I guess I’m what you would call a “foodie.” My favorite shopping is grocery shopping, my Instagram is flooded with food pictures and I geek out at farmer’s markets.
As the days turn cooler I leave my smoothies and kale salads behind. I start steaming and sautéing, roasting and stir frying. My local Boston farm share (CSA) helps with the transition. This week I roasted sweet potato wedges, sautéed brussels sprout leaves (The plant leaves, not the sprouts themselves. I didn’t even know that was a thing!) and made an Indian inspired eggplant stew.
Cooked vegetables create the warmth your body needs and starts to crave in the fall. Ayurvedic and Traditional Chinese Medicine recommend warm and room temperature food and drinks, regardless of the season. They help with digestion, help maintain a hormonal balance and are recommended for women who are trying to get pregnant. I personally have found that my digestion is better when I avoid ice cold drinks and that certain foods cause bloating when I eat them raw but not when I cook them.
Fall vegetables include root veggies, which are grounding and warming: onions, carrots, turnips, potatoes, sweet potatoes and beets; and winter squashes which are high in antioxidants – butternut, delicata (one of my favorites!) and acorn. Here in the northeast apples and grapes are replacing peaches and plums in the markets.
One of the reasons I love delicata squash is that is cooks up quickly and the skin is edible. Here’s an easy recipe:
- Scrub the squash, cut it in half lengthwise and scoop out the seeds
- Cut each half into half moons, about ½ inch thick
- Toss with olive oil or coconut oil, a bit of salt and pepper, and roast in a 400 degree oven for about 20-25 minutes, flipping about halfway through until tender and golden on both sides.
I cook up a few squash at a time, and generally eat them as a side dish that day, and then bring them to room temp to top grain bowls or salads later in the week.
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p.s. Here’s a great seasonal food guide for my U.S. friends.