Healthy Eating for the Season Change: Tips and Tasty Soup Recipe

Fresh organic yellow carrots, orange carrots, chinese broccoli, sweet potato, cilantro, kale.

As the season changes, we embrace a time of transition. A certain letting go occurs as we step into new beginnings of the brisk autumn air. One of the general guidelines for eating with the seasons rests upon the need for balancing the temperature within our bodies as it relates to the temperature outside of our bodies. During the summer, what do we crave the most? Cold foods of course! We want soothing foods that contain cold and hydration, such as watermelon or cucumber.

Similarly, fall is a time to balance the colder transition by embracing warming foods and drinks, such as a cozy cup of chicken noodle soup or immune boosting green tea. These warming foods help to balance your body while they also provide a solid defense against the looming germ season.  

Moving towards hot liquids as your main source of nutrition during this season has many benefits. These hot liquids have the ability to keep you hydrated while it also raises the temperature of your airways, both of which are important for loosening secretions. This is a key to raising your immune system defense, since nasal secretions help rid the body of pathogenic viruses and bacteria.

You can feel good about embracing wellness as you enjoy a soothing cup of tea or cozy hot soup recipe! 
Check out one of my favorite healthy and delicious soup creations:
Veggie Bean Soup:
I like to use a variety of beans- navy, adzuki, pinto, red kidney beans. However, you can stick to one type if that is what you prefer. You can use fresh or canned. I prefer fresh, however you have to soak the beans overnight to soften them up enough for cooking (soak beans for at least 12 hours in water- the beans will grow larger as they soak, so be sure to put an extra layer of water over the top of the beans). 

The basic ratio of liquid needed for cooking beans is 3 to 1. Essentially, 1 cup of beans requires about 3 cups of liquid. 
Cook the beans for about 1 hour or so in the miso and water mixture. Add in 1/2 of the spices and herbs while the beans cook.  Add in veggies and rest of herbs and allow to simmer for another hour or so. Each type of bean requires different cooking times, so you may have to do a little research to get the cooking just right! The amount of veggies and beans may vary greatly. I tend to eyeball it and throw in the amount that looks good! If you like measurements, here's a basic breakdown. 

Cooking is about nourishment and fun, so enjoy the process :-)

Ingredients: 
1 cup of beans
Organic Miso broth and water
Basil leaves
Tumeric (1 tablespoon) - has anti-inflammatory properties.
Cilantro or fresh parsley (big ole bunch)- both are natural cleansers for the body.
1 cup chinese broccoli
1 cup Kale or Collards
1/2 onion
1 garlic clove
3/4 cup carrots
1 sweet potato or yam

This soup is a weekly staple in my household. It is easy on the digestive system and it provides all the vitamins and nutrients needed for a strong immune system. It's such an enjoyable cozy warming food for those chilly fall evenings. Enjoy!

Questions, email liz at rootedliving@gmail.com


~ Liz Rooted Living Wellness

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