%20(1).png)
Hello lovely!
With the arrival of the cooler Autumn days we are reminded of the power and beauty of the natural world and the seasonal cycles – the time of the year has come to begin to draw our energy slowly in, to pause, to reflect and to slow down as the cooler months begin. Much like the trees that are pulling their energy inwards, away from the leaves and into the trunk and roots, so we are being called to do the same. And as the leaves turn their beautiful vibrant colours and begin to fall, we are asked to reflect on our harvest and what bounty we have created in our lives? Equally this season asks us to consider what is no longer working for us, what deadwood needs pruning, what needs to be grieved for not having grown and what needs to be let go of, so that it can return to the earth and the greater cycle of life? So, some quiet time with a lovely cup of herbal tea, to reflect and journal as we move into this quieter time of the year, may allow some insight on what is being called up in you right now.
Eating Seasonally You might have noticed that certain fruits and vegetables have become even more expensive over the past few weeks as the Summer produce falls away and the Autumn produce comes in. Eating what is in season can really help to keep the cost of eating fresh produce more reasonable. Not only that, but eating seasonally ensures that your produce is the most nutrient dense and tasty that it can possibly be. Another benefit of eating what is in season is that it allows you deepen your connection to nature and the ebbs and flows of each season, helping you to become more aware of the changes that are occurring outside your window every day. Some of the beautiful produce that is now in season -
Eating seasonally can also look like eating fewer cold meals and more warm, nourishing meals as the weather cools down. The heavier foods help to keep you warmer and cosier throughout the cool months, but care must be taken to stoke the digestive fire, so including digestive herbs such as ginger, fennel, chamomile or fire ciders into your daily routine will help to support healthy digestion. So eat fewer salads and raw veggies but more stews, casseroles, slow cooked meals or soups will deeply nurture you through this time.
Spanish Vegetable & Chorizo Soup A favourite recipe that I always go back to as the weather beings to cool, is this delicious hearty soup that my family loves. It is full of veggies, herbs and spices along with some spicy chorizo which adds a depth of flavour and is a tasty treat for all. 2 tbsp olive oil 1 brown onion, finely chopped 2 garlic cloves, finely chopped 1 tsp ground paprika 2 carrots, peeled and diced 2 sticks of celery, thinly sliced 2 zucchinis, diced 1 small eggplant, diced 1 red capsicum, deseeded and diced 1 red potato, diced 400g can of diced tomatoes 5 cups chicken stock 1/3 cup parsley leaves, roughly chopped 1 tbsp lemon juice 250g or 2 chorizo sausages, diced Heat 1 1/2 tbsp olive oil in a large saucepan over medium heat. Add onion and garlic and cook for 5 minutes, stirring often until the onion is tender. Add paprika and cook for 1 minute. Add carrots, celery, zucchinis, eggplant, capsicum and potato. Cook for 10 minutes or until the vegetables begin to soften slightly. Add the tomatoes and stock. Cover and bring to the boil. Reduce heat and simmer, stirring occasionally, for 35-40 minutes until the vegetables are cooked. Add parsley and lemon juice. Season with salt and pepper to taste. Heat the remaining 2 tsp of olive oil in a small frying pan over medium-high heat. Add chorizo and cook for 3-5 minutes until crispy. Transfer to a plate lined with paper towel. Stir half the chorizo through the soup. Ladle soup into bowls and top with remaining chorizo. Serve with fresh sourdough bread Enjoy!