Transitioning our diet as the seasons change is a wise old tradition.  When our body is in harmony with the external environment, it runs more efficiently.  One of the best ways to achieve this balanced state of optimum health is to eat the food that naturally grows during each season.
As the fall season and cooler air descends upon us we need to alter our diet and incorporate heavier and denser foods to prepare our body for the upcoming winter.  If we continue eating cooling, summery foods especially, many watery/sugary fruits and vegetables, it can create a cold/damp condition in the body.  This, in turn, contributes to a weakened digestive system, lingering colds and flu’s, and other maladies.  It’s time to put down the darn watermelon and pick up the parsnips!

By learning how to harmonize our internal environment (the body) with the external environment (the earth and it’s seasons), we can improve our health and immunity, too.  According to Traditional Chinese Medicine the flavor associated with Fall is pungent/spicy and is found in onions, garlic, leeks, scallions, daikon, ginger, cumin, coriander, cayenne pepper and other hot peppers, celery seed, horseradish, curry, rosemary, oregano, mustard seeds, wasabi, nutmeg, cinnamon and other spices.

The pungent/spicy flavor in many of these foods can help inhibit the overgrowth of bad bacteria, and discharge excess mucus from the lungs and large intestine (I know it sounds totally gross, but discharging excess mucus as we move into the cooler months is actually a good thing). 

It’s good culinary advice to increase the use of many of these foods during the upcoming cold and flu season.  Please remember that quantity changes quality and try not to overdo it with too many spices.  Just a little dab will do ya.  This is a great time of year to enjoy a hot cup of mulled cider (many mulling spices are spicy and pungent).

Some of the many foods available during the autumn harvest are winter squash, beets, turnips, rutabagas, celery root, cauliflower, broccoli, cabbage, carrots, kale, bok choy, collard greens, arugula, Chinese cabbage, Brussel sprouts, parsley, parsnip, pumpkin, lettuces, daikon, carrots, burdock, potatoes, onions, leeks, ginger and garlic.  Also, smaller less sugary fruits like blackberries, apples and pears thrive in the cool weather.  And, it’s a good time of year to incorporate heavier animal protein like turkey, beef, duck, deer, buffalo, pork or others.  I'm getting hungry as heck writing out this list of available foods.

So, the main key to healthfully transitioning to fall is to make your meals taste absolutely delicious and enjoy the harvest!

For a seasonal eating guide and great recipes, check out reviews right here on PeopleJam of my book The Whole Truth Eating and Recipe Guide .