As the Harvest season finishes and Autumn starts, it´s time to enjoy oven baked dishes. Pumpkin n ot only harmonizes the spleen by helping the regulation of blood sugar but also helps to move stagnant energy from the lungs. Pumpkin is the queen of the harvest time and well cooked in the oven, creates the warmth necessary for the cold winds of Autumn and removes any accumulation of the Vata Dosha.
Autumn Pumpkin Basket
- 1 or 2 small pumpkins (Hokkaido are great)
- 2 garlic heads
- 1 red onion
- 1 tsp. of Jamaican pepper
- 1 tsp. of paprika
- 1 leek
- 250 grams of mushrooms
- 10 asparagus
- 100 grams of parsley
Preparation: Cut the pumpkin in half and take the seeds out. Scoop small bits of pumpkin out until you reach close to the skin. Slice the leek thinly and cut in small cubes the onion. Cut also the mushrooms in quarters.
In a frying pan, heat up 2 tbs. of sesame oil and add crushed garlics and the red onion and let it roast. Add the sliced leek and sprinkle everything with the Jamaican pepper.
Let is cook for 2/3 minutes and add the pumpkin pieces. Place a lid on your pan and let cook for about 8 min. If water accumulates, pass the vegetables onto a strainer.
Add the mushrooms and paprika and let it cook for 3 to 4 minutes. In a separate pan, steam de asparagus for simply 3 minutes. Start the oven at 180º and turn on the grill.
Once the veggie mix is ready just place it inside pumpkin basket (without the asparagus) and put it in the oven. Let it cook for another 15 minutes and once is ready you can take out and add the asparagus and chopped parsley on top. You can serve with oat crackers or your favorite cooked grain.
Cooked Pears & Crumble
- 10 pears
- 1 cinnamon stick
- 2 cardamom seeds
- 150 grms of oats
- 25 grms. of almonds
- 25 grms of pecan nuts
- raspberry sauce
- coconut oil
- rice syrup
Preparation: Soak the almonds the night before. Peel the pears and steam them for about 10 to 15 minutes. In the meantime, place the oats in a frying pan with 1 tbs. of coconut oil and keep turning them until you get a golden brown color. Chop the nuts and add them to the oats.
Once the pears are cooked mash them with a fork and add 1 tbs. of rice syrup. Place the pear mash on a serving tray or distributed into small bowls. Cover the pears with the crumble of oats and nuts.
For the Raspberry sauce: 200 grms. of fresh raspberries, 2 tbs. of rice syrup, ½ tsp. of cinnamon powder and 1 cup of water. Mix all the ingredients in a blender and heat it up in a pan for 3 -5 minutes. Add the warm sauce when serving. Warm and delicious!
Squash & Chestnut Roast
- 250 grms of chestnuts
- 1 squash
- 350 grms of brussel sprouts
- salt and pepper
For the sauce is where all the tricks go:
- 1 tbs. of miso paste
- 1 tsp. of mustard
- 2 tsp. of honey
- 150 ml. of oats cream
- 1 tbs. of olive oil
- 1 tsp. of Provence herbs
- ½ tsp. of ginger powder
Preparation: The chestnuts you can buy them fresh if it´s available in your area or simply frozen one. If you are cooking with frozen ones just de-frost them a couple of hours before. Slice the squash and give them a light steam for about 10 minutes together with the brussel sprouts.
In a baking tray, display the sliced squash, the brussel sprouts and the chestnuts, Pre-heat the oven at 180º degrees and let the dish cook from about 30 minutes. While you wait just prepare the sauce. In a low flame warm up the oats cream and add the spices and herbs. Take it out of the flame and add the miso, olive oil, mustard and at last the honey.
Baked dishes conserve our energy and warmth!
Kitchadi - The Queen of Autumn Dishes
Kitchadi is an extremely healing meal, and very beneficial for those who need to give a break to the digestive system, as well as nourish the spleen-pancreas. This is also a great dish when you want to Fast, as it facilitates digestion and assimilation. It is ideal for the Autumn season.
- 1 tsp of sesame oil
- ¼ spoon of black mustard seeds
- ¼ spoon of cumin seeds
- ¼ spoon of turmeric
- ¼ spoon of sea or rock salt
- 1 tsp of fresh grated ginger root
- half a cup of split mung beans
- half a cup of basmati rice
- ½ onion
- 2 grated carrots
- 2 grated sweet potatoes
- sliced pumpkin
- 6 cups of water
Preparation: Warm the sesame oil in a saucepan and add the black mustard seeds and cumin. Warm until the mustard seeds pop, then add turmeric onion, salt and ginger. Stir well until the onion is soft.
Wash the beans and grains until the water is clear. Add them to the sauté and evolve the whole mixture. Add water, bring to boil and let it cook covered at medium heat for about 45 minutes to 1 hour.
The last 10 minutes you can add the grated carrots, pumpkins and sweet potatoes.
The result should be a kind of soupy stew that you can garnish with 3 or 4 drops of seams oil and coriander.