Eating with the seasons – Autumn
Autumn begins with equinox when the night time is equally long as daytime, when yin starts to take over yang. Autumn is governed by Metal element and often brings new, inspirational ideas, learning and increasing awareness of inner processes. It is worth to begin autumn with a week of cleansing and enrich diet foods that support lungs and elimination.
METAL ELEMENT CHARACTERISTICS:
Organs: Lungs and Large Intestine (Colon)
ORGANS AT PEAK:
Lungs and Large Intestine – the balance of intake (through breathing air and eating food) and output (through breathing out and, physical activity and elimination) is crucial to staying healthy in autumn.
CHANGES IN EXERCISE:
Stay active to keep your weight in balance – use football, hiking, power walks and running to make the most of the warm weather and expose yourself to sunlight. Enjoy long walks in the woods and observe changes in nature. Focus on breathing – it is worth trying to incorporate some meditation techniques into a daily routine to stay calm and increase your creativity, adaptability and openness to change.
Try to begin your autumn diet with a week of cleansing – replace congesting foods, such as dairy, pasta and bread with cleansers and builders, such as vegetables (lightly steamed, stir-fried or cooked in soups), beans, lentils and eggs. Add more meat to your weekly meals and introduce more soups. Use pungent foods and spices to keep lungs and large intestines healthy.
VEG AND FRUIT IN SEASON:
Fruit: apples, pears, dates, figs, grapes.
Veg: beetroot, broccoli, Brussels sprouts, cabbage, cauliflower, leeks, pumpkins, sweet potatoes, watercress, fennel, chard.
- Limit intake of dairy, bread and pasta to avoid congestion and build-up of mucous.
- Aim for having a soup 4-5 times a week – use pumpkin, carrots, parsnip, sweet potatoes.
- Enrich with beans or lentils and add spinach, chard, kale or watercress towards the end of cooking.
- Try adding garlic, onions, chilli, ginger or cayenne pepper to every meal.
- Make the most of fresh herbs – parsley, basil, thyme, coriander – add them to soups and stews towards the end of cooking.
- Cook with the lid on or half-way on.
- Increase consumption of protein-rich foods – fish, eggs, red meat, turkey, tofu.
- Use olive, garlic-infused, hemp seed and flaxseed oils for dressings, cook with butter, coconut oil or ghee.
- Avoid cold food and drinks.
RECIPE: Roasted squash and coriander pesto: