As summer fades and autumn approaches, Ayurveda emphasises the importance of adapting our lifestyle and diet to harmonise with the changing seasons. This transition is marked by a shift from the warm qualities of summer to the cooler, more introspective nature of autumn. According to Ayurvedic principles, the increase in Vata dosha during this time—characterised by qualities of dryness, coolness, and irregularity—can lead to imbalances if not properly managed. To promote well-being, Ayurveda recommends nourishing, grounding foods, maintaining hydration, and incorporating warm, soothing practices into daily routines. By aligning with the rhythms of nature, we can find balance and vitality throughout the autumn months.
According to ayurveda, celery is astringent, light, dry and rough - making it like a scrub brush helping to lighten and purify the body. These properties are the properties of vata, which is the primary guna (property) of autumn. Celery has a cooling effect, which helps to remove excess heat from the body that has accumulated during the summer time. Pairing celery with warming foods such as cinnamon and onion, and grounding foods such as ghee and sweet potato, helps to keep it balanced so as not to aggravate vata dosha.
Celery and sweet potato soup
Ingredients
2 generous tablespoons of ghee
2-3 hearty shakes of cinnamon
1 medium onion chopped
1 head celery, stalks chopped, leaves reserved
1 small sweet potato, roughly chopped
1 large pinch pink salt
3 cups low-sodium veg broth
Olive oil & fresh cracked black pepper, for serving
Instructions
In a medium saucepan over medium heat, melt the ghee. Stir in chopped onions and cinnamon and sauté for 1-2 minutes. Add the celery, potato and pink salt. Cook, stirring occasionally, until the onion is translucent, 7-8 minutes. Add broth. Simmer until the potato chunks are tender, 8-10 minutes. Blend. Taste and adjust salt. Serve topped with celery leaves, fresh cracked pepper, and a drizzle of olive oil. Enjoy!
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