Eating Seasonal – Fall Edition 2012

The body naturally craves different foods during the seasons and these food choices will protect us from the effects of seasonal changes. Cooking methods also play an important role in seasonal eating. We naturally crave hot soups in fall and early winter. Winter is a cold and dry season – soup is warm and moist. Eating cold, uncooked foods during fall and winter can put stress on the body; it further cools your body temperature and takes extra energy to digest, putting a drag on your system.

Health Goal for Fall: Storing energy and building immunity.

This is a time of building the immunity system for cold winter months in the face of cold, dry, windy weather.

Food Picks:

Apples, pears, Brussels sprouts, winter squash, pumpkin, persimmons, garlic, carrots, kale, cabbage, broccoli, cauliflower.

Cooking methods:

Stir-frying, sautéing, steaming, and braising add heat and water, which prepares the body for the cold, dry winter months.

Here are some guides to when and what to eat seasonally in your area (North America only):

US State Guide

Canada: Provincial Guide


Stay-Tuned for Friday’s Recipe: Curried Apple Pumpkin Soup

Grab 4 McIntosh apples and a can of organic pumpkin filling – and you are pretty much ready to go!

Posted in dairy-free, Food Medicine, Health, Holiday Dinners, nut-free, Performance Nutrition, Recipes.