Happy Autumn Equinox! Today the day is equally long as the night. There is a balance between light and dark.
The meaning of Autumn Equinox
Besides it representing the change of seasons and the first official day of autumn, the equinox is a meaningful time to honor the harvest. This can be the harvest in the fields and gardens, but also the intentions and goals we have set earlier in the year. It is the time when we can see our efforts coming into fruition. On a spiritual level the Autumn Equinox represents that harvest time of the year, a time to acknowledge abundance as our natural state of being. In general the Winter and Summer Solstice, the Spring and Autumn Equinox can be great tools to deepen our awareness to nature and life’s cycles. Our lives go through cycles of growth, harvest, death and rebirth, just as we see in nature.
The autumn equinox is a perfect time to sit still and make space within. It is the time to create a fertile soil for our visions, but instead on just focusing on doing, we will find that abundance in being. When we clear our internal ground in the autumn, we are creating new fertile soil for creativity and expression. This way we can work on creating a new growth cycle.
As the days get shorter, and the darkness increases, it is an invitation to go within and face our own inner darkness – our ego and our subconscious. This is not always pleasant but can bring a lot of satisfaction. For to change something we no longer want or need, we need to bring it to light first. The first step is awareness.
And so, I invite you to sit still today for 10 minutes, maybe light a candle and just observe without judgment you own light and shadow.
Another great way to honor the first day of Autumn is to do something that grounds you. Cooking is a perfect way to get more grounded and in touch with nature and the changing seasons.
This is why I am sharing with you today a recipe that is very much Autumn inspired. It perfectly represents the transition from summer to autumn as we have the sweet and earthy flavor of pears. Cinnamon is a great spice to use today, as it is warming and grounding.
Let the delicious scent of cinnamon baked pears fill your kitchen and enjoy the change of the seasons and the golden landscape that is upon us.
Cinnamon Baked Pears with Coconut Whipped Cream
- 5 pears, ripe but firm For the cinnamon sauce:
- 30ml lemon juice (about half a lemon)
- 100g raw cane sugar or 100ml maple syrup
- 1 1/2 tsp cinnamon
- 3/4 tsp freshly grated ginger
- 3 tbsp water
- 2 tbsp chia seeds
- 1 tsp psyllium husks (optional) For the coconut whipped cream:
- the firm coconut flesh, with no water, from 1 can of coconut milk (look for coconut milk containing minimum 60% coconut)
- 1 tsp vanilla
- 1/2 tbsp raw honey or maple syrup
- Preheat the oven to 180 degrees Celsius and set out a 22x30cm (or smaller size) baking dish.
- Wash, peel and core the pears. Cut them in quarters and with a knife carefully slice lenghtwise into thin slices.
- In a small bowl whisk together the cane sugar, cinnamon, ginger, water, chia seeds and psyllium husks.
- Add the sliced pears and the sauce to the baking dish and toss to combine.
- Cover the baking dish with a foil and bake for 45 minutes. Then carefully remove the foil and bake for additional 10 minutes. The pears should be soft and caramelized.
- Prepare the coconut whipped cream. For best results it is advisable to keep the can with coconut milk in the fridge for about 24 hours before making the whipped cream.
- Place a glass bowl in the freezer for about 10 minutes. This will help make the cream fluffier.
- Take the coconut milk out of the fridge and gently open it. Careful not to shake it! Scoop out the top creamy part of the coconut. You can use the remaining coconut water for a smoothie.
- Place the coconut cream in the cold bowl and mix well with a hand mixer. You will get a fluffy, light cream. Add the honey and vanilla and mix a little longer.
- In a plate serve some caramelized pears and top up with the coconut whipped cream.