Wellness is a wonder and when we listen to our bodies and eat for the seasons we just plain feel better. Now some people ask me will just following one diet, exercise routine, meditation or prayer, alterative therapy’s mean I will never be sick? I tell them right out – Not from my experience! However when you do all these things in combination with focusing on your body and environmental awareness they can help boost your immune system. Think about it; if your body and mind are a prime then your chances of fighting off viruses would be greater? yes! Now, if you have to takes pharma meds for something then it would continue to reason that being in your best shape should be only a benefit.
What about Fall Feeding: I use to see an Acupuncturist (and a great one Serra May Plourde *) and their was a great PDF about the seasons with explanations and tips. I was not able to find my Fall copy but my internet search did turn up something about Fall, its element “Metal” organ “Spleen” and some great tips for food. So check out the link below:
Check out: https://www.eacuwell.com/blog/traditional-chinese-medicine-stages-of-fall *
Now for me Fall is about Color so here we go with the pumpkins, sweet potatoes’, radishes, squash, apples (all colors) pears and dates. Except for the pumpkins the other items I eat year around as well as avoiding dairy and Gluten as well as regular potato. My list is just too long. Let’s move on.
In the Fall here is what I start to notice. I wonder if you notice this too.
A build up of congestion out side of allergies and a change to how my body reacts to temperatures dropping. I get colder easy so my fall/winter clothes are out early (yup end of August) and my environment gets its annual Fall clean out. Closets, cabinets and a wicked clean up! Drives my family nuts! It also is a stock up time on food items that will freeze or keep for the forthcoming winter. I buy my chicken in bulk, pick from the local orchard apples and seasonal vegs. Then it is on to baking. Apple compote (see recipe) apple pies as well as apple/pear crumble (see recipe) Also, the tried and true home made granola goes into storage overdrive and is eaten room temperature with Almond, Soy, Oat or Dairy milks.
The Fall Wardrobe: After the clean out but before the late August switch over my attention turns to hats! I love hats and in the fall they are always in style. The fall allows for more freedom concerning style, material and occasion (so happy) as opposed to winter where it is all about keeping from freezing! I have black, white, red, green, aqua, shades of fuzzy blue in different shapes and styles but the list would go on. But my fav is the pink with the two balls on top. It is the Disney collection “Mickey Ears” hat. Very classic, fun and what style and most people smile when they see it which is a Bonus. Life can be stressed enough a little smile is nice, do you not think so? Jackets were another thing that got a bit out of hand. Considering how cold I would get and how the tempertures would vary through Fall, Winter and early Spring. But along came menopause and that changed everything! The key for me was as follows: Fall: Thank God for Light Weight Down coats are easy to layer and roll up nice for storage. I have a vest, a long coat and one short coat. Except for a fake fun black coat for the dead of winter – that’s all folks. One can mix and match colors or stay with ones favorites. I love wearing coral in the fall or gold or rose and these colors cover the long preseason to spring which we experience in New England.
Here are the recipes for the foods listed above: If you have questions let me know by responding and I will answer what I can. I have used these recipes and also may alterations to them. The granola recipe is not something I eat anymore (oats) but my family and friends love it. It also makes a great gift for college kids due to the high protein and good fat using olive oil. It is baked so you maybe able to use other oils but I find olive is the best.
3 recipes Enjoy and share!
Apple Compote
4-6 apples cored – slice in large pieces
1 cup pitted prunes – crop in small pieces
1 cup sugar – coconut sugar or choose to substitution with other sweeteners check their recommendation. (I do not use sugar at all)
1/3 cup lemon juice
1/2 stick cinnamon
1 tsp vanilla
4 cups water
In large pan on stove add water, apples, prunes cinnamon vanilla and boil on medium high for 10 minute’s and then stir in sugar and lemon juice cook on lower heat until soft. Let cool and store in containers to freeze. If left in refrigerator eat within a week. Makes 6 to eight servings maybe more.
Pear/Apple Crisp GF (watch the Oats) DF
Filling
1/2 cup apple juice
1 TLBS freshly squeezed Lemon Juice
1 TLBS arrowroot powder
1 teaspoon Ground Nutmeg
5 medium Pears, peeled cored and sliced 1/2 thick – Applies can be used instead of Pears
Topping – I make with with only Almond flour so it would be 2C and it can be very paste like when this is done but cooks up ok.
1 C almond flour
1 C oats flour
1/2 tsp sea salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 C grapeseed Oil
1/4 C honey
1 TLBS vanilla extract
Directions
Preheat oven 350 degrees
To make filling: In a bowl whisk together both juices add arrowroot and nutmeg then add pears/apples and toss all together. Transfer to an 8 inch square baking pan or dish.
To make topping: In a bowl combine almond flour, oat flour salt cinnamon and nutmeg then In another bowl whisk together grapeseed oil honey and vanilla. Stir wet mixed ingredients into the almond flour mixture until coarsely blended and crumbly.
Sprinkle the topping over the fruit in the baking pan or dish
Cover with aluminum foil and bake for 45 minutes. Remove foil and bake for an additional 5 to 10 minutes to make the topping crisp and golden brown and the juices are bubbling.
Let cool for 30 minutes, then serve warm. Serves 8
Granola
9 C old fashioned rolled oats or GF Oats – if you can have GF oats
4 C shredded coconut
1 1/2 cups sliced almonds or slivered almonds
1 C walnuts
3/4 C Honey
1 C Olive Oil
1 Cup raisins
1/2 to 1 C of dried fruit of our choice – I have used apricots, prunes.
Preheat oven 375 degrees
I use a turkey pan because it makes about 16 to 18 cups and you need the space to mix the wet ingredients with the dry.
Put the oats, nuts and coconut in a large pan and stir together
Whisk the honey and oil together
Pour the wet ingredients over the oats, nuts and coconut and mix together until everything is coated fully
Bake, stirring occasionally until golden brown about 35 mins
Mix while cooling until fully cooled and then add the dried fruit of your choice and mix again.
Store in an air tight jar and a cool place. No need to put in the freezer or frig.
Eat warmed up with your milk, almond, oat or soy milks or cold. Use a topping for ice cream, sherbet, deserts or as a protein filling cereal.
I wish you a great Fall and Here’s to your Health!
Ramona
Ramonasresources.com and Facebook elizabeth Ramona Pokoly
* disclaimer I have no insight into this company and get no money or profit in anyway by listing the links. Also, unless noted I have no association with the links. The information simply outlines some of what I know or have read for myself. Also, recipes listed (unless noted) have not been tried by me and anything listed should be cleared by our doctor especially if you have any health related issues or take herbal supplements – as some foods/spices/herbs can cause side effects.