Autumn Ayurvedic Warming Bowl

Lately, I've been exploring the Ayurveda and learning about how to best adjust to my Ayurvedic type. When I first started my wellness journey, I was overwhelmed by how many different schools of thought there were on how to care for your body in a holistic way. Essential oils, gluten free, dairy free, ayurveda, eating with the seasons, the microbiome, and so much more. My head was spinning! So I started out slowly, learning a bit about each school of thought and taking what I liked and what I thought worked for me. I definitely think this is the way to do it--pick and choose what works for you and don't get too caught up in listening to every single rule from a school of thought. 

So, the past few weeks, fueled by an ayurvedic quiz I took, I've been diving into learning about my type and how best to adjust based on this. I'm a mix between Vatta and Pitta!

Pitta is balanced by squash, grains, bitter greens, turmeric, cranberries and legumes. Spicy foods as well as sour and salt foods aggravate the Pitta type. Cold foods will balance this type. Conversely, Vatta prefers warm foods (seriously?) and is balanced by sour foods, nuts, eggs, seeds, squash, grains, and root vegetables. And salt. So basically I have two warring types that are the exact opposite from each other. This makes so much sense! But actually, I intrinsically understand this because my body is out of balance so it swings from Pitta to Vatta. 

Technically, with a dual type you're supposed to follow a Vatta regimen during fall and winter and a Pitta regimen during spring and summer. Since we're in between seasons, I used the ingredients that crossed over for the two (or at least didn't offend the other) to make this amazing autumn warming bowl that fed both doshas. It was the perfect start to fall and had my body buzzing the rest of the day with energy. Check out the recipe below and let me know what your dosha is!