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 flooding your kitchen and your next day’s meals already made.
This recipe is perfect for those on a gluten-free, grain-free diet and can be made vegan with the proper modifications. If you need more substance for your meals, this recipe can also be made with either bone broth, meat broth or you can simply add some chopped chicken breasts or stew meat. I also really enjoy this recipe, as it allows you to play around with many different veggies that you may have never tried before, and frankly never knew what to do with. 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 ↓
- Servings: 6-7
- Time: 45-60 minutes prep; 8-10 hrs (slow cooker)
- Crock pot
- Knife and cutting board
- 3 quarts of fresh water (substitute with chicken broth or bone broth)
- 1 small butternut squash, peeled and cubed
- 2-3 small purple potatoes or 1 medium, chopped (substitute with sweet potato or yukon)
- 1 small sweet onion or 1/2 medium, 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
- 2-3 Tbsp of ghee, sesame oil, olive oil OR coconut oil
- 2-3 Tbsp apple cider vinegar
- 2 tsp fresh grated ginger (substitute 1 tsp dry)
- 2-3 tsp of Vata Churna or Agni Churna
- Fresh ground black pepper
- Pinch of cayenne (not recommended for Pitta types)
- Himalayan or sea salt to taste
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.
5. Add the ghee or chosen oil.
6. Cover the crock pot and set to a low heat. Cook for 8-10 hours. This can be left on overnight or throughout the day.
7. After the cooking process is over, add the apple cider vinegar and salt to taste. Add any more black pepper or cayenne 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, as it nourishes our inner being.
9. If there are leftovers, store in the fridge to eat off of throughout the week. This recipe will typically last 5-7 days.
10. This stew recipe can be made vegan, vegetarian or for the meat lovers, depending on your individual needs. It is naturally gluten-free and grain-free. However, if you are able to eat quinoa, I also recommend cooking this separately and serving the stew over the quinoa. 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!