As the weather changes, our body requires a change of “atmosphere”…
As the temperatures drop, and mornings and evenings get cooler, we need to start incorporating a variety of “fall foods” into our diet.
When it comes to traditional Chinese medicine, it is best to eat seasonally (and locally) grown food when possible.
It is always important to support our immune system as the seasons change, but this year with Covid-19 around, we must make it a priority….
The following foods are in season now, and should be part of your diet during the fall season:
*Root vegetables such as carrots, pumpkins, sweet potatoes, and squash. These keep you grounded, and help satisfy your sweet tooth during cold days. Orange vegetables that are rich in beta-carotene (which gives them their bright color) regulate the immune system in addition to keeping your skin healthy thanks to the high amount of beta-carotene in them.
*Whole grains such as quinoa, oats, millet, and brown rice
*Legumes such as lentils, chickpeas, and beans
*Green vegetables, such as kale, celery, artichokes, arugula (rocket), and broccoli
*Fruits such as apples, pomegranates, pears, and citrus fruits.
*Herbs such as ginger, turmeric, cinnamon, rosemary, thyme, basil and dill
Additionally, integrating warming herbal teas, nuts and seeds throughout your day will help boost your immune system even further.
Here is a great recipe to help you enjoy this season’s vegetables:
Roasted Veggies and Chicken Sausage
Ingredients:
8 links Paleo-friendly fully cooked chicken sausage - sliced or cubed (I love Sabatino’s- organic basil and cracked black pepper smoked chicken sausage- sold at Costco)
1 package organic Brussels sprouts- halved
2 large red onions- sliced
5 garlic cloves- minced
1 cubed butternut squash
2 carrots- peeled and sliced
1 sweet potato- peeled and cubed
1 branch rosemary
1 tbs dried or fresh thyme
5 tbs olive oil or avocado oil
1 tsp sea salt
1 tsp ground pepper
2 tbs pine nuts
2 tbs fresh chopped parsley
Directions
Preheat oven to 400 degrees F
Combine the root vegetables with the oil, rosemary, salt, pepper, and thyme in a bowl.
Place all veggies on a baking sheet and roast for 30 minutes.
Then add the sausage and roast for another 15 minute, till tender.
