Seasonal Eating in Winter

SEASONAL EATING - WINTER

With the colder months upon us, now is the time to nourish and warm your body from within with the foods you eat, working in harmony with nature and the winter season. One way of achieving this goal is to flavour your foods with pungent herbs such as ginger, garlic, cayenne, tumeric and small amounts of chilli. These foods gently heat the body and stimulate the circulation while garlic has the added benefit of fighting both bacterial and viral infections and breaking down mucous. Garlic is a great natural remedy for colds and flus; add it to your cooking or mix it with lemon, 1 tsp coconut oil,  warm water and high grade manuka honey for a really powerful immune system kick. 

Another way of protecting your body from the winter chill is to ensure your foods are 'warm' or heated rather than served cold. Winter is not the time for salads or too many cold fruits. Always add ginger to any fresh juices and stew fruits (served warm) to harmonise the cold element. Cook up hearty, nutritious soups and stews filled with as many vegetables you can manage. A big pot of organic chicken and vegetable soup (with added garlic and ginger of course) is a nourishing winter feast and another great way to aid recovery from illness. 

There are many foods that are beneficial for us to eat during the winter season. These foods are the ones that naturally grow in this season – squashes, potatoes, root vegetables, winter greens, carrots, cabbage, mushrooms, apples and pears. In winter, our bodies need warming foods like soups made with hearty vegetables, and rich stocks cooked with animal bones are best. Foods that specifically nourish and warm the kidneys are: black beans, kidney beans, broths cooked with bones, lamb, chicken, walnuts, chestnuts, black sesame seeds and dark leafy greens. A small amount of unrefined sea salt is also helpful as the taste associated with the kidneys organ is salty, but remember, moderation in all things is important.
Cooking should be for longer periods with low heat and less water. This infuses foods with heat that helps to keep the body warm in the cold winter months. Hearty soups, whole grains and roasted nuts are good on cold days and offer nourishment to feed the body and tonify the kidneys in cold winter months.
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Seasonally, winter is a time to eat root vegetables. Higher in energy-giving carbohydrates, our bodies need this fuel to keep the inner winter fires burning. Choose from sweet potato, carrots, pumpkin and beetroot. The orange vegetables are naturally high in betacarotene, an antioxidant that helps protect all the mucous membranes of the body, including the lungs. Smokers can help reduce the risk of lung cancer by consuming higher levels of betacarotene. Beetroot gently enhances liver function thereby aiding digestion and helping to relieve constipation. It is considered a natural 'blood tonic', and can help boost iron levels. These delicious foods can be roasted, blended into dips, stewed, added to soups or steamed. 

Fruits tend to be better suited to the warmer weather. However, the deliciously sweet, Australian navel orange is in season. High in vitamin C and alkalising to the body, oranges make a great winter fruit. Start the day with a fresh carrot, beetroot, orange, kale and ginger juice to keep the immune system primed and fight off any potential colds and flu's. Make sure you include some of the pith from oranges in your juice as this helps ensure vitamin C is well-absorbed and gives extra anti-viral action. 

Remember to choose organic or biodynamic foods whenever possible. Not only are you ensuring your food has maximum nutritional value, your body does not have to break down the cocktail of pesticides, chemicals and additivies found in conventional foods that are linked to so many chronic disease states. Organic foods contain on average 50% more vitamins, minerals and other micronutrients! Plus, knowing you are doing your bit to support our environment is a great feeling :)

Looking for a delicious way to warm up your day from the inside out? My new favourite, turmeric mylk, does just that. Turmeric packs an anti-inflammatory and anti-oxidant punch. It has been used medicinally for over 4,000 years and  is excellent for arthritis, skin health, digestion and the immune system. You can experiment with flavours, I have been adding a little organic ginger powder lately to enhance it's warming and digestion enhancing properties. You can mix the milk up too. Try almond milk mixed with a little coconut milk for extra richness and creaminess.

Golden Turmeric Mylk 
2 cups home made almond milk 
1 tbsp coconut oil
1 tbsp local honey/rice syrup/maple syrup (optional)
1 tsp turmeric powder
1 cinnamon stick or 1 tsp cinnamon
Pinch black pepper and fresh ginger