Edition Four : Autumn
AUTUMN EATING | RECIPE
Autumn is such a beautiful season. The colours in nature are amazing…from the changing trees to the wide colour spectrum of fruits and vegetables.
Be inspired by the beauty around you, and make some time to spend in nature.
You may also like to incorporate the following ideas into your daily diet:
- Squeeze the juice of half a lemon into a glass of warm water & drink half an hour before breakfast. This is a very cleansing, alkalizing & liver friendly way to start the day.
- Eat plenty of bitter foods such as rocket, radicchio and Chinese broccoli. Bitter foods promote the secretion of hydrochloric acid which aids digestion.
- Eat foods from the Brassica family such as cabbage, broccoli, and Brussels sprouts. These foods contain chemical constituents that stimulate both phase I and phase II detoxification enzymes.
Eat a healthy & varied diet & try to eat seasonally
Here are some ideas:
Autumn - fruit:
- apple - banana - cumquat -custard apple - feijoa - fig - grapes - guava - honeydew - kiwifruit -lemon - lime - mandarin - mango - mangosteen - nashi - nuts - papaya - passionfruit - peach - pear - persimmon - plum - pomegranate - quince - rambutan - rhubarb - rockmelon - tamarillo - valencia orange
Autumn - vegetables:
- asian greens - avocado - beetroot - borlotti beans - broccoli - brussels sprouts - beans - cabbage - capsicum - carrot - cauliflower - celery - cucumber - eggplant - fennel - leek - lettuce - onion - parsnip - peas - potato - pumpkin - silverbeet - spinach - squash - swede - sweet potato - sweetcorn - tomato - turnip – mushrooms
Reference:
www.campionandcurtis.com
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Recipe
Beetroot Soup
This soup is rich, warming and restorative.
It's also easy to prepare as it's a simple matter of cooking diced beetroot in an aromatic broth until tender.
It's also a great use of beetroot, a vegetable that we happen to adore.
2 tbsp olive oil
1 onion, diced
1 celery stalk, diced
1 garlic clove, crushed
3 large beetroots, peeled and diced 1 cm (1/4 in)
100 ml (3 1/2 fl oz) orange juice
750 ml (1 1/2 pt) chicken or beef stock
1 tbsp balsamic vinegar
Salt and freshly ground black pepper
A little natural yoghurt or sour cream to serve
Heat a heavy-based saucepan over a medium heat. Add oil, onion and celery and cook for 4-5 minutes, stirring often. Add garlic and diced beetroot and cook for a further 5 minutes, stirring often. Add orange juice, stock and vinegar and bring to the boil. Lower heat and cook for 15-20 minutes, or until beetroot is tender. Add lots of pepper, check seasoning and serve each bowl with a spoonful of yoghurt.
Serves 4.
Enjoy!