Autumn Ayurvedic Warming Bowl
Lately, I've been exploring the Ayurveda and learning about how to best adjust to my Ayurvedic type. When I first started my wellness journey, I was overwhelmed by how many different schools of thought there were on how to care for your body in a holistic way. Essential oils, gluten free, dairy free, ayurveda, eating with the seasons, the microbiome, and so much more. My head was spinning! So I started out slowly, learning a bit about each school of thought and taking what I liked and what I thought worked for me. I definitely think this is the way to do it--pick and choose what works for you and don't get too caught up in listening to every single rule from a school of thought.
So, the past few weeks, fueled by an ayurvedic quiz I took, I've been diving into learning about my type and how best to adjust based on this. I'm a mix between Vatta and Pitta
Pitta is balanced by squash, grains, bitter greens, turmeric, cranberries and legumes. Spicy foods as well as sour and salt foods aggravate the Pitta type. Cold foods will balance this type. Conversely, Vatta prefers warm foods (seriously?) and is balanced by sour foods, nuts, eggs, seeds, squash, grains, and root vegetables. And salt. So basically I have two warring types that are the exact opposite from each other. This makes so much sense! But actually, I intrinsically understand this because my body is out of balance so it swings from Pitta to Vatta.
Technically, with a dual type you're supposed to follow a Vatta regimen during fall and winter and a Pitta regimen during spring and summer. Since we're in between seasons, I used the ingredients that crossed over for the two (or at least didn't offend the other) to make this amazing autumn warming bowl that fed both doshas. It was the perfect start to fall and had my body buzzing the rest of the day with energy. Check out the recipe below and let me know what your dosha is!
Autumn Ayurvedic Warming Bowl
Prep Time: 20 Minutes
Total Recipe Time: 20 Minutes
- 2 local, cage free, organic eggs
- 1 medium sweet potato
- 1 teaspoon chia seeds
- 1 teaspoon nutritional yeast
- 1 cup of broccoli
- 1 shallot diced
- 2 teaspoons slivered almonds
- Ginger to taste
- Turmeric to taste
- Salt and pepper to taste
- Squeeze of lemon
- Preheat oven to 350 degrees
- Wash sweet potato thoroughly, leaving on the skin and cut length wise
- On small greased baking tray place sweet potato slices and sprinkle with olive oil, turmeric, and salt and pepper, bake for 15-20 minutes or until slightly browned
- While sweet potato is roasting, chop broccoli into small pieces and sautee in oil of your choice with ginger, shallots, salt and pepper until slightly browned (approximately 7 minutes on medium to high heat)
- When both are completed, place in small bowl and cover with tin foil to keep warm
- Bring water to a boil and use a slotted spoon to place two eggs in boiling water
- Cook for 5 minutes and place immediately in extremely cold water to stop the cooking
- Peel and place on top of your bowl
- Top with almonds, nutritional yeast, chia seeds, and a lemon squeeze
- Serve warm!