Autumn Health Tips

by | Sep 6, 2008 | Archives

Autumn comes early and subtly in the Blue Ridge.

One day it just arrives. I 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 and crimson leaves hint of frosts and brown grass that will line its banks all too soon.

autumn leaf

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. They scurry in this burst of autumnal glory.

leaf change

We humans? We mostly ignore it, but at peril. If we can stop and listen the lessons are so valuable, pure and true.

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.

A foundation of health in the fall is that as the season begins to change we should alter our diet as well.

Nature helps because the right food to eat for the season ripens when we need it.  As autumn and winter come upon us we can increase our protein and fats. Nuts begin to fall and are available now.

During the summer we shared a recipe for blackberry cobbler, an excellent summer, cooling meal. Now pumpkin pie starts to become a better alternative.

Here is how we vary this excellent pie from the norm to make 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 whey protein powder (instead of milk), two eggs, stevia (just a bit!) – see 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.

Until next message may autumn and your health be good.


Join me and Thomas Fischer from Jyske Global Asset Management in North Carolina to learn more about how global economic trends can make your ponds safer.

International Investing and Business Made EZ North Carolina

We’ll have lunch at the farm and enjoy some of Merri’s pumpkin pie

farm colors

This is the most beautiful time of the year on the Blue Ridge.