Best Foods to Eat in Autumn and Winter

Most states in the U.S. are beginning to cool down considerably. The change of seasons should also come with a change it diet. The idea in autumn and winter is to keep the body warm, which will help maintain your health. The cold and flu, for example, thrives in a cold body, which is why your body heats up when you have a fever. Therefore, eat warming foods instead of cooling ones. Soups and stews are easy to make and enjoy multiple times. You can also opt to make extra and freeze portions for future enjoyment.

Autumn and winter is also a time where many people tend to want to stay indoors. The need to snuggle up in a blanket, curled up on the coach comes out in full force. Therefore, you want to eat “grounding” foods that encourage you to “go within.” If you eat expansive foods that encourage you to run around and explore, you will find yourself feeling frustrated and pent up. So, focus on root vegetables, squash, animal protein, and warm foods. Avoid leafy greens (unless cooked), fruit, and cool or raw foods.

This technique has been practiced for thousands of years by the Chinese and Indian populations. The idea is to maintain balance through the change of seasons and honor nature, as it was intended.

The following is my favorite chili recipe! Note you can add your desired organic animal protein, as well.

Vegetarian Chili

Try this warming and delicious vegetarian chili. The fresh garlic, chili powder and ground cumin are full of antioxidants to help boost your immune system during the winter months. Add as many vegetables as you want for more nutritional value.

Prep Time: 15 minutes

Cooking Time: 30 minutes

Yields: 8 servings

Ingredients:

1 tablespoon olive oil 1 medium onion, chopped 3 cloves garlic, minced

2 tomatoes, diced, (or one can organic diced tomatoes)

2 tablespoons organic tomato paste 1 carrot, cut into quarter moons or grated

1 zucchini, cut into quarter moons or grated 1 tablespoon basil

1 tablespoon oregano

1 tablespoon chili powder

2 teaspoons ground cumin 3 cups cooked or canned red, black or kidney beans 1 cup water 1 teaspoon sea salt

Directions:

1. Heat oil in a large heavy pan and sauté onions and garlic for 3 minutes.

2. Add tomato paste.

3. Add tomatoes, veggies, herbs, and spices and sauté for 5 minutes.

4. Transfer to crock pot or stock pot.

5. Slowly add beans, water, and salt.

6. Cook on low to medium heat for 20 minutes or slow cook all day.

Note: Be creative! Add as many veggies as you like such as sweet peppers, jalapenos, turnip, parsnips, or dark, leafy greens. Sauté first before adding to chili.