Do you want to eat better, feel better, and minimize your chances of getting a fall cold or flu? Then take your cue from nature. In the fall, trees shed their leaves, animals gather food for the winter, and we begin to see an abundance of apples, pears, squash, carrots, beets, and many other root vegetables in our markets. Being aware of what nature has to offer leads us to eating what is actually most beneficial for our minds and bodies right now. Eating seasonally is the best way to nourish the body and guide us through the change of season with ease. In the fall we need to shore up our reserves, build strength, and support our immune system. Just like the leaves change, we need to change our diet and move away from the cold salads and raw foods of summer and favor warm, cooked vegetables, soups and stews. Apples and root vegetables are readily available this season and are grounding, warming and satisfying to both the mind and body. Here are a couple of recipes that highlight the fall harvest.
Spiced Apple Sauce
1 cup apples
1/3 cup water
¼ t each: cinnamon, ginger and cardamom powder
Cook apples in water until soft. Add ghee and spices. If you would like it sweeter, add 1 T raw sugar or maple syrup.
Roasted Root Vegetables
Preheat oven to 375 degrees
6 carrots cut in ½ inch rounds
1 rutabaga, peeled and cut into ½ inch cubes
1 turnip, peeled and cut into ½ inch cubes
1 medium onion, cut into chunks
2 garlic cloves, minced
3 T fresh rosemary, chopped
1 T fresh thyme, chopped
¼ cup olive oil
In a large bowl, combine all vegetables and herbs. Toss with olive oil. Spread vegetables in a large shallow pan and roast, stirring occasionally, for one hour or until tender. Season with salt and pepper.