Fall is an exciting season of change and transition. The fall equinox brings shorter days and less light as the temperature begins to dip and the darker days’ creep in. With crispness in the air, it’s a favorable time to change our habits and embrace the harvest season.
The seasonality of falls abundant crop with crisp fruits and root vegetables is reason for celebration. According to Ayurvedic principles, root vegetables ground, support and nurture our energies. Their natural sweetness and density also have emotional effects on us, much like comfort foods do but without the guilt, that’s a win:win!
Get rooted, keep warm and satisfy your sweet tooth naturally with Mother Natures bounty; beets, carrots, acorn, butternut, delicata squash, parsnips, sweet potatoes, rutabagas and turnips, to name a few. The sweet aroma and taste will inspire you to dust off your slow cooker, crank up the oven, and enjoy the flavors of fall. From soups to casseroles or simply roasting in the oven these, these vegetables are low in calories, high in vitamins and antioxidants and high in fiber too.
Fall food doesn’t have to be heavy to be comforting. Enjoy my easy to make recipe of the month, Roasted Root Fries
- Variety of root vegetables, sweet potato, butternut squash, carrots, parsnips, beets cut in shape of fries.
- Extra virgin coconut oil (to coat fries)
- Preheat oven to 400 degrees.
- Place coconut oil in baking dish. IF solid, place in warm oven to soften.
- Add root fries to baking dish and coat with coconut oil
- Bake approx. 15 minutes then flip for 15minutes until done
- Salt/pepper to taste
Contributor: Susan Chasen
Susan Chasen is a Nutrition & Health Coach and the founder of The Organic Teaching Kitchen. She offers cooking and nutrition workshops to kids, teens and adults. Susan sees clients privately and in small groups. Susan offers on-site Work Place Wellness programs which enable employers to invest in the health, vitality, and happiness of their employees. Her School Place goes into schools with interactive nutrition & cooking workshops to inspire kids (and teachers) to try new foods. Birthday partie
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