During Autumn your body begins to require warming foods. Nourishing
soups and stews help to fortify and prepare you for the colder months ahead.
Combining healthy proteins with root vegetables will
provide substantial food sources for the shorter days of autumn.
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Tomatoes, which are still available into autumn, can be
cooked into soups and stews at this time of year. Cooking reduces the vitamin C
content and the enzymes that are in all raw food, but it also makes the
lycopene more readily available for your body to absorb. This is a good time to
cook the last of the available tomatoes into a sauce and freeze it in smaller
containers for use all winter long.
Corn has a beneficial effect on the urinary tract.
It’s anti-inflammatory and a mild diuretic. Corn is a good source of manganese,
a mineral involved in many chemical processes in the body, including the processing
of carbohydrates, cholesterol and protein. It might also be involved in bone
formation. It too freezes well, just cut the corn off the cob and enjoy it well into the winter months.
Beets are one of my favorite vegetables. They are extremely versatile
and can be used in soups, salads, fermented drinks, and even in desserts. Beets
do a great job of supporting the liver. Beets are both hepatic and
hepatoprotective. Beets promote regeneration of liver cells, and they are
considered detoxifying.
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Onions are anti-bacterial, anti-inflammatory, anti-fungal, antioxidant,
and even wound healing. Onions can be used both internally and externally. If
you ever get a bee sting, slice an onion and place it on the sting. It will
relieve both the pain and the swelling. Onions also make everything taste a
little better, whether eaten raw or cooked, they are a good addition to any
meal.
Apples are not only delicious in a pie, but they are an
astringent, antibacterial, antidiarrheal, and they even help to normalize the flora in your
microbiome. Apples also keep fairly well. You can find them well into autumn.
They are low in calories, with one cup yielding just 69 calories.
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