What to Eat in the Fall
General Nutrition: increase fat, protein, and carbohydrates
Predominant tastes to favor: sweet sour salty
Vegetables: Avocado, Beet, Broccoli, Broccoli rabe, Carrot, Celery root, Chard, Collard greens, Fennel, Green beans, Kale, Kohlrabi, Parsnip, Radish, Rutabaga, Sweet potato, Taro root, Turnip
Grains: Amaranth, Einkorn, Farro, Oat, Red rice, Spelt, White basmati rice
Fruits: Apple, Cranberry, Dried fruit (soaked), Fig, Grape, Melon, Pear, Persimmon, Plum, Pomegranate, Tamarind
Spices & Herbs: Ajwain, Allspice, Basil, Black pepper, Cardamom, Cilantro, Cinnamon, Cloves, Coriander, Cumin, Fennel, Fenugreek, Ginger, Kalonji (nigella), Nutmeg, Rosemary, Saffron, Sage, Star anise, Tarragon, Turmeric, Vanilla
Fats & Oils: Cultured ghee, Olive oil
Legumes: Black (beluga) lentil, Green lentil, Kulthi lentil, Red lentil, Yellow split mung dal
Dairy: Buttermilk, Cow’s milk (boiled and spiced), Fresh cheese Yogurt
Nuts & Seeds (soaked or toasted): Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Sesame seed, Sunflower seed, Walnut, Pine nut
A seasonal approach to food is both natural and beneficial for your digestive health.