Closing 2024 with Gratitude and a Look Toward 2025

Reflecting on past flavors while setting the table for 2025

Photo by Junseong Lee on Unsplash

Namaste and Greetings,

Isn’t the last week of the year a bit strange? There’s excitement and anticipation for what’s to come, but also this sense of looking back—taking stock of the year that’s passed. I wasn’t planning to write again before 2025, but here I am. So, here’s my final post for 2024.

Reflections on Aging: The Vata Stage of Life

Over the past few days, I’ve been spending time as a companion with someone who’s well into the Vata stage of life. She’s 93 years old, experiencing cognitive decline, and her short-term memory is almost nonexistent.

In Ayurveda, life is divided into three stages that align with the doshas—Kapha, Pitta, and Vata:

• Kapha Stage (Childhood): A time of growth and building, when the body is soft, nurturing, and full of potential—like the earth and water elements.

• Pitta Stage (Adulthood): The fiery energy of ambition, strength, and transformation. This is the most active and productive time of life.

• Vata Stage (Later Years): Governed by air and ether, this stage is when the body and mind slow down. Energy becomes lighter, digestion weaker, and regeneration slower.

Spending time with her has reminded me that I, too, am entering the Vata stage of life - gradually. Watching her, I can’t help but reflect on how the cycle of life mirrors the rhythms of nature—how we grow, bloom, and eventually slow down.

This slowing down isn’t something to fear or resist. It’s a natural progression, much like the transition of seasons. Just as we don’t act surprised when a baby becomes a toddler, then a teenager, and an adult, why do we treat aging like an unwelcome guest?

Connecting Food and the Vata Stage

In Ayurveda, the Vata stage of life requires special care—not just in how we live, but in how we eat. As digestion slows and the body becomes more delicate, the choices we make around food can either nourish and support us, or further deplete our already fragile energy.

Food choices are important. While her meals are simple and comforting—often warm, soft, and easy to digest—it’s a reflection of what the Vata stage requires. These are foods that ground and calm the light, airy qualities of Vata.

This connection between food and aging has been on my mind a lot this year as I’ve explored Ayurveda’s approach to eating.

Ayurveda and My Journey with Food

If you’ve been following along, you know I’ve spent decades as a chef, cooking with intuition and technique—layering flavors, tasting as I go, building dishes piece by piece. It’s second nature to me.

But this year, diving into the Ayurvedic perspective on food has been a major paradigm shift. Ayurveda doesn’t just look at food as fuel or flavor—it looks at food as a tool for balance and well-being. Let me give you a quick primer.

A Primer on the Six Tastes

Ayurveda teaches that every meal should include six tastes:

• Sweet (like root vegetables or grains): Grounds and nourishes.

• Sour (like yogurt or citrus): Stimulates digestion.

• Salty (like sea salt or celery): Strengthens and stabilizes.

• Bitter (like leafy greens or turmeric): Cleanses and detoxifies.

• Pungent (like garlic or ginger): Ignites digestion.

• Astringent (like lentils or green tea): Cools and contracts.

Together, they create harmony—not just in your meal, but in you. This approach to food is about balance, not strict rules or overhauls.

Blending Old and New Perspectives

Now, before you imagine me tossing aside my recipes and culinary instincts, let me clarify: I’m not abandoning the way I’ve cooked for decades. What I’m doing is adding to it—layering in this Ayurvedic perspective like adding another instrument to a symphony. It’s about learning, experimenting, and seeing how the six tastes can enhance the food I already love to cook and eat.

Looking Ahead to 2025

Photo by Khadeeja Yasser on Unsplash

Remember, food is more than something we consume—it’s deeply tied to how we live, how we age, and how we care for ourselves. At each stage of life, the choices we make around food can either support us or deplete us. These are the kinds of ideas I’m excited to explore with you in 2025.

Ayurveda has taught me that food isn’t just about fun or creativity. It’s serious business—serious in the sense that it connects us to ourselves, to others, and to the rhythms of life. Maybe this idea of food as mere entertainment is what’s gotten us into trouble. But that’s a thought for another post, isn’t it?

In 2025, I’ll be exploring how we can incorporate the six tastes into our meals without stress or complexity. We’ll look at how these principles align with the seasons, and I’ll share small adjustments you can make to bring balance to your meals and your life.

Finally, A Note of Gratitude and a Request

As 2024 comes to a close, I want to thank you for being part of this journey. This year has felt like a tapestry—woven with moments that were smooth, some that were frayed, but all meaningful in the end. Here’s to a new year filled with learning, experimenting, and finding balance—both on the plate and beyond.

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Thank you for being here. See you in 2025!

Namaste,