Vermonters refer to the transition between the leaves falling off the trees and the branches being blanketed in snow as “Stick Season.” The term Stick Season has trickled throughout New England and made its way all the way around the world signifying the pause between fall and winter.
Being a New Englander myself, I will admit, Stick Season is not my favorite time of year. And, according to local Vermonters it is the perfect time to learn how to mull cider, wine and glogg. In addition to experimenting with different spices, maple syrup, molasses and cinnamon sticks to come up with a warm, soothing beverage. With beverage in hand, cozying up to your favorite book, later waxing your ski’s in preparation for the arrival of snow. That all sounds very tempting, even ayurvedic! Okay, not sure I would recommend spending too much time learning how to mull wine, hard cider and glogg. And, we could glean something from that process. Consuming warm beverages with spices gently sweetened with molasses, honey or maple syrup, taking time to relax with a good book, spending time preparing for the cold months ahead. These are all wonderful ways to balance the Vata Dosha, our predominant fall/winter dosha.
Each dosha is comprised of a combination of elements; vata dosha formed from the elements air and space. On the opposite end of the spectrum, we have Kapha, formed from earth and water. Logically speaking, if we add earth and water to air and space we move toward creating balance between the elements. Are you still with me? So, if we take time to nourish, warm and snuggle during “Stick Season,” we intuitively begin to make the transition from fall to winter feeling grounded and balanced!
Recipe for Spiced Turmeric Milk
1 to 2 Cups Whole Milk or Oat milk
1 to 2 tsp ground turmeric, 1/4 tsp ground ginger, 1/4 tsp ground cardamom, 1/4 tsp ground cinnamon, pinch of black pepper
1/2 to 1 tsp raw honey
Heat milk in saucepan uncovered until steamy, whisk spices into the milk until combined. Add honey to taste and enjoy!!