Have you ever thought about the flavors of fall? I always think about it as I think of the Pumpkin season.
And here are some seasonings that would definitely be beneficial for you.
The Flavors of Fall
This is my all-time favorite pumpkin carving my son did around the age of 12! It makes me laugh every time.
I do love the flavors of fall. Cinnamon, cloves, nutmeg, and ginger come to mind. There are so many good reasons to start using these seasonings as the temperature begins to dip.
Cinnamon
- Is Loaded With Antioxidants
- Has Anti-Inflammatory Properties
- May Cut the Risk of Heart Disease
- Can Improve Sensitivity to the Hormone Insulin.
- Lowers Blood Sugar Levels and Has a Powerful Anti-Diabetic Effect
Cloves
- High in Antioxidants
- May Protect Against Cancer
- Can Kill Off Bacteria
- May Help Regulate Blood Sugar
- It may Promote Bone Health
- May Reduce Stomach Ulcers
Nutmeg
- Helps Treat Insomnia
- Can Help Digestion
- Helps with Brain Health
- Known to Help with Blood Pressure and Circulation
Ginger
- Can Treat Many Forms of Nausea
- May Reduce Muscle Pain and Soreness
- The Anti-Inflammatory Effects Can Help With Osteoarthritis
And, since it is the season of PUMPKIN, here is my favorite pumpkin cornbread recipe. This is from one of my favorite cookbooks, Nourishing Meals. I don’t eat many grains in my every day diet, but when I do, I make sure they are organic to avoid GMOs. This is something I bake every year for Thanksgiving. It’s a great alternative to biscuits or bread.
Dry ingredients
- 1 1/2 cups organic cornmeal
- 3/4 teaspoon sea salt
- 1 cup brown rice flour (I sometimes do 1/2 and add in 1/2 almond flour)
- 1/4 teaspoon cinnamon
- 1 tablespoon baking powder
- 1/4 teaspoon nutmeg
Wet ingredients:
- 1 cup organic pumpkin puree
- 1 cup milk substitute such as coconut or almond
- 1/3 cup melted coconut oil or organic butter
- 1/3 cup honey
- 2 large pasture-raised eggs
1. Preheat oven to 350 degrees and oil a square, glass baking dish. You could even use a pie pan if you like that shape.
2. Whisk the dry ingredients and set aside. Whisk the wet ingredients and then pour the dry into the wet mixing well. Scoop the batter into the oiled baking dish.
3. Bake for about 35 minutes. Let cool before serving. I find serving it slightly warm with a pat of butter is just divine.
4. Serve with a cup of Chai and you’ll get all the spice you desire.
I learned how to make Chai while in Pune, India.
In a pot, add water, black tea, whole cloves, cardamom pods, cinnamon, fresh sliced ginger, and a few black pepper seeds. Simmer for about 10 minutes, then add milk of your choice to the lightness you desire. I don’t add sweetener, but if you like a little sugar or honey, add some. To serve to pour through a strainer to catch all the herbs.
Enjoy the spicy season!
And, if you need a break from all the sugar, try my RESET program.
If you need help with any of this, I’m here to support and guide you. Have a great week. Donna
