Then when I started to dive deeper into Ayurvedic wellness, the concept of in season took on a whole new meaning for me. In Ayurveda, there are actually six seasons instead of four, where winter and summer are divided into wet and dry months. Though the seasons greatly depend on our own geographical location and weather, the general concept of balancing health through seasonal alignment is applicable to all. I find it interesting that the word rtucharya, which describes the cycle of the seasons, literally translates to mean “cosmic rhythm.” Thus, it’s this seasonal awareness that allows us to live in balance and harmony with our environment and the cosmic rhythms of the earth. And food is, I believe, the most direct and natural way to attune our bodies with the seasons.
- Eat sweet, hydrating fruits like apples, apricots, avocados, berries, cherries, coconuts, figs, nectarines, peaches, plums, and melons. Avoid overly sour or under ripe versions of these fruits.
- Enjoy sweet or bitter vegetables like artichokes, asparagus, broccoli, cabbage, cauliflower, celery, cucumber, leafy greens, and summer squash.
- Utilize cooling herbs that help reduce Pitta, including cardamom, cilantro, coriander, cumin, dill, fennel, lemon balm, mint, parsley, rose, and saffron.
10 plums, pitted & chopped
6-8 figs, stems removed & chopped
1 orange, juiced & zested
2 tsp ground cardamom
¼ tsp ground cinnamon
2 tbsp raw honey
In a thick-bottomed pot, add ¾ of the chopped plums, orange juice and orange zest. Bring to a boil to reduce the plums for 5-8 minutes, stirring frequently. Then, add the remaining ¼ of the plums, the chopped figs, the spices and the raw honey. Continue to simmer on a medium low heat while the mixture cooks down for another 10-15 minutes. Avoid overcooking! You want the consistency to be a like stew with soft chunks of fruit in a thick syrup. Once cooked, remove from heat and allow to cool. Transfer to an airtight container and store until ready to use.
Note: This compote can be used for a number of dishes, from breakfast porridges to yogurts and ice creams. If you prefer a hot compote, serve immediately after cooking, otherwise allow plenty of time to cool before serving over top ice cream.
2 cups young coconut meat
½ cup cashews, soaked overnight
1 cup almond milk
¼ cup maple syrup or raw honey
4 tbsp melted coconut oil
1 tbsp vanilla extract or 1 tsp vanilla bean powder
1 tbsp ground cardamom
pinch sea salt
Combine all ingredients in a high-speed blender, puree until creamy. Transfer the liquid into your ice cream maker. Following your machine’s directions, churn until thick and creamy. If needed, transfer to freezer and allow time to solidify until ready to serve.
To serve, scoop 1-2 satisfying scoops into a bowl or jar, serve with a big spoonful of compote, a sprinkling of orange zest and chopped pistachios.
Be sure to swing over to Pure Green Magazine to see what Laura and Lindsey have been making for the #PGMinseason challenge! Between the three of us, we have your dinner party covered from start to finish…