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LIVE WELL WITH LAURA

Brilliant Fall Feasting

by Laura Burkett-Holstine, HHCLaura Burkett, HHC

According to ayurveda, there are three main seasons: spring, summer, and winter. Not coincidently, these three seasons line up with the three ayurvedic constitutions: kapha, pitta, and vata.  

In general, it's best to increase light, austere, and cleansing foods in the spring; cooling, raw, naturally low-calorie foods in the Summer; and hearty, grounding, and heavier foods in the winter. Eating this way acts as the antidote to balance the quality of the season.

Here we are in the midst of what proves to be one of the most beautiful times of the year in the Midwest: fall. 

So what to eat? Do we stick with raw fruits and veggies for a while or do we start to increase root vegetables and heavier grains? The answer is both. 

One of the many reasons I have a deep respect for ayurveda is its own notion of bio-individuality. Although guidelines are helpful, there isn't a cookie cutter approach to eating. Even though the season's harvest tells us what to eat, the unique physical/emotional/mental state of the individual is the most important.

That being said, here are a couple simple guidelines:

1) If you tend to overheat, get agitated, experience intense hunger or crabbiness when needing to eat, or feel imbalanced in the summer, you will most likely do well continuing to eat fresh, raw fruits and vegetables longer into the fall season.

2) If you tend to get dry, cold, anxious, constipated, or feel imbalanced in the winter, you will most likely do well increasing heavier foods like root vegetables, animal proteins, fats, and oats.

Are there any great fall foods?

Of course! Apples are hands-down are one of the most medicinal fall foods. And would’t you know it, its apple season. Here’s why:

By the end of the summer we go from hot and humid to hot and DRY. Our bodies start to dry out and accumulate excess heat. The body often responds to this increase in dryness by creating an excess of intestinal mucous (which can be a breeding ground for colds, flu, and allergies). 

Apples contain apple pectin, a natural heat purgative. Nature made sure to provide apples in abundance, and gourmet-tasting apples at that…so stock up. Increase consumption of local, organic apples (2-4 a day). Don’t be alarmed if this results in a bit of loose stools – these are the apples at work. 

In the end, as always, trust your body to tell you what foods in what amounts work best for you.

Happy apple-picking!

Raw Apple Pie
(gluten-free, dairy-free, vegan)

Just 6 ingredients, plus simple spices!

Crust
2 cups raw walnuts or pecans (or mixture of both)
1/2 cup unsweetened dried coconut
1/2 tsp cinnamon
1/4 tsp celtic salt
1 cup raisins
3-4 medjool dates

Apple Pie Filling
2 apples, peeled and thinly sliced
2 Tbs fresh lemon juice
2 apples, peeled and quartered
3/4 cup raisins soaked in warm water for 20 min
3-4 medjool dates soaked in warm water for 20 minutes
1/2 tsp cinnamon

1) Process nuts, coconut, cinnamon, and salt with S-blade food processor until coarsely ground.

2) Add raisins and dates until mixture begins to stick together, but is still coarse. .

3) Firmly press 1 cup crumble topping into 8" or 9" pie pan. Put the rest in the refrigerator.

* This is basically how raw nutrition bars are made (similar to Pure Bars and Larabars). You can portion this mixture out on its own for your own homemade version.

4) Coat sliced apples with 2 Tbs lemon juice to retain color and set aside. 

5) Place remaining ingredients and 1 Tbs lemon juice in food processor and process until smooth.

6) Remove from the processor and combine this mixture with the sliced apples.

7) Spread pie filling over crust, then sprinkle remaining crumble topping over the top.

Visit Laura at www.RealFoodWellness.com