This is by far my favorite time of the year. The weather is perfect for both brisk walks and sound sleep, the leaves are turning and the Farmer’s markets are bursting with the gifts of the land. Cooking in autumn is like preparing meals in God’s kitchen; the variety is endless and it’s all available.
This is the time of year we begin to turn inward for the long sleep of winter. We spend more time indoors as the weather cools, we layer more clothes on our bodies and we eat denser foods in an effort to create insulation for winter. As the days get shorter we may find ourselves feeling more reflective and thoughtful about the direction of our lives and what we would like to create in the months and years to come. These thoughts are seeds which we tend to, and eventually plant for the future.
Eating in tune with nature helps to cultivate the insights and inspiration necessary to begin manifesting our future goals. When we eat well, our bodies and minds are clearer, more focused and more in tune with our greatest desires. When we eat calories that are devoid of optimal nutrition, we cloud our ability to see not only where we are going but also where we stand.
Use this time, the time of Harvest, to begin cultivating the seeds of your future. As you experiment with different varieties of vegetables and recipes, think about what you are looking to create in your life. Do you want to create happiness, abundance, health and prosperity? And more importantly, are your intentions lined up with those goals? Wanting is not enough. What needs to follow the desire is the intention to make it so.
Enjoy these simple recipes on your path to greater health. I hope you find abundance on the road.
Sincerely, In health~
This dressing can be used on salads or on grilled meats. It is a variation of a dressing used in Argentina that is drizzled over steak and vegetables. Use your imagination when preparing as the dressing can be made with any herbs you have on hand. Include and vegetable that you would enjoy such as carrots, radishes, celery, etc. Just make sure to mince or finely dice. This is my favorite combination.
- 4 diced cherry heirloom tomatoes
- ¼ red onion, minced
- ½ red pepper, minced
- chopped fresh cilantro, basil and oregano
- 1 cup olive oil
- juice of one lemon
- 2 tbsp vinegar
- salt and pepper
Combine well and enjoy.
Autumn Harvest Salad
- 1 head Romaine lettuce, shredded
- 1/3 cup Fresh peas
- ¼ cup chopped kalamata olives
- ¼ cup toasted pignoli nuts
- 2 diced heirloom tomatoes
- 1/3 cucumber. Peel and dice
- 2 scallions, sliced (white part only)
Place pignoli nuts in a pan over medium heat and toast, stirring continuously so as to avoid burning. Once they turn a golden brown, put them in a bowl and set aside. Combine all the ingredients in a large salad bowl and toss with Harvest dressing and enjoy!