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3 Vata-Balancing Recipes That May Become Your New Fall Favorites

Nourish your body and mind this season with these crave-worthy dishes.

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The autumn season is all about warming, nourishing, and taking care of our system as we move through a period of transition. The change of seasons—especially from the hot summer to the chilly fall—can trigger an immune system response, so it is important we consume warm and healthy meals to stay healthy and strong.

In Ayurveda, fall is considered vata season, which is governed by the elements of air and ether. This can cause extra dry, cold, and sharp qualities in our bodies. Prioritizing moist, warm, smooth, and well-spiced meals can help us stave off vata imbalances and the symptoms that come along with it.

These warming vata recipes will help you balance your body and mind this fall—and they might just become regulars in your mealtime rotation.

See also: 10 Grounding Poses to Balance Your Vata Dosha This Fall

Collard greens vata recipe
Collard greens (Photo: Gabrielle Marchese)

Collard greens

Ingredients

  • 1 bunch of collard greens
  • 3 cloves garlic
  • ¼ onion
  • ½ large tomato
  • 1 tbsp olive oil
  • 32 oz bone broth
  • ½ tsp black pepper
  • Salt to taste

Directions

  1. Mince garlic and dice onion and set aside. Heat a medium-sized pot over low heat. Add the olive oil, then onion and garlic. Sauté for a few minutes until slightly brown and tender.
  2. Add the tomatoes and sauté for another minute or so, stirring frequently.
  3. Chop the collard greens lengthwise in long strips. Add the collard greens to the pot, then add the broth, salt, and pepper. Bring to a boil, then reduce to a simmer for about an hour or until tender and much of the broth evaporates.
  4. Serve immediately.

Serves 4

Butternut squash soup vata recipe
Butternut squash soup (Photo: Gabrielle Marchese)

Butternut squash soup

Ingredients

  • 1 butternut squash
  • ¼ medium-sized onion
  • 3 cloves garlic
  • 2 tbsp olive oil
  • 2 cups preferred broth
  • 2 bay leaves
  • ½ tsp ground ginger
  • ⅛ tsp ground mustard seed
  • 1 tsp turmeric
  • ½ tsp salt
  • ½ tsp pepper
  • ⅔ cup coconut milk

Directions

  1. Cut the meat of your butternut squash up into cubes and set aside.
  2. Heat a medium sized pot on medium low. Dice your onion, and skin and mince the garlic. Add the olive oil to the pot and then add the onion and garlic, sauté for a few minutes until slightly brown and tender.
  3. Add the butternut squash, broth, bay leaves, ginger, mustard seed, turmeric, salt, and pepper to the pot. Bring to a boil then reduce heat and simmer for around 15 minutes, until the squash is tender.
  4. Add the coconut milk and simmer for another 5 minutes.
  5. Remove the mixture from heat, and allow it to cool slightly for a few minutes. Add to a food processor or high-powered blender and blend on medium for around 30 seconds, until it is at desired consistency.
  6. Serve immediately, topping with ghee and fresh chives. Toast the butternut squash seeds the add them on top if desired.

Serves 4

No bake spiced apple crumble with date syrup vata recipe
No-bake spice apple crumble with date syrup (Photo: Gabrielle Marchese)

No-bake spiced apple crumble with date syrup

Ingredients

  • 15–20 dates
  • 2 large apples
  • Water
  • 1 tbsp coconut sugar
  • 1 ½ tbsp cinnamon
  • Pinch of nutmeg
  • ¼ tsp ginger
  • 1 tsp arrowroot starch
  • ¼ cup coconut oil
  • ¼ cup coconut sugar
  • 1 cup almond flour
  • 1 cup oats

Directions

  1. For the date syrup, pit dates and cover with hot water. Let soak for up to an hour. When they are finished soaking, rinse the dates and cover with water in a medium pot, bringing water to a boil, then reduce to medium heat and allow them to simmer. Simmer for up to two hours, then allow to cool. When the mixture is cool, strain the dates through a cheesecloth-lined sieve. Take the strained syrup from the mixture and place it in a pot over medium heat and reduce until it has a thick, honey-like texture. Set to the side.
  2. Wash the apples and dice them into small cubes. Place in a large pan and add water until the apples are covered. Add the coconut sugar, cinnamon, nutmeg, ginger, and arrowroot starch. Bring the apples to a boil, then reduce to a simmer over medium heat. Cook for 15–20 minutes until tender.
  3. While the apples are simmering, melt ¼ cup of coconut oil. Add your flour and oats to a bowl, followed by the coconut sugar, a dash of cinnamon, and coconut oil. Combine everything until evenly mixed. Heat a small pan on low heat, and add the mixture to the pan, stirring constantly until it is very slightly golden brown and toasted, then remove from heat.
  4. When the apples are finished, scoop them into separate bowls and add the oat mixture on top. Top with date syrup and serve immediately.

Serves 4

See also:

7 Ayurvedic Practices to Ease the Transition Into Autumn

Ayurveda Can Teach Us to Tend to Our Own Health—And the Earth’s