Happy October!
Fall has certainly arrived in full force as the evenings dip below zero degrees Celcius temperatures, the falling leaves create a colourful carpet on the ground and the days grow shorter by each passing minute. As much as I love the autumn, I also feel a slight melancholy as we say goodbye to the summer, its warmth and carefree sense of well-being. Aside from the bugs, I always feel more empowered toward physical activity and just “doing” during the spring/summer months.
With the onset of shorter days and the hint of winter in the air, I have in my mind a couple of things:
to make a more concerted effort to keep “moving and doing” with respect to exercise, and
to eat foods with more mindfulness.
What does that mean? Let’s consider the many root vegetables available: beets, carrots, parsnips, turnips, rutabaga (yes there is a difference between the two), celeriac, all the squashes ( I love squash) and don’t forget all the herbs that are now being harvested: rosemary, parsley, coriander, thyme, oregano and basil, to name a few. Let’s not forget fresh fall apples. I always hold out for the Empire apples (available later in the season), which prompts a special trip to Meaford to get them at Grandma Lambs. They are sweet, and hard and last a long time with proper storage.
This is the perfect season for soups, bone broth and baking gluten-free items with squash as a substitute ingredient. Consider squash chocolate brownies, cakes and even cookies. This morning I had pumpkin pancakes. These are much more filling and nourishing than the average pancake and with Mr. Google at our fingertips, we can search up as many recipes as there is time.
How about a rutabaga and apple casserole, squash or pumpkin soup, garlicky beets and rosemary, roasting bulbs of garlic, or even juicing beets, carrots and apples? It really is endless. Tis the season to try new recipes and to consider eating mindfully with foods that nourish our bodies, are still gluten-free and overall, are healthier choices.