Autumn comes early and subtly in the Blue Ridge. One day it just arrives. You step on the porch, and a soft wind whispers differently. The shadows speak longer, stretching like a dark veil over the garden ripe with fresh corn and rich, red tomatoes. The pumpkins suddenly blush orange at this rumor of colder times ahead. Even the creek babbles a more longing song, hinting of frosts and brown grass that will line its banks all too soon. Nature murmurs this bittersweet sonata and a few more leaves fall. All this sighs indescribably, “fall is coming”. The squirrels feel it and hurry their collections. The rabbits and groundhogs deepen their nests.
We humans? We mostly ignore it, but at peril. If we can stop and listen the lessons are so valuable, pure and true.
One lesson that we can learn is that we should eat differently in each season. We operate on three essences, fire, water and air and we can look at the four seasons in the terms of these three essences. Spring is the water season, summer the fire season and autumn and winter the air season.
So the first foundation of health in the fall is that as the season begins to change we should alter our diet as well. You can learn all about this from John Douillard's book, (see the three season diet, but here let me share a recipe that can suit your eating habits in this air season.
Recent messages have been looking at the importance of nutrition that can be served in delicious ways.
One of the more important aspects of good nutrition is to enjoy your food. This is why we have been sharing recipes such as blackberry cobbler and zucchini soup and dip (see https://www.garyascott.com/health/612/. During the summer we should eat a higher carbohydrate diet, but as autumn and winter come upon us we can increase our protein and fats.
The blackberry cobbler for example is an excellent summer, cooling meal, but a pumpkin pie is better in winter and our health recipe for this excellent food makes it even better. Take a can of pumpkin (or if you are lucky like me to have dozens in your garden-clean and cook one down), add in a mixture of water and vanilla protein powder (instead of milk), two eggs, stevia (just a bit!) – see http://www.stevia.net/ to sweeten (buy it at your health store) and I throw in a little lemon juice, one teaspoon of cinnamon, nutmeg and half a teaspoon of ground ginger and clove.
Often I skip the crust and just make pumpkin custard. If I am making a crust then I use half protein powder, half flour to enhance the protein balance of this meal.
As with the cobbler I often add a healthy topping of organic vanilla yogurt and Maca.
There are also wintry variations to the zucchini theme. Make a high protein hummus or baba ghanouj.
The way we make hummus with more protein is to mix cottage cheese, chick peas, olive oil, salt, pepper, garlic and a bit of lemon juice. Blend it up and you have an excellent autumn-winter's dip. Switch the chick peas with cooked eggplant (just wash, slice and bake the thin slices in the oven) and you have the baba ghanouj.
Instead of eating this dip with celery and light vegetables, use pocket bread instead. If you look for it you will find several brands of pocket or pitta bread (usually onion flavor) that have a much higher protein to carbohydrate balance.
The second tip is to enhance your immune system. The air imbalances in autumn and winter can make us more susceptible to viruses. This is why we stock up on BIRM and make sure we take it every day.
The third tip is to make sure that your food intake contains the correct amount of vitamins and minerals or take a supplement such as Beyond Chelation to assure that you body gets what it needs.
Our next message on heath will remind you of an important cleanup at this time of year. Until then, may your health be nothing but good!