This article is part of the series, Tammy's Kitchen, by Tamara Flanders
Eating with the seasons is a true way to bring our bodies into alignment with nature.
When we eat the foods of the season we are eating foods that have higher nutrients and more life in them than those that have been shipped from half way around the world in boxes and crates. When our food has more life, we have more life! We really are what we eat.
Nature really has a way of providing just what we need. In the spring we have a never ending supply of tender leafy greens, sprouts, fresh herbs- all to help clean our systems out after a winter of heavy eating.
Summer brings light cooling foods, fresh fruits, broccoli, cucumbers, dandelions ( yes you can eat the greens and they are SO good for you!) And fall, with warming foods starting and so many good sweet root veggies perfect for soups and stews and roasting as we warm up our bodies getting ready for winter.
Winter is perfect for heavier foods, using more whole grains, nuts, seeds, and healthy oils.
Keep this in mind this fall when you see all the beautiful sturdy squash and root vegetables all ready for your stews and soups!
It’s pumpkin month! They’re everywhere you look, as decorations, soups, and baked goods. The beautiful orange coloring you see in pumpkin is due to the volume of beta-carotene it holds. Beta-carotene is crucial in helping your body absorb vitamin A. Research shows that beta-carotene may reduce the risk of developing cancer and heart disease.
• 2c Bobs Red Mill gluten free baking flour (or 2c Spelt or garbanzo flour with 1 tsp xantham gum) - or you can use regular wheat flour if you like.
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/3c sugar in the raw OR 1/3c brown rice syrup
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2c earth balance (vegan butter- you can use butter if you like)
• 1/3c raisins
• 8oz vanilla soy yogurt (or cow or goat milk yogurt)
• 1/2c baked mashed (or pure canned) pumpkin- just make sure it doesn't have sugar and spices added to it if you go canned
• 1 tsp vanilla
• 2 tbs molasses
Preheat oven to 400 degrees.
In a large bowl, whisk together the flour, sweetener, spices, baking powder, baking soda and salt. Blend earth balance into flour using two knives, or a food processor on pulse. The mixture should look like corn meal when done. Stir in the raisins. In a separate bowl mix together the yogurt, pumpkin and vanilla and then add the yogurt mixture to the flour mixture. Mix just until the dough comes together.
Kneed dough gently and press into a circle. Cut into pie shape wedges. Place cookie wedges on baking sheet and bake 20 minutes or until golden brown.
Makes 6 scones.
• 2c baked and mashed pumpkin “meat”
• 1c coconut milk
• 2c vegetable broth
• 1/4 tsp curry powder
• 1/4 tsp cinnamon
Place pumpkin puree, coconut milk, and one cup of broth into soup pot over medium heat. Add in spices and stir. Reserve last cup of broth to make soup desired thickness, adding it as you like until the soup is as thick/thin as you like. Cook over med heat for 20 minutes. For extra creamy soup whip it up with an immersion blender or pour into a blender or food processor and give it a whirl!
Optional add ins are chopped garlic, onions, cilantro, hot pepper, you name it. Play with your food!
This stores really nicely, so be sure to make some extra to pack for lunch!
Tamara Flanders is a Holistic Health Counselor and graduate of the Institute for Integrative Nutrition. Her health coaching practice, Your Body Awake, is located in Rexford, NY. Learn more at her website www.yourbodyawake.com