Namasté! I have the honour of introducing you to the wonderful world of Ayurveda, which literally means “Science of Life”. I recently started my Ayurveda Education and I am amazed by how much we can learn from this 5000-year-old approach to life! Ayurveda takes a so-called holistic approach to life – and food is one of the most important aspects. I will share my fresh knowledge with you by giving you tips & tricks and tasty recipes.

 

Fall, in Ayurveda, is the season of Vata. Vata stands for movement and consists of the elements Air & Ether (Space). Fall can be windy or even stormy, and it is the season that nature transforms from the summery green to orange and brown, in preparation for winter. All the sap withdraws from the leaves, which means that – although one would not expect it in Holland – autumn in Ayurveda also relates to dry.
It is important to be aware of the impact that these Vata-qualities have on us. Autumn and its weather can make us feel restless, light headed or cold. Therefore, Ayurveda suggests warm, moist and heavy foods, such as soups, stews and pastas. It is wise to avoid ice cold drinks, raw food and salads, and use mildly warm spices such as cinnamon, garlic and ginger. Also, to balance out the ‘airiness’ of Vata, it can be good to eat ‘earthy’ food such as roots (carrots, parsnip, beets, turnips, (sweet) potatoes). I personally always get a craving for orange food in autumn!
Here’s a very simple and tasty recipe made of roots in all colors. It’s vegetarian, and also suitable for vegans (in which case you should not choose the cheese toppings).

*ROASTED AUTUMN VEGGIES*

• 4 large carrots (if you have the chance, try rainbow carrots, they’re gorgeous)
• 2 parsnips
• 3 medium beets (red or yellow – or both!)
• 1 large sweet potato
• 1 red onion

Dressing

• 4 spoons olive oil (extra virgin)
• 2 spoons balsamic vinegar
• 2 teaspoons raw honey
• 1 teaspoon (whole grain) mustard
• a squeeze of lemon juice
• flat parsley

Toppings (optional)

• almonds (crushed, non-salted) – you can also choose other nuts in case you don’t like almonds. Most nuts balance Vata.
• goat cheese or feta cheese (crumbled)

How to make it

Chop all vegetables in similar sized parts. Put them in an oven dish, using plenty of oil (sesame oil is best in this Vata season, because of its warming qualities). Add a bit of (sea) salt and pepper. Roast in the oven for ca. 40 minutes on 220C. Add dressing and toppings according to your own taste.

ENJOY! <3