09/26/2025
πβ¨ Cooking in Vata season feels different. While I always enjoy being in the kitchen, fall and winter are truly my favorite times to cook. π©βπ³ β€οΈ
Ayurveda reminds us that this season isnβt just about food, itβs about returning to what is vital, nourishing deeply, and building from the inside out.
Today I prepared:
π₯£ A roasted carrot & sweet potato creamy soup with coconut milk, ghee, cumin, cinnamon, nutmeg & black pepper, finished with pumpkin seeds and walnuts.
π Stuffed roasted sweet potato with shiitake mushrooms, black beans, ginger, turmeric & cumin topped with avocado, served with a fresh green salad drizzled in balsamic reduction & olive oil.
π― For dessert: dates stuffed with honey, almond butter, ginger, nutmeg, cinnamon & h**p seeds, paired with my calming Dhyana infusion Le Jardin & The Rose (chamomile, rose & lemongrass).
This menu is deeply Vata-balancing: grounding root vegetables, warming spices, creamy textures, sweet notes, and nourishing oils all working together to calm the airy, cool, and dry qualities of fall. ππΏβ¨
Cooking becomes meditation when we align with the seasons. πΏπ.
β¦