Roasting Root Vegetables the Ayurvedic Way
Root vegetables are some of the most grounding, nourishing foods you can eat—especially in the fall and winter. According to Ayurveda, fall is dominated by Vata dosha (dry, cold, and erratic). The sweet, heavy, and stabilizing qualities of root vegetables help pacify Vata and bring warmth and stability to body and mind.
Roasting root vegetables is not only delicious—it also enhances their natural sweetness, makes them easier to digest, and aligns perfectly with Ayurvedic principles of seasonal eating.
Ayurveda Winter Wellness: Balancing Kapha & Vata for Seasonal Health
The first snow of winter carries a magic of its own—the crisp air, the scent of earth beneath fresh powder, and the quiet stillness that signals a new beginning. Just as the seasons shift, so too do the rhythms of our bodies.
In Ayurveda, winter is primarily considered Kapha season, with its cold weather, increased moisture, and hibernation-like energy. But in places like Colorado—where winters are also dry and brittle—Vata qualities are just as present. The stillness and isolation of winter can aggravate both Kapha and Vata, making it important to follow a supportive seasonal routine.