Fall Back Into November

November is a time to gather with family around tables and light fires, roast turkey, and bake pumpkin and apple pie. A time to enjoy the change in weather with a refreshing walk outside or a quiet night inside with a Christmas Romance movie and cozy blanket. The days shorten as our clocks fall back and Winter begins to show its face as a chill sets in the air. But how does the change in weather and sunlight affect our bodies and minds? How should we prepare and what should we be eating to best suit our Doshas for the Winter? Lets find out.

GENERAL DIET

Thanksgiving’s feast in November is timed just right for Vata and Pitta Dosha. Both Doshas benefit from the additional fat generated by holiday food and will be craving fats like butter, olive oil and nuts. Nourishing, heavy foods like wheat and dairy help to insulate the body during the harshness of winter. During this time it is ok to treat oneself to soft cheeses, yogurt and spiced milks.

Kapha Dosha should be mindful of overdoing it during November. Too much dairy and sweets leads to ripe conditions for mucus during early December. As Kapha Dosha is prone to storing fat, they must eat all hearty foods in moderation.

AFFECTS ON THE BODY

November’s cold air will chill your body making your muscles tense, your pores and hair follicles close, and the blood recirculate to your core. It is during this time of year that our bodies store fat in order to stave off the cold weather and the lowered immune systems that abound this time of year.

For Kapha Dosha the chilly weather is refreshing. The only downfall for them during this time of year is that they may suffer from Seasonal Affective Disorder and will need to schedule time outside while the sun is out so that they are not negatively affected by the change in time.

Pitta Dosha should dress in layers to accommodate the chilly weather and remember to consume heartier foods than they are accustomed to in order to stay hydrated. They should avoid strenuous exercise during this time of the year and instead opt for gentle stretches.

It is imperative that Vata Dosha stay hydrated and bundle up during the cold weather months as their Dosha is not prepared for the cold weather. Sudden drops in temperature leave the body vulnerable to lack of immunity which leads to dry skin, constipation, a tight neck, dry mucus and dry cough. Hearty stews made with quality oils and animal proteins will nourish the body to be better prepared for the Winter.

BRAISED SHORT RIB STEW

yield: SERVES 4 total time: 3 HOURS

INGREDIENTS:

8 beef short ribs (about 3 to 4 pounds)

1 teaspoon coarse salt

1 teaspoon pepper

2 tablespoons olive oil

1 cup dry red wine (I used cabernet)

12 ounces sliced mushrooms

1 sweet onion, diced

2 garlic cloves, minced

3 large yukon gold potatoes, peeled and cubed

4 cups low-sodium beef stock

2 cups cold water

2 tablespoons flour

3/4 cup sliced carrots

chopped fresh parsley

DIRECTIONS:

1. Season the short ribs with the salt and pepper.

2. Heat a large pot over medium-high heat and add the olive oil.

3. Once it’s hot, add the short ribs and sear them until deeply golden, about 4 to 5 minutes.

4. Add in 2/3 cup red wine and let cook for 1 to 2 minutes, the reduce the heat to low and cover.

5. Cook the short ribs for 2 hours, checking on them occasionally. If the liquid cooks off, add more in the form of wine, beef stock or water just so there is a thin layer on the bottom of the pot.

6. After 2 hours, remove the ribs from the pot and place them in a bowl. There should be a bit of liquid left in the pot (if there seems to be a lot, drain some).

7. Add the mushrooms and cook, stirring until softened, about 5 minutes.

8. Add in the onions and garlic, stirring to toss. Cook for 5 minutes.

9. Add the remaining wine and cook for 2 minutes more.

10. Remove the beef from the ribs, discarding any large chunks of fat or gristle.

11. Add the beef, beef stock and potatoes to the pot. Bring the mixture to a boil then cover and reduce the heat to low. Cook for 20 minutes, or until the potatoes just soften.

12. Place the cold water in a shaker bottle. Add the flour to the water and cover the bottle (or jar) and shake for 30 seconds to make a slurry.

13. Add the carrots and the slurry to the stew and stir well.

14. Increase the heat a bit until the stew is simmering. Let it cook for 30 more minutes, stirring occasionally, until the carrots are softened.

15. Taste and season additionally with salt and pepper if needed – this will depend on the sodium level of your stock.

16. Serve with freshly chopped parsley on top.

Jessica, “Braised Short Rib Beef Stew” www.howsweeteats.com, January 16, 2014, https://www.howsweeteats.com/2014/01/braised-short-rib-beef-stew/

So, whether you’re staying in for cozy nights or going on long walks to soak up the sun while she’s out, remember to enjoy the day and be mindful about your body. Take care of your self. Winter is just arriving, and we need to keep our bodies and minds in good condition for Spring which will be here in no time.

December Chills

December is a month of late-night parties with friends. It’s a time when we must be mindful of our bodies and its desires but we must also learn to move in the rhythm of the what’s happening around us. Otherwise we will cause ourselves greater stress.

DECEMBER IN THE MIND

It’s a sentimental month when children return home from school, brothers and sisters from their homes in other places, or grandparents come to meet a grandchild for the very first time. It is also a month where we take the time to remember the sound of the laugh of those we’ve lost. We come to appreciate the moments we have with the people that surround us. Remember that some may suffer from Seasonal Affective Disorder and will need to schedule time outside while the sun is out in order the counter the affects of the disorder. If you find that you or someone you know is showing signs of depression, please seek help from a medical professional.

GENERAL DIET

December is a month of hibernation for animals in the wild. The air is cold and isn’t conducive to strenuous exercise. Therefore, it at this time that the three Doshas re-focus their eating to better serve their bodies for the winter. Kapha Dosha should avoid heavy milks and creams during this time this will lead to a buildup of mucus. Vata Dosha must remember to stay hydrated at this time as the dry weather can be harsh. Pitta Dosha must remember to eat on time in order to maintain balance during this time of year.

MULLED WINE – is a spiced, warm alcoholic drink originally from Scandinavia. It was originally made to revive messengers and postmen who traveled in the cold!

INGREDIENTS

• 2 cups red wine (Cabernet Sauvignon)

• 2 cups apple cider

• 2 tbsp mulling spices

• 3 tbsp peeled and grated fresh ginger, packed

• 2 tbsp orange peel

DIRECTIONS

1. Stir together all ingredients in a saucepan. Heat on low/medium heat until mixture is bubbling.

2. Once bubbling, let simmer for at least a half hour, or longer. Strain before serving.

If after simmering you find the ginger flavor to be too strong, you can add equal quantities of wine and cider and heat to slightly dilute. That said if you're not sure on how you'll feel about ginger's bite here, I suggest starting with a smaller quantity of grated ginger and tasting throughout to see if you'd like to add more.

Stay warm this Holiday Season. Remember to listen to you your body and provide it the utmost care. From all of us at L’Esprit Therapy, have a Happy Holiday!

Alyssa, “Ginger Mulled Wine”, www.ymsequinedlife.com, October 18, 2016,

https://www.mysequinedlife.com/ginger-mulled-wine/