Served alongside “mother’s rice”
This could be a very ambitious post. I started my day preparing this dish, and in the meantime I’ve tried to find ways to correlate “vata balancing” with Western medical science. In short: there are SO many research-backed articles and comprehensive studies that support this correlation. Here’s a synopsis:
Vata balancing means something is calming on the “wind energy” in the body. Essentially, this means it grounds the central nervous system, reducing the sympathetic nervous system response, and making us feel calmer.
In Western medicine, this is called an anxiolytic food. There are a number of foods and food groups considered to be, generally, anxiolytic, including proteins, fats, and vegetables. Some key elements of interest in cooking:
- Using quality oils liberally boosts a food’s anxiolytic properties
- Quality oils are those free of trans fats, high in Omega acids (all of them), and high in medium chain triglycerides (MCTs)
- Coconut oil and ghee are great options
- Cooking foods eases digestive strain, allowing the parasympathetic nervous system to function better, especially in folks who already have an overactive sympathetic nervous system
- Choosing foods high in vitamins and minerals can balance your body from the inside out, promoting mitochondrial function and mood regulation
- B vitamins have a calming effect on the nervous system
- Magnesium is the second biggest nutrient deficit in Western culture, so magnesium rich foods are always a good choice
This recipe encompasses all of these elements & is a great choice for a breakfast or mid-morning meal.
Vata Balancing Root Vegetables
- 2 carrots, peeled and roughly cubed
- 1 butternut squash, peel is optional, cubed about the same as the carrots
- 1 sweet potato, peeled and cubed smaller than the carrots
- 1 red beet, peeled and cubed smaller than the potato
- 1/4 cup of ghee, coconut oil, or a combination of the two, melted
- 2 tablespoons of rosemary
- 1 tablespoon of maple syrup (best sugar option for gut health)
- salt and pepper to taste
Instructions
- preheat oven to 400*
- cover the veggies liberally in the oil/fat of your choice
- roast for about 30 minutes, turning occasionally
- add rosemary and maple
- roast for an additional 15 minutes or until desired doneness
- top with salt and pepper to taste & enjoy!