The principle of dinacharya, or daily routine, is very important in maintaining a healthy physiology and psychology.  Upon waking, try drinking a cup of warm water, with lime and honey optional.  As always, wait until you’re actually hungry before eating breakfast – sip your water, watch and wait if necessary.

Teas to try for Fall:

Tulsi – sometimes labeled as ‘holy basil,’ tulsi is a gorgeous herb that is slightly pungent, dancing the line between mint and nettles.  It is wonderfully fragrant on it’s own, or you may add a bit of raw honey.

Caffeine-free chai – Simmer dried or fresh ginger, cardamom pods, a couple of cloves, and a cinnamon stick in 1 cup of water for 5 minutes.  To this mixture then add 1/2 cup of milk (raw?!) and lightly heat.  Add raw sugar, maple syrup or honey to taste.

Coriander, cumin and fennel tea – Exactly that, blend about 1 Tbls of each of these whole seeds in 2 cups of water and simmer for 10 minutes.  Sip in the morning for a little boost for your agni, or after meals to aid with digestion.

Fresh ginger tea – Just as it says, slice some fresh ginger (it’s ok to leave the skin on!) and simmer for 5 minutes in 2 cups of water.  The more you add, the spicier it can become!  Make it enjoyable, but warming.  Add honey if you’d like.

Breakfast ideas:

Congee/kanji: Cook white basmati rice as you usually would, or for better, creamier results, add more water.  I even cook this in my crockpot overnight on low, then it’s warm in the morning.  Add either whole milk, coconut milk, or almond milk, and continue to heat, also adding optional spices like cinnamon and cardamom, and a dash of salt.  You may also add ghee and a sweetener like maple syrup.

Similarly, this can be done with quinoa, barley or millet, or a mix of these.

For a savory addition, instead of cinnamon or cardamom, add curry leaf and or chopped carrot.

For additional energy, it’s is ok to eat a hard boiled egg, or a poached egg with these grains. Just omit any cheese, even the milk, if you are also eating eggs.

For a light breakfast (good for Kaphas), chop and peel some local apples, and simmer them in a bit of ghee over low heat.  Add cinnamon and nutmeg, as well as a tablespoon or two of water.  Cover, and stir often, perhaps even using a potato masher to break them apart a bit.

Sip a warm beverage with breakfast, step away from the computer or tv, and chew slowly.

A great way to get your greens ~ my new favorite recipe adapted from “The Ayurvedic Cookbook,” by Amadea Morningstar

Photo from Sassandveracity.com

1 whole bunch of greens – kale, chard, hardy spinach or a mix
2 TB ghee or sunflower oil, olive would be ok, too
1/2 tsp mustard seeds
1 tsp curry powder (not spicy)
1 tsp ground coriander, cumin, fennel blend (optional)
1/2 small onion chopped
1/2 c sliced fresh mushrooms (optional)
2 TB barley or wheat flour (optional)
1 to 2 cups of milk (less if you’re not using the mushrooms) or a can of coconut milk
1 tsp salt
black pepper

Wash greens thoroughly, chop and steam them or boil for 3-4 minutes until tender.  Remove form heat.  In a separate pan, saute mustard seeds in oil until they pop, then add the chopped onion and sliced mushrooms.  Saute until the onions are relatively clear, and then add the other spices and stir.  Stir in the flour (just adds thickness) then slowly pour in the milk, stirring.  I then add the greens to the pot for a minute, then blend the whole thing for a minute to make it nice and creamy!

Serve with fresh bread: I make chapatis – they are literally just wheat flour with enough water to barely bind, then pat or roll them into a small circle and put them in a hot, ungreased pan for 2 minutes on each side.  Slather with butter or ghee……YUM.

**With cow’s milk balancing for Vata and Pitta, use coconut milk for an even more cooling effect for Pitta.  OK for Kapha too, because greens are bitter and astringent.  To better balance Kapha use soy or goat’s milk.