prep [your pantry] for fall

crispy air, warmer food

*Photo above by Preston Schlebusch wearing Ohm K, topping off a smoothie in in my Heart Bowl.

Another year gone, leaving everywhere / its rich spiced residues: vines, leaves, / the uneaten fruits crumbling damply / in the shadows, unmattering back / from the particular island / of this summer, this NOW, that now is nowhere / except underfoot, moldering / in that black subterranean castle / of unobservable mysteries – roots and sealed seeds / and the wanderings of water. This / I try to remember when time’s measure / painfully chafes, for instance when autumn / flares out at the last, boisterous and like us longing / to stay – how everything lives, shifting / from one bright vision to another, forever / in these momentary pastures.

– Fall Song by Mary Oliver

I am loosening my ninja grip on summer and am slowly, like the last leaf hanging onto its branch by a small yet mighty thread, surrendering to fall.

My heart is stuck on summer for so many reasons, one of them being the simplicity of chopping up a bunch of fresh, raw veggies and throwing them into a big hearty salad, no cooking required. Crunching on these cooling veggies alongside a beach or pool is nothing short of heaven.

Without getting too moody about bidding summer farewell, there are plenty of delicious ways to enjoy raw, seasonal-flavored foods in autumn, like my mouthwatering fall parfait. There is also something incredibly nourishing about cooking a warm meal as the air gets a little crispier, like healing kitchari.

Alas, I digress, however unwillingly, and accept that none of us have any control over the changing of the seasons. What we try to control winds up controlling us, so I give in and, however slowly, welcome the comforting flavors of fall.

Spiced apples, for example, are something to look forward to. Apples are a perfect example of the benefits of seasonal foods. As natural heat-removers, they are timely harvested when our bodies hold excess heat toward the end of summer, and so prep our digestive system for cooler weather. Read more about Dr. John Douillard’s ayurvedic reasoning behind this natural occurrence, and why apples support our systems in the late summer/fall.

Similarly: by prepping our pantry and fridge with wholesome foodstuffs to make every meal delicious and nutritious, and to especially support our bodies in the upcoming seasons, we avoid excuses of not having healthy options on hand. If we only have clean options on hand, we can’t really go wrong. “Dress for success,” if you will.

If you feel your palms starting to sweat at the thought of this task, let alone the loss of beloved summer [fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][till next year], begin by making a list to keep on your person or phone when you shop. Still overwhelmed? Start with a few things at a time to pick up during each supermarket trip, gradually building your stash.

Can’t find them at your local store? The interwebs can help: check out Thrive Market [save 25% off with first-time orders] or handy-dandy Amazon.

Here are a few of my favorite pantry staples, especially as I hunker down into my couch and kitchen during the fall and winter months:

• Spices: my fall staples are sea salt, black pepper, turmeric, ginger, cinnamon, nutmeg, cardamom, cumin, coriander, and garlic powder. Simply Organic has it all.
• Herbs: I keep dried herbs on hand like oregano, dill [mostly for spring/summer], basil, rosemary, sage, and thyme.
• Nutritional yeast: perfect for adding a cheesy-flavor or extra protein punch to salads, roasted veggies, soups, or warm grains. I use nutritional yeast for comforting vegan mac ‘n’ cheese.
• Protein powder: for smoothies on warmer mornings, even energizing baked goods. I love adding pumpkin spices to Vega , ALOHA [15% off with code ALOHASASHA], and Sprout Living.
• Dried fruit: I always have dates, dried figs and unsweetened coconut shreds in my cupboards, and store unsweetened dried cranberries in the fall and winter.
• Nuts: almonds, walnuts, pecans, and cashews are my personal seasonal favorites. Brazil nuts are also scrumptious and packed with nutrients. Store in the fridge to maintain the oils.
• Nut or seed butters: currently addicted to Nuttzo Seven Nut & Seed Butter, and I always have tahini on hand – eat with dates or figs for a satisfying treat.
• Seeds: chia, flax, sunflower, hemp, pumpkin, sesame. Can’t go wrong.
• Beans: cooked in BPA-free cans, or dried. I prefer chickpeas, black, adzuki, or navy beans for soups, salads, or as a side. Split mung beans are a staple in my new favorite dish, kitchari.
• Grains: I choose gluten-free grains like millet, quinoa, brown rice, and pasta made from one of these grains. I have friends who use and love amaranth and buckwheat, too.
• Oats: look for gluten-free, whole oats if possible. Soak overnight for optimal digestion and eat raw or warmed the next morning; use in baked goods and smoothies, or make homemade granola. Purely Elizabeth makes my favorite oatmeal mixes, which I used for these cranberry apple pie oats.
• Non-dairy milks: for example unsweetened coconut, almond, or hemp milk. My preference is to make it at home, which is super simple, like these recipes.
• Coconut or plain organic yogurt: I am personally obsessed with Anita’s coconut yogurt or Siggi’s skyr, which I use for delicious parfaits or dips like simple tzatziki. Find as fresh and local as possible, or make your own with canned coconut milk and probiotics.
• Sauerkraut: the ultimate digestive sidekick. I eat it every day with lunch, sometimes with breakfast and dinner.
• Beverages: if you crave something other than water, try coconut or maple water, kombucha, or invest in a Soda Stream to carbonate your water with a squeeze of lemon or lime.
• Tea: I always have a variety on hand, year-round. I love yerba mate, ginger, chai, throat coat, peppermint, teecino, and tulsi tea. In the fall and winter I add a bit of turmeric, cinnamon, cardamom and raw honey.
• Raw cacao or cocoa powder: great for smoothies if you’re still blending, raw homemade chocolate, sweet or savory delights, and of course hot cocoa.
• Coconut oil: for all kitchen and body needs [store in separate kitchen/bathroom containers]. Amazing for dry skin and hair, and for cooking/roasting pretty much anything. Other options are sesame, avocado, grapeseed or flaxseed oil.
• Extra Virgin Olive Oil: use it raw or for cooking/roasting on lower heats. I put it on my salad at lunch every day, and rub it on dry skin.
• Ghee: incredibly healing, super tasty for cooking/roasting/frying. Read more about its amazing benefits from Dr. John Douillard.
• Raw honey and/or pure maple syrup: local, if possible. Add to tea or use in place of sugar for baking holiday goodies.
• Liquid stevia: a little goes a long way, same uses as honey.
• Fruit: as local and seasonal as possible. I always have lemons or limes for flavoring water [warm water with lemon every morning], avocado, berries, apples, or other favorite fresh/frozen varieties.
• Veggies: as local and seasonal as possible. My fall go-to veggies are dark leafy greens like chard or kale, carrots and beets, winter squash and sweet potatoes. Add your own favorite fresh or frozen varieties.
• Garlic and onion: handy for flavoring any cooked or roasted veggies, soup, stir fry, etc.
• Dark chocolate: raw and organic, if possible. You can also easily make your own, or buy organic/fair trade with little to no sugar.
• Cooked or canned pumpkin: because pumpkin rules all in fall.

Pumpkin-Flavored Everything, the floodgates have opened. I am [almost, kind of, maybe?] ready for you.

What are your clean pantry staples, and what about fall are you looking forward to?

Read the rest of the newsletter for my new favorite recipe, Breakti workshop details [THIS SATURDAY!], updated offerings, good music and more.[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]