I love this time of year; the crisp, cool mornings; mums; the beautiful fall foliage; candles burning; the smell of zucchini bread baking; pumpkins on the porch; apples and cider; sweatshirts, and wrapping up in a soft, plush throw, while watching college football or reading.
As the season change, we also go through a change. We no longer crave salads or cold drinks. We start to crave, warm comforting foods and drinks to balance out the colder temperatures and shorter days.
I am amazed by how Mother Nature provides for us. She gives us food to ward off the disease all year long. We are never without foods that provide an abundance of nutrients and antioxidants. We can go from season to season, eating foods, which nourish our body and soul. If you listen closely, your body will tell you exactly what it needs.
In the summer, we are able to get fresh berries, which are very high in antioxidants. Antioxidants fight free-radicals. Free-radicals destroy our cells and can cause cancer. It is estimated that each cell experiences ten thousand free-radical hits each day; thus, the need to eat foods high in antioxidants daily, if possible.
Autumn brings foods rich in antioxidants as well, but in the form of carotenoids. They are sweet potatoes, butternut squash, and pumpkins. Most people don’t think of pumpkin as food. We associate it with Halloween for carving and at Thanksgiving as pie for dessert. But pumpkin is readily available all year in canned form and inexpensive.
It’s easy to incorporate into recipes and is very high in fiber and low in calories. it’s also loaded with nutrients, including Vitamins C & E, magnesium, potassium, and contains one of the richest supply of bioavailable carotenoids. Carotenoids act as antioxidants, which protect us from cancer and help defy the effects of aging. Pumpkins are considered one of the 14 superfoods.
These “superfoods” get their names based on their exceptional nutritional values. Tea is another great way to get your antioxidants and comes in many fall flavors, like pumpkin spice, apples, and cinnamon or apples and spice.
Turn page for a delicious pumpkin recipe from Superfoods, a book by Steven Pratt, MD and Kathy Matthews. Enjoy!
Pumpkin Pudding
- ½ cup of sugar
- 1 tsp cinnamon
- ½ tsp salt
- ¼ tsp ground ginger, optional
- ¼ tsp ground cloves, optional
- 2 large eggs (with high omega 3 content)
- One 15 oz can of Libby’s 100% pure pumpkin
- One 12 oz can evaporated nonfat milk or evaporated 2% milk
- Mix sugar, cinnamon, salt, ginger, and cloves in a small bowl.
- Beat the eggs in a large bowl.
- Stir in the pumpkin and sugar-spice mixture.
- Gradually stir in the evaporated milk. Pour int a shallow ovenproof dish and bake in a preheated 350-degree oven for about 40 minutes.
- Don’t overbake; the center should be slightly wiggly. Cool and enjoy at room temperature or refrigerate for later.
As I mention so often, making small changes can have a huge impact on our health. I encourage you to listen to your body and feed it the healthy foods it is craving this month and then pay attention to how you feel.
Your mind and soul will thank you too. Happy Fall, Y’all!
Wishing you health and happiness,
Sandy Sonier, Holistic Wellness Master Coach
For more healthy tips visit my Facebook page: Inspired Living with Sandy