Ground and Nourish: Eating for Balance in the Fall

As the seasons shift and autumn settles in, nature encourages us to slow down, reflect, and restore. In Ayurveda, fall is considered the Vata season — characterized by the elements of air and ether. It’s a time of movement, dryness, coolness, and change. While this energy can bring creativity and lightness, it can also leave us feeling ungrounded, anxious, scattered and depleted. Therefore, it is essential to take steps to bring ourselves back into balance.

One of the most effective and nurturing ways to support balance in this season is through how we eat. Food becomes medicine when it aligns with what nature — and our bodies — need most.

Why We Need to Ground and Nourish in the Fall

To counter these effects of Fall, we should favor foods that are warm, moist and oily, grounding and with warming digestive spices.

When we eat in alignment with the season, our meals become more than nourishment — they become grounding rituals that support both body and mind.

This is not just about diet — it’s about how we nourish ourselves. The way we eat reflects the way we move through life. In slowing down and grounding, we create the space to listen to our body’s wisdom, digest not only food but also experience, and align more deeply with the natural rhythm around us.

As you move through this season, remember that nourishment is an act of self-love. Let each meal be a reminder to return to center — to root, restore, and transform.

Ayurvedic Potato Latkes that are warming, grounding, and nourishing for the Fall!

Balancing for: Vata  (Use sweet potatoes instead for Pitta balance)

Ingredients

• 2 - 3 medium potatoes (or sweet potatoes)

• 1 small grated carrot,

• 2 tbsp chickpea flour (or flour of your choice)

• 1 tsp fresh grated ginger

• 1 tsp ground cumin

• ½ tsp turmeric

• ¼ tsp black pepper

• ½ tsp salt (or to taste)

• 1–2 tbsp ghee or oil for frying

• Garnish with chopped parsley, cilantro or green onion

Directions

1. Grate the vegetables (potatoes, carrot, onion) and squeeze out excess moisture with a clean towel.

2. In a bowl, combine grated veggies, chickpea flour, ginger, cumin, turmeric, pepper, and salt. Mix well until it holds together.

3. Heat ghee (or oil) in a skillet over medium heat.

4. Make small patties and place in the pan.

5. Cook for 3–5 minutes on each side until golden and crisp.

6. Drain on a paper towel and serve warm.

Serve with warm applesauce mixed adding a pinch of cinnamon, nutmeg and/or ginger powder.

By Amy Bourque, Transform at Amy Bourque Yoga