Rasam is a soup we use in Ayurveda to increase and support digestion and remove metabolic waste from the body. Great for people with weak digestion. It clears out a cough, congestion, mucus, and excess water. Clearing the channels of the body and reducing stagnation may show up as weight gain, heaviness, or seasonal allergies this time of year.

The flavors blend well with other vegetables to make simple and delicious soups. This week I added zucchini for a light and easy-to-digest soup that is great this time of year.

Fennel is one of my favorite vegetables. It has a unique anise flavor and a soothing effect on the digestive system, which is perfect for this time of year. The potatoes in this recipe provide a creamy texture without the dairy making this soup vegan and gluten free.

This delicious soup is rich and hearty, and simple to prepare. The cauliflower and potatoes blend together to create a creamy soup without the dairy. Garnish with a pinch of cayenne pepper on those colder days for a little added warmth, or chives and shredded cheese for a traditional potato soup flavor.

Root vegetables ground the nervous system and create stability in the mind and body during late fall early winter. Beets are rich in B vitamins, calcium, iron, and antioxidants like alpha lipoic acid (ALA). These support healthy liver function and bile flow. Which supports healthy digestion, balanced stomach acid, liver detoxification, and fat metabolism.

Warm and grounding this butternut squash soup can be enjoyed sweet or savory satisfying your tastes this fall.

The sweet taste of the coconut milk and sweet potato blends together nicely with the unique taste of red curry paste. For a warm and soothing soup on those cold fall days.

One of my favorite things about this time of year is apples. When they begin to come out towards the end of August, I eat them until October. Apples remove heat that accumulates in the body from summer, acting as a purgative promoting elimination.

This pesto is versatile. Add it to salads, grain bowls, and avocado toast and use it as a sandwich spread. It goes great with pasta, non-gluten pasta, zucchini noodles, sauté, or roasted vegetables, or add it to the GARDEN SUMMER SALAD.

This dish is one of my favorites towards the end of summer when these foods are abundant. Cucumber and zucchini hydrate the body helping to balance out the dryness that occurs towards the end of summer.

Spices contain an abundance of phytonutrients not found in other foods and are unique only to spices. They contain antioxidants that reduce free radicals in the body.

Nature gives us exactly what we need, and seasonal eating is one of the best ways to improve the health of your gut, your microbiome. For thousands of years, Ayurveda has used seasonal eating to do just that.

This dish is one of my favorites during the summer, especially when it gets hot. It is light, easy to digest, and cooling to the body. In Ayurvedic terms: it's pitta pacifying.