Natural Foods Cooking Classes
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 Balanced Breakfasts
September date: TBA
Learn
to cook nourishing meals that are easy to prepare and taste
delicious! Recipes focus on seasonal vegetables and foods
rich in antioxidants, vitamins, and minerals. All classes
are hands-on so you can learn just how fun and simple healthy cooking
can be! View class information and details.
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Guided Health Food
Store Tour
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 Monday, Sept. 10th
Boulder Vitamin Cottage
A guided and educational tour, offering detailed explanations
of the nutritional benefits of foods and demystifying many
food-fictions. Learn how to shop for fresh seasonal produce,
read nutrition labels, select home and body care products,
get money saving tips for shopping, and so much more.
View class information and details. |
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Welcome to Nourishing News, a free monthly newsletter designed to help you live life more deliciously!
This month newsletter was again written with the help of my fabulous intern, Nell Behnfield. I hope that this information on Eating with the Seasons helps you understand how to make the transition onto nutritious Fall foods.
Thanks for reading! As always, if you like this newsletter, please forward it to anyone you think will enjoy or benefit from it.
Yours in health, Debbie Sarfati, HHC |
| The Whole Scoop |
Eating with the Seasons- Fall
Thanks
to modern shipping and farming techniques, we have become more and more
accustomed to eating a variety of foods, regardless of whether or not they are
in season. Eating with the seasons, however, is vital for our bodies to
function at their best. Traditional
Chinese medicine sees the body as an extension of the natural world and as
such, the body intuitively follows the flow of seasons. One way it does this is by craving certain
types of foods at the times when they are readily available (in season). By
doing this, our bodies are better able to adapt to the changes in temperature
and humidity and thus have a better chance of warding off illnesses.
In addition to the
strain on your health, the economic and environmental cost of not eating with the seasons is also
high. Eating locally supports the
community and can cost less because you aren't paying for shipping. Plus, the
production of food that is not in season requires lots of energy and as a
result, more carbon dioxide emissions.
Stop by your local farmers market-the foods sold there will be in season
and will likely be much tastier and fresh.
See so for yourself! To find a framers market
near you visit: www.localharvest.org
. To learn what's in season visit: www.eattheseasons.com
.
Eating with the
seasons is a great way to reconnect and harmonize with nature. As fall approaches, your body will need
warming and heavier food to help prepare for winter. Here are some things to keep in mind.
Fall & Winter Cooking Style: more heat; longer cooking time; more baking, boiling, stews,
soups, crock-pot meals; less raw foods
Fall & Winter Vegetables: rounder, denser, compact veggies such as winter squash (acorn,
butternut, delicata, kabocha), potatoes, yams, root vegetables (carrots,
parsnips, beets, turnips); sturdy winter greens (kale, collards, chard); less
raw vegetables and vegetables juices
Fall & Winter Grains:
warming grains such as sweet or short grain rice, buckwheat, oatmeal, and
millet
Fall & Winter Beans:
larger beans that require a longer cooking time such as chickpeas, black beans,
aduki beans, pinto beans
Fall & Winter Seasonings: more oils (olive, sesame, ghee); darker miso (red, brown rice);
warming spices (ginger, garlic, cumin, cinnamon); more vinegar (balsamic, rice,
apple cider, plum)
Fall & Winter Fruits:
only what is in season, possibly cooked (apples, pears, cranberries,
pomegranate); less fruit juices
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Healthy Bites
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This Month's Pick: Apples
Apples are rich in
sugars (glucose, fructose, and sucrose). They contain useful amounts of fiber,
vitamin C and potassium. Guercetin, a flavonoid that may help protect against
heart disease, is also present. Source: www.eattheseasons.com
There is nothing better than a crisp fall apple! There are so many varieties--explore and see which you like best!
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| Food For Thought |
Client Spotlight- from a first time "cleanser"
Thank you for the
opportunity to participate in a cleanse. I so appreciate you sharing your
knowledge, experience, ideas, and recipes. I know everyone's experience is
different, but I felt great throughout the entire cleanse. I think my body was
thanking me for not eating processed foods. I had plenty of energy and did not
have any headaches from omitting coffee, sugar, or white flour. I look foreword
to having "cleanse-friendly" foods as 80% of what we eat. Our family
eats oatmeal on a regular basis, but this is the first time that we have added
grains like quinoa, millet, and flax seed. I plan on using a variety of grains
from now on. While we have always had leaf lettuce, I have not experimented
much with other greens. Our boys really liked kale salad with broccoli and
apples. They put teriyaki on in and called it Japanese salad. Thank you for the
opportunity to try new foods and begin a healthier lifestyle. I look forward to
participating in a cleanse four times a year.
Sue E.
First Time Cleanser Note: Our next cleanse begins September 20th! Visit our Upcoming Events Page for details. Discounted early registration ends September 7th.
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