October 2, 2011

Warming Fall Foods

Celebrate the creative order of autumn. This season offers an opportunity to simplify our busy lives, strengthen our bodies with warming foods, and tap into the creative flow that arises from grounding and centering ourselves.

Try to take three deep breaths, in and out, before you eat a meal. Let go. Embrace the present moment. I try to remind myself that 'I am here, nourishing my whole being'.

Fall foods are sweet, earthy, and cooked longer. Focus on soups, roasted root vegetables, rice, and your favorite fats such as butter, olive oil, sunflower oil and coconut oil.

Try these recipes to strengthen your body and warm your spirit. Both recipes include immune boosting herbs.

Spiced Tea - based on a chai recipe
Tea Spices
Spice measurements can be approximated.
1/2 gallon water
12 whole cloves
20 cardamom pods
20 black peppercorns
4 cinnamon sticks
6 inches fresh ginger root, chopped
pinch salt
Astragalus root slices

2 Tablespoons astragalus root 
4 reishi mushroom slices

Boil spices in water for 10-15 minutes. You can save some of this tea in the freezer if you like.

If you are ready to serve it, add 1/3 cup milk (cow, almond, or rice) and raw honey to taste. For a caffeinated version, add 2-3 Tablespoons black tea or 4 tea bags (try English Breakfast). Enjoy!

Chicken Stock

Place leftover bones and skin from a chicken into a large stock pot and cover with cold water. 

Coarsely chop and add vegetables: 2-3 stalks celery, 1-2 onions, 2-3 carrots. Add 1 teaspoon each salt and pepper.

You can also add 2 inches fresh ginger root to make a warming, spicy stock.

Reishi mushrooms
Feel free to add 2 Tablespoons each astragalus root and reishi mushroom slices to enhance the immune boosting properties of the stock.

Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer, partially covered, for 2 hours or so. 

Remove the bones and strain the stock.

Save the vegetables, puree them in a blender with olive oil and artichoke hearts, and eat as a spread on bread.

You can store the stock in the refrigerator for 5 days or in the freezer for up to 6 months. Use the stock to cook rice, kale, or make soup.

1 comment:

Reishi Mushroom Powder said...

I liked the Spiced tea because here you use some medicinal food item such as reishi mushroom, ginger root etc. Thanks

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