Category: Autumn

The Only Brussel Recipe You'll Need

11/27/2025

I'm not sure what or who declared that brussel sprouts were either the worst vegetable ever or the quintessential green for a Thanksgiving or cold-weather meal, but it's safe to say it is one of my favorite veggies. The problem however, lies in it's properties from an Ayurvedic perspective. It's belonging in the cruciferous vegetable group naturally leads to them being tough to digest. They're super fiber-y, can cause some bloating, and sometimes can take a bit to move through.

But thank god for Ayurveda, because we know exactly how to make them easier on the gut. all while enjoying them to their fullest extent. I cooked these up for Thanksgiving and it was the perfect side to supplement the heavier foods that were on my plate. In Ayurveda, it's all about how we moderate not only the quantity of food, but also the portions amongst the various items on your plate.

I hope you enjoy this rendition of a brussel salad as much as I did!

Ingredients:

2-3 cups shaved brussel sprouts (Note: I like to shave them on a mandolin myself to get a thinner slice. I'm not a huge fan of the pre-shaved sprouts. The thinner the shave, the easier to digest.)
3 tbsp of a neutral oil (I used avocado)
2 gloves garlic
1/2 tsp grated fresh ginger
2 tsp freshly ground black pepper
3 tsp freshly ground coriander seeds
4 tbsp pumpkin seeds (raw or toasted, doesn't matter)
3 green onions
1/2 lime
2 handfuls arugula leaves
Salt to taste
Optional: goat cheese

Recipe:

Prep all of your veggies:
1. Using a mandolin, shave your brussels
2. Chop the green onions (be fancy and chop on a bias if you like)
3. Grate your ginger & garlic
Take a large skillet and warm your oil. While the oil is warming go ahead and grind the black peppercorns and coriander seeds.
Temper the spices along with the garlic and ginger.
Once the aroma has released from the spices, add in your brussel sprouts. Turn the heat to low-medium. You don't want to overcook the brussels to make them soggy.
Give everything a good coat and make a little space in the center of your skillet. Add in the pumpkin seeds and let them warm in the center. After a few minutes, give everything a toss once again.
Once the color of the brussels are nice and bright, turn the stove off. Mix in the green onions and salt. Again, toss really well.
Squeeze in the lime juice. Another toss.
Lastly, add in a few handfuls of the arugula for an additional pungency. Don't toss right now. You want the arugula to just sit on top to get a light steam.
Give everything a final toss right at the time of serving.
Optionally, you can add in goat cheese, but totally not necessary.

This very easily became the favorite part of my Thanksgiving meal. Bon appetit!

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Pumpkin Sweet Potato Soup

11/20/2023

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Hi everyone! I am desperately trying to update this with SO many recipes that I am wanting to share with all of you. It's been such a season of a few months that I've slipped into just writing in my notebook and not translating back here. Thank you for being patient as I revamp into this space.

Anywho, one of the main tenets of eating Ayurvedically is to eat seasonally, and that my friends right now is lots of pumpkins, sweet potatoes, and gourds. Have you ever noticed that so many of the vegetables right now are deep oranges and reds? Well, it's not a coincidence. Right now, we happen to be in vata season, and naturally vata needs to bring in more heat and warmth to maintain its balance.

Oranges and reds happen to be the colors of fire and naturally pacify vata dosha. Nature is pretty amazing. All we need to do is learn to live in harmony with her, and gosh, so much will be taken care of. If only we can listen. Well, let's get to this.

This soup is crazy easy to make, simple, and packed with flavor. I hope this quick and easy one pot meal makes it to your kitchen and dinner table.

Ingredients:

1 medium pumpkin
1.5 sweet potato
1/2 red online
3 cloves garlic
10 black peppercorns
4 cloves
3 bay leaves
3 tsp salt
2 tbsp vegetable bouillon paste
Thyme
Black Pepper
21 Seasoning Salute
4 tbsp avocado oil
Water

Recipe:

Cut the sweet potato and pumpkin up and drizzle with your favorite oil, salt, and pepper. We're going to roast this in the oven until they are softened.
While the veggies are roasting, in a large dutch oven, warm up the oil. Add in the garlic and onion. Saute until both are softened. Add in the black peppercorns, cloves, and bay leaves.
When the pumpkin and sweet potato are ready, throw them into the pot, and mix in with the garlic and onion.
Next, we're going to add enough water to barely cover the vegetables--just enough that about 1 inch water sits above. Mix in the bouillon paste. Cover the pot and let everything come to a good rolling boil.
Turn the stove to low-medium. Using either an immersion blender or a normal blender, we are going to blend everything to make it nice and smooth. Be sure to take the bay leaves out first. (Everything else can be blended nicely)
Once everything is nice and smooth, add back into the post and add in thyme, black pepper, salt, and the 21 Seasoning Salute--all to your taste.
At this point, you're basically done. You can add in more water to thin it slightly down if you would like. It's all up to you!

I hope you enjoy this super quick and easy meal that is nourishing, pacifying, and perfectly aligns with the season!

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Fall Harvest Soup

11/3/2018

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Change of seasons has finally arrived. It's actually cool enough in Texas to need a light sweater for most of the day. Of course, this means that vata season has already started, or will start soon depending on where you live. And, we all know what the means! My favorite fruits and veggies are finally here: persimmons, hearty squashes, root veggies, pumpkins, pomegranate, any other "p" vegetable/fruit you can think of.

I naturally start craving warm, hearty, soupy foods. I've learned that it is my body's way of telling me to start slowing down, take time to breathe, nourish and care for your body.

It's amazing how our body's internal environment can harmonize perfectly with what is going on outside, if we allow it to. All we have to do is stop and listen.

With all of that being said, I made this super fantastic fall harvest soup yesterday for my family. It was simple, warming, and just what we needed for a cozy Friday night in. Enjoy this amazing one-pot soup, with minimal effort, and only 15 minute prep time!

As a quick side note: I used our Instant Pot to make my soup in, but you can very easily use a Dutch oven, crock pot, or any other big pot you like.

Ingredients:

3 tbsp oil of your choice (I use avocado)
1 small onion, diced finely
1 small-medium size cinnamon stick
3-4 bay leaves
4 carrots (I used rainbow carrots), chopped
1 small leek, chopped
4 stalks worth of kale leaves, torn
1-2 cups portobello mushrooms, chopped
3/4 cup wild rice
4 cups vegetable stock
4 cups water
1/4 cup almond milk
1 heaping tbsp ghee or organic butter
Salt & pepper to taste
Crushed red pepper (for a little kick)

Directions:

In your cooking vessel of choice, warm the oil over a low-medium heat. Add in the diced onions, bay leaves, and cinnamon stick.
Once your onions are slightly translucent, add in your carrots, leek, and mushrooms. Continue to sauté the veggies until the carrots soften slightly. Next add in the kale.
Pour in the vegetable stock, water, and then add in the rice.
Close the lid of your pot, and let everything cook for 30-40 minutes. (It will depend on what type of cooking pot you are using). You want to make sure that the rice and carrots are fully cooked.
After everything is cooked, add in the almond milk and ghee/butter. This will add creaminess to your soup.
Finally, you want to season it with salt, pepper, and crushed red pepper--all to your liking. I personally go easy on the salt and add in more of both peppers. A little extra heat this time of year isn't a bad thing.

Enjoy this super yummy, simple, and extra nourishing meal.

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The Only Brussel Recipe You'll Need

Pumpkin Sweet Potato Soup

Fall Harvest Soup

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