There is a definite chill in the air and summer has unfortunately come to an end. But what a summer it was! I don't know about you but my family and I really enjoyed all the juicy summer fruits and salad veg. We enjoyed beautiful smoothies, juices, mouthwatering salads, dips and dressings. But now the season is changing and the food offered by mother nature is changing as well. I always recommend eating as seasonally and locally as possible. If you think about the fruit and veg available in the summer, and also from tropical climates - it all has a very high water content. These foods have a definite cooling effect on the body and are perfect to consume when the weather is hot. But when the temperature begins to drop we need foods that keep the body warm, to nourish and sustain us. Enter the autumn/winter crops - root veggies, kale, apples, squash, onions, mushrooms etc. This food is denser and does not cool the body like the summer (or tropical) produce does. I always get asked about how to continue eating raw foods when the weather turns cold and this is one of the things I suggest. Eating what is in season. Now obviously there is some room for other ingredients here; I'm not saying you should only eat root vegetables and kale! But basing your meals around the denser vegetables will have a more satisfying effect on your body. So far this autumn my family and I have been enjoying dishes such as butternut squash & carrot soups, wilted kale salads, apple and pear pies and crumbles, grated root veggie slaws, 'roasted' (dehydrated) root veggies, mushroom nut loaf etc... All raw, satisfying and delicious! I have included a couple of recipes for you to try below.
Kale and mushroom pad thai:
4 chestnut mushrooms
4 tbsp. olive oil
2 tbsp. tamari
1 cup chopped kale, washed and stalks removed
1 tbsp. olive oil
1 tbsp. lemon juice
1/4 tsp. Himalayan or sea salt
1 courgette
Sauce:
1 tbsp. raw almond butter
1 tbsp. raw tahini
1 tbsp. tamari
1 tbsp. olive oil
1 tsp. toasted sesame oil
1 tsp. sesame seeds
1/2 tbsp. agave
1 tbsp. lime juice
1/2 tsp. rice wine vinegar
1/2 tsp. dried chilli flakes (optional)
Peel and slice the mushrooms and place in a shallow dish. Drizzle with 2 tbsp. olive oil and 2 tbsp. tamari. Mix to coat and leave to marinate while you do the rest. Put the kale in a bowl with 1 tbsp. olive oil, 1 tbsp. lemon juice and 1/4 tsp. salt and massage into the kale to wilt and soften. The kale will release water, just drain this away. Spiralise the courgette. If you don't have a spiraliser, simply get a vegetable peeler and peel long thin strips from the courgette, going evenly around it to make four sides, so you are left with the seedy core in the middle. Take your courgette slices and stack a few together, then with a sharp knife, slice lengthways so you end up with flat ribbons like pad thai rice noodles. Put the sauce ingredients in a big bowl and whisk until smooth. Put the kale, courgette noodles and drained mushrooms into the bowl and toss with the dressing. Serve sprinkled with sesame seeds.
Spiced squash soup:
250g diced butternut squash
1 large carrot
3 unsulphured dried apricots
1/4 cup pine nuts, soaked 4 hours or more
1/4 cup cashew nuts, soaked 4 hours or more
1.5 cups pure water
1/4 cup extra virgin olive oil
1/2 tsp. ground cumin
1/2 tsp. ground ginger
1/2 tsp. ground coriander
1/4 tsp. ground cinnamon
Himalayan or sea salt and ground black pepper to taste.
If you have a high powered blender, put everything in and blend for a few minutes until the soup is warm and creamy. Make sure you can comfortably keep your finger in the soup and it does not burn you - that way you know it's still raw. If you have a normal blender, break down the carrot and squash in the food processor first so it is easier to blend. You'll also want to make sure your nuts are well soaked - at least 4 hours in pure water, and finely chop your apricots. Add more water if needed. Pour into two bowls and garnish with hemp seeds and a swirl of olive oil.
As well as enjoying the changing produce, autumn is a great time to detox the body. After the extravagances of summer - boozy barbecues with friends, garden parties, festivals, holidays and the like - the body needs and deserves a bit of a break. This has the effect of allowing the body to reset itself, clearing out toxins and debris from the colon and digestive system, thus allowing proper absorption of nutrients from your food and ensuring the immune system is in tip top condition to stave off those winter colds and flu. If you are thinking about doing a detox, it's best to do it sooner rather than later, before the weather turns really cold. Autumn and spring equinoxes are traditional times to detox. To help you with your detox I have created a seven day raw food and juice detox plan. The program is delivered to you via email and you simply read through the info book about raw food and detoxing, and schedule your detox on a week that suits you. I have included a full seven day menu plan, plus all the recipes you need, and I have even included done-for-you shopping lists to make it super easy! The plan has been created to fit in with your busy life, and so the recipes are all fast and easy to prepare, and of course, delicious! For more information go to the website.
Wishing you raw health and happiness,
Natalie. x
rawlifestylecoach.co.uk
