Eat. Play. Love.

Fall Foods & Soups

  • September 28th, 2011

Fall is a time of transition both in our bodies and our minds. I love all of the beautiful fall crops, but I am particular fond of winter squash with all of their shades of orange and yellow flesh. Of course, I’m also a fan of sweet potatoes, dark leafy cool weather greens such as kale and watercress and root veggies like carrots, turnips, radishes, rutabagas and beets. These foods can help us to prepare for the changes that autumn and winter bring us. If you are a believer in food energetics, like me, you know that root vegetables are grounding and and strengthen the digestive system by detoxifying the liver and aiding the spleen and pancreas.

According to Paul Pitchford, pumpkin, a type of winter squash, relieves damp conditions such as “dysentery, eczema and edema.” The compounds in pumpkin help to clear out mucus from the longs and throat which is great news for fall allergy sufferers. It’s also a great treat for those sweet cravings and helps regulate blood sugar levels. Pumpkin and other winter squash are chock full of beta-carotene and help reduce inflammation in the body.

If you’re interested in learning more about these Fall Foods, Join myself and Whole Foods Chef, Ellen Siegel for our quarterly Fall Healthy Explorations Program, “Fall Foods & Soups,” at the Greenbelt Youth Center on October 4th at 7pm. Learn how to incorporate a variety of produce from the season into your menu plans. We’ll focus on healthy, hearty soups in particular. The event is FREE and sponsored by the Greenbelt Co-op Supermarket and Pharmacy, but you must register by October 3rd at or 301.474.0522, ext. 205.

Here’s a soup recipe teaser from Food & Wine…


Butternut Squash Soup with Coconut & Ginger

Ingredients Include:

  • 2 large butternut squash (5 pounds total)—halved lengthwise, peeled and seeded
  • 4 tablespoons unsalted butter
  • Salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 1 leek, white and tender green part only, thinly sliced
  • 1 shallot, finely chopped
  • 2 tablespoons minced fresh ginger
  • 1 teaspoon curry powder
  • 1/2 cup dry white wine
  • 6 cups water
  • 1 cup unsweetened coconut milk
  • 1 thyme sprig
  • Coconut shavings, for garnish (optional)

photo by Kirsten Strecker, Food & Wine

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