After the warmth of summer our bodies and minds start to make gradual adjustments in preparation for the lower temperatures. How we choose and prepare foods can support the process of getting ready for the change of weather.

During autumn, everything in nature tends to contract and dry. It is the season of harvesting, moving inward and gathering together at all levels.

Sour foods
help organize the body and focus the mind for this season. Eat more lemons, limes, grapefruit, sourdough bread, olives, pickles, leeks, aduki beans, salt plums, rose hip tea, vinegar, cheese, yogurt, the sour varieties of apples, plums and grapes. Note that small amounts of sour foods can have a strong effect.

Salty and bitter foods
help to move energy inward and downward. As fall progresses, it is good to slowly introduce more salty and bitter flavors.

Moist foods
counter dryness in any season. Use foods that moisten: spinach, barley, millet, pear, apple, seaweeds, almond, pine nut, peanut, sesame seed, barley malt, rice syrup, milk and dairy products, eggs, clam, crab, oyster, mussel, pork, and soybean products such as tofu, tempe and soy milk.

Cooking methods
should be more focused so the food keeps more energy. In general, cook with less water, at lower heat, and for longer periods of time. The blood in our bodies needs to get thicker as the weather grows cold. Baked and sautéed foods help with this.

*Reference: Pitchford, P. (1993). Healing With Whole Foods. Berkley: North Atlantic Books