In the wild ride that is life, the one constant is change. Seasonal changes are one of those rare constants that we can rely upon, observe, and align with. Yes, weather has been more extreme than we have seen in maybe lifetimes. One thing that gives me hope is that nature has her ways of finding harmony, eventually. Attuning to the rhythms of nature through seasonal changes of food, drinks, and routine can help us reconnect to healthy, natural rhythms. When we shift habits with the seasons we awaken our own innate healing that supports inner harmony.
Foods of the fall season help to build immunity for the coming winter, strengthen our digestive and respiratory systems, and help nourish the skin after summer’s extremes. My recommendation is to eat locally as much as possible by shopping at local farmer’s markets, CSAs, and directly from farm stands if possible. What is grown locally reflects seasonal changes. If it’s in your budget, buy organic. Remember, when buying direct from small farmers at markets or at the farm they may grow organically but not have the means to pay for certification. Most farmers are more than happy to chat with you about their farming methods and give you tips on how to prepare produce you are unfamiliar with.
The recipes I have chosen for this Autumn Eats series all feature foods that are widely available from farmers’ markets and small grocers as well as the big ones. If you don’t have one ingredient or can’t get it easily, skip it. Each dish is full of healthy fiber, as well as herbs high in antioxidants, vitamins, and minerals to boost digestion and increase immunity. Most recipes serve 4-6 and store easily in the fridge or freezer for another day. They are pretty easy to put together and create a foundation for you to get creative with your local, seasonal fall harvests. This week is a chai recipe; stay tuned next week for a delicious salad recipe. Try them out, and let me know what you think in the comments!
Chaga Chai Recipe
Chaga is a medicinal mushroom that is more widely available in powder form. It is known to have anti-cancer, anti-oxidant, and healing properties for the lungs. The other spices in this chai are classic eastern spices largely available in stores. You can enjoy this tea hot or cold depending on the weather and your constitution.
Ingredients
- 1 tbsp chaga, chopped or crushed into small crumbles or powder
- 1 tsp crushed cardamom pods or powder
- 3 cinnamon sticks cracked in half (do not use powder, it becomes gooey)
- ¼ tsp black peppercorns
- 5 cloves
- 1 thumb-sized piece of fresh ginger, chopped
- 2-3 star anise
- ½ gallon of water
- 4 cups coconut milk, full fat (or organic cow milk)
Directions
- Place the water and all spices except chaga into a large pot. Bring to a boil then reduce to a simmer.
- Simmer for 2 hours for best decoction and flavor.
- Add the coconut milk or milk for the last 10-15 minutes of simmering. Do not let boil.
- Remove from heat, add chaga, and cover. Let steep for 20-30 minutes.
- Strain the tea through a fine-mesh sieve or cheesecloth.
- If you like a little sweetener I suggest using coconut palm sugar, stevia, or a little honey. Add these after straining when the mixture has cooled a little.
- Store in large glass jars with a tight lid once the tea has cooled, or enjoy immediately.
