Autumn is a time for change and harvest. We begin to slow down as the days grow shorter and weather cooler. It is the season for the lungs and large intesting to clear out. An imbalance can show up as colds/flu and or skin/nerve problems The weather and temperature is quite variable, so stabilising foods are good to maintain balance. The flavour associated with Autumn and the metal element is sour (think saurkraut!! ;).
Fall foods are warming and nourishing with a nice variety of complex carbohydrates, grains, vegetables and good fats. We should however avoid mucuos forming foods like dairy products, because they tend to exasperate imbalance in the lungs and colon. An incredible time to incorporate more fermented food into your meal to help digest and assimilate the more complex food combinations and they are also easily digestable raw foods which can be helpful, because more of our heat is being used to warm the body, rather than digest food at this time of the year, so raw foods can be a bit much for some people to break down. It is important to keep consuming live foods because they are chalked full of enzymes, good bacteria, and anti-oxidants Fermented veggies can be an awesome topping for baked root veggies, soups, proteins.
The abundant produce at this time of the year include lots of white colours, cabbages(always a favourite with us for so many reasons), cauliflower, leeks, daikon radish, potato, beetroot, onions, garlic, jerusalem artichokes, celeriac, sweet potato, apples, and pears to name a few. Herbal Teas made of thyme, slippery elm, sage, rosemary, cinnamon, star anise are great from warming and supporting respiratory function. This is not by any means a comprehensive list of autumn food and herbs.
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