It's fall, and we have mounds of winter squash, so we take every opportunity to enjoy this beta-carotene rich food. I made this delicious dish for my mother's memorial, to accompany some wonderful Persian food prepared by one of our students, Setareh.

This is a great comfort food using winter vegetables. The recipe can be increased to feed a large number of people for a party or gathering.

This delicious recipe is ideal for a fall dinner or a Thanksgiving feast. It's also a fantastic recipe for men's health and to help prevent prostate problems. The beta carotene in the squash is great for prostate health and so is the manganese in quinoa. Pumpkin seeds provide zinc, crucial for prostate health, and are also known for helping prevent enlargement of the prostate, while cranberries help with urinary tract symptoms that can result from prostate issues.

This soup affords us the cancer-fighting carotenoids of pumpkin, the blood sugar and cholesterol-lowering benefits of fiber and amazing antioxidant flavonoids of sage. If you smoke or are exposed to cigarette smoke, eat plenty of pumpkin for the carotenoids that help prevent lung cancer.

Sunchokes or Jerusalem artichokes are members of the asteracae family and have flowers similar to yellow sunflowers. The roots are high in inulin, a prebiotic which also helps lower blood sugar. A good potato substitute for diabetics.

This warming fall recipe makes use of the seasonal vegetables of harvest time. Soothing for vata and easily digestible, it can be balanced for pitta with the addition of cilantro and for kapha with cayenne or black pepper. Omitting the cashews, it is a great recipe for small children!

This is little more than a seasoned mashed root vegetable dish, and is nice with a Vedic or Western dinner menu. To keep calories to a minimum, rely on the orange juice to make a buttery consistency.

After Sadananda had completed his Indian pilgrimage, he returned to his starting point in Italy, where he stayed with a group of vegetarian Italian bachelors. After observing their cooking techniques, Sadananda improved upon them with some of the cooking methods he had learned in India.

This Almond and Rice Dessert harnesses the rejuvenative power of almonds, milk and pomegranate.

It's that time of year again: Frosts are here and so are green tomatoes! Here's a delicious recipe for green tomato chutney.

Dishes taken from the heart of Africa and then mingled with Native American and European staples to create that unique blend we now call Soul Food. Just as the enslaved people cooked whatever was given them, I made this unplanned dish from whatever I happened to have in the fridge, and then added the extra Hindu twist.

Undeniably un-ayurvedic, but when you're having a pizza craving, and you're gluten-free, instead of caving in and suffering the dire consequences, try your hand at making your own delicious homemade pizza crust

Chock-full of antioxidants, Ayurvedic Liver Cleanse Sabji is a recipe to cleanse old pitta from the liver and to ground and nourish vata, making use of the blood purifying and liver-healing properties of carrots, beets and daikon. Use this recipe for drug or alcohol detox, heavy metals clearing, or just as a delicious fall recipe.

Here is a great winter soup. It is warming and grounding, and it has a borscht-like colour. The combination of beta carotene and betain, along with ginger, helps ward off colds and flu.

Beets are a fantastic source of lutein and zeazanthin for the retina as well as an unique source of belatains. Carrots add additional beta carotene and red cabbage offers cancer-fighting anthocyanins. A food that is as delicious as healthy...yum!

This spicy and tangy recipe is an excellent addition to your ayurvedic thanksgiving feast!

One way to preserve the bounty of summer is in the form of gourmet vinegars. Nasturtium vinegar is one of our favourites.

This is a recipe for a chilly day, when you feel shivery, spaced out, as if you might be getting a chill or a head cold. Louki is a smooth green gourd that is demulcent and rejuvenative. Its astringent and slightly bitter taste benefits pitta and kapha. The spices in this recipe have been specifically chosen to kindle agni, burn toxins, promote sweating, strengthen the lungs and sinuses and drive out cold and damp.

Dhoklas are a gluten free snack, light meal or a great party food.