We encourage seasonal eating and the cooler months are a perfect opportunity to embrace some of our favourite foods.
Not only are some of our much-loved veggies at their peak, but the cooler weather draws people inside and encourages them to home cook.
Nutritionist Jacqueline Alwill is passionate about creating seasonal food that people are inspired to share.
In her new book, Seasons to Share, Jacqueline reveals why she loves the colder days and shares a recipe for Baked Eggs with Spinach and Labneh, which is just perfect for chilly mornings or nights.
Seasons to share.
“Autumn is a magical time of change, colour and nourishment.
I see more people slowing down with the cool change during this transition between the seasons than any other time. They reduce commitments, spend more time indoors and become a little less active. And as we slow down, so should the way we eat.
Autumn is a time to ready ourselves for the winter with foods that moisten the body and support the immune system. Powerful flavours such as garlic, ginger horseradish, lemon and chilli are all perfect to integrate into your Autumn menus.
Winter occasions should be created with warmth in mind, too.
While some relish the idea of layering up in woollies and getting out in the cold air, others crave the warmth of spring just around the corner, so the key to creating, preparing and eating for the season is to do what suits the climate you live in. Do that and your body will respond accordingly.
If the winter is temperate, create food that is a balance of heavier and lighter dishes. If it is cold, focus on a menu with heartier foods that have been cooked for longer. Heavier foods will warm your body, storing energy to nourish it throughout the winter months.
Cold weather classics.
Autumn and winter are abundant in nutritious vegetables and fruits. Take advantage of root vegetables (such as beetroots and carrots), cruciferous vegetables (like Brussels sprouts, cabbage and cauliflower) and fresh citrus fruits (including kiwi fruit, lime and mandarin).
Hearty greens, such as the spinach leaves featured in my recipe for Baked Eggs with Spinach and Labneh, are also at their peak. ”
You can find more seasonal recipes in Jacqueline Alwill’s new book Seasons to Share.
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