Get Grounding the Autumn Way

Not so sad face having to wear warmer clothes!

So the last couple of weeks have been cool and rainy here in Vancouver! I must say it has officially reached the season of autumn here, which I am totally fine with because it is my favourite of all the seasons! I just love to wear cozy clothes, scarves, boots, hats, make soups and chili's, and also I get to happily up my consumption of tea <3 Sooo in honour of this lovely season I would like to share with you a couple of my FAVOURITE recipes for this time of year!

With autumn being here, and winter coming soon after, I start to want food with more substance, that is nice and hot, and also comforting! I have also really been trying to make sure what I am putting in my body is benefiting it in many ways. I want to make sure that my food is nourishing my body, my soul, and helping out all my chakras!

Autumn colour flowers <3

 Eating for your chakras is actually a very important thing that a lot of people do not think about. When we eat for our chakra's its not only helping us to balance them but can also improve their functionality, and their power. A lot of people whom do chakra work (I believe everyone should do some sort of chakra work) usually only focus on the energy work of cleansing, repairing, and opening them. When we combine eating for our chakra's and doing energy work with them we help them to work at their optimal level.

One way to make sure that you are eating for your chakra's is to eat what is in season! This not only helps your chakras ground into the coming weather and changes in your body; but also is better for the environment, and your wallet; eating in season is more economical and cheaper than eating out of season. We can also eat for our chakras in another way; by colour. If you are trying to work on a particular chakra then eating fruits, veggies, natural organic meats, and dairy that are associated with the colour of that chakra helps with the work you are doing, it is similar to colour therapy. For example I have been trying to do a lot of work on my root, sacral, and solar plexus chakras....or in other words my lower chakras :) The colours for these are red, orange, and yellow...hmmm kind of like autumn colours....THAT being said I have been including lots red, orange, and yellow foods; think pumpkins, spaghetti squash, peppers, peaches, turmeric, curry and ginger.

Now with all that being said I am now, FINALLY, going to share with you some recipes to ground you into this new season upon us and get you all cozy and comfort fooded up!!!

Pumpkin Sage Soup

This recipe has an amazing food that is not used enough, pumpkins! Pumpkins contain vitamins; A, C, E, B5, along with zinc, magnesium, potassium, and iron. Pumpkins also have a butt load of antioxidants and dietary fibre! Also they are in season right now and so they helps us ground in while benefiting our sacral chakra.

Then there is the sage, oh yeah baby sage! We all have heard of smudging with sage as a way to cleanse, clear and remove toxic energy, BUT did you know that ingesting it does the same thing but to your whole being (think body, mind, and soul). Also it helps to create a calm within your body, probably due to all that gross, icky negativity and toxic energy being gone. It also leads to better brain functioning and has tons of antioxidants in it!

Finished bowl of Pumpkin Sage Soup

Ingredients:
6 lbs weight worth of Sugar Pumpkin or Pumpkin Pie Pumpkin
1 Tbsp of butter or olive oil if going dairy free (I have used both and prefer the olive oil myself)
2 Shallots chopped, or about 3/4 cup
4 cloves of chopped garlic
4 cups of veggie stock
2 Tbsp of fresh chopped sage, and more for garnish
Salt and Pepper to taste

1. Heat your oven to 400 degrees and cut pumpkin or pumpkins in half. Scoop out the seeds and place to roast for 1 hour to 1 1/2 hour, or until soft enough to scoop out the meat. Take out of the oven let cool then scoop out the meat from the inside.
2. In a large pot over medium heat add butter (or oil) and shallots and sauté until clear. Then add in garlic and sauté for another minute. Then add in veggie stock, roasted pumpkin, sage, and s&p. Bring to a boil.
3. After it has reached a boil empty into a blender, food processor, or immersion blend all ingredients together. Heat for another 2-3 minutes afterwards back in pot.
5. Pour into a bowl and enjoy! This soup is really great when you add pumpkin seeds and a little bit of organic sour cream to the top.


Peanut Butter Cup Squares

Peanut Butter Cup Squares fresh out of the freezer!

Now this recipe is just a favourite of mine because at this time of year I really want sweets and this gives me the feeling of having something sweet without the processed sugar and also adding good for you ingredients. This recipe uses organic real maple syrup which is a natural sugar that us actually good for you and also adds a little bit of sweetness. The recipe also calls for raw cacao which is very good for  your body and mind. Raw cacao has the highest amount of magnesium, iron, and zinc in a food known to man kind! Also when raw cacao is ingested it helps with PMS, acne, and headaches! Note I am saying RAW CACAO, not cocoa, or chocolate powder; those things are processed and have lots of the good for things in them TAKEN OUT!

Ingredients By Layer:

Bottom Layer:
3/4 cup ground almonds or almond meal
2 Tbsp raw cacao powder
2 Tbsp real maple syrup
1 Tbsp melted coconut oil
pinch of sea salt

Middle Layer:
1/2 cup natural organic peanut butter
3 Tbsp of real maple syrup
1 Tbsp of melted coconut oil
pinch of sea salt, or to taste for this layer only

Top Layer:
1/4 cup raw cacao powder
1/4 cup melted coconut oil
3 Tbsp of real maple syrup

1. Combine all the bottom layer ingredients in a bowl until it reaches a dough like consistancy. Then press into a loaf pan evenly. Place in freezer to set.
2. Combine middle layer ingredients in a bowl until smooth. Remove pan from freezer and use a spatula to even smooth the middle layer over the bottom one. Place back in freezer.
3. Using a whisk, whisk the top layer ingredients in a bowl. Remove pan from freezer and spread evenly over the top of the two other layers. Then place in freezer for 2 hours.
4. Remove from freezer and cut into squares and eat them all!!! You can store these in the freezer or fridge in an air tight container for 2 weeks, mine have never lasted that long, I have usually eaten them all by the 4th day.


I hope you enjoy these goodies and get your grounding into autumn the healthy way!! Much Love, Light, and Gratitude to all my lovelies!