|
|
|
|
Ease your body into Fall
Have you noticed when Fall rolls around it happens steadily, and then you realize the leaves have shed, the grass stops growing, animals and birds find there warm places and the season changes?
This evolution happens without us even realizing it. The same is also happening to our bodies. We crave different foods and beverages, also change our daily routines to accommodate the cold.
Our body like the earth needs to transition and we can help it do that. In Tennessee we experience every season fully and I know personally that I crave more warm grounding foods as the weather gets colder.
This is designed for our bodies to feel secure and protected for the cold months ahead, and we do not feel this way with cold and icy foods.
Start today with giving your body warm healing foods such as soups and stews. Keep them nutritionally dense so you are meeting your needs. Green juice and superfood smoothies are still wonderful just pay attention to how your body feels when having the cold foods.
A practice I have for my clients so they can detox and sleep better in the cooler weather, is to transition through the day with various temperature foods based on what type of day they are having, but I always recommend before bed having a soft warm meal. This can be pureed soups, stews, baked veggies, and foods that are easier to digest. The warmth will be a comfort to your body to begin to relax and prepare for sleep. The soft food will allow the digestive system to ease into its nightly fast. You will also notice you crave more fat in the colder months. A good thing to have on hand is avocados, ghee, coconut oil,hemp and healthy nuts and seeds. Stick with the healthy fats so your body can use them as energy to keep you warm and not as fat storage that you have to work off in the spring.
The below recipes is my cleanse booklet and is also in the 7 Day Rockstar Detox. This simple veggie soups is loved by all and best made with fresh herbs over dried. Make a large batch and have it on hand for the week.
 Garden Veggie Soup:
2/3 Cup Sliced Carrot
1â„2 Cup diced onion
2 garlic cloves, minced
3 Cups fat-free broth (vegetable)
1-1/2 Cups diced green cabbage
1â„2 Cup green beans
1 T tomato paste
1â„2 tsp dried or fresh basil
1â„2 tsp dried or fresh oregano
1â„2 tsp sea salt
1â„2 Cup diced zucchini
In a large saucepan, sprayed with nonstick cooking spray or coconut oil, sauteÌ the carrots, onion, and garlic over low heat until softened, about 6 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano and salt; bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender. Stir in zucchini and heat 3-4 minutes. Serve Hot.
|
|
|
|
|
|
|
|
|
