it helps with hydration during dry Vata season. Celery, seaweed, tuna, Himalayan mineral salt, and soy sauce and good examples of salty foods.
Sour foods: citrus juice, raisins, tamarind, fermented foods, sour cream, yogurt, pickles, tomatoes. Composed of earth and fire, sour foods increase appetite, saliva, metabolism and digestive enzymes and promote healthy liver function by moving bile. In the Autumn, sour particularly helps with promoting juiciness.
As I always mention, in Ayurveda there are some foods NOT to combine. Hereβs a quick list.
Here are some additional recipes to try from one of my favorite resources, JoyfulBelly.com:
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