SEASON UPDATE: AUTUMN

Traditionally, Autumn is seen as the bridging season from summer to winter, where everything that we harvested is used, utilized, and maximized before it goes to waste during the colder winter months.

Chinese medicine associates this season with a deeper focus on the lungs and the large intestine, aiming for optimizing the elimination pathways. By improving those detoxification or elimination pathways, skin, lymphatic, circulatory and immune system are also supported.

After the active and vigorous summer season, our bodies benefit from us turning inward, replenishing all our stores, slowly shifting from vibrant raw foods to more hearty, warmer foods, such as nuts, fish, and quality oils.

During this season our bodies will also benefit from eating a whole range of colourful fruit and vegetables, as well as whole grains, as those foods really support large intestinal health.

Putting this into practice:

• Slowly increase your root vegetable, whole-grain consumption with cooking methods like slow cook or pressure cooking

• Establish a weight training schedule to utilize all protein intake, as chances are high you will want more protein-rich foods

• As the days become shorter, focusing on a more restorative afternoon/ evening routine supports you mentally throughout the darker months and supports sleep

Seasonal Produce NSW, Australia:

Fruit	Vegetables	Nuts & Grains
Apples	Asian Vegetables	Pecans
Cherries	Broccoli	Amaranth
Kiwi	cabbage	Buckwheat
Pears	Capsicum	Black Rice
Persimmons	Cauliflower	Farro
Strawberries	Chillies	Freekeh
	Mushrooms	Millet
	Parsley	Quinoa
	Pumpkins
	Radish
	Rhubarb
	Turnip

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Recipe:

Pumpkin on Turmeric-Quinoa:

Ingredients: 1/2 Butternut Squash 2 tbsp maple syrup 1 tbsp olive oil 1 tbsp cinnamon 150 quinoa 300 ml veggie stock 2 tbsp turmeric powder 100g mixed leaves (lettuce) 20 g pecan nuts 20g pumpkin seeds

Sauce: 2 tbsp greek yoghurt 1 tbsp tahini 3 tbsp pumpkin seed oil 1 tbsp honey 1/2 tbsp mustard 1/3 tbsp cumin sprinkle cinnamon + Salt & Pepper Dressing: 1 tbsp tahini 2 tbsp pumpkin seed oil 1 tsp honey

Method:

1. Preheat your oven to 180 dC.

2. Wash and remove the insides of the pumpkin and cut them into slices.

3. Mix the maple syrup, olive oil and cinnamon and brush it on the pumpkin slices. Bake for about 30 minutes.

4. Add quinoa and stock with the turmeric in a pot and bring it to a boil, then reduce the heat and let it simmer for 15-20 minutes.

5. Mix all ingredients of the sauce and put it aside. Same with the dressing. Wash the lettuce and mix with the dressing.

6. Heat a pan to medium heat and roast pumpkin seeds and pecans for about 3 minutes.

7. Add the quinoa to a plate, place the pumpkin on it and pour over the sauce. Add the nuts and seeds. Serve it with the salad and voila! Enjoy!

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Whole Mediterranean Style Cauliflower:

Ingredients:

• Whole cauliflower

• 1 tsp cumin (ground)

• 1/2 tsp coriander (ground)

• 1 tsp paprika (ground)

• 1/2 tsp salt + pepper

• 3 tbsp olive oil

• Handful freshly chopped parsley

• 2 cloves garlic crushed

Dressing:

• 3 tbsp tahini

• 1/2 lemon juiced

• 1 tsp salt

• Water as needed

Topping:

• Pomegranate molasses

• 20g pistachios

• Fresh chopped parsley

Method:

1. Preheat the oven to 180dC.

2. Bring a big pot of water to boil. Wash the cauliflower and remove the bigger green leaves. Boil the cauliflower for about 5 minutes and dry it as good as you can afterwards.

3. Mix all herbs, garlic, parsley and olive oil and rub it on the cauliflower. Put it in the oven for about 20-30 minutes or until it starts to crispen up.

4. In the meanwhile, add all ingredients for the tahini dressing. The consistency should be like melted chocolate, not too runny and not too thick.

5. Add the pistachios into the oven for the last 3 minutes and chop it roughly afterwards.

6. Add the dressing on the cauliflower, generously drizzle the pomegranate molasses and top it up with the chopped pistachio and parsley. Voila!

A great side dish to any main course!

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Healthy Plum Jam:

Ingredients:

• 1 kg plums

• 1 apple

• 1/2 lemon juiced

• 1/2 tsp cinnamon

Method:

1. Make sure the plums are nice and soft to touch. Remove the pit and cut the plums into small cubes. Peel and grate the apple.

2. Place the fruit in a small pot and add about 100ml of water, as well as the cinnamon and lemon juice. Let it simmer on low heat for about 30 minutes and start to evaporate any excess water. Make sure to check on your jam, as it might burn easily.

3. Mashup the remaining bigger pieces with a fork. Sterilize glasses by pouring in boiling water and then add in the jam. Close it with the lid and turn it upside down.

You will be able to store this for around 4 weeks. Add it to your breakfast toast, porridge, or simply mix it with yoghurt as a snack or dessert! Enjoy!