Journey with the Seasons
  • Welcome...
  • Blog
  • Kinesiology Courses/CPDs
    • Five Element Nutrition for Kinesiologists - core subject
    • 5 Element Nutrition for Kinesiologists CPD
    • Journey with the Five Elements (K-based CPD) >
      • WATER K-based CPD
      • wood kinesiology based CPD
      • FIRE k Based CPD
      • EARTH k-based CPD
      • METAL K-Based CPD
  • One to one sessions
    • Spring >
      • Spring 'Reboot' with nutrition
      • Spring reboot: body and mind
      • Spring Nutri-Cook
      • Spring goal setting
    • Summer >
      • Summer Nutrition and Wellbeing Reboot
      • Summer Wellness Reboot
      • Summer Nutri-Cook
      • Refuelling/igniting your goals
    • Late Summer
    • Autumn
    • Winter
  • Seasonal Tips
    • spring
    • summer
    • late summer
    • autumn
    • winter
  • Thriving in the seasons
    • Emerging- early spring
    • Late Summer: Mindfulness
    • Summer: Finding our fire
    • Spring into Summer
  • Gatherings
    • Seasonal Goddess
    • Summer Seasonal Goddess Gathering
    • Late Summer Seasonal Goddess gathering
    • Festive Gathering
  • Your Business Journey
  • About Us
    • What people are saying
  • Contact
  • Our Privacy Policy 2018
Journey with us on

Autumn eating plus scrumptious recipe!

11/8/2015

0 Comments

 
Picture

The Metal element and Autumn brings an opportunity to support our bowel health and a great way to do this is start eating some fermented foods such as natural yogurt, sauerkraut, kimchi and kefir; just a small amount regularly will boost the bowel flora which lives in our large intestines. These are rich in natural probiotics which boost our brain power and our immune system. Also reduce the amount of sugary food you eat as this feeds the unhealthy bacteria.

In terms of Autumn 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 start warming up what we eat. Here are some ideas of how you can do that:
- Cook food on a lower heat for longer, for example casseroles and trays of mixed roasted vegetables.
- Use warming spices, such as: chilli; ginger; turmeric, garlic and black pepper
- Eat less raw food and salads – substitute with hearty vegetable soups. When you do eat salads warm them with spicy leaves and sprouts such as mustard seed.
- Eat more root vegetables which are abundant, being rich in carbohydrates they will help to nourish and warm the body for the cooler weather
- Gather apples and blackberries for tasty, sweet crumbles – spiced up with a generous spoonful of cinnamon!
​
Stuffed Squash
 
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 – scrumptious! ...love Carol x
0 Comments



Leave a Reply.

    Author

    We love sharing seasonal insights as we journey through each season.

    Archives

    December 2017
    November 2017
    October 2017
    September 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015

    Categories

    All

    RSS Feed

Powered by Create your own unique website with customizable templates.