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It’s that time of year again. Here in the northern hemisphere, the air is getting cooler and drier and Vata season (which begins in late fall) is around the corner.
Vata’s characteristic elements are air and ether, which are dry and cold. If you have symptoms such as dry skin and hair, constipation, gas and bloating, insomnia, or joint pain, your body may be signaling a Vata imbalance. Restlessness, anxiety and generally feeling spaced-out are also characteristic of too much air and ether.
To balance Vata, keep yourself warm, sip warm drinks, and enjoy comfort foods like this delicious pot pie.
Filling Ingredients
1 Tbsp ghee (or olive or coconut oil to make it vegan)
2 carrots, diced
2 stalks celery, diced
1 small potato, diced
1 small zucchini or yellow squash, diced
1 C diced cabbage (or other leafy green vegetables like kale, spinach, etc.)
1 C very firm cubed tofu or substitute shredded cheese or sliced paneer (optional)
1 C peas, fresh or frozen
2 C water
¼ C flour (whole wheat or unbleached)
1 tsp salt
1 tsp sage
½ tsp thyme
½ tsp paprika
¼ tsp black pepper
Biscuit Dough Crust Ingredients
2 cups flour (your choice: combine whole wheat or unbleached, oat flour, bran, wheat germ)
½ tsp salt
2 tsp baking powder
¼ to ½ C butter or plant based butter
⅔ cup milk (almond, soy, coconut, or cow’s milk)
*Save excess dough in refrigerator for up to 1 week, or freeze it to use later as a pizza crust or biscuits.
The unedited version of this recipe by Elizabeth Herman was originally posted on artofliving.org.