Autumn is the official harvest time in nature where we are blessed with an abundance of nourishing foods. As the weather becomes cooler and the days become shorter, we respond naturally to our increased desire for cooked foods.
Our dietary requirements shift, embracing newly harvested complex carbohydrates such as root vegetables, squashes, corn, legumes and whole grains.
Yogi Bhajan encourages us to increase our intake of earth foods, which grow below the ground as the nights draw in.
Honouring Mother Nature’s changing offering as we move through the seasonal calendar naturally brings us health benefits. Experiencing variety and rotation within our diets ensures not only a varied nutrient intake but also prevents us from developing allergies or sensitivities to particular foods as a result of repeatedly stimulating the body’s immune system with the same nutritional biochemistry.
You might fancy trying some of these recipes using delicious and nutritious classic autumn seasonal ingredients:
I always say that sweet potatoes are my heaven food by which I mean that if I had to choose just one vegetable at heaven’s door, it would be these sweet and versatile orange beauties. High in fibre and antioxidant beta-carotene, they are divine roasted with coconut oil, steamed, baked in their skins, mashed, grated into a frittata and they make a truly satisfying soup. Here is a recipe from the 3HO kitchen for Root Vegetable Soup with Turmeric .
Yogi Bhajan suggested eating Beet and Carrot casserole in the spring and autumn as a mono diet.
Beetroot is anti-oxidant, anti-inflammatory and a great detoxification food as it cleanses the blood as part of phase 2 liver detoxification. If you’re passionate about beetroot, you’re not alone! For more info and recipe ideas, you might like to visit this fantastic site
Cabbage comes from the brassica or cruciferous vegetable family, which also includes kale, brussels sprouts and broccoli. Highly nutrient dense, it is a very versatile vegetable, Steamed or steam-sauted up with onion, it is always a very satisfying side dish. Of course it is also fabulously tasty raw. If you’d like to make it the star of the show, then try this delicious curry from Riverford.
Apple crumble was our family go to pudding when I was growing up. I clearly remember the sweet aromatic aroma of the cinnamon, cloves and nutmeg pervading the air as the crumble cooked. Here is a recipe for a lovely healthy version. You can experiment with adding in blackberries, rhubarb, pears or other fruit.
For several years I taught my class from a wonderful space where there was an apple tree in the garden. Every year when the fruit ripened on the tree, we would pick the apples for Arti Meditation – an apple never tasted so good!