Just like with the earth, God designed our lives to flourish in and out of seasons. And no matter what, every season has a unique purpose and is inherently good.

Take the foods we eat. In-season produce is more nutrient-dense and tastes better. Also, consuming in-season fruits and vegetables allows our bodies to benefit from a wide range of nutritional components which contributes to well-being and longevity. 

When I think of fall and winter flavors and spices, I think of the warm, inviting scents of cinnamon, nutmeg, and cloves. Treats like pumpkin pie, apple cider, apple pies, and spiced lattes evoke a sense of coziness and nostalgia. They remind us of crisp, cool days, the crunch of leaves underfoot, and the warmth of a crackling fire. Although these treats are delicious, I also encourage you to intentionally consume more functional foods—those that taste great and promote health. Feast on cruciferous vegetables: spinach, kale, pumpkin, butternut squash, collards, carrots, beets, radishes, Swiss chard, and more. Use them in fresh salads, wholesome soups, and stews.

Eating a variety of vegetables enhances gut microbiome diversity, which in turn bolsters the immune system—an essential factor during the winter months.

Give eating in-season a try. See how you feel. It's all about discovering which foods work best for you. The changing seasons mirror the cycles of life, reminding us to trust God and His plan through each phase. Just as nature transforms and renews, trusting God in every season helps us discover purpose and hope too, even amid uncertainty.

 

Sweet Potato Soup

Serves 6

Ingredients:

• 3 Tablespoons avocado oil

• 1 teaspoon mild yellow curry powder

• a pinch of ground nutmeg

• salt and pepper to taste

• 2 large onions, peeled, finely diced

• 2 celery sticks, chopped

• 2 pounds orange or white flesh sweet potatoes, peeled and cut into small blocks

• juice of 1 orange

• rind from 1 orange

• 1 cup canned coconut milk

• 4 cups low sodium broth

• fresh parsley or pumpkin seeds for garnishing

Instructions: 

1. Sauté the onions in avocado oil. Add celery and cook for 2 minutes.

2. Add curry powder and sweet potatoes. Stir, place lid on pot and simmer for 5 minutes. Add nutmeg, broth, orange juice and rind.

3. Bring to the boil, reduce heat and gently simmer until the sweet potatoes are tender.

4. Using a hand blender, blend until smooth. Pour back into pot and add the coconut milk. Heat gently (do not boil). Add the salt and pepper.

5. Pour into bowls. Garnish with a swirl of canned coconut milk or coconut cream and a sprig of parsley or pumpkin seeds.

  

Pumpkin Yogurt Parfait

Serves 4

Ingredients:

• 2 cups plain, unsweetened Greek yogurt or plain, unsweetened coconut milk yogurt

• 1 cup canned pumpkin

• 1/8 - 1/4 cup maple syrup or raw honey (depending how sweet you want it)

• 2 teaspoons pumpkin spice

• Granola or chopped raw nuts of choice

Instructions: 

1. Strain the Greek yogurt and chill.

2. Mix with other ingredients and allow to sit in refrigerator for flavors to absorb. I leave it in the fridge overnight.

3. To serve, spoon into parfait glasses, and top with granola, nuts or raw pumpkin seeds, pomegranate arils or chopped figs.