Autumn has made way for chilly winter, and as we enter a new cycle it’s a good idea to adjust food choices to reflect the season.
Put away the smoothie blender, the time for raw, cold food is over.
We are lucky enough to be working alongside the very talented Merridie Boxer @merridie.like.melody a naturopath and Food as Medicine practitioner, and I wanted her thoughts on ways to ease into food changes for the new season. Her main suggestions involve supporting your digestion with warm and nurturing foods to help prepare for the cooler months ahead.
Start thinking warm spices, slow cooked apples and pears, and increasing leafy greens like bok choy and choy sum.
- Warm spices like tumeric, cinnamon and ginger (or cayenne if you’re feeling adventurous) are all powerful anti inflammatory and antioxidant agents.
They are easy to slip in a slow cooked meat or vegetable dish, or make into a tea with hot water and lemon.
- Apples and pears are in season now and so versatile and delicious in desserts for a nutritious way of pleasing your sweet tooth. Both are high in fibre and have good antioxidant and anti inflammatory properties.
- Asians greens are such an easy, delicious way of upping your leafy greens and are high in iron, calcium and vitamins K, C, and A.
A quick chop and they can be thrown into a pan for a stir fry, or lightly steamed, and voilà, you’ve got greens done for today!
