Growing up in New England, I have always appreciated how each season brings its own distinct weather patterns that completely change our landscape. Although all four are uniquely beautiful, the most celebrated and photographed season in this region is the fall.
Much like how we shift our wardrobe in response to a new season, it is also important to choose foods that balance and ground the body in cooler temperatures. In my work with clients, I find it so helpful to connect with local, seasonal produce as a means to increase intake variety. Women who have adhered to diets throughout their lives often restrict themselves to eliminate starchy vegetables (like potatoes and carrots). Root vegetables are in season during the cooler months, so it is a great time of year to ditch old diet rules and experiment with them in the kitchen.
Here is a list of vegetables, fruits and spices that are in season during the fall:
Fall Vegetables:
- Broccoli
- Brussels sprouts
- Carrots
- Cauliflower
- Chard
- Collard Greens
- Garlic
- Leeks
- Mushrooms
- Onions
- Potatoes & Sweet Potatoes
- Pumpkin
- Squash
Fall Fruits:
- Apples
- Cranberries
- Grapes
- Pears
Fall Spices:
- Cinnamon
- Clove
- Ginger
- Nutmeg
- Sage
- Turmeric
As you move into this new season, shake up patterns of food selection and increase your nutrient variety by embracing the fall harvest! Create warm meals to ground and balance the body as the temperature outside begins to cool.
Instead of cold juices and smoothies for breakfast, try oatmeal prepared with cinnamon, nutmeg and dried cranberries. Bake or roast a variety of root vegetables to add color and warmth to your salads and grain dishes. Sip on spiced teas and try pumpkin, carrot or squash soups. Roast nuts (like cashews or almonds) with olive oil, turmeric and paprika for a seasonal, portable snack. Be creative and allow yourself to respond to the desires of your body each day.
**Notice how eating in accordance with your environment balances the energy of the body during the fall.**