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AUTUMNAutumn is a time of great richness, clarity and inspiration. Nature is busy recycling what is no longer needed and the timing is right to clarify our goals for the rest of the year. Scroll down for nutrition and Kinesiology tips to get the best out of this season.
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Autumn recycling – sorting, clarifying and honing
Autumn is associated with the Metal element in Traditional Chinese Medicine; it is linked to the Lung and the Large Intestine meridians and the functions of ‘taking in’ and ‘letting go’ of that which no longer serves us – and this relates to all levels of our being. On a physical level this may mean clearing the clutter that has built us since the spring, cutting back the dead vegetation in the garden and putting the soil to rest, and maybe even sowing some winter crops. Mentally, as the academic year begins, it is a time for goal setting, changing outmoded mental habits and thought patterns. Spiritually, this time of year is about celebrating that inner connection; spending some time in nature, enjoying the last warmth of the sun and allowing ourselves to be uplifted by the beauty and abundance that surrounds us, the colours, the crisp, bright quality of the light, these can all help foster that connection, as we reflect on the harvest of our achievements this year.
Autumn Eating
In terms of seasonal eating there is an abundance of yummy goodies to choose from the field and garden, including squash, apples and blackberries, brussel sprouts, kale and leeks. This is definitely the time to ‘warm up’ and get cosy. Here are some ideas of how you can do that
Squash is one of my favourite Autumn veggies, with such variety and versatility, most meals at this time of year contain a bit! This is a tribute to this wonderful vegetable using it as the main focus and I recommend you experiment with the different varieties to find your favourite!
This recipe works best with the smaller squashes: onion (red kuri); acorn or kabocha and allow one squash per person. Alternatively, use a large squash: crown prince or queensland blue and serve as a centre piece to cut into quarters/slices.
Ingredients for 4 people
4 smaller squash or one large
Olive oil
1 onion – finely chopped
1 carrot – diced or grated
2 sticks celery – chopped finely
2 cloves garlic – crushed and chopped
Handful of mushrooms
1 tbsp fresh chopped thyme
1 tbsp fresh chopped parsley
200g cooked quinoa (about 100g before cooking)
Optional Extras
150g grated goats/sheeps cheese
Handful of (preferably fresh picked) chopped walnuts/hazelnuts – or pine nuts/cashews/sunflower seeds
Method
Wash thoroughly, then cut the top of the squash and scoop out the seeds
Gently sweat the onion in the olive oil until softened
Add garlic, celery, carrot, mushrooms and cook til tender
Mix in cooked quinoa and fresh herbs (if using dried herbs add in with the garlic)
Add nuts or seeds or cheese if using and combine thoroughly
Place the lid back on the squash and bake in oven 200 C/400F/Gas 6 for about 1 hour until squash is tender
I serve with a few steamed green beans, kale (cavelo nero is my favourite!) and roasted tomatoes, for a plate of Autumn Delight!
Whole roasted baby tomatoes only take 10 mins in a hot oven.
Toss them in olive oil and some sprigs of basil before popping cooking
Autumn is associated with the Metal element in Traditional Chinese Medicine; it is linked to the Lung and the Large Intestine meridians and the functions of ‘taking in’ and ‘letting go’ of that which no longer serves us – and this relates to all levels of our being. On a physical level this may mean clearing the clutter that has built us since the spring, cutting back the dead vegetation in the garden and putting the soil to rest, and maybe even sowing some winter crops. Mentally, as the academic year begins, it is a time for goal setting, changing outmoded mental habits and thought patterns. Spiritually, this time of year is about celebrating that inner connection; spending some time in nature, enjoying the last warmth of the sun and allowing ourselves to be uplifted by the beauty and abundance that surrounds us, the colours, the crisp, bright quality of the light, these can all help foster that connection, as we reflect on the harvest of our achievements this year.
Autumn Eating
In terms of seasonal eating there is an abundance of yummy goodies to choose from the field and garden, including squash, apples and blackberries, brussel sprouts, kale and leeks. This is definitely the time to ‘warm up’ and get cosy. Here are some ideas of how you can do that
- Cooking food on a lower heat for longer: casseroles and trays of mixed roasted vegetables
- Using warming spices, such as: chilli; ginger; turmeric, garlic and black pepper
- Eating less raw food and salads – substitute with hearty vegetable soups
- Eating more root vegetables which are abundant, as they will help to nourish and warm the body for the cooler weather
- Gathering apples and blackberries for tasty, sweet crumbles – spiced up with a generous spoonful of cinnamon!
Squash is one of my favourite Autumn veggies, with such variety and versatility, most meals at this time of year contain a bit! This is a tribute to this wonderful vegetable using it as the main focus and I recommend you experiment with the different varieties to find your favourite!
This recipe works best with the smaller squashes: onion (red kuri); acorn or kabocha and allow one squash per person. Alternatively, use a large squash: crown prince or queensland blue and serve as a centre piece to cut into quarters/slices.
Ingredients for 4 people
4 smaller squash or one large
Olive oil
1 onion – finely chopped
1 carrot – diced or grated
2 sticks celery – chopped finely
2 cloves garlic – crushed and chopped
Handful of mushrooms
1 tbsp fresh chopped thyme
1 tbsp fresh chopped parsley
200g cooked quinoa (about 100g before cooking)
Optional Extras
150g grated goats/sheeps cheese
Handful of (preferably fresh picked) chopped walnuts/hazelnuts – or pine nuts/cashews/sunflower seeds
Method
Wash thoroughly, then cut the top of the squash and scoop out the seeds
Gently sweat the onion in the olive oil until softened
Add garlic, celery, carrot, mushrooms and cook til tender
Mix in cooked quinoa and fresh herbs (if using dried herbs add in with the garlic)
Add nuts or seeds or cheese if using and combine thoroughly
Place the lid back on the squash and bake in oven 200 C/400F/Gas 6 for about 1 hour until squash is tender
I serve with a few steamed green beans, kale (cavelo nero is my favourite!) and roasted tomatoes, for a plate of Autumn Delight!
Whole roasted baby tomatoes only take 10 mins in a hot oven.
Toss them in olive oil and some sprigs of basil before popping cooking
Health Tip Deeper Breathing
Loosen your clothing and be sitting or lying comfortably I
nwards 1, 2, 3, and pause… Outwards 1, 2, 3, 4, 5, and pause..
Loosen your clothing and be sitting or lying comfortably I
nwards 1, 2, 3, and pause… Outwards 1, 2, 3, 4, 5, and pause..
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How deeply are you breathing?
Does your tummy fill up with the air…. can you feel your diaphragm expanding so all your lungs can fill in…. and out….. Can you increase the count to 5 on breath in, 7 on breath out Or even to 7 on breath in, 9 on breath out |
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Try these lung and large intestine meridian stretches to get in touch with the feeling of Autumn
