Eating with the seasons is not a concept that comes naturally to everyone, back home we used to only eat what’s locally planted in season, in the summer the streets would be filled with carts of peaches, plums, watermelons and all the juicy fruits, in the fall you would find pomegranates and pears, winter would mostly get oranges, food was not available all year round , unconsciously we ate seasonally.
Now, with international trade and giant grocery stores, we have almost every fruit and vegetable all year round on the table, we lost the feeling of watermelons being a summer hot day fruit! And apples being the staple of fall, and that's against how nature intended it to be.
God created each fruit and vegetable in its season to provide us with what we need in that weather, in the winter we need warmth, there is an abundance of root vegetables that are grounding and warming, in the summer you find juicy tomatoes, peaches, plums etc.. to cool you off on hot days.
If you eat those cooling fruits in cool winter days, your body will go out of balance, it will look for something else that is heavy and warm to balance out, it might crave the wrong thing, it might crave a cake, or heavy fried food, cravings will start appearing!
But with a little bit of effort, shopping locally from small farms you can gain the huge benefit of eating seasonally and being in balance, and putting your cravings down.
This fall, my table was full of apples, pomegranates and pumpkins, sweet potato, carrots, beets... what was your table full of this fall? share your pictures and recipes.
Here is my pumpkin journey !
It started with a trip to the pumpkin patch, a lot of searching for that perfect round pumpkin, it took almost an hour, but when we found it we had so much self satisfaction, we push it in the cart and take it home.
And I have to tell you she ate pumpkins for dinner every day for the next week! no questions asked.
It looked lovely by the fire place for a few days as a decor, then it was ready to be eaten, I like to put the whole pumpkin in the oven at 350 for 30-40 min, until its soft enough to cut but not fully cooked, then I cut it into quarters and the magic starts! there are hundreds of things that you can do with a good pumpkin!
Some of that pumpkin was roasted under broil with some butter, cinnamon, salt and nut Meg
Parts of it were turned into a warming creamy pumpkin soup
Parts were blended in to make an amazing pumpkin spice cake for breakfast
Today I used it in a Moroccan vegetable tagine with quinoa
Others were packed in cubes in the freezer for later use
And last but not least comes the pumpkin pie
I wish you an amazing fall full of beautiful colors!
