Rasa Veda Cooking Zine Issue 001

Rasa Veda Fall Cooking Recipes

This collection of Fall recipes is designed to reset the digestive fire, support the nervous system, and nourish the body with grounding, seasonal foods. Each recipe is chosen with intention: simple ingredients elevated through careful preparation, thoughtful spice combinations, and mindful cooking techniques.

From the one-pot ease of kitchari to the protein-rich, bright sprouted mung with Swiss chard, and the layered, slow-cooked complexity of bok choy + sweet potato + jujube sabji, these dishes are meant to restore balance while respecting the rhythms of the season. The Golden Mung & Lime Soup brings warmth, digestibility, and gentle detoxifying properties, making it an ideal way to support your body and mind in the cooler months.

A key thread through all these recipes is the tadka or “bloom”, where spices are gently awakened in ghee or oil to release their aroma, flavor, and medicinal properties. This step is where intention meets nourishment, allowing each ingredient to deliver its full Ayurvedic effect.

These recipes are approachable yet mindful, giving you the tools to cook with awareness, seasonally, and in a way that strengthens Agni and balances your doshas. Many of them can be prepared ahead or in parts, making them flexible for a busy life while still honoring the slow, restorative nature of Ayurvedic cooking.

Whether served alone, with basmati rice, or layered together, these dishes are designed to warm the body, calm the mind, and leave you feeling grounded and energized for the season ahead.