This earthy, grounding, Vata-soothing dish is a great option for the fall and winter months or anytime Vata dosha is high.  This colorful array of roots and vegetables is a great way to get a wide range of vitamins, nutrients, and antioxidants into your daily diet.  The addition of ghee and Ayurvedic spices increases the health properties by boosting the digestive fire and allowing the body to readily absorb the nutrients.

Besides being a unique, tasty, and healthy meal choice, this delicious recipe is also extremely easy to make.  In fact, using the crock pot allows you to put the ingredients together at night, and awaken to an amazing aroma filling your kitchen with your day’s meals already made.

This recipe is perfect for those on a gluten-free or grain-free diet and can be made vegan with the proper modifications.  If you need more substance for your meals, this recipe can be made using bone broth or meat broth and/or eaten over a bed of rice, quinoa, or millet.  Another option is to add in some chopped chicken breast or beef stew meat.  I really enjoy this recipe, as it allows you to play around with many different veggies that you may have never tried before.  If you have ever wondered how to incorporate a rutabaga into a meal, now’s your chance to find out!

• Doshic effect: Vata↓, Pitta ↓, Kapha ↓
• Serves: 6 to 7 
• Prep Time: 30 to 45 minutes
• Cook Time: 8-10 hrs (slow cooker)

Materials

• Crock pot
• Knife and cutting board

Click here for a printable version of this recipe.

Ingredients

• 3 quarts of water (substitute with chicken broth or bone broth)
• 1 small butternut squash, peeled and cubed
• 1 small Yukon gold potato, chopped
• 1/2 onion, chopped
• 2 small parsnips or 1 large, sliced
• 1 medium rutabaga, peeled and cubed
• 2 medium carrots, sliced
• 1 medium beet, peeled and cubed
• 1/4 cup finely chopped parsley
• 2 to 3 tablespoons ghee, olive oil, or coconut oil
• 2 to 3 tablespoons apple cider vinegar (use 1 tablespoon for Pitta)
• 2 teaspoons finely minced ginger (substitute 1 teaspoon dry ginger)
• 2 to 3 teaspoons of Vata Churna or Agni Churna
• 1/8 teaspoon freshly ground black pepper
• Large pinch cayenne (omit for Pitta types)
• Pink Himalayan, mineral salt, or sea salt to taste

Directions

1. Prepare the veggies by washing, peeling and chopping as needed.  Add each veggie to the crock pot after it has been prepared. 

2. If you desire this dish to have meat, add 1 pound of chopped chicken breast or stew beef at this point.  Of course this is optional.  

3. Once all of the listed veggies are chopped and in the crock pot, add the water or broth to fill the pot.  Do not fill to the brim.  Leave a couple of inches of space to allow the veggies to swell while cooking. 

4. Add the fresh ginger, black pepper, cayenne pepper (if used), and spice mixture (Vata Churna or Agni Churna).  

5. Add the ghee or oil.    

6. Cover the crock pot and set the heat to low.  Cook for 8-10 hours.  This can be left on overnight or throughout the day.    

7. After the cooking process is over, add in the apple cider vinegar and salt to taste (I would start with 1/2 teaspoon).  Add any more black pepper or cayenne pepper if needed. 

8. Serve, enjoy, and feel a sense of grounding immerse.  There’s not much better way to connect with the Earth then to take in the roots of Her soil.  

9. If there are leftovers, store in the fridge to eat off of throughout the week.  This recipe will typically last 5 to 6 days.

10. This stew recipe can be made vegan, vegetarian, or by including meat, depending on your individual needs.  It is naturally gluten-free and grain-free.  However, if you are able to eat grains, I definitely recommend cooking some quinoa, rice, or millet separately and serving the stew over them.  Yum!!  I have tried all of the above options and they are all great!  Feel free to share your cooking experiences with us in the comment section below!

Click here for a printable version of this recipe.

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