As John Joseph Immel of Joyful Belly says, “January can make you feel frozen. The chilly, dark days seem to freeze your body’s workings, causing stagnation and congestion just when you need a post-holiday system sweep.”

When we are cold, we tighten up, our muscles seeking to defend against the freeze. We turn on the heat in our homes, which dehydrates the body, stiffening, tightening tissues even more. Add to that after the holidays, many people wanting to diet or detox turn to salads which are cooling and drying in their virya and vipak, meaning their impact on the body. 

Winter is Vata-Kapha season. Since Vata is light, mobile and dry, while Kapha is heavy, slow and wet, you could almost think they are opposites. But they do have something in common – they are both cold! Brrr. This is the season for warm. Warm in temperature, warm in taste, and warm in mood: follow your natural instincts now. Make your own meals and make what feels right. Bake, roast, sauté, steam, and spice “to taste.”

Eating for the season and for your dosha is the best way to get in the best shape for the new year. Here is some support for your warm wellness this new year:  

Spice The Season: Spice Your Dosha
Ayurvedic Meals By The Seasons
Ayurveda & The Six Tastes
Food-A Love Story Winter Recipes
Kitchari Spice Mix: Comment below for the giveaway
My Winter Harvest Soup: recipe below

{Or, if you are in the southern hemisphere, a couple to keep you cool: The Summer Six & Summer Recipes}

MISO SOUP WITH BUTTERNUT SQUASH NOODLES, BROCCOLINI & BAKED TOFU
Serves 2

This comes together quickly if you already have broth, squash noodles, and baked tofu prepared. I had help from the market, but you can make your own, and I’ve added recipes below. Of course, any noodle will do – soba, rice, zucchini, pasta.

Ingredients
1 leek
1 tablespoon ghee or coconut oil
1-inch piece of ginger, peeled and chopped
1 good shake curry powder or kitchari spice
5-6 cups vegetable broth
1 bunch broccolini, chopped
2 handfuls butternut squash noodles
1 small handful pumpkin seeds/pepitas
1 smaller handful pecans
1 tablespoon white or yellow miso
2 cups baked or caramelized tofu
Tamari for seasoning
Optional: fresh sage, oregano

Instructions
Chop leeks and rinse. In a soup pan, melt ghee, add leeks and sweat on low heat. Shake in spices. Stir and sauté one minute. Pour in the broth, turn up the heat and bring to a light boil.

While bringing the broth to a boil, toast the pumpkin seeds and pecans in a dry sauté pan. Put in a small bowl and set aside. I used a mortar and pestle to lightly crush them, wanting to break up the pecan pieces, but that’s optional.

Once boiling, add the noodles and broccoli to the soup. After 2 minutes, take the soup off the heat. Ladle some broth into a small bowl. Whisk in the miso.

In serving bowls, divide out the tofu, then add equal parts miso broth. Spoon in the soup and sprinkle generously with pecans and pumpkin seeds. Lay sage/oregano over the soup and serve hot. Season to taste with tamari.

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MAKE YOUR OWN

Vegetable Broth
1 small onion, peeled and halved
3 or 4 scallions
3 garlic cloves, sliced
1 celery stalk
1 carrot, peeled and chopped
1 bay leaf
1 thyme branch
1 tablespoon tamari or shoyu

Put all ingredients in a large saucepan. Cover with 7 cups water and bring to a boil. Reduce heat and simmer gently for 30 minutes. Strain. Stir in Tamari/Shoyu.

How To Make Butternut Squash Noodles
Another Butternut Squash Noodles Recipe
101 Cookbooks’ Delicious Caramelized Tofu

101 Cookbook’s Caramelized Tofu

What lights your fire this new year? Comments indicate willingness to be entered to win one 3.5 oz bag of Banyan Botanicals’ Kitchari Spice Mix. Good luck & Happy New Year!