Are you feeling ungrounded, scattered, or chaotic? Maybe your life feels a little out of control or out of balance right now? There might be a good reason for this…
Ancient Ayurvedic wisdom teaches that our bodies feel the changing seasons. And autumn is a Vata time of the year. Vata is comprised of air and space with characteristics of cool, dry, crackly, and windy. An over abundance of vata energy in our body can lead to monkey-mind, feeling anxious or restless, or being unable to stay focused on tasks. Does this sound like you?
Not to worry, there are several things you can do to feel more grounded. Meditating can help ground us. There are meditation mantras and yoga poses to help open the root chakra (our grounding chakra) and help us feel more grounded. The color read is also associated with the root chakra. So wearing red clothing or eating red foods can also be grounding. Eating seasonally help us to feel more grounded as well. And when we feel grounded our bodies embrace the change of the seasons more gracefully.
Seasonal, grounding foods for autumn that can help balance out too much Vata energy include foods that are warming, heavy, moist, and nourishing, as well as red foods. These include root vegetables like potatoes, onions, garlic, carrots, celery, fennel, beets, turnips, rutabagas, parsnips, pomegranates and berries. When I start to feel like I have an abundance of Vata energy in my body, or feel out of balance I know it’s time to make my favorite Grounding Roasted Root Veggies.
Think about this: most of our “comfort foods”, or foods eaten around the harvest season and Thanksgiving, are grounding foods. They make us feel good. They are generally warming, heavy, and nourishing. (Ok maybe those marshmallows on grandma’s sweet potato pie aren’t all that nourishing 🙂 but they can still make us happy, which is important too!)
Roasted Root Veggies
Roasted Root Veggies are grounding, and his recipe is one of my all time favorites to make and to eat. It’s super delicious, easy to throw together, and will definitely help you feel grounded. The sparkling, jewel-like pomegranate seeds sprinkled on top make it festive enough for a holiday dish too. You can use whatever root veggies you have on hand, like turnips, rutabagas, parsnips, etc. The more red veggies you can add the more grounding it will be.
1-2 large beets, cut in 1” cubes
1 large sweet potato or yam, cut in 1” cubes (organic and with skins on is best)
1 large red onion, cut in 1” cubes
8 small red potatoes, purple potatoes, or fingerling potatoes, cut in 1” cubes
1 large fennel bulb, cut in 1” cubes
2-3 large carrots, cut in 1” slices
2-3 organic celery stalks, cut in 1” slices
1 garlic bulb, peel all cloves and leave whole
½ cup pomegranate seeds
¼ cup organic extra virgin olive oil
1 TBSP Trader Joe’s 21 Salute Seasoning
1 tsp Black Pepper (or to taste)
1 tsp Smoked Salt or Himalayan Pink Salt (or to taste)
Preheat oven to 350°F. Wash and cube or slice all root veggies except garlic. Peel the garlic cloves and leave whole. In a large bowl combine olive oil, TJ’s 21 Salute Seasoning, black pepper, and smoked salt, and mix well. Add all other ingredients except pomegranate seeds, and toss until well coated with olive oil and spices. Add more olive oil and/or spices to your taste.
Spread the grounding root veggie mixture in a glass lasagna pan or 9” x 12” baking dish. Bake at 350°. After 30 minutes take pan out of oven and stir veggies around. Sprinkle the pomegranate seeds on top. Return pan to oven and continue baking for another 30 minutes, or until veggies are well roasted and just starting to brown or caramelize on top.
Serves 8-12. It’s also really delicious the next day when the flavors have had a chance to meld together more.
My mouth is watering just thinking about making this delicious recipe. I think I’ll be making these Grounding Roasted Root Veggies for Thanksgiving dinner. How about you?
Here’s hoping these Grounding Roasted Root Veggies help you to feel more centered, balanced, and well, grounded! Please share with your friends and family, and leave a comment to let us know what veggies you used in yours? Buen provecho!