Welcome, Fall!

I know that it may be a LITTLE bit early, but given how cool and crisp the weather has been these past weeks, I think that maybe I am ready for fall.

September marks the season of the harvest. It's that time of year when everything is ripe and beautiful and tasty. The air gets a distinct crisp coolness and the days become shorter and darker. We are easing into the season of hibernation, and in Ayurvedic circles, this is seen as a Vata season (characterized by cold, dry, light and mobile qualities that can lead to imbalances like anxiety, dry skin, and poor digestion).

To counter these ill effects of fall, typical Ayurvedic practices for this time of year tend to focus on warming, grounding, stabilizing activities, such as eating nourishing root vegetables and warm soups, engaging in moisturizing practices like oil massage, establishing a consistent daily routine, and adopting grounding exercises like yoga (personal recommendation for this time of year: yin yoga. Trust me, try it). My personal tip for surviving this season is to cook warming, nourishing foods.

And that's what today's post is all about! These Tahini Cardamom Cookies are the best thing to warm you up this fall. With ingredients that have a warming energy, like cinnamon and cardamom, this recipe is a sure winner. The most interesting ingredient that I use for this recipe is tahini. Tahini is considered a nourishing and grounding food that provides a stimulating, tonic and stamina-building energy, which can be particularly effective for pacifying Vata dosha by providing warmth and moisture to the system (which we all need this time of year). It also helps to soothe frazzled nerves, promote mental stability, and strengthen bones and muscles through its rich nutrient and oil content. Talk about getting the best bang for your nutritional buck!

Using maple syrup as the sweetener is a great way to control your sugar intake, but you can really use any sweetener for this recipe. I like using creamed honey! And don't forget the sesame seeds on top (like tahini, sesame calms Vata dosha, perfect for fall. It also promotes strength, skin health, intelligence and power of digestion). Overall, all of the ingredients in these cookies are chosen to maximize your health this season.

Tahini Cardamom Cookies:

·         ½ cup oat flour

·         ½ cup ground almonds (almond flour)

·         ½ tsp. cinnamon

·         ½ tsp. cardamom (many people find cardamom flavour to be strong, so adjust the amount to your taste)

·         ½ tsp. baking powder

·         ½ tsp. salt

·         ¼ cup tahini (use runny tahini for the best texture)

·         ¼ cup maple syrup

·         Sesame seeds for topping

1)    Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper

2)    Whisk together the flour, ground almonds, cinnamon, cardamom, baking powder and salt in a bowl

3)    Add the tahini and maple syrup, and stir until a dough forms

4)    Roll the dough into 10 to 12 balls. Place on a baking sheet and flatten slightly (flatten more for crispier cookies). Sprinkle with sesame seeds

5)    Bake for 12 to 15 minutes until edges are lightly golden

6)    Cool completely before enjoying. Store in an airtight container, but these are best eaten fresh

These cardamom tahini cookies are great for fall, with their warm, slightly spicy flavour and chewy texture, you won't be able to get enough of them!