Question: 

Is there any truth to eating with the seasons or seasonal changes affecting our bodies, and can that affect our energy or thought processes?

A couple of answers:

Our bodies change tempo with the seasons, intuitively.   There’s a kind of energy lull around late summer, that’s your body signalling  it’s time to begin to schedule your inner body, mind and spirit for renewal.

With the coming of cooler weather it’s time to consider eating more rich warming foods and spices, hotter foods and core warming foods, like soups and stews,  squashes, carrots, potatoes, parsnips, other root veggies. 

You may want to start changing to more earthy veggies – things that grow closer to and in the ground with deeper richer colors, like yellows, oranges reds and browns – basically the colors of the foods should be in sync with the colors of fall.                                            (check the recipe below)

On the other side of the calendar, in the early Spring, start eating greens and other spring shoots getting ready for the Spring/summer seasons. 

Food preparation varies according to taste and seasons -  it may be hot or cold, raw or cooked, and adapted to the seasonal foods available, our feelings, the environment, friends, time frame and other considerations. 

Cooking styles change from lighter foods and shorter cooking in the summer months,  to longer deeper preparation like soups and stews in anticipation of cooler weather.

Besides the seasons, travel on airplanes, especially for business and quick changes of environment make a difference.  How the body handles these changes is affected by your state of health; mental, emotional and physical as well as the barometer. 

A healthy body weathers the changes much easier than one with physical ailments.

 In today’s super markets, we can buy almost any vegetable year round, but have you noticed the difference in taste and freshness in some of these?  There’s an incredible sweet freshness to corn around July or August compared with December’s leftover crop. 

Even the imported ones, from countries whose climates differ from ours are not the same as fresh and in-season in this climate.  Part of the difference is nutrient content:   When a veggie or fruit is allowed to grow to maturity and get the full compliment of nutrients from the soil – your body and brain literally get more and better nourishment.

Getting the full nutritionally packed benefits from fresh seasonal produce gives your brain and body more and better energy.  Not to mention the taste…ever taste an apple that’s been stored for months vs one that’s just been picked.  Whoo hoo, gimme the fresh picked one any day.

Even the psychological impact of eating fresh from the farm fruits and veggies can make a difference in how you feel and perform.  It’s an exhilarating taste treat – physically, mentally and emotionally to chomp on fresh green beans or tomatoes from your own garden  or the local Farmers Market from June to September. 

Local seasonal produce has more flavor and better texture since it does not travel for thousands of miles before hitting the produce bin in our markets or the farmers’ markets. 

Canning and storing them for winter eating is good, and coming from your own garden makes them far superior to anything you buy at the store. However, they don’t pack quite the  same nutritional wallop as when they are fresh in-season.  They do taste great though! 

So the short answer is a definite YES, eating with the seasons, adapting to the changes in climate, temperature, pressure can make a difference in how your system responds to the overall changes.  

Now that Autumn is upon us, consider your body and brain and begin to make the shift toward the wonderful fall produce that’s in the stores; apples, pears, yams, parsnips, carrots, all those root veggies, squashes and other end of the summer vegetables and fruits and plan your meals accordingly!  Include at least one fresh vegetable in your daily diet and enjoy the best tastes of the Autumn Season.   Check the recipe below for some great tasting soup.  

MCHEALTHY’S  SQUASH APPLE SOUP      Makes about 3 qts  

3 Cups Butternut Squash (or other winter squash) scrub skin and chop (remove only about half of the peel).

1- 1/2 Cups Fuji or other Crisp Apples scrubbed, cored and chopped with skins

1 Cup Sliced or chopped leek (white and green parts)

3/4 Cups Onion peeled and chopped coarsely

4 Cups Chicken Stock

3-4  Cups Filtered Water

1 TBSP unsalted butter

1TBSP virgin Olive Oil

1 TBSP Minced garlic

1/2 TBSP Each:  Coriander, Cumin, Cardamom, Ginger      (or use your favorite pumpkin pie spices)

3/4  TBSP Cinnamon,

1/8 -1/4  Tsp Nutmeg  (to taste – it can be very strong)

Zest of 1 Organic Lemon

3/4 TBSP  Sea salt or Gray salt

½ Tsp Pepper

1 TBSP Honey

(Optional Chili Powder )    Plain Yogurt for Garnish.

 Melt butter and olive oil in large 8 Quart pot over moderate heat until nut brown.  Add leeks and onion and sauté lightly until softened – about 8 minutes.  Stir in garlic and sauté until fragrant.  Add squash and apples and Stir thoroughly.  Raise heat to medium high and continue stirring until vegetables begin to caramelize, (begin to stick to the pot) about 15 minutes.  Stir in spices and cook briefly to blend the with vegetables.   Add chicken stock and water bring to simmer.  Add lemon zest, partially cover and cook until squash and apples are tender, about 45 minutes.  Turn off heat and let cool partially.   Blend with hand blender or in regular blender until smooth.  Adjust seasoning if needed.

 Serve with dollop of plain yogurt and fresh mint leaves.  Bon Appetite!

or, Feasting on Flavor

A brief overview of some quick ideas for fun meals

SALADS, EASY HOME MADE DRESSINGS, SOUPS, & MORE:

For foodies like you and me, isn’t food fun!?   It provides energy and all the stuff to keep us going daily, and  it’s also a way to enjoy providing nourishment for myself and others while being social:  Sipping soup with friends and family is a great way to share a meal.

With my family, it’s the “Jewish mom” thing – like everybody’s gotta eat, right!?  Yes, and you better like what’s in front of you ’cause that’s what we’re eating… Sound familiar to anyone?

Long ago and far away from the mountains of Colorado, Long Island was my home for many years and we had lots of good farms out there that provided fresh organic vegetables and fruits and even meats.

I have to admit mom didn’t always serve fresh veggies – as a working mom she relied on some frozen.  Others like salad greens and all the other  ingredients were always fresh- tasted sensational.  Great habit to teach your kids, since their eating habits are established by the time they’re two (2), salads with every dinner and lunch too.

We always had something different in the salad, besides fundamentals like lettuce (various kinds) tomatoes and cucumbers; red onion, artichoke hearts, cranberries, peppers, nuts, and I can keep going.  Use your imagination and taste buds to add new & different goodies to yours.  Make your own fresh dressings with olive, flaxseed or walnut oil, fresh lemon juice, red, white wine or balsamic vinegar and herbs and spices*. (Recipe follows)

Now I’m into soups.  Experiment with wonderful flavorful ways to prepare everything in one bowl…besides pasta and sauce.  Soups have character and are slimming, – you can get creative with veggies, meats, fish, shrimp etc.  Whatever’s fresh and seasonal usually makes for great taste and color and they’re prepared in one pot – easy cleanup too.

Winter veggies are usually earthy (roots & shoots) and combined with beef, bison, chicken, turkey, or seafood, a few flavorful spices, herbs and grains like barley, rice, quinoa, millet, etc., and you have a filling and nutritious meal in one bowl.  Add some fruits, apples, apricots, lemon, lime or mangos and the taste sensations increase!  If you’re gluten intolerant, stick with millet, couscous, quinoa and othr gluten free grains or legumes.

Easy Salad dressing - Vinaigrette with Dijon mustard;    Choose your vinegar, I love red wine vinegar and start with about 1/3 cup.  Add about 1 tsp. each of dried thyme, oregano, parsley, garlic powder and a pinch of salt and freshly ground pepper, stir or whisk in about 1/2 cup of olive or walnut oil.  When that’s mixed, add a tsp. of Dijon mustard and whisk until all are blended.  Adjust seasonings and oil to your taste.  Pour over salad and toss.

An easy and simple dressing is Flaxseed oil and Bragg’s Aminos.  Drizzle a little of each over your salad - toss and enjoy.  Get your Omega 3s & crunch all together in a healthy salad.

Hint: Eat your fruits first.  For many people, this will end the after the meal ‘bloats” as the fruit digests faster than other foods and may ferment in your tummy while waiting to get past the other stuff…

OR, wait about an hour before enjoying the mouth watering tastes of pears or apples and Stilton or other strong flavored cheese or fresh fruit and cream (the real thing).  Just a few ideas for some tasty and easy to prepare meals.  Plan ahead and enjoy the fruits of your labor. Have fun creating!