Roasted veggies make a yummy Winter cleanse dish
As promised, I’m sharing New Year cleansing and detox foods I’ve prepared. So, here’s a photo of a tasty, steamy pan of roasted oven vegetables, fresh out of the oven…cauliflower, beets, sweet potatoes, red onion, bell pepper.
Combine 8 cups of any vegetable (especially root veggies like turnips, beets, carrots, etc), greens, onion, garlic or whatever suits your taste with 1/4 cup of olive oil (olive or sesame oils are cleanse-friendly). Generously season with salt and pepper and an herby blend you like, and oven-roast at 400 degrees for 90 minutes, stirring every half hour. Serve with salmon or a favorite fish, buffalo steak, or a wild game dish.
These were party perfect for a friend’s 50th birthday bash, without the party food guilt. And a perfect way to start the New Year, after all the festive seasonal foods and frolicking.
Who says cleansing has to be tasteless and boring? There’s nothing like the smell of roasting veggies on a cold winter’s day. It warms the home, and the body, before it even hits your mouth.
And the best part is, you don’t have to starve to cleanse. Cleansing is about tonifying and strengthening your deepest tissues, promoting rejuvenation and vitality. You can eat as much as you like and receive all these cleansing benefits without fear of adding pounds.
What other foods can you say that about?
Every Autumn, I get a little closer to nature by eating more of the foods that are abundant in the Fall, which happen to be nutrient-dense and easy to stretch over several meals. Take butternut squash for instance. Since I rarely use a whole squash for a single recipe, sometimes, a 3-pound squash will expand to several meals, with a portion going into a breakfast egg dish, a lunch side dish, a roasted vegetable mix and served with wild rice and turkey for dinner. Give me a crockpot and a good knife and in under 20 minutes, I’ll have a delicious, budget-stretching stew assembled in the morning. A little of everything from the week’s groceries goes into a dish like this. Just thinking about how delicious a home-cooked stew will taste makes my mouth water on the drive home later that day.
The money I save by eating with the season includes the dollars I won’t spend seeing a doctor for a cold-weather sinus infection, the sick days I won’t have to take from work, and the restaurant bill I won’t have because there’s nothing fresh at home to eat. That’s the beauty of Fall menus. The foods stay fresh for weeks, without the perishable quality of tender spring greens or summer berries. Try your farmer’s market for colorful squash, root vegetables and game meats this time of year.
As seasons go, Fall is my favorite, and not just because I get to gorge myself on acorn squash, butternut squash, sweet potatoes, yams, carrots, daikon radish, apples, pears and wild game (duck, turkey, deer, quail). These colorful, vitamin-rich foods contain healing and fortifying vitamins and minerals that keep my body healthy, warm and strong as cold weather approaches. After a spicy bowl of buffalo stew or squash soup, I feel satisfied in a way that seems especially suited to a cool, blustery day.
Need help getting creative in the kitchen? Here’s a trick I’ve learned to make use of chunks of leftover vegetables and other foods: google your ingredients and see what recipes pop up. A favorite website of mine, with the tag line “every recipe in the world’, is yummly.com. It lets you search for recipes with almost any food and preference imaginable – gluten-free, sugar-free, vegan, low-calorie, and just about any flavor combination you can think up. You’ve got a masterpiece waiting to prepare in the kitchen!
Still not confident you can cook your way through Fall? Schedule a visit with me to talk about healing recipes and how to include herbs that make your menu more interesting and healthy for you and your family. Call 402-933-6444.
The Summer dry heat that parched your yellow lawn and left your flowers wilting may have had a similar effect on your body. When moisture is lacking in your environment, it’s also drying your skin, eyes, the mucus membranes along your respiratory tract, and other areas that are open directly or indirectly to the air.
Help your body quell the summer heat
A windy, dry Fall can complicate all that and more. Dryness isn’t just irritating; it makes your body’s surfaces more vulnerable to allergens, unfriendly bacteria and viruses. The mucus in your body and moisture in your skin is there for a reason. It lubricates surfaces and provides a protective barrier for your immune system.
How do you re-hydrate your Lungs, skin and whole body and avoid the hazard of a windy, dry Fall? DRINK MORE WATER.
It’s almost too obvious, but keep a bottle handy throughout the day and get in the habit of staying hydrated. You’ll be surprised how much this can help your vitality.
- SLIPPERY ELM LOZENGES are delicious and do a great job of lubricating a ticklish throat and irritated respiratory tract. Cherokee herbalist David Winston says that slippery elm lozenges can even stimulate the lungs to produce more healthy mucus.
- Herbalist Amanda McQuade Crawford, in her book “Herbal Remedies for Women”, suggests MARSHMALLOW ROOT (not the puffy, sugary confection in your cupboard] as a wonderful demulcent (aka gooey herb) for a dry cough.
- THROAT COAT tea from Traditional Medicinals is one of my favorite soothers for a scratchy throat. If your cough hangs on for more than a couple weeks, consider a visit to your physician or herbalist.
- EAT MORE SWEET POTATOES! These delicious super tubers have a nourishing, moistening effect on the lungs.
- Other cool tips for Fall? Sit in a steamy sauna a couple times a week….apply sesame oil inside the opening of your dry, itchy nose….dig out your pretty scarves and get your neck wrapped nice ‘n snug before heading out to the hayrack ride.