27 Delicious Fall Ayurvedic Recipes You’ll Love

As the air turns crisp, the leaves begin to fall, and the days grow shorter, our bodies naturally crave warmth, grounding, and nourishment.

According to Ayurveda—the ancient Indian science of holistic wellness—autumn is the season of Vata dosha, characterized by qualities of dryness, lightness, and cold.

To balance these energies, we need foods that are warm, grounding, and moist. This is where Ayurvedic cooking shines.

Fall’s seasonal bounty of root vegetables, squashes, pumpkins, apples, pears, warming spices, and hearty legumes makes it the perfect time to enjoy dishes that not only satisfy hunger but also harmonize body and mind.

From soothing soups and porridges to spiced teas and nourishing stews, these recipes are designed to calm the nervous system, support digestion, and boost immunity as the weather cools.

In this collection of 27 fall Ayurvedic recipes, you’ll find a variety of comforting and healing dishes that celebrate seasonal produce while keeping Ayurvedic principles in mind.

Each recipe is thoughtfully prepared to help you feel balanced, cozy, and nourished throughout autumn.

27 Delicious Fall Ayurvedic Recipes You’ll Love

Fall is a season of change, transition, and preparation for the colder months ahead.

With Ayurveda as a guide, the foods you eat can bring warmth, stability, and balance to your body and mind.

These 27 fall Ayurvedic recipes are more than just meals—they’re a way to connect with the rhythms of nature, nurture your digestion, and create a sense of calm in your daily routine.

Whether you’re sipping on a spiced golden milk, enjoying a hearty lentil stew, or treating yourself to a warm pear and almond smoothie, each recipe supports your well-being in a deeply seasonal and holistic way.

This fall, let Ayurveda inspire your kitchen and bring harmony to your table.

Spiced Pumpkin and Red Lentil Soup

This grounding and nourishing soup combines the sweetness of pumpkin with the earthiness of red lentils, balanced by warming Ayurvedic spices like cumin, turmeric, and ginger.

Perfect for fall, this dish soothes Vata dosha with its warmth, creaminess, and gentle spice, making it both healing and deeply satisfying.

Ingredients:

• 2 cups pumpkin, peeled and cubed
• 1 cup red lentils, rinsed well
• 1 medium carrot, diced
• 1 small onion, chopped
• 1 tbsp ghee (or coconut oil for vegan option)
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp ground coriander
• ½ tsp cinnamon powder
• 1-inch piece fresh ginger, grated
• 4 cups vegetable broth or water
• 1 tsp rock salt (adjust to taste)
• Fresh cilantro leaves for garnish
• Juice of half a lemon

Instructions:

1. In a large pot, heat the ghee over medium heat. Add cumin seeds and let them sizzle until aromatic.
2. Add onion, ginger, and carrot. Sauté for 3–4 minutes until slightly softened.
3. Stir in turmeric, coriander, and cinnamon. Cook for another minute to release their fragrance.
4. Add the pumpkin cubes and lentils, stirring well to coat them in spices.
5. Pour in the broth or water, bring to a boil, then reduce heat to low and simmer for 25–30 minutes, until pumpkin and lentils are soft.
6. Use an immersion blender to puree the soup until creamy, or leave slightly chunky for more texture.
7. Stir in lemon juice and adjust salt if needed.
8. Garnish with fresh cilantro leaves before serving warm.

This velvety pumpkin and red lentil soup is grounding, hearty, and gently spiced—ideal for balancing Vata during the cool, dry fall months.

It brings warmth, comfort, and a touch of sweetness that feels like a hug in a bowl.

Ayurvedic Sweet Potato and Chickpea Curry

This rich, spiced curry highlights the natural sweetness of fall sweet potatoes while combining them with protein-packed chickpeas and digestive spices.

With warming ginger, cumin, and cinnamon, this dish is both nourishing and balancing, perfect for cooler days when the body craves grounding meals.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 cup cooked chickpeas (or canned, drained and rinsed)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 2 tbsp ghee or coconut oil
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp garam masala
• ½ tsp cinnamon powder
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tsp rock salt (to taste)
• Fresh cilantro for garnish

Instructions:

1. Warm ghee in a deep skillet or pot over medium heat. Add cumin seeds and let them crackle.
2. Add onion, garlic, and ginger. Sauté until fragrant and lightly golden.
3. Stir in turmeric, garam masala, and cinnamon, letting the spices bloom in the oil for 1 minute.
4. Add the diced sweet potatoes and chickpeas, mixing them well with the spices.
5. Pour in coconut milk and vegetable broth. Stir to combine.
6. Cover and simmer on low heat for 20–25 minutes, until sweet potatoes are tender.
7. Season with salt and adjust flavors as desired.
8. Garnish with fresh cilantro before serving.

This sweet potato and chickpea curry is hearty yet light, grounding yet uplifting.

With its creamy coconut base and warming Ayurvedic spices, it’s a deeply balancing dish that provides comfort and strength during the transitional fall season.

Warm Spiced Apple and Cardamom Stew

A naturally sweet and lightly spiced Ayurvedic dessert, this warm apple stew is perfect for fall evenings.

Apples are gently cooked with warming spices like cardamom, cinnamon, and nutmeg, making it easy to digest while nourishing the body and calming the mind.

Ingredients:

• 4 medium apples, peeled, cored, and sliced
• 1 tbsp ghee (or coconut oil)
• ½ tsp ground cardamom
• 1 tsp cinnamon powder
• ¼ tsp nutmeg
• 2 tbsp raisins or chopped dates
• ½ cup water
• 1 tsp raw honey or maple syrup (optional, added after cooking)
• A handful of chopped walnuts or almonds (optional garnish)

Instructions:

1. Heat ghee in a pan over medium heat.
2. Add the sliced apples and sauté for 2–3 minutes until slightly softened.
3. Sprinkle in cardamom, cinnamon, and nutmeg, stirring to coat the apples evenly.
4. Add raisins or dates and water, then cover and let simmer on low heat for 8–10 minutes until apples are tender and fragrant.
5. Remove from heat and allow to cool slightly before adding honey or maple syrup (never cook honey as it loses its beneficial properties).
6. Garnish with chopped nuts for extra texture and nourishment.

This warm spiced apple stew is simple, comforting, and deeply balancing for fall.

It satisfies sweet cravings in a wholesome way, supports digestion, and brings a sense of warmth and coziness to chilly evenings.

Kitchari with Autumn Vegetables

Kitchari is an Ayurvedic classic, a soothing porridge-like dish made from mung dal and rice.

This fall version incorporates grounding seasonal vegetables like carrots, squash, and spinach, flavored with digestive spices that warm the body and balance Vata dosha.

It’s light, nourishing, and cleansing—perfect for cool weather.

Ingredients:

• ½ cup split yellow mung dal (soaked 2 hours if possible)
• ½ cup basmati rice, rinsed
• 2 tbsp ghee
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp turmeric powder
• 1 tsp ground coriander
• 1 tsp ground fennel
• 1 medium carrot, diced
• 1 cup diced butternut squash
• 2 cups spinach leaves
• 5 cups water or vegetable broth
• 1 tsp rock salt (to taste)
• Fresh cilantro for garnish

Instructions:

1. Heat ghee in a heavy-bottomed pot. Add cumin and mustard seeds, letting them pop.
2. Stir in turmeric, coriander, and fennel. Cook briefly until fragrant.
3. Add mung dal and rice, stirring to coat in the spices.
4. Pour in water/broth and bring to a boil. Reduce to low heat and simmer for 30 minutes, stirring occasionally.
5. After 20 minutes, add carrot and squash. Continue simmering until both vegetables and grains are soft.
6. Stir in spinach at the end, allowing it to wilt.
7. Adjust salt and garnish with fresh cilantro before serving.

This autumn kitchari is a grounding, healing bowl of nourishment, ideal for fall cleansing or a light evening meal.

With its warming spices and seasonal produce, it supports digestion while bringing comfort and balance.

Golden Milk with Ashwagandha

Golden milk, or turmeric latte, is an Ayurvedic tonic that becomes especially beneficial in fall.

Infused with turmeric, ginger, cinnamon, and ashwagandha, this warm drink supports immunity, reduces inflammation, and soothes the nervous system—perfect for chilly evenings.

Ingredients:

• 2 cups almond milk (or cow’s milk if preferred)
• 1 tsp turmeric powder
• ½ tsp cinnamon powder
• ½ tsp ginger powder (or grated fresh ginger)
• A pinch of black pepper
• ½ tsp ashwagandha powder
• 1 tsp ghee or coconut oil
• 1 tsp raw honey or maple syrup (optional, added after cooking)

Instructions:

1. In a small saucepan, warm the milk over low heat.
2. Whisk in turmeric, cinnamon, ginger, black pepper, and ashwagandha until smooth.
3. Simmer gently (do not boil) for 5 minutes, allowing the spices to infuse.
4. Remove from heat and stir in ghee or coconut oil.
5. Allow to cool slightly before adding honey or maple syrup.
6. Pour into a mug and enjoy warm.

Golden milk with ashwagandha is a calming, strengthening beverage that nurtures body and mind during fall.

It restores balance, warms the system, and encourages restful sleep, making it an Ayurvedic must-have for the season.

Roasted Root Vegetable Stew with Ginger and Coriander

This hearty Ayurvedic stew celebrates fall root vegetables like carrots, beets, and parsnips, roasted to enhance their natural sweetness.

Infused with ginger, coriander, and cumin, it’s warming and grounding, perfect for combating the cool, windy energy of fall.

Ingredients:

• 1 large carrot, peeled and diced
• 1 parsnip, peeled and diced
• 1 small beet, peeled and diced
• 1 small sweet potato, diced
• 2 tbsp ghee or olive oil
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1-inch piece fresh ginger, grated
• 4 cups vegetable broth
• 1 bay leaf
• 1 tsp rock salt (to taste)
• Fresh parsley or cilantro for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Spread carrots, parsnips, beets, and sweet potato on a baking tray. Toss with 1 tbsp ghee/oil and roast for 25 minutes until tender.
2. In a large pot, heat the remaining ghee/oil. Add cumin seeds and let them sizzle.
3. Stir in ginger and ground coriander, sautéing briefly.
4. Add the roasted root vegetables, bay leaf, and broth. Bring to a boil, then simmer for 15 minutes.
5. Remove bay leaf, season with salt, and adjust flavors as needed.
6. Serve warm, garnished with fresh parsley or cilantro.

This roasted root vegetable stew is grounding, sweet, and full of vitality.

Its warming spices and earthy flavors make it the perfect Ayurvedic comfort dish for fall, bringing balance and nourishment to body and spirit.

Warming Moong Dal and Spinach Stew

Moong dal is a cornerstone of Ayurvedic cooking thanks to its light, digestible qualities.

In this fall variation, it’s paired with earthy spinach and warming spices to create a hearty, protein-rich stew that soothes the body during colder months.

Its grounding nature balances Vata while providing a gentle detox for the system.

Ingredients:

• 1 cup split yellow moong dal (rinsed)
• 1 tbsp ghee or coconut oil
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• ½ tsp ground ginger (or 1 tsp fresh grated ginger)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups water or vegetable broth
• 2 cups fresh spinach leaves, chopped
• 1 tsp rock salt (to taste)
• Juice of half a lemon
• Fresh cilantro leaves for garnish

Instructions:

1. In a pot, warm ghee over medium heat. Add cumin seeds and let them sizzle.
2. Stir in onion, garlic, and ginger, sautéing until golden.
3. Add moong dal, turmeric, and water/broth. Bring to a boil, then reduce to low heat and simmer for 25 minutes until dal is soft.
4. Stir in spinach and cook another 5 minutes until wilted.
5. Season with salt and lemon juice.
6. Garnish with cilantro and serve warm with rice or flatbread.

This moong dal and spinach stew is light, nourishing, and perfectly suited for fall.

It strengthens digestion, balances doshas, and provides cozy warmth during chilly evenings.

Sweet Carrot Halwa with Cardamom

Carrot halwa, or gajar ka halwa, is a beloved Ayurvedic-inspired dessert that becomes especially grounding in fall.

Made with sweet carrots, milk, and warming spices, this rich treat is both nourishing and balancing when enjoyed in moderation.

Ingredients:

• 4 medium carrots, peeled and grated
• 2 cups whole milk (or almond milk for vegan option)
• 2 tbsp ghee (or coconut oil)
• ½ cup jaggery or coconut sugar
• ½ tsp cardamom powder
• 2 tbsp raisins
• 2 tbsp chopped almonds or cashews

Instructions:

1. Heat ghee in a pan over medium heat. Add grated carrots and sauté for 5 minutes until fragrant.
2. Pour in milk and simmer for 15–20 minutes, stirring occasionally, until carrots soften and absorb most of the liquid.
3. Stir in jaggery/coconut sugar, cardamom, and raisins. Cook for another 5–7 minutes until thick and glossy.
4. Garnish with nuts before serving warm.

This sweet carrot halwa is a decadent yet wholesome way to celebrate fall.

Its warmth, sweetness, and richness ground Vata energy while satisfying seasonal cravings.

Spiced Pear and Ginger Chutney

This Ayurvedic chutney brings together fall pears, fresh ginger, and digestive spices for a tangy-sweet condiment that pairs beautifully with grains, curries, or breads.

It stimulates digestion while adding flavor and warmth to fall meals.

Ingredients:

• 3 ripe pears, peeled and diced
• 1 tbsp ghee or olive oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1-inch piece fresh ginger, grated
• ½ tsp cinnamon powder
• ½ tsp turmeric powder
• 2 tbsp raisins
• 2 tbsp apple cider vinegar
• 2 tbsp jaggery or honey (add honey after cooking)
• Pinch of rock salt

Instructions:

1. Heat ghee in a pan. Add mustard and cumin seeds, letting them pop.
2. Stir in ginger, cinnamon, and turmeric. Sauté briefly.
3. Add diced pears, raisins, vinegar, and jaggery. Stir well.
4. Simmer on low heat for 15–20 minutes until pears soften and mixture thickens.
5. Remove from heat and let cool. Stir in honey if using.
6. Store in a jar and refrigerate for up to a week.

This spiced pear and ginger chutney is sweet, tangy, and deeply warming.

It enhances digestion and adds a seasonal Ayurvedic touch to any fall meal, making it both functional and flavorful.

Warming Butternut Squash and Coconut Curry

This comforting fall curry brings together creamy butternut squash and coconut milk with Ayurvedic warming spices that balance the cool, windy qualities of autumn.

Sweet, grounding, and nourishing, it’s perfect for soothing digestion and providing long-lasting energy.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tbsp ghee or coconut oil
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp ground coriander
• ½ tsp cinnamon powder
• 1-inch piece fresh ginger, grated
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tsp rock salt (to taste)
• Fresh cilantro for garnish

Instructions:

1. Warm ghee in a large pot over medium heat. Add cumin seeds and let them sizzle.
2. Stir in onion, garlic, and ginger, sautéing until fragrant and golden.
3. Add turmeric, coriander, and cinnamon. Toast the spices for 1 minute.
4. Add butternut squash cubes, stirring to coat with spices.
5. Pour in coconut milk and vegetable broth. Simmer for 20–25 minutes until squash is tender.
6. Season with salt and garnish with cilantro before serving.

This butternut squash and coconut curry is grounding and velvety, with natural sweetness and spice to balance fall’s cool energy.

It’s an ideal Ayurvedic comfort food for the season.

Ayurvedic Spiced Oat Porridge with Dates and Almonds

A warm breakfast porridge made with oats, dates, and almonds, infused with cardamom and cinnamon.

This recipe is nourishing, grounding, and supports stable energy throughout the morning.

It’s a simple yet powerful Ayurvedic breakfast for chilly fall mornings.

Ingredients:

• 1 cup rolled oats
• 2 cups almond milk (or cow’s milk)
• 4 dates, chopped
• 2 tbsp chopped almonds
• 1 tbsp ghee
• ½ tsp cardamom powder
• 1 tsp cinnamon powder
• 1 tsp raw honey or maple syrup (optional, after cooking)

Instructions:

1. Warm ghee in a saucepan, then stir in oats and toast lightly for 1–2 minutes.
2. Add milk and bring to a gentle simmer.
3. Stir in dates, almonds, cardamom, and cinnamon.
4. Cook for 10 minutes until creamy, stirring occasionally.
5. Remove from heat, allow to cool slightly, and drizzle with honey or maple syrup if desired.

This spiced oat porridge is a wholesome and balancing breakfast for fall.

With its natural sweetness and warming spices, it supports digestion and calms Vata dosha, making mornings more grounded and energized.

Healing Turmeric Vegetable Broth

This golden Ayurvedic broth is a healing tonic made from vegetables, turmeric, and ginger.

It’s light yet nourishing, easy to digest, and filled with anti-inflammatory properties—perfect for sipping on cool autumn days or using as a base for soups and stews.

Ingredients:

• 1 large carrot, chopped
• 1 small sweet potato, chopped
• 1 stalk celery, chopped
• 1 small onion, quartered
• 1-inch piece fresh ginger, sliced
• 2 cloves garlic, smashed
• 1 tsp turmeric powder
• 1 bay leaf
• 8 cups water
• 1 tsp rock salt (to taste)
• Fresh parsley or cilantro for garnish

Instructions:

1. Place all ingredients in a large pot and bring to a boil.
2. Reduce heat to low and simmer uncovered for 40–50 minutes.
3. Strain the broth and discard the solids.
4. Adjust salt and garnish with fresh herbs before serving warm.

This turmeric vegetable broth is a deeply restorative Ayurvedic elixir for fall.

Light, warming, and cleansing, it strengthens immunity, supports digestion, and keeps the body grounded during seasonal changes.

Ayurvedic Mung Bean and Root Vegetable Stew

This stew is hearty and nourishing, combining mung beans with grounding root vegetables like carrots, parsnips, and sweet potatoes.

Infused with warming digestive spices, it balances Vata dosha while providing strength and stability during the cooler fall months.

Ingredients:

• 1 cup whole green mung beans (soaked overnight, drained)
• 1 tbsp ghee or coconut oil
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp ground coriander
• ½ tsp garam masala
• 1 medium carrot, diced
• 1 parsnip, diced
• 1 small sweet potato, cubed
• 6 cups vegetable broth or water
• 1 tsp rock salt (to taste)
• Fresh cilantro for garnish

Instructions:

1. Heat ghee in a large pot. Add cumin seeds and let them crackle.
2. Stir in turmeric, coriander, and garam masala, cooking briefly.
3. Add mung beans, carrot, parsnip, and sweet potato. Stir to coat with spices.
4. Pour in broth or water, bring to a boil, then reduce heat and simmer 40–45 minutes until beans are soft.
5. Season with salt, garnish with cilantro, and serve warm.

This mung bean and root vegetable stew is grounding and restorative, ideal for fall evenings when the body craves warmth, balance, and easy-to-digest nourishment.

Ayurvedic Roasted Spiced Pumpkin Seeds

A crunchy, savory Ayurvedic snack made with roasted pumpkin seeds and digestive spices.

These are great for boosting energy, supporting digestion, and providing a seasonal, grounding treat to carry through the day.

Ingredients:

• 1 cup raw pumpkin seeds
• 1 tsp ghee or olive oil
• ½ tsp turmeric powder
• ½ tsp cumin powder
• ¼ tsp cayenne pepper (optional, for warmth)
• ½ tsp rock salt

Instructions:

1. Preheat oven to 325°F (165°C).
2. Toss pumpkin seeds with ghee/oil, turmeric, cumin, cayenne (if using), and salt.
3. Spread evenly on a baking tray.
4. Roast for 12–15 minutes, stirring once, until golden and crisp.
5. Allow to cool before storing in an airtight container.

These spiced pumpkin seeds are light yet nourishing, the perfect Ayurvedic snack for fall.

Their warming spices and crunchy texture make them both satisfying and balancing.

Ayurvedic Masala Chai with Digestive Herbs

This fall masala chai variation includes traditional warming spices like cardamom, cinnamon, and ginger, along with Ayurvedic herbs that support digestion and immunity.

It’s a cozy drink to sip on cool mornings or evenings, providing warmth and grounding energy.

Ingredients:

• 2 cups water
• 2 cups milk (or almond/oat milk)
• 2 tsp loose black tea leaves (optional for caffeine)
• 1-inch piece fresh ginger, sliced
• 2 green cardamom pods, crushed
• 1 small cinnamon stick
• 2 cloves
• 3–4 black peppercorns
• 1 star anise (optional)
• 1 tsp jaggery or honey (added after cooking)

Instructions:

1. In a saucepan, bring water to a boil with ginger, cardamom, cinnamon, cloves, peppercorns, and star anise.
2. Simmer 5–7 minutes until fragrant.
3. Add milk and tea leaves (if using), simmer another 5 minutes.
4. Strain into cups and stir in jaggery or honey once slightly cooled.
5. Serve hot.

This Ayurvedic masala chai is deeply warming and aromatic, balancing Vata while strengthening digestion and immunity.

A perfect companion for crisp autumn mornings and cozy evenings.

Ayurvedic Steamed Sweet Potato with Ghee and Spices

This simple yet deeply grounding Ayurvedic recipe highlights the natural sweetness of fall sweet potatoes.

Steamed until tender and then drizzled with ghee and warming spices, it becomes a wholesome side dish or light meal that balances Vata and nourishes the body with stability and warmth.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp ghee
• ½ tsp cinnamon powder
• ½ tsp cumin powder
• Pinch of black pepper
• ½ tsp rock salt

Instructions:

1. Steam sweet potato cubes until soft, about 12–15 minutes.
2. Transfer to a bowl and drizzle with melted ghee.
3. Sprinkle with cinnamon, cumin, pepper, and salt. Toss gently to coat.
4. Serve warm as a side dish or enjoy on its own.

Steamed sweet potatoes with ghee and spices are grounding, warming, and naturally sweet.

They make the perfect Ayurvedic comfort dish for fall, supporting digestion while calming the mind and body.

Ayurvedic Lentil and Beet Soup

This vibrant soup combines earthy beets with protein-rich lentils and Ayurvedic spices for a warming fall meal.

It’s detoxifying, grounding, and filled with nutrients that boost immunity while supporting digestive balance during the seasonal shift.

Ingredients:

• 1 cup red lentils, rinsed
• 2 medium beets, peeled and diced
• 1 carrot, diced
• 1 tbsp ghee or coconut oil
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• ½ tsp ground coriander
• ½ tsp ginger powder
• 5 cups vegetable broth or water
• 1 tsp rock salt (to taste)
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat ghee in a pot and add cumin seeds, letting them pop.
2. Stir in turmeric, coriander, and ginger. Sauté briefly.
3. Add lentils, beets, and carrot. Stir to coat with spices.
4. Pour in broth and bring to a boil. Reduce heat and simmer for 25–30 minutes until lentils and vegetables are soft.
5. Use an immersion blender to puree (optional) for a smooth texture.
6. Garnish with fresh herbs before serving.

This lentil and beet soup is hearty yet cleansing, with grounding earthiness and warming spice.

It’s an ideal Ayurvedic meal for balancing Vata and boosting energy during fall.

Ayurvedic Basmati Rice with Warming Spices

Basmati rice cooked with Ayurvedic spices like cardamom, cinnamon, and cloves becomes fragrant, grounding, and easy to digest.

This dish is a versatile base for curries, stews, or kitchari, and its warming qualities make it especially balancing in fall.

Ingredients:

• 1 cup basmati rice, rinsed
• 2 cups water
• 1 tbsp ghee
• 2 green cardamom pods, lightly crushed
• 1 small cinnamon stick
• 2 cloves
• 1 bay leaf
• ½ tsp rock salt

Instructions:

1. Heat ghee in a pot. Add cardamom, cinnamon, cloves, and bay leaf, letting them release aroma for 1 minute.
2. Add rinsed basmati rice and stir to coat with ghee and spices.
3. Pour in water and add salt. Bring to a boil.
4. Reduce heat to low, cover, and cook 15 minutes until rice is fluffy and tender.
5. Remove whole spices before serving.

This spiced basmati rice is aromatic, grounding, and easy to digest, making it a perfect Ayurvedic staple for fall.

Its gentle warmth and fragrance bring harmony to meals while supporting balance in body and mind.

Ayurvedic Roasted Cauliflower with Turmeric and Black Pepper

This golden roasted cauliflower dish is simple yet deeply Ayurvedic.

Turmeric and black pepper enhance digestion and reduce inflammation, while the roasting process brings out cauliflower’s natural sweetness.

Light yet grounding, it’s perfect as a side dish for fall meals.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 tbsp ghee or olive oil
• 1 tsp turmeric powder
• ½ tsp cumin powder
• ½ tsp black pepper
• ½ tsp rock salt

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss cauliflower florets with ghee, turmeric, cumin, black pepper, and salt.
3. Spread evenly on a baking tray and roast for 20–25 minutes until golden and tender.
4. Serve warm as a side or light meal.

This roasted cauliflower is crisp, warming, and full of Ayurvedic benefits.

Its golden spices and grounding qualities make it an ideal fall dish to balance Vata dosha.

Ayurvedic Spiced Quinoa with Vegetables

Quinoa, though not traditionally Ayurvedic, is light and easy to digest, making it a wonderful modern adaptation.

Cooked with fall vegetables and digestive spices, this dish is nourishing, protein-rich, and balancing for the season.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 tbsp ghee
• 1 tsp cumin seeds
• 1 tsp ground coriander
• ½ tsp turmeric powder
• 1 carrot, diced
• 1 zucchini, diced
• 1 cup spinach leaves
• 1 tsp rock salt
• Fresh cilantro for garnish

Instructions:

1. Heat ghee in a saucepan. Add cumin seeds and let them crackle.
2. Stir in coriander and turmeric.
3. Add quinoa and toast for 1 minute.
4. Pour in broth and bring to a boil.
5. Add carrot and zucchini, reduce heat, and simmer for 15 minutes until quinoa is fluffy.
6. Stir in spinach, salt, and garnish with cilantro.

This spiced quinoa with vegetables is light, grounding, and protein-rich.

It makes a perfect Ayurvedic-inspired fall meal that balances Vata while keeping energy steady.

Ayurvedic Warm Spiced Pear Compote

This soft, fragrant pear compote is cooked with cinnamon, cardamom, and ginger to enhance digestion and balance fall’s dryness.

Naturally sweet and gently spiced, it can be enjoyed as a light dessert, breakfast topping, or evening snack.

Ingredients:

• 3 ripe pears, peeled and sliced
• ½ cup water
• 1 tbsp ghee or coconut oil
• ½ tsp cinnamon powder
• ¼ tsp cardamom powder
• ½ tsp fresh grated ginger
• 2 tbsp raisins
• 1 tsp raw honey or maple syrup (optional, after cooking)

Instructions:

1. In a saucepan, melt ghee and add cinnamon, cardamom, and ginger. Stir briefly.
2. Add pears, water, and raisins. Cover and simmer 10–12 minutes until pears are soft and fragrant.
3. Remove from heat, cool slightly, and add honey or maple syrup if desired.
4. Serve warm on its own or with porridge.

This spiced pear compote is soothing, sweet, and warming—an ideal Ayurvedic fall treat.

It supports digestion, balances Vata, and satisfies sweet cravings in a nourishing way.

Ayurvedic Ginger and Carrot Soup

This bright and zesty Ayurvedic soup combines the grounding sweetness of carrots with the digestive fire of ginger.

It’s warming, light, and easy to digest, making it ideal for fall evenings when the body needs both comfort and gentle stimulation for digestion.

Ingredients:

• 5 medium carrots, peeled and sliced
• 1 tbsp ghee or coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• 4 cups vegetable broth
• 1 tsp rock salt (to taste)
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat ghee in a large pot, add cumin seeds, and let them sizzle.
2. Stir in onion, garlic, and ginger, sautéing until fragrant.
3. Add carrots and turmeric, stirring well.
4. Pour in broth and simmer 20–25 minutes until carrots are tender.
5. Blend until smooth for a creamy texture (or leave chunky if preferred).
6. Garnish with fresh herbs before serving warm.

This ginger and carrot soup is warming, vibrant, and deeply balancing for fall.

It supports digestion while offering comfort, making it a seasonal Ayurvedic favorite.

Ayurvedic Apple and Cinnamon Rice Pudding

A soothing dessert or breakfast, this rice pudding blends apples with cinnamon, cardamom, and milk for a sweet, grounding treat.

Creamy and warming, it nourishes the body while calming the mind—perfect for cozy fall nights.

Ingredients:

• ½ cup basmati rice, rinsed
• 2 cups whole milk (or almond milk)
• 1 apple, peeled and diced
• 1 tbsp ghee
• ½ tsp cinnamon powder
• ¼ tsp cardamom powder
• 2 tbsp jaggery or coconut sugar
• 1 tbsp raisins
• 1 tbsp chopped almonds or cashews

Instructions:

1. In a pot, heat ghee and sauté apple pieces for 2 minutes.
2. Add rice, milk, cinnamon, and cardamom. Bring to a gentle boil.
3. Reduce heat and simmer 20–25 minutes, stirring often, until rice is soft and creamy.
4. Stir in jaggery and raisins, cooking for another 3–5 minutes.
5. Garnish with nuts before serving warm.

This Ayurvedic apple and cinnamon rice pudding is creamy, grounding, and naturally sweet.

It’s a perfect seasonal dish to balance Vata while indulging the senses.

Ayurvedic Spiced Lentil and Kale Stir-Fry

This nourishing stir-fry combines protein-packed lentils with hearty kale and warming spices.

It’s a quick, grounding Ayurvedic dish that keeps energy steady and digestion strong during fall’s cool weather.

Ingredients:

• 1 cup cooked brown lentils
• 2 cups kale, chopped
• 1 tbsp ghee or sesame oil
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• ½ tsp coriander powder
• ½ tsp ginger powder
• 1 clove garlic, minced
• 1 tsp rock salt
• Juice of half a lemon

Instructions:

1. Heat ghee in a pan, add cumin seeds, and let them pop.
2. Stir in garlic and spices, sautéing briefly.
3. Add kale and stir-fry for 3–4 minutes until just wilted.
4. Stir in lentils and salt, cooking another 3–4 minutes.
5. Finish with a squeeze of lemon juice before serving warm.

This lentil and kale stir-fry is quick, nourishing, and perfectly suited for fall.

It balances Vata with its warmth and earthiness, making it a wholesome Ayurvedic meal.

Ayurvedic Spiced Pumpkin Porridge

This porridge blends the sweetness of pumpkin with the creaminess of rice or oats, infused with Ayurvedic warming spices.

It’s grounding, nourishing, and ideal for a cozy fall breakfast that balances Vata and strengthens digestion.

Ingredients:

• 1 cup cooked pumpkin puree
• ½ cup basmati rice or rolled oats
• 2 cups almond milk (or cow’s milk)
• 1 tbsp ghee
• ½ tsp cinnamon powder
• ¼ tsp nutmeg powder
• ¼ tsp cardamom powder
• 1 tbsp jaggery or maple syrup
• 1 tbsp chopped walnuts or almonds

Instructions:

1. In a saucepan, combine rice/oats with milk and bring to a gentle simmer.
2. Stir in pumpkin puree, cinnamon, nutmeg, and cardamom.
3. Cook for 10–15 minutes, stirring often, until creamy.
4. Stir in ghee and jaggery/maple syrup.
5. Garnish with nuts before serving warm.

This spiced pumpkin porridge is hearty, fragrant, and grounding—an Ayurvedic breakfast that comforts the body while harmonizing fall energy.

Ayurvedic Warming Chickpea and Spinach Stew

A hearty, protein-rich stew with chickpeas, spinach, and warming spices, this dish provides energy and grounding qualities that are essential for autumn.

Its balance of earthiness and gentle heat supports digestion and immunity.

Ingredients:

• 2 cups cooked chickpeas (or canned, rinsed)
• 2 cups spinach leaves, chopped
• 1 tbsp ghee or olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch fresh ginger, grated
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• ½ tsp garam masala
• 4 cups vegetable broth
• 1 tsp rock salt (to taste)

Instructions:

1. Heat ghee in a pot, add cumin seeds, and let them sizzle.
2. Stir in onion, garlic, and ginger; sauté until golden.
3. Add turmeric and garam masala, cooking briefly.
4. Stir in chickpeas and broth, simmering for 15 minutes.
5. Add spinach and cook another 3–4 minutes until wilted.
6. Season with salt and serve warm.

This chickpea and spinach stew is hearty, grounding, and nourishing—perfect for fall evenings when the body needs warmth and balance.

Ayurvedic Warm Pear and Almond Smoothie

Unlike cold smoothies, this Ayurvedic-inspired warm blend is designed for fall.

Steamed pears are blended with almonds, warming spices, and plant-based milk for a nourishing, easy-to-digest drink that’s both comforting and energizing.

Ingredients:

• 2 ripe pears, peeled and steamed until soft
• 1 cup almond milk (warm)
• 1 tbsp soaked almonds (peeled)
• ½ tsp cinnamon powder
• ¼ tsp cardamom powder
• 1 tsp raw honey (optional, added after blending)

Instructions:

1. Steam pears until soft, then let cool slightly.
2. In a blender, combine pears, almond milk, almonds, cinnamon, and cardamom. Blend until smooth and creamy.
3. Pour into a mug and stir in honey if desired.
4. Serve warm.

This warm pear and almond smoothie is a soothing and grounding alternative to cold drinks in fall.

It balances Vata, supports digestion, and feels like a gentle Ayurvedic tonic.