Optimum Cooking Methods for Fall

Fall is the beginning of our energy’s movement inward. It is the time of year when produce that is in season requires a longer period of cooking compared to the foods of summer that can be eaten raw or quickly cooked.

The weather is cooling down, and we naturally want to begin making soups or oven and stovetop braised stews, etc, with the root crops and cold-weather greens that are in season. It is the time when oven-roasted meats are appropriate. Not only does this warm our body, it warms our home which we naturally avoided in the summer months, but welcome in the fall.

These cooking methods bring warmth into our body so our life force is not consumed trying to stay warm. It is the season when we dry, can, and store foods from our harvest for winter. These methods of preservation have a warming effect energetically, making these foods appropriate for the colder months.

I am enjoying the fall harvest and the bounty of sweet potatoes and butternut squash from my garden. So I am making soups in various forms with these ingredients and putting some away for winter. Here are some suggestions from the fall harvest for soups, etc. The sweetness of the squash and potatoes go nicely with the pungent spices and support the lungs and colon. This is the season to do a gentle colon cleanse, so these dishes lend themselves to supporting this.

*Cubed butternut squash and sweet potato with red and white kidney beans, onion, garlic, roasted poblano chilis, cumin, coriander, oregano, cilantro, veg stock. Makes a great autumn soup.

*Pureed soup of butternut squash with onion, garlic, spice grind of fennel seed, cumin, coriander, turmeric, red chili powder, salt and white pepper.

*Roasted butternut squash and sweet potato with fennel bulb as a side dish

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