I'm guessing you heard the furnace turn on in the past week. I know I heard it and felt it at mine. One of my sons has an issue with the change from warm to cold. He would rather it stay warm year round. Getting him to wear long pants and covered shoes can be a challenge. He really would live in shorts, t-shirts and crocs 365 days of the year! My guess is he'll end up living somewhere tropical...The change in seasons is natural. Unfortunately, we forget, much like my son, that we are part of the Earth and need to allow our adaptation to the seasons. We transform, much like the caterpillar in the cocoon or the leaves dropping leaves... it's time to allow our transformation inward.
When the weather starts to get colder, we start to turn inward and contract. You may feel like you want to stay in and sleep. Expansion can be felt when the sun is out and the air is warm. A pattern of 'going in' and 'coming out' takes place. It can be confusing, especially in September and October when we experience warm days and cold days. It seems people are grumpy or 'under their rock' so to speak and then a sunny day happens along and we all crawl out for a little warmth.
What's important is honoring the seasons and our body's connection to it. We can do this through the foods we eat and the lifestyle changes we make. By accepting the changes, moving with them instead of against them, we honor our connection to God.
Start with eating seasonal, local food. Fall is a great time to focus on foods that promote the production of body fluids. Food that will lubricate the body. Because of the cooler, dryer air, our bodies need to balance it out with warmer, moister foods. By encouraging the balance, we can prevent illness and mental distress. It's really OK to stay in when you feel like it. It's the body's way of getting ready for the winter cold that is coming.
List of food for the autumn:
pineapple
apple
grapefruit
lemon
lily bulb
mushrooms
nuts or seeds
pear
lotus root
pumpkin
honey
soy milk
dairy products (if you can digest them)
squash
brussel sprouts
figs
grapes
sweet potatoes
Soup is a great way to help the transition between seasons. It's mainly fluid, full of vegetables and easy to digest. Our favorite soups are minestrone and chicken. Here's our minestrone recipe: (adapted from Food Network)
Minestrone Soup
3 cups reduced sodium vegetable or chicken broth
1 (28 oz) can of diced tomatoes
1 (15 oz) can of white cannelloni beans or navy beans - drained
1 cup chopped onion
2 chopped carrots
1 chopped celery stalk
1 chopped zucchini
2 cups chopped fresh or frozen spinach
1 clove garlic
1 tsp. dried thyme
1/2 tsp. dried sage
2 bay leaves
1/2 tsp. salt & pepper
Directions: In a slow cooker, combine all ingredients, cover and cook on high 3-4 hrs. Combine with pasta, rice or millet if desired.
Posts
