Fall into Autumn

Sep 21, 2015

photo credit: Wikimedia Commons

Today is the autumn equinox, which means: the day and night are equal in length.  After today, the days begin to get shorter, until we reach the shortest day/ longest night, at the Winter Solstice on December 21.

Day and night are balanced, today.  And the sun moves into the sign of Libra, the scales.

Lately, I’ve found balance by taking coffee out of my morning routine.  I tried it for my summer detox, and found that skipping coffee reduced my anxiety incredibly.  I’ve also found balance in my weekly schedule: my yoga and clinic schedules have been rearranged a bit, so I have long chunks of time on Tuesdays and Wednesdays to work from home, on projects like websites and newsletters and herbal products.  Or, I can use that time to rest if I’m teaching all weekend.

I’ve also found some places of non-balance – recently I fell off my bike and then, a week later, rolled my ankle.  (Is that a technical term, rolled?  Not bad enough to be a sprain, but enough to hurt a lot!)

Where is balance – or the lack thereof – manifesting in your life?

I read recently that we call this season “fall” because of the diminishing sunlight.  The sun is in his fall, as he descends toward the solstice.  It’s a time for going inward, for more introspection, perhaps for more learning rather than more doing.  In Chinese medicine, the season of autumn corresponds to the element of metal, which contracts in the cold.  It’s a great time to release what you don’t need – perhaps possessions, or situations, or habits that don’t serve you any more.

Fall is also a great time to detox, as removing toxins from your diet lets the immune system do its job more effectively, setting you up to survive cold and flu season in good health.

Whatever fall may mean to you, or bring to you this year, I hope you’ll consider joining me for a workshop or exploring some of my herbal products.

Recipe: Roasted Sweet Potatoes with Adobo Almond Cream

The Sweet Potatoes:
Put roasting pan into oven.  Pre-heat oven to 400 degrees.
Chop your sweet potatoes into bite-sized pieces.
Add 1-2 tablespoons of coconut or olive oil to the hot pan, then add sweet potatoes.  Stir them to coat with oil.
Add sea salt & black pepper if desired.
Bake for 20 minutes; stir the vegetables to see if they’re done, and consider baking for another 10-15 minutes.  Time will vary depending on the size of the sweet potatoes.

The Sauce:
1 tablespoon almond butter
4 tablespoons water
1/8 tablespoon adobo chili sauce

Combine and eat.  Yum!