A change in season, diet, or even the time of the day can create a change in your system, sometimes for the worse. Our bodies are sensitive to these changes and react according to our nature (Prakriti).
According to Ayurveda, we are made up of five elements and three doshas (bio-dynamic energy forces) - vata, pitta, and kapha. When these three doshas are in balance, all is well. However, if there is an imbalance in any of the three doshas, our body-mind complex can experience a host of issues.
Let’s look at what a vata imbalance looks like, and how we can help to balance ourselves through simple, delicious recipes using Ayurvedic principles.
Understanding vata
Vata dosha generally has weak, dry, and cold digestion, with a lot of variabilities. A vata's gut is the most unpredictable of all the body types.
The digestive tract, in general, is an ever-shifting, ever-changing environment. With every new meal, the cocktail of microbes in your gut changes according to your food choices. The weather, stress, hydration, and your location also have an effect on your gut. It seems there are endless variables determining the fate of your digestion.
Vata is adversely affected by cold conditions. To help balance it, warm and well-cooked food should be included in your vata recipes. You can incorporate vata pacifying Ayurvedic recipes in your diet for the best results.
Pro tips:
Avoid raw food
Avoid heavy food
Sweet, sour, and salty food help balance your vata dosha when eaten in moderation
Try some ayurvedic recipes as a first step to balance your vata
Vata balancing recipes
These vata pacifying recipes can help balance the cold and dry feeling that the dosha vata gives.
Warm Sweet Potato and Spinach Salad
Ingredients:
2 cups of sweet potato 1 tbsp avocado oil ¼ lbs spinach ¾ inch ginger
How to prepare:
1. Boil the spinach until the leaves turn a vibrant shade of green, and then strain. 2. In a separate pot, add the diced sweet potatoes with just enough water to cover them. Add the salt and boil until soft. Remove from heat. 3. Grate and saute ginger in avocado oil for thirty seconds. Then add cooked sweet potatoes and spinach. Mix gently to avoid breaking up the soft sweet potatoes.
Butternut Squash Soup
Ingredients:
1 large butternut squash, peeled, seeded, and cut into 1-inch pieces 1-inch piece fresh ginger, washed and finely chopped 1 teaspoon (tsp.) cinnamon ¼ tsp. clove 1 tsp. cumin ½ tsp. turmeric 3 cups water and 1 cup coconut milk or 1 cup of each, half-and-half Salt and pepper to taste Nutmeg for garnish 2 tbsp. ghee
How to prepare:
1. Boil or steam the butternut squash.
2. Add the water or coconut milk and mix. Keep aside.
3. Warm the ghee over medium-low heat.
4. Add the cumin, ginger, turmeric powder, clove, and cinnamon to the ghee, until an enticing aroma fills the room.
5. Add the spices to the butternut/pumpkin mixture.
6. Use an immersion blender or potato masher to mix well.
7. Garnish with freshly grated nutmeg.
8. Serve hot.
Khichdi (rice and lentils mix)
Ingredients:
¾ cup unpolished red rice/brown rice ½ cup split moong dal (green gram lentils)
For sauté and garnish:
1 tsp. cumin ¼ tsp. turmeric 2 tbsp. coriander 1 tsp. cinnamon A few curry leaves (optional) Black pepper Pink salt ½ tbsp. ghee
How to prepare:
1. For one portion of rice and moong, add 3-4 times as much water and cook on low heat. If required, add more water while cooking. Turn off the heat.
2. Add the sauté mix, and salt to taste.
3. Add ghee.
Notes:
A variation can be done with basmati or white jasmine rice if you have a very low digestive fire.
Red rice contains iron and zinc in the husk. Black and purple rice contains high protein, fat, and basic fiber. These are beneficial for tissue weakness, caused by vata imbalance.
Corn Flour Flatbread
Ingredients:
2 cups yellow corn flour Salt to taste Ghee Warm water
How to prepare:
1. Knead the corn flour with a little salt and warm water.
2. Make balls of the dough.
3. Pat the balls with water with the palm of your hand to make flatbread about ¼ inch thick. Use parchment paper as your working surface.
4. Transfer the flatbread to a hot pan, and cook on low heat; flip to the other side until both sides are roasted.
5. Apply some ghee to enhance the taste. Serve with spinach and mustard greens blend (see below).
Spinach and Mustard Greens Blend
Ingredients:
2 lbs mustard greens, chopped finely ½ lb spinach, chopped finely A small piece of ginger, minced 2 green chilies, minced (optional) 2 tbsp. corn flour, sifted Ghee Salt to taste
How to prepare:
1. Boil the mustard greens and spinach until they become soft.
2. Add a pinch of salt and chopped green chilies while boiling.
3. Remove the excess water, and mash the leafy vegetables well. Keep aside.
4. Warm the ghee and add ginger, green chilies, and broken red chilies until they become slightly brown.
5. Add it to the mashed greens with a little salt, and stir.
6. Mix the corn flour in a little water, and add to the mixture.
7. Allow it to simmer for about 30 minutes. Serve hot with corn flour flat bread (see above).
Carrot Halva (carrot pudding)
Ingredients:
4 carrots ¼ tsp cinnamon 2 tbsp. ghee 4 cups milk ¼ cup brown sugar, date sugar, or jaggery A few raisins 1 pinch of saffron
How to prepare:
1. Peel and grate the carrots, and cook.
2. Add milk to the pan and boil the mixture until the milk is absorbed by the carrots.
3. Add brown sugar, raisins, and saffron.
4. Cook for about 15 minutes.
5. Saute the cinnamon in ghee in a pan for about 30 seconds. Serve hot.
Finding balance with Ayurveda and more
Using Ayurveda can help you understand your body type and how to prevent and eliminate diseases. To help balance vata even more, you can use breathwork and meditation to alleviate stress and build resilience.
I recommend SKY Breath Meditation, as it has helped me in balancing all three of my doshas. I invite you to attend a free breath and meditation introductory session where you can get a taste of what SKY can offer you! Click on the image below to select a day and time that works best for you!
Sonia Karwal a longtime meditator, and a passionate health advocate, is the founder of VEDA by Sonia, a company that educates about the principles of Ayurveda. She also teaches meditation, breathwork, and other yogic practices here in the U.S., and arranges health tourism trips to India. You can follow her on Facebook and Instagram.
