“HUMAN BEINGS ARE DEPENDENT ON NATURAL RHYTHMS. PLANTS ARE NATURALLY ADAPTED TO THESE RHYTHMS”.
In the fall, avoiding fatigue and boosting immunity is essential to be able to get through shorter days and cooler temperatures. Optimizing our resources for winter through the plate … a simple and safe method.
Autumn is synonymous of coolness and a weakening of our metabolism, as a result of a lack of light the body can be subject to certain nutritional deficiencies. It is then important to load your plate with good foods, which are offered to us to alleviate these risks and to strengthen our immunity.
Limit foods that are too acidic, especially citrus fruits (except lemon) and cow’s milk. Indeed they promote infections in the ENT area, which is often inflamed in winter. Also avoid refined foods, and deficient in vitamins and minerals because our body needs those elements to strengthen its immunity during this period.
Far from being a dead season, autumn is full of fruits and vegetables in tawny colors (orange, red, brown …), symbolizing the foliage of trees, and fruits that have ripened during the summer (apple, pear, grape).
Top 10 Fall Foods
- 20g of dried porcini mushrooms
- 1 onion, minced
- 2 tbsp. of olive oil
- 4 garlic cloves, chopped
- 2 carrots, cut into rings
- 1 stalk of celery, cut into pieces
- 50g walnut, roughly chopped
- 200g chanterelles, washed and chopped
- 200g button mushrooms, washed and chopped
- 1 tbsp of tomato paste
- 20 cl of red wine
- 500g of tomato sauce
- 1 tsp dried oregano
- Rinse the dried porcini mushrooms and cover them with water. Soak them for approx. 45 min., drain well and collect the juice. Chop the ceps finely and set aside.
- Heat the olive oil in a large saucepan and steam the onion, garlic, carrots and celery for 5 min.
- Add nuts, fresh and dried mushrooms and continue cooking for 5 minutes.
- Add the tomato paste and deglaze with the red wine and let reduce completely.
- Pour the juice from the mushrooms, the tomato sauce and add oregano, season.
- Bring the sauce to a boil, then lower the heat and cover to simmer 45 min. stirring occasionally.
Thai carrot-sweet potato soup
Ingredients (6 pers.)
- 2 large sweet potatoes, peeled and cut into large cubes
- 4-5 carrots, cut into large slices
- 1 tbsp of ghee or coconut oil
- 1-2 onions, thinly sliced
- 2 tbsp of red curry paste
- 2 tbsp of grated fresh ginger
- 1 tsp of crushed garlic
- 3 cups of vegetable broth
- 1 cup of coconut milk
- Salt and pepper
- 1 lime
- 1 bunch of coriander
- Steam the vegetables for about 10-15 min (check that the vegetables are tender with the tip of a knife).
- While the vegetables are cooking, brown the onions, the red curry paste and the grated fresh ginger in a pan with the fat (ghee or coconut oil).
- When the vegetables are cooked, add them in the saucepan as well.
- Add salt and pepper, the vegetable broth and coconut milk.
- Simmer for a few minutes and add the crushed garlic. Mix everything.
- Remove the stems from the coriander and cut the lime into quarters.
- Serve the soup. Squeeze a lime wedge and add cilantro leaves before consuming.
Spiced cashews: 1/3 cup cashew nuts / 1/2 tsp coconut oil / 1/4 tsp curry powder / 1/4 tsp red curry paste / salt and pepper : add all in a pan for a few minutes or put in the oven at 180 ° for 8-10min. (Be careful, cashews burn quickly!)