Here is a topic that I haven’t really shared much about and, for some reason, it always gets intensified for me around the fall and winter. There is something special about eating colors that you crave. We have seven chakras (wheels) in our bodies. These are points where energy flows through. Now, when they are out of balance, it could lead to illnesses, emotional imbalances, and physical difficulties. It’s important to understand what each chakra represents and how we can keep our energy flowing freely. This is a topic I will write about another time!
There are many ways to heal these energy points, and one is the food we eat. Amazing, right? Ever hear the phrase, “eat the rainbow.” There is some truth there, especially with the dark colors. The colors we crave in the fall and winter really make sense with what the seasons bring us. Do you ever find yourself wanting things in contrast and dark tones of reds, greens, and oranges? Red- Root Chakra; Green- Heart Chakra; Orange- Sacral Chakra. These are very important sections of the body that are urged to be in balance for optimal mental and physical health. When it comes to the season of exploring the outdoors and that of hibernation, these are parts of ourselves we really get to learn.
I’m not saying that we can fully heal ourselves by the colors we choose to eat, but we can certainly help the healing begin. Colors that we crave usually have a correlation to what is going on inside of us that needs our attention.
In my opinion, everything starts with food. And before the food, it’s the seasons. Each season brings its own produce and in Ayurveda, it’s very important to eat what is naturally brought to us at these times. Subconsciously, the energy inside and our digestive fires long for natures gifts. Our body breaks down food differently with every season. In spring, we want more berries and salads. In the Summer, we want cooling foods that keep us energized for long periods of time. In the Fall and Winter, we want warming foods, things that need to be cooked more and fruit that is naturally made with the strength of the sun in these times.
Now before I go off topic, I want to share about the craving of mostly red and green foods. Red has to do with our root, which is our survival, so anything from work to housing situations. Green has to do with our hearts; acceptance, love in all aspects of our lives. When both of these are out of balance, they can bring a sense of self-loss which tends to come around generally with the more gloomy seasons. It’s important to know where we stand in this world, our world, and to see everything through love, beginning with ourselves. The time we live in currently has a very strong effect on people’s stability and self-worth. It makes us want more than what we have, physically, materialistically, and even professionally. We get pulled away from our native way of being and disconnect from the person we are born to be. That is why the winter is so beautiful (well, one of the many reasons).
Winter has a way of forcing us to hibernate, face ourselves, and give that time of devotion and self-care to really form a relationship with who we may have drifted away from over the more warm and active seasons. It’s very important to have our Root and Hearts in balance. Our devotions to our life count on it. Healing these parts can help with depression, anxiety, and mood swings. The whole key is to start noticing more of what the body is trying to tell us. There are always signs if we want to listen.
I wanted to make something for everyone that was helpful for this season. Red, browns, warming flavors, and with foods that are easier to digest in the cooler temperatures. The cozy smells of the warm cinnamon and nutmeg mixed with the sweetness of the apples and maple will make you feel right at home. This recipe was meant for Fall and Winter. The natural sugars in the recipe will help the body balance so you don’t feel the crash like you would with normal sugars. Also, did you know that having protein (plant or animal) in our diets can help fight mood swings, depression, crankiness, and moodiness? Luckily this recipe has it all. Why not give this a try this holiday season?! The Apple Crumble is made for everyone; vegan, gluten free, carnivores all welcome!
Dive into the season with a new way of connecting with your body and with your food. Try and go for the colors you crave. Go for the foods that are naturally apart of the earth during these times, and learn new ways of nourishing your body and energy.
Stay cozy this winter!
Vegan, Gluten Free Apple Crumble Recipe
Crust and Topping
• 1 1/2 cups almond flour
• 1 1/2 cups almond flour
• 1 cup gf rolled oats
• 2/4 maple syrup
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1 tsp. cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 7-9 tbl solid coconut oil
• 2 tbl almonds sliced (optional)
- Add drys together in a bowl and whisk until combined (leave out almonds)
- Add in maple, massage with hands, then add the coconut oil and massage till it resembles coarse crumbs and can form when pressed
- Remove at least 1/2 cup of the mixture for the topping and then press the dough evenly into the bottom of a tart pan with removable bottom
- Add filling, then pour the remaining crumbs on top with sliced almonds
- Bake for 45-60 minutes or until the filling is bubbling and crust is light brown.
- At around 30 minutes, add some foil loosely on top of the pie to help prevent from browning too much.
- Let it cool completely before you serve.
• 4 apples (large) that are locally grown at this time
• juice and zest of one large lemon
• 1/3 cup coconut sugar or maple
• 3 tbl of a homemade gf all-purpose blend or store bought (email me for my all-purpose recipe)
• 1 tbl cinnamon
• 2 tsp nutmeg
• 1 tsp cloves
• 2 tsp vanilla
• zest of 1 orange
- Chop the apples, pealing is optional.
- Place everything in a large bowl and let it sit for a few minutes while you preheat the oven at 350 degrees
- Scrape everything into the crust and then cook as directed above.
- Make sure when you fill the tart, you don’t go to high about the pan itself.
- Keep the extra apples for the topping!
Cranberry Apple Sauce
If there were any apples left, put them into a non-stick saucepan with 3/4 cup of fresh cranberries and 1/4 cup of maples syrup.
- Add 2 tbl of fresh orange juice.
- Heat all together on medium to high heat until it starts to thicken together.
- If you have an intense stove, keep an eye on it to make sure it doesn’t burn.
- Keep the topping for when you are going to serve the tart.
Maple Almond Glaze
- Place 3 tbl Raw Almond butter or homemade almond butter, 2 tbl maple syrup, and 1 tbl coconut oil in a saucepan
- Heat everything in the saucepan until combined, stirring halfway through.
- Drizzle on top of everything when ready to serve. Make sure it is cooled down first
About the Cook
Chelsea Shapouri, currently in Ventura, California, is an entrepreneur with a love for holistic health, yoga/meditation, herbal medicine, travel, and the outdoors. Her aim is to help people achieve their true authenticity and move away from stress and into balance using her knowledge of Holistic Living. Chelsea is currently teaching “Yoga Medicine” at local studios and indoor rock-climbing gyms, creating a cookbook, taking photos with her favorite companions, hosting local workshops, and enjoying the ocean and trails on her days off. To learn more about her mission and offers, you can go to her website, Thegrainsoflife.com, or email her at; firstname.lastname@example.org. Join the team to spread this awareness of happiness as well as taking care of our earth and people.