We’ve arrived at the first days of Autumn in the southern hemisphere and i can feel the season slowly starting to shift. The humidity of summer is beginning to dry up, there is a sense of lightness in the air and nature is slowly starting to turn inwards.
Ayurveda views Autumn (and early winter) as a time dominated by vata dosha which holds an airy, light and dry quality. It is also considered one of the great seasonal junctions and a time when our health can be more vulnerable.
It can be common to be experiencing symptoms of vata imbalance during this time of year including irregular digestion, dryness in the body, an aversion to cold & wind or generally feeling a little ungrounded.
The foundation of Ayurvedic practice is ‘like increases like and opposites balance’ so to balance vata dosha we must invite the opposite qualities of warmth, grounding and nourishment into our diet.
We want to be moving away from the more light, cold and raw foods of summer, towards more more grounding and comforting foods of Autumn.
Tastes - favour tastes in your food that are sweet, salty, and sour. Avoid foods that are overly bitter and astringent such as leafy greens, sprouts, or bitter vegetables as they aggravate vata.
Qualities of food – we want to embrace foods that are warm, grounding and nourishing for the body. Favour foods that are well cooked, soupy and have a healthy amount of oil.
Vegetables that have a nourishing quality such as sweet potatoes, pumpkin, beetroot, carrots, asparagus, zucchini, fresh ginger, onion (cooked, in moderation), garlic (cooked, in moderation). In smaller leafy greens, broccoli, cauliflower, green beans, celery, and cabbage.
Fruits such as mangoes, bananas, apricots, berries, figs, pineapple, cherries, coconut, and dates. Enjoy apples and pears only when cooked and avoid raw as hold an airy quality.
Grains that have an earthy quality such as white and brown basmati rice, oats, amaranth, quinoa, barley and whole wheat. Small amounts of millet, buckwheat, and rye.
Spices that have a warming quality are supportive for vata dosha such as ginger (fresh and dried), cinnamon, clove, turmeric, cumin, cardamom, fennel, cayenne pepper, mustard seeds, black pepper, asafoetida (particularly supportive for vata), rosemary, thyme, and parsley.
Legumes such as split or whole mung, red lentils, adzuki beans and small amounts of tofu.
Nuts and seeds such as almonds (soaked and peeled), cashews, sunflower seeds, pumpkin seeds, and flax seeds. Ground flaxseed can also be supportive for elimination if constipation is present.
Oils are supportive for vata dosha or dry climates when extra lubrication is needed. Enjoy healthy amounts of ghee, olive oil and sesame oil. If feeling particularly dry, you can have an extra teaspoon of ghee on top of your meal.
Dairy is particularly nourishing for vata dosha and can be enjoyed in healthy amounts. Favour ghee, fresh warm milk, whole cottage cheese, paneer, fresh yoghurt, and buttermilk.
Sweeteners such as maple syrup, honey, jaggery, coconut sugar and dates.
