Vata-Pacifying Ayurvedic Recipes

Fall & Early Winter

When the air turns crisp and dry, Vata dosha rises — bringing with it lightness, cold, and constant movement. You might notice your skin feeling dry, digestion becoming irregular, or your mind racing from one thing to the next.

This is the time to ground, warm, and nourish with cooked, oily, and easily digestible meals that bring stability and calm to body and mind. Favor the sweet, sour, and salty tastes, and enjoy plenty of soups, stews, and warm drinks.

“To balance Vata, eat as if you’re feeding your inner fire — slowly, mindfully, and with warmth.”

BREAKFAST

Warm Spiced Oat Porridge with Dates & Almonds

Warm Spiced Oat Porridge with Dates & Almonds

Ingredients:

• ½ cup rolled oats

• 1 cup milk (or almond milk)

• 1 date, chopped

• 4 soaked almonds, chopped

• ¼ tsp cinnamon

• Small pinch nutmeg

• 1 tsp ghee

• Honey (optional, after cooking)

Instructions:

1. Heat ghee in a small pot and bloom the spices.

2. Add oats, milk, and dates; simmer until creamy.

3. Stir in almonds and remove from heat.

4. Add honey once cooled slightly.

Warm, oily breakfasts help anchor Vata’s airy nature and keep you steady all day long.

LUNCH

Root Vegetable Kitchari with Ghee & Fresh Herbs

Root Vegetable Kitchari with Ghee & Fresh Herbs

Ingredients:

• ¼ cup split mung dal

• ¼ cup basmati rice

• ½ cup diced carrots & sweet potato

• 1 tsp grated ginger

• ½ tsp cumin seeds

• ½ tsp turmeric

• 1 tbsp ghee

• 3 cups water

• Salt to taste

• Fresh cilantro or parsley

Instructions:

1. Warm ghee, add cumin and ginger until aromatic.

2. Stir in mung dal, rice, turmeric, and water.

3. Simmer with root veggies until soft (20–25 min).

4. Add salt and top with herbs before serving.

Kitchari is Ayurveda’s ultimate reset — grounding, cleansing, and deeply restorative.

DINNER

Creamy Carrot-Coconut Soup

Creamy Carrot-Coconut Soup

Ingredients:

• 3 carrots, chopped

• ½ cup coconut milk

• 1 tsp grated ginger

• ½ tsp coriander powder

• 1 tbsp ghee or coconut oil

• 2 cups water or broth

• Salt & pepper

Instructions:

1. Heat ghee, add ginger and coriander.

2. Add carrots and simmer until soft.

3. Blend until smooth, return to pot, and stir in coconut milk.

4. Season to taste and serve warm.

TEA

Calming CCF Chai (Cumin, Coriander, Fennel)

Calming CCF Chai (Cumin, Coriander, Fennel)

Ingredients:

• ½ tsp cumin seeds

• ½ tsp coriander seeds

• ½ tsp fennel seeds

• 1 cup water

• ½ cup milk (optional)

• Small amount of jaggery or maple syrup

Instructions:

1. Simmer seeds in water for 5–7 minutes.

2. Add milk and sweetener if desired.

3. Strain and sip slowly.

A daily ritual for calm digestion and quiet grounding — perfect for windy, dry Vata days.

These recipes help anchor the airy qualities of Vata season, offering steady energy, calm focus, and deep nourishment for body and mind.