Not feeling that raw kale salad lately to fill your yoga belly? According to Ayurveda practitioner Ali Cramer, that’s totally normal. “As we move deeper into Vata season and the colder air dries and chills us, we definitely want to move away from raw foods and lightly steamed dishes. Think more of stewing, roasting, and baking your foods” to help you stay grounded. Eating delicious and dosha-balancing meals is easier than you think. Get started with these two easy Ayurveda recipes from Ali. 

According to Ali, who is co-creative director and head Ayurveda practitioner at Laughing Lotus NYC, it’s important to eat foods that are grounding and soothing to help balance out airy, spacey Vata. “Root veggies are a great idea,” says Ali. “They grow out of the earth, are a bit heavier and denser and have that sweet rasa, or taste, that Vata needs.” Make Ali’s super easy Ayurvedic Roasted Veggies Dish tonight.

Ayurvedic Roasted Root Vegetables 


  • 2 medium beets
  • 2 small sweet potatoes
  • 1 carrot
  • 1 turnip
  • 1 rutabaga
  • 1 small onion
  • A few cloves of garlic
  • Olive oil or sesame oil
  • Pinch of salt
  • Fresh or dried rosemary, to taste

Preheat oven to 375 degrees. While oven heats, cut veggies into cubes. Try to get a similar size to all veggies so they cook evenly recipes for fall. Add a bit of olive oil or sesame oil, pinch of salt and chopped fresh rosemary to veggies. Toss to coat well and spread evenly on baking sheet. Roast for 30-40 minutes, checking halfway through cooking time to rotate veggies. When done, the veggies will be slightly brown and soft. Enjoy over rice, quinoa, or pasta. Also nice to combine with some slow cooked, soupy lentils. 

If you can’t find any of the vegetables above, Ali suggests replacing with your favorite root veggies or finding what’s in stock at your local farmer’s market this time of year. 

For a simple and tasty Ayurvedic breakfast, snack or healthy dessert, Ali says try a baked apple. “I like to cut them in half, sprinkle with Vata-appropriate spices like cinnamon, cloves and a bit of ginger, then bake at 350 for about 10-15 minutes or so. Delicious!”