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As summer’s sizzle fades, the cool, crisp fall weather brings with it a circadian shift. This shift evokes a desire to store fuel in response to the body’s intrinsic “knowing” that winter is on the way. Maintaining warmth will be paramount to survival. So, we may experience cravings for heavier foods and foods that are fattier, to provide us with necessary insulation from the harsh elements of winter. Bring on all those beautiful, comforting fall vegetables!
Fall is the last harvest before the cessation of generosity from the earth’s floor until spring arrives again. Many of the vegetables harvested at this time are root vegetables. These vegetables, literally and figuratively, “root” us to the earth, which balances out the cold, light, dry, erratic nature of fall and winter that can contribute to imbalances such as anxiety or just feeling “spaced out.”
Root vegetables have many healing properties—they are warming, nourishing, heavy (think sound slumber and stable mind), and soothing. They benefit the heart and circulation and are a tonic for the liver and gallbladder. They support the spleen, are anti-inflammatory, alkalizing, strengthen and encourage the apana (the downward flow of energy) to keep us grounded! With such an impressive nutrient profile, you can’t go wrong with these ambassadors of ojas (the essence of the bodily tissues)!
| 7 FALL VEGETABLES | NUTRIENT DENSITY |
| Sweet potato Turnips Pumpkin Acorn squash Potato Brussels sprouts Winter squash |
Beta Carotene Complex Carbohydrate Potassium Vitamin C Iron Sodium Vitamin A Antioxidants Folate Manganese Fiber |
Team up with this recipe of roots for your fall roster!
Serves 4–6.
Ingredients
(Chop vegetables into small pieces.)
1/2 cup chopped sweet potato
1/2 cup chopped potato
1/2 cup chopped winter squash
1/2 cup chopped pumpkin
1/2 cup chopped acorn squash
1/2 cup chopped turnips
1 cup chopped Brussels sprouts or “chiffonade” the sprouts for a crispy, flaky texture
1/4–1/3 cup melted ghee
2 teaspoons ground cinnamon
2 teaspoons ground cardamom
2 teaspoons ground ginger
2 teaspoons ground coriander
2 teaspoons ground fennel
2 teaspoons ground cumin
2 teaspoons pink salt
1 teaspoon ground asafetida (hing)
Directions
1. Combine all vegetables in a large bowl and mix together.
2. Add all spices and salt to the ghee and mix well.
3. Drizzle the seasoned ghee over the vegetables and mix well.
4. Spread the vegetable mixture onto a baking pan and bake at 350° F; stir every 10 minutes or so until the vegetables are fork tender, crispy, and aromatic (about 30 minutes).
Give thanks and enjoy!
