Eating seasonally is best for the body and the planet (and Lord knows, she needs some love right about now). Michael Pollen, longtime advocate for local, slow, seasonal food, is also a huge proponent of cooking at home primarily because we as consumers make better health choices by planning in advance and home-cooking is proven to be better for the environment.
That all being said, FALL IS MY FAVORITE FOOD SEASON. Most every season I participate in a yogi seasonal cleanse with one of my fabulous teachers. She is trained in Ayurveda, the sister science to Yoga, the Dharma Yoga diet and raw food cuisine – she has combined these principles to create a compassionate and updated diet that will bring radiant health to the body and mind. I have learned SO MUCH from these cleanses; it’s unreal. What we choose to eat is loaded – politically, emotionally, socially – so we all must do our best to make personal upgrades. Another message that has seeped into my heart-mind: we all deserve the best ingredients to support the best health possible. This notion is especially potent when coupled with mindful buying, paying attention to labels, fair trade products, etc. I think it’s also important to note (I can’t write this blog post with this left unsaid), you can eat well within your price range! Make a few updates at a time – for example, smoothies for breakfast – using fruits and vegetables, even if you can’t afford the organic variety (check out the dirty dozen list to help you decide what to buy conventional or organic).
Okay, so what’s on the menu for fall? During this windy, dry season, it’s good to bring balance and grounding with nourishing soups and stews, seasonal root vegetables and squashes, and as always, LOTS of greens. I want to share a recipe that was shared with me via the cleanse group. This soup is perfect in every way (especially with the fresh ginger and turmeric root) and sooooo easy/inexpensive. Check it::
1 cup red lentils
5 small garnet yams, peeled and chopped
2 Tbsp fresh turmeric, grated or finely diced (if you don’t have fresh, 1-2 tsp powder will do it)
4 Tbsp ginger, grated or finely diced
1 Tbsp coconut oil
6 cups vegetable broth
¼ cup coconut milk
1 tsp salt
Black pepper to taste
Garnish with A TON of chopped cilantro
Add coconut oil to soup pot at medium heat. Get the pan nice and hot, then add grated turmeric, ginger and lentils. Saute for 3-5 minutes until fragrant and then add yams. Toss until coated and slightly caramelized. Add stock and bring to gentle boil, then simmer until yams and lentils are soft. Turn off the heat and add coconut milk and cilantro. (When I made this soup, I also added chopped kale for extra greeeeens).
A tip from a friend: when you reheat this soup, add a ton more fresh cilantro!!!